K-Team BBQ offers a set built around LA-style cross-cut galbi and thick slices of pork belly, grilled at the table with an array of banchan. The galbi uses a sweet soy marinade tailored to caramelize quickly, while the pork belly is left unmarinated so its fat renders and crisps on the grill. Guests experience alternating textures, from chewy, charred short rib edges to soft, rich pork belly, often wrapped in lettuce with ssamjang and raw vegetables. Eater’s coverage of Korean restaurants in Los Angeles notes K-Team BBQ for its solid meat quality and straightforward barbecue format.