Pork belly sparks nightly rush at buzzy Korean barbecue

K-TEAM BBQ, a new outpost from members of the Park?s BBQ team, is bringing a Seoul street?food favorite to Los Angeles: paper?thin frozen pork belly known locally as naengdong samgyeopsal. The casual Koreatown spot trades Park?s formality for a louder, late?night energy?making it a timely destination for diners chasing authentic Korean barbecue textures and nostalgic flavors.

Located just across from Park?s, K?TEAM pares back ceremony in favor of fast, social grilling: orange?and?white tiled tables, a K?pop soundtrack, and rectangular cast?iron griddles where groups share plates, soju, beer and spicy stews. The menu still leans on high?quality banchan and a selection of beef, but its most talked?about item is the menu?shortened ?naeng?sam?, the thin frozen pork belly that crisps quickly on the grill.

What to order

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• Naeng?sam (thin frozen pork belly) ? the signature for a reason: razor?thin slices that turn crisp at the edges. Try them dusted with black pepper and paired with the house myeongran ssam jang (seasoned pollack roe) if you?re curious about the briny kick.
• Build?your?own ssam ? complimentary lettuce and perilla leaves let you create wraps. A dab of soybean paste, a sliver of garlic and a hit of jalape?o bring balance and heat.
• Dotori bibim guksu (cold spicy acorn noodles) ? served in a chilled, red?tinged beef broth and topped with egg, dried seaweed, cucumber, pear and radish. The chewy noodles make it a refreshing counterpoint to grilled meats.
• Beef options ? if the table wants beef, choose bone?in galbi for a familiar char or jumulleok (boneless short rib) marinated lightly with salt and savory seasonings.

Beyond the meats, don?t skip the simple extras: steamed egg, kimchi or soybean paste stews and the griddled kimchi fried rice that many diners order to finish the meal.

Practical notes

While K?TEAM channels Seoul?s neighborhood barbecue joints, the space is compact. Tables accommodate about six people comfortably, so groups larger than that should expect to split into multiple tables. Weekends, especially evenings, draw a crowd?valet parking fills up quickly, so allow extra time for arrival.

The arrival of K?TEAM matters because it reflects a broader shift in Los Angeles dining: chefs and operators are bringing unvarnished, Seoul?style barbecue experiences?complete with nostalgic ingredients like frozen pork belly?into everyday neighborhood settings. For longtime fans of Park?s cuisine, K?TEAM offers a more relaxed alternative; for newcomers, it?s a direct route to the textures and flavors that have fueled a current Korean barbecue trend.

Insider tip: If you want to avoid the door rush, aim for an early weekday dinner. The atmosphere is livelier late at night, but tables turn quickly and the grilling is best enjoyed without the weekend rush.