Pork and chicken are similarly cut and marinated. Kalbi is beef short ribs, with most of the meat cut off the bones. We were inexpertly flopping the strips around with tongs, but our waitress came by with scissors and deftly snipped them into bite-size pieces. While tongs and scissors work for the cooking process, it also helps to be adept at chopsticks, since they re provided. There are mussels in the shell, to be placed at the side of the grill until they re steamed and juicy.
Big scallops take just a few minutes on each side to turn opaque and firm.
I liked them dipped in the slightly sweet house sauce. There are big shrimp, and squid mixed with pine nuts and spicy shredded vegetables. The squid takes a little skill to cook just right, but if you don t overdo it, you ll have nice tender little bites. For the more adventurous, there are paper-thin slices of tongue and of beef stomach. The stomach is quite bland, and I kept cooking it too long and getting it tough, though our server said it can be very tender.