Fire Meat and Endless Plates: Inside Daeji Korean BBQ’s All-You-Can-Eat Experience
“Pig out.” That’s what owner Joe Kim told Guy Fieri when asked what customers should expect at Daeji Korean BBQ in Colorado. As Guy put it, “There was a few things I was expecting him to tell me. Pig out was not one of them.” But that’s exactly the philosophy that’s been packing tables since Joe and his mother-in-law heated up the hibachis in 2010.
The Bulgogi Breakdown
Guy got the full tutorial on Daeji’s signature beef bulgogi, and the name itself tells the story. “Pool means fire and then corgi means meat,” Joe explained. Fire meat. The marinade starts with water as a base, then layers in garlic, onions, pineapples, and apples before hitting it with soy sauce, sugar, black pepper, and sesame oil. But the secret weapon? Soju—Korean spirit—goes right into the mix. The rib eye gets sliced thin and soaks in that marinade for a full 12 hours.
The chicken bulgogi follows a similar path but with its own twist: garlic, soybean oil, sesame oil, ginger, black pepper, sugar, soy sauce, and of course, a splash of soju. This one marinates even longer—24 hours—before hitting the table grill.
Don't lose this list! Drop your email and we'll send it to you, so you've got it handy next time you're hungry or planning a trip.
Kimchi: The French Fries to the Burger
When Guy asked about kimchi’s role in Korean BBQ, Joe’s answer was perfect: “Is that like the french fries to the burger? Absolutely.” The process starts with napa cabbage cut into quarters and salted, sitting for 12 hours. The marinade brings together onions, garlic, small shrimp (or as Joe called them, “scrimps”), daikon radish, ginger, a bit of rice to tighten it up, seafood broth, fish sauce, green and red peppers, and sugar. Joe learned the technique from his mother-in-law, who ran a restaurant in Hawaii for 10-20 years.
That fermented kimchi doesn’t just sit on the side—it becomes kimchi pancakes, one of the house specialties. Month-old fermented kimchi gets blended with tofu, jalapeños, onions, sugar, Korean red peppers, egg, potato starch, and flour before getting sautéed to crispy perfection. Speaking of those Korean red peppers, Guy couldn’t resist joking about the giant bags Joe keeps stocked: “That’s what’s in your hair, I knew it.”
The Veggie Sauce and Fish Cakes
Daeji’s house veggie sauce—described as “kinda like the Korean Thousand Island”—combines soy sauce, vinegar, sugar, soybean oil, corn syrup, sesame seeds, curry, and red peppers. As Joe said, you “put it on everything.”
The fish cakes get the wok treatment with serious BTUs, starting with onions, green onions, carrots, and jalapeños, then garlic, the fish cakes themselves, soy sauce, black pepper, sugar, corn syrup, seafood broth, crushed red peppers, Korean red peppers, and a finish of sesame oil.
The Verdict
Guy’s reaction to the spread was clear: “This is just overwhelmingly delicious.” Customers echoed the sentiment, calling it “protein heaven” where “you’re involved in what you’re cooking and you can socialize and enjoy food and share it with everyone.” The all-you-can-eat format means the food keeps coming—every type of meat imaginable, covered with sides, non-stop.
If you’re hunting for more unique dining experiences featured on Triple D, check out dishes like French Toast PUFFS or the King Crab Pappardelle. And for all the spots Guy has visited, browse our complete restaurant directory.