At KBG, tender Korean barbecue is given a Tex-Mex presentation. Classic bulgogi, spicy pork, barbecue chicken, and house-made tofu can be packaged in a burrito or as tacos, such as the kimchi-sprinkled KBG-style trio. However, the restaurant's specialty is notably tortilla free: a rice bowl piled with meat and 11 kinds of vegetables, one for every chamber in the stomach.

Diners can also build their own bowls from the leafy greens up. A bed of romaine lettuce or red cabbage forms the foundation, followed by white, brown, or kimchi fried rice. Then it's the meat or tofu, and a cornucopia of sides and toppings, including fish cakes, pickled cucumber, and guacamole.