Chris Arellanes

As consumers continue to seek out Asian barbecue’s craveable flavors, like those found in sweet and sticky char siu and tender Korean galbi, they’re helping to fuel the expansion of concepts like KYU, which features a range of Asian-inspired dishes based around yakiniku, the Japanese discipline of wood-fired cooking.

The Beef Short Ribs, in particular, were an immediate success when added to the menu, says Chris Arellanes, executive chef. Marinated for 24 hours in a “secret” blend of Korean chile paste, sesame oil and spices, the ribs are crusted with KYU’s house beef spice and then slow-smoked for 8-10 hours, with the team frequently applying a spray of sake and apple juice to further develop the crust and keep the meat moist. “The flavor of the short ribs is unique due to the layering of flavors and use of proper barbecue techniques,” says Arellanes. “All the components of the cooking process play important roles.” The meat is served with lettuce, pickled vegetables and housemade sauces to allow guests to create their own lettuce wraps, leading to what “has easily become one of the highest sellers at all of our locations,” he says.

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