Kore Brisket
$34양념 차돌박이
45-day dry-aged prime brisket, sliced thick and marinated in soy, pear, and toasted sesame. Caramelizes in 90 seconds over open flame.
The Full Kore Menu
Smoke, spice & seoul — every plate on our hearth
From prime Korean BBQ cuts kissed by hardwood charcoal to Nashville hot chicken glazed in gochujang — this is the complete menu our kitchen builds around every service.
Chapter 01
Korean BBQ — Cuts & Coal
Served tableside over binchotan hardwood charcoal. Each cut is dry-aged in-house, trimmed by hand, and finished with our house ssam blend. Comes with seasonal banchan, dipping sauces, and a fresh lettuce bouquet.
01
Signature Cuts
Per plate, served raw for the grillSmoke Galbi
$38숯불 갈비
Flanken-cut bone-in short rib, dry-rubbed with brown sugar, black pepper, and our smoked Korean chili. Sweet, charred, unapologetically rich.
Smoke Bulgogi
$29불고기
Paper-thin ribeye soaked 24 hours in apple-pear-soy, kissed with a smoke funnel at the table. Sweet, savory, gone in three bites.
Pork Belly ssam
$24삼겹살
Thick-cut heritage pork belly, salt-cured overnight, grilled until edges crisp. Wrapped in butter lettuce with ssamjang and garlic scape.
Chadol Prime
$32차돌박이
Paper-thin prime chuck flap, the marbling melts on contact with the grate. One dip in sesame oil & salt, then straight to your wrap.
A5 Wagyu Trip Tip
$68和牛 트립팁
Imported Miyazaki A5 BMS 9–10. Six coin cuts served with house kimchi butter and a soft quail egg. One order per table, by request.
Chapter 02
Hot Fusion Plates
Where Nashville hot chicken meets Korean chili, where kimchi brine finishes a cast-iron pork chop, where our smoked gochujang replaces the cayenne glaze. Pick your heat, we build the plate.
02
Mains from the Pit
Plated, dressed, ready to dig inNashGochujang Chicken
$22고추장 나시빌 치킨
Half free-range bird, battered in buttermilk and dredged in our smoked gochugaru blend. Finished with fermented chili glaze and toasted sesame. Pick your level below.
Kimchi Brine Pork Chop
$28김치 돼지갈비
14 oz Duroc bone-in chop brined three days in napa kimchi liquid, cast-iron seared, finished with brown butter and crispy aged kimchi.
Smoked Tteokbokki
$18떡볶이
Hand-pounded rice cakes, Korean fish cake, and scallion in a smoked gochujang cream, finished with a runny egg yolk and bonito flake. The Kore twist on a street classic.
Bulgogi Hot Fried Chicken Sandwich
$19불고지 핫 치킨 샌드위치
Bulgogi-glazed buttermilk chicken thigh, dill pickle, gochujang aioli, and shaved cabbage on a toasted milk bun. Served with house chips.
Mushroom Ssäm Plate
$21버섯 쌈
King trumpet and lion's mane mushrooms chargrilled with garlic-soy glaze, served with nine grain rice, seasonal pickles, and lettuce cups. Built for wrapping.
Bibimbap with Short Rib
$26비빔밥
Stone pot rice crisped tableside, topped with smoked short rib, marinated egg, seasonal namul, and a chili-anchovy sauce. Mix it hard.
The Kore Promise
How we cook what you eat
Binchotan Hardwood
White Japanese charcoal burns clean and hot, never chemical. Each table gets a fresh basket.
House Ferments
Gochujang, doenjang, kimchi — all built in our fermentation room with Korean sea salt.
45-Day Dry Age
Prime beef hangs in our temperature-controlled room for flavor, tenderness, and crust.
Local Sourcing
Produce and proteins from Tennessee farms within 150 miles. We name every farm on the menu.
Chapter 03
Sides & Banchan
Refilled, no charge, while the grill stays hot. The Kore banchan rotation shifts with what's growing and fermenting in the kitchen this week.
