U.S. Meat Export Association Launches Inaugural ‘Korean Barbecue Week’
SEOUL, SOUTH KOREA – The U.S. Meat Export Association (USMEF) is kicking off its first ‘Korean Barbecue Week’ today, a two-week event running through October 30th, spotlighting restaurants serving grilled American beef ribs across the country. The initiative aims to enhance the dining experience centered around this popular Korean dish and emphasize the value of shared meals.
Participating in ‘Korean Barbecue Week’ are six leading Korean grilled beef rib brands – Sim Kyung Hee La La Land, Yangmun, Wodaepo, Zipbultaebaek, Cheonggiwa Town, and Hwasul – totaling 101 locations nationwide. Each brand will offer unique American beef rib menus, including Kkotgalbi, LA Galbi, and Woodae Galbi, prepared with their individual recipes and seasonings.
Consumers ordering the event menu at participating restaurants will receive a complimentary set of high-quality camping tongs, available on a first-come, first-served basis. Additional brand-specific promotions include a Snail Soybean Paste Sulbab (Sim Kyung Hee La La Land), Guacamole Tortilla (Zipbultaebaek), Ilpoom Soybean Paste Stew (Hwasul), and complimentary carbonated drinks (Wodaepo, Cheonggiwa Town).
“We are holding the first Korean Barbecue Week so that people can enjoy grilled American beef ribs,which are consistently loved as a restaurant menu,more deliciously and abundantly with special benefits,” said Park Jun-il,Korean branch manager of USMEF.
American beef, known for its rich marbling and flavor derived from grain-fed cattle, has long been a staple in the Korean barbecue scene. The event comes as “meaningful dining out” – experiences focused on connection and shared moments – gains traction in the Korean restaurant market.
