Every meal at the upscale Seoul BBQ starts with the superb, complimentary banchan, a collection of a dozen or so tiny dishes that showcase what Korean cuisine is all about. Savory mini-omelettes full of garlic and scallions. Baked Korean yams doused in sweet syrup. Crisp pickles, totori muk acorn jelly and, of course, kimchi, pickled napa cabbage coated in chili oil. You hardly need an entree after that, but Seoul also makes excellent Korean specialties such as bulgogi — strips of marinated beef sizzling on a grill pan — and bibimbap, a clay pot of rice topped with a yolky egg and savory ribeye, getting crispier as it sits.