I honestly never thought about where the rice wrappers for KBBQ come from. Turns out somebody has to cut them to size (I still have no idea who makes them). Thank goodness I’m not the one cutting them, because they would be sure to turn out crooked and all different shapes. I can’t cut a straight line or make uniform sets of anything to save my life. Luckily the person working at the station below didn’t have that problem (judging by the wrappers we used, at least).
I got this photo at Soot Bul Gui Rim 1, the one on 6th. I have to say, I liked SBGR 2 (the Vermont one) better. I thought the quality of the meat was higher. At SBGR 1 the heart ended up tough, and I don’t remember it being that way at 2. However, SBGR 1 has the distinction of being the first KBBQ place where I’ve ordered chicken. Although it takes longer to cook than the other meats, here it grilled up nice and tender. Below is the chicken before:
And here’s the chicken after. It got a little blackened, as you can see, but the taste was there.
My verdict: If you want to try a Soot Bul Gui Rim, go to the Vermont one, which I blogged about here. They’re both all-you-can-eat for the same price. The ambiance at 1 may be slightly more upscale than at 2 (I said slightly), but I preferred the meat at 2 (although I can’t speak for the chicken at 2, which I didn’t order, and I do have to admit the chicken was good at 1).
Folks are probably shocked that I’ve finally updated this blog. And some of you are probably wondering what happened to the DARI Awards. I honestly didn’t realize it had been two weeks since my last post, and the DARI Awards are coming soon, I promise.
Soot Bul Gui Rim 1
3977 W 6th St
(6th & Western)
Los Angeles, CA 90020