The pork belly is the most popular order at 678 Korean BBQ — reviewers call the cuts 'top quality' and 'prepared perfectly for grilling.' The marinade adds sweetness while the meat stays tender. Each slice cooks in 2–3 minutes on the charcoal grill, developing a charred crust while staying pink inside.
Tips from diners
Start with pork belly — the kitchen trains you on grill technique with this order, and it's nearly impossible to overcook.
The beef bulgogi at 678 is sourced for tenderness and marbling. The marinade penetrates the thin slices, adding umami depth without overpowering the beef quality. On the charcoal grill, each slice sears in under a minute, developing a crust while staying rare inside.
Tips from diners
Order the beef bulgogi and go slow — the charcoal heat is intense, and meat cooks faster than you expect.
Banchan arrive immediately and keep arriving — it's a sign of genuine Korean restaurant respect for the dining ritual. Each dish is prepared fresh, and the variety (fermented kimchi, blanched spinach, sesame sprouts, steamed egg) gives your palate breaks between meat courses.
Tips from diners
The banchan are included and endless — don't be shy about asking for more of anything that speaks to you.
Bingsu is the sweet finish to a meat-heavy meal — the shaved ice is fine and smooth, condensed milk sweetens without cloying, and red beans add earthiness. It's light, refreshing, and traditional enough to end the meal on an authentic note.
Tips from diners
Order bingsu if you want something cold and light after grilling — it cleanses the palate perfectly.
Kimchi fried rice arrives as a side but many diners make it their main. The rice is each-grain separate, the kimchi adds tang and heat, and a runny egg yolk stirred in adds richness. It's the perfect foil to rich grilled meats.
Tips from diners
Order kimchi fried rice to go with your meat — it balances the richness without feeling heavy.
The seafood platter shows 678's commitment beyond beef and pork — shrimp firms up perfectly over charcoal, squid stays tender with slight char, and octopus adds chew. The marinade is lighter here than the meat dishes, letting the seafood flavor dominate.
Tips from diners
The seafood platter is great for groups — everyone gets variety and it cooks fast on the table.
678 Korean BBQ is the first restaurant in Colombia to incorporate table-mounted charcoal grills for authentic Korean barbecue dining. Opened in El Poblado, the concept is simple: high-quality marinated meats arrive raw, you cook them on the grill at your table, and the charcoal fire — not electric heat — delivers the flavor that sets Korean BBQ apart. The meats are sourced for grilling quality, and reviewers compare favorably to Korean BBQ in the US and beyond.
Reserve 2–3 days ahead for dinner Friday and Saturday — the charcoal grills fill fast and tables turn slowly.
The kitchen will walk you through grill technique when you arrive — they're patient with absolute beginners and encourage you to cook to your preference.
Groups of 4+ should call ahead — tell them your protein preferences and they'll prepare a customized grill experience.
Lunch specials (12–3 PM weekdays) include meat, rice, and banchan for 25% less than dinner à la carte.
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