In its traditional preparation, thin slices of marinated beef are grilled over country wood and have a deep, smoky flavor. Korea House's doesn't. The chicken and pork bulgogi here seem to mate better with the slightly sweet marinade. I can't figure out why most dishes are garnished with sliced red onions and diced, raw red peppers. It's not a traditional gesture, and in the case of the bulgogi it detracts from the focus of the dish.
Combination plates consist of bulgogi with various fermented side dishes.
I recommend that you order a rice or noodle dish instead, and a few of these very good fermented dishes on the side. The kaktooki is hot, pickled Korean cabbage, akin to a turnip in taste. This goes beautifully with the hot stone bowl bibeem bob, which is a rice dish with small amounts of beef, vegetables, black mushrooms and a fried egg. Soups aren't very inspired. The tofu soup with beef and seafood is speckled with vegetables of the frozen succotash variety.