House Banchan Flight
Today's fermentation board — typically aged napa kimchi, kkakdugi radish, bean sprout salad, fish cake jeon, and a rotating seasonal pickle.
Included with every grill
Nine-Grain Stone Pot Rice
Heritage grains from a Tennessee mill, crisped tableside in a scorching dolsot. Crack the rice crust and eat it first.
$8
Chopped Cheese Tteok
Beef short rib and aged cheddar piled on chewy rice cakes with caramelized onion. A late-night favorite, now on the menu.
$14
Kore Cheese Ramyun
Boneyard beef broth, springy noodles, American cheese, scallion, soft egg. Late-night menu only, no substitutions.
$16
Cucumber & Seaweed Salad
Cold-smoked English cucumber, wakame, sesame, and a bright yuzu dressing. Served in a chilled stone bowl.
$9
Pork Kimchi Mandu
Hand-folded dumplings filled with pork shoulder, aged kimchi, and glass noodle, pan-fried until lace-crisp. Six per order.
$12
Chapter 04
Drinks
From house-made soju infusions to Tennessee whiskey flights — our bar program was built to pour alongside smoke and chili.
Soju Mule
Plum soju, fresh ginger beer, lime, and a torched gochugaru rim. The Kore take on a classic.
$14
Seoul Manhattan
Bulleit rye, miso-walnut bitters, black sesame tincture, served up with a torched orange coin.
$17
Yuzu Spritz
Sparkling yuzu, elderflower, and a touch of honey. Bright, clean, perfect against the heat.
$8
Hite Lager / Nashville Local
Rotating Korean import draft alongside a Tennessee craft pick. Ask your server for this week's pour.
$7–$9
Tennessee Whiskey Flight
Four quarter-pours from our favorite Tennessee distilleries, paired with smoked nuts and dried apricot.
$24
House Makgeolli
Unfiltered rice wine brewed weekly in our cellar — milky, gently sweet, low ABV. Served in a traditional brass bowl.
$13
Chapter 05
The Kore Heat Guide
Heat is personal. Our scale runs from a gentle hum to a five-alarm Tennessee night. We use Korean gochugaru blended with American cayenne and ghost — never a single-note burn.
Level 01
Smoke
A whisper of chili, mostly char and sweetness. First-timers, kids, anyone testing the waters. You can breathe.
Level 02 · 매콤한
Warm
A bloom at the back of the throat, fades quick. Most of our gochujang-glazed plates sit here. Pairs clean with beer.
Level 03 · 매운
Hot
Our default Nashville-Hot chicken level. Heat builds across the bite, finishes with a tingle on the lips. Beads of sweat normal.
Level 04 · 아주 매운
Fire
Ghost chili enters the mix. We add a smoked paprika finish so the heat doesn't flatline. Comes with extra banchan and a glass of milk.
Level 05 · 지옥
Hellfire
Carolina Reaper, smoked scorpion, and our top-secret house extract. Sign a waiver. No refunds, no apologies. Photo goes on the wall.
How to Order
Chef-built pairings
Six combinations we reach for when friends ask "what should I get?" — built for two to four people, ready in one ticket.
I.
$52 / person
The Nashville Classic
NashGochujang Chicken (Level 03) + Chopped Cheese Tteok + Cucumber & Seaweed Salad. One cold Yuzu Spritz to start.
II.
$72 / person
The Grill Night
Kore Brisket + Smoke Galbi + Pork Belly ssam + Stone Pot Rice + Banchan flight. Family-style for the table.
III.
$48 / person
The Plant Fire
Mushroom Ssäm Plate + Smoked Tteokbokki (no egg) + Mandu + Nine-Grain Rice. Built vegan, all the smoke, none of the meat.
IV.
$68 / person
The Whiskey Run
Bibimbap with Short Rib + Pork Kimchi Mandu + Tennessee Whiskey Flight. Built for a slow night and a long pour.
Guest review
"
The brisket was the best single bite of barbecue I've had this year — and then the gochujang chicken hit the table and reset the whole scale. Kore isn't a mash-up. It's the real thing, fused on purpose.
Come Hungry
Taste the menu tonight.
The grill is lit