Parks BBQ: The Story Behind LA’s Premier Korean BBQ
We sat down with owner and chef, Jenee Kim and her team to explore the journey behind Parks BBQ and learn how they’ve adapted through decades of experience in the competitive restaurant industry.
Parks BBQ in Los Angeles is synonymous with high-quality Korean BBQ, but what truly sets it apart is the attention to detail in every element of the dining experience. From its renowned premium cuts of meat to its carefully curated side dishes, Parks BBQ has become a standout in a crowded field of Korean restaurants. We sat down with Jenee Kim, the Founder of Parks BBQ, and Ryan, the Director of Operations, to learn more about the story behind this iconic spot, their approach to Korean cuisine, and the key to their long-standing success.
“It’s not just about BBQ”
Jenee credits the restaurant's success to its focus on introducing authentic and often rare Korean dishes alongside its BBQ offerings. "We don't just focus on the BBQ. We want to introduce a wide variety of Korean cuisine," she explains. The side dishes, many of which are rooted in traditional Korean cuisine, bring a unique authenticity that you won't find in other BBQ spots. For Jenee, it's not just about the quality of the meat. It's about providing a complete cultural experience with dishes like in-house made nangmyeon (cold noodles) and specially fermented vegetables, which "pair perfectly with the meat."
Jenee reflected on her journey from sourcing special cuts of meat when she first opened the restaurant to evolving the menu over the years. At the time, "there was no place in LA offering the specific cuts we needed," she recalls. She worked with local vendors to create a supply of meats that would align with Korean dining traditions.
Overcoming Challenges and Innovating Along the Way
Navigating the ups and downs of the restaurant business, especially during the pandemic, wasn’t easy. "We struggled when dining was shut down," Jenee admits. But the team found ways to adapt, launching meal kits that allowed customers to enjoy a taste of Parks BBQ at home. This new concept, which includes everything from frozen BBQ kits to kimchi, has become a popular option for fans who want the restaurant's quality experience outside of the dining room.
The challenges didn’t stop there. Keeping a strong team during the pandemic was critical, and Ryan played a key role in ensuring their staff stayed together. "We shared shifts and hours so everyone could survive," Jenee says. By keeping their core team intact, Parks BBQ was able to hit the ground running as dining returned to normal.
Expanding the Vision
Parks BBQ isn’t just resting on its laurels. With new ventures like Oligo by Parks BBQ, a fast-casual concept downtown, and K-Team BBQ, a pork BBQ spot, Jenee and Ryan are expanding their brand while staying true to their core values. "We want to offer something different with each concept, but it’s always about quality," Ryan explains. Their new ventures aim to bring Korean cuisine to a broader audience, from fine dining to casual, quick-service formats.
Advice for Future Restaurateurs
Jenee has simple, yet powerful advice for anyone looking to open a restaurant: “It takes time, and you need a great team.” Reflecting on her early years, she emphasized the long hours and hard work it took to build Parks BBQ into what it is today. She also stresses the importance of focusing on what you do best. "You need someone to focus on the food, and someone to handle operations."
After 20 years, Parks BBQ continues to thrive thanks to Jenee’s commitment to quality and her ability to adapt and innovate. Whether you’re visiting for their famous kalbi or the homemade nangmyeon, it’s clear that Parks BBQ is more than just a restaurant – it’s an LA institution.