Korean BBQ with a Twist: Watch ANJU Make Their Iconic Ssam Board

Host Seth Tillman heads to Washington, D.C. Korean restaurant ANJU, where head Chef Angel Barreto shows him how to make their signature ssam board featuring marinated and grilled boneless Creekstone short ribs. The marinade is a rich blend of scallions, garlic, ginger, toasted sesame seeds, soy sauce, mirin, onion purée, brown sugar, black pepper, sesame oil, and a splash of lemon-lime soda. After a day of marinating, the short ribs are grilled, roasted, and served with lettuce, perilla leaves, ssamjang, crispy shallots, roasted garlic, kimchi, and more for the perfect one-bite wrap. Seth gets the "hands-on" experience of a true ssam board at this hip Korean restaurant.

This video is part of WETA's SIGNATURE DISH series, which highlights standout dishes from top restaurants across Washington, DC, Maryland, and Northern Virginia. Host Seth Tillman explores the incredibly diverse array of cuisines that the DMV offers, chatting with chefs, restauranters and others to explore the people and cultures behind DC’s best food. From strip mall eateries to fine dining establishments, SIGNATURE DISH explores DC’s favorite restaurants and brings you the many flavors of the DMV.

Explore more DMV food with more clips from SIGNATURE DISH:    • Best Restaurants in DC | Signature Dish  

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