Edmontonians are no strangers to Korean food; the city is thriving with great places to get bibimbap and bulgogi. But when it comes to Korean barbecue, Baekjeong is our judges’ best restaurant to get that smoky, marinated, meaty goodness. The word “baekjeong” means “butcher” in Korean, and that’s the first hint that meat is the focus here.
You can order à la carte but if you’re new to Korean barbecue, combos are the way to go to minimize decisions and get right down to tabletop grilling. What sets Baekjeong apart from other spots in the city is that the meat here is premium beef. It’s moderately marbled so that the fat renders perfectly after a few minutes on your grill. It’s hard to pick just one favourite from a board laid with curls of thinly sliced pork belly, marinated pork shoulder and beef brisket, but if it’s an intense flavour you’re after, go for the marinated beef short ribs. They are rich, savory-sweet and umami-laden.
Fresh and fermented unlimited banchan (small side dishes) like tangy-hot kimchi, soy marinated onions and marinated zucchini, are needed to cut the richness of the grilled meats. There’s no messing about with Korean barbecue, because everything serves a purpose. – Tracy Hyatt
Baekjeong Korean BBQ
Strathcona Junction | 7341 104 St NW, Edmonton | 780.757.4460 | baekjeong.ca
Ma Chef is a friendly Korean restaurant in a strip mall in Lendrum, with a casual, homey vibe. Our Ttukbaegi Gamjatang Soup arrived bubbling with udon added, and a tabletop burner kept it warm so the broth continued to develop. Spicy in a savoury, deeply flavoured way, the soup’s pork bones released the meat cleanly. The Bossam — boiled pork belly wrapped with napa cabbage — arrived under a glass dome with steam, adding visual flair and keeping the meat moist. Other dishes ranged from crispy Deep Fried Chicken Wings, tart and spicy Mabboki fish cakes and juicy and flavourful LA Galbi. Dishes were generous and presented beautifully. Our server offered helpful guidance on portions and flavour, then stepped back to let the meal unfold naturally. – Joyce Yu
Ma Chef
Lendrum Place | 5818 111 St NW, Edmonton | 780.757.8889 | @machef
“Buldak” translates to “fire chicken.” This restaurant says what it does and does what it says. It pays heed to its name, starting with the most tender, juicy and perfectly seasoned chicken before that bird ever meets coating, deep fryer or sauce. It makes a difference.
My family ordered the Hot Buldak Chicken Sandwich, Buldak Rice, Galbi (chicken galbi, obviously!), Seaweed Rice Balls and, finally, Corn Cheese, just because the internet told us to. A couple of us loved the gooey, starchy corn; were it up to me, I would just get more chicken next time.
The Buldak Rice was rich and savoury. Together with the fun addition of those rice balls, coated as they were in a confetti of shredded seaweed, it rounded out the crunch and heat of the chicken dishes nicely. – Mifi Purvis
Buldak
Gareau | 8613 109 St NW, Edmonton | 780.451.2500 | @buldak_yeg
This article appears in the March 2026 issue of Edify
