Serving the best barbecue in Koreatown, YHG is the first American outpost of a beloved family restaurant from Korea’s second largest city, Busan. Across the Pacific, this eatery became famous, beginning in 1964, for making short ribs, a notoriously chewy cut of meat when grilled, tender as a mother’s love. They’re the item to get here, too, and they come every which way: seared right on the domed stove embedded in your table top, or in dumplings, pancakes, stews, and soups. The secret to their deliciousness? It’s the complex pattern which the chef slashes onto the meat, which breaks apart the sinews. You’ll see it most easily on the grilled short ribs.