Korean barbecue is a dining experience like no other. If you want to make the most out of it, here are the best cuts of meat ...

The best yukhoe (Korean "raw meat") I've had was at ... but not frozen solid. Cut the partially frozen beef across the grain into 5mm (¼in) thick pieces. Stack the pieces, then cut them into ...

Now, another high-end Korean barbecue restaurant imported from Los Angeles is making its way into New York City this month.

choose a well-marbled piece of Japanese or Korean beef. I use cuts such as rump or strip loin, which have a deeper, beefier flavour than the more expensive but milder-tasting filet mignon.