Jang Ta Bal, Strathfield

There’s something poetic about Korean barbecue. You’re perched on benches around a charcoal grill. As the fat drips onto the coals, it makes a sound similar to a bubbling brook. Smoke rises from the pit and is swiftly wafted away by numerous ceiling fans, saving you from carbon monoxide poisoning. Welcome to Jang Ta Bal.

You have to go through a non-descript looking hallway before you reach the inner sanctum of barbecue. One side of the room has low tables for you to lounge around in a more “traditional” way. The other side is filled with picnic bench-style seating. It’s dark and smoky; only the tables are lit up with bright outdoor lights. Between the sounds of sizzling food and clinking glasses, it’s very hard for waitstaff to hear you. Hence, each table is equipped with a buzzer to make life a little easier.

A full spread of banchan (side dishes) hits the table and includes everything from cabbage kimchi to marinated mung bean sprouts. It’s at this point that everyone instantly becomes flamingo-like. Chopsticks are held up and pick at the food – everything being distributed evenly amongst the table. Conversations stop when it becomes clear that the waiter holding numerous plates of meat is in fact, making a beeline toward your table. There’s no reason why, it just happens.

Barbecue is meat-centric so the only vegetable option is a plate of mixed mushrooms ($15) which includes king oyster, buttons, and enoki. It would feel wrong not to get some type of bulgogi. Try the wagyu bulgogi ($23) – paper thin slices of wagyu with a salty, sweet marinade. Whenever I go, I also get a plate or two of the premium wagyu marbled beef ($35) because it’s so fatty and soft. Easily a favorite.

There’s also a barbecue classic: fresh pork belly ($18). You can keep it in those thick slices or cut them down for easy bites. The pork belly marinated with ‘very spicy sauce’ ($18) is tolerable. If you’re not accustomed to a fair amount of chili, you won’t enjoy it. You’re left to your own devices so duke it out amongst yourselves for the title of bbq master. Simply wrap up the meat in some lettuce and add some spicy ssamjang paste.

The Korean barbecue experience isn’t complete until you get just a little bit tipsy from a bottle of plum wine ($10) or some the classic Hite ($6) beer. Well, for adults anyway. Jang Ta Bal is an old favorite of mine and will always be where I’d point you to if you asked me for great kbbq. Don’t wear your best clothes because I guarantee that you’ll be going home smelling like smoke and barbecued meats.

Jang Ta Bal
48A The Boulevarde
Strathfield NSW 2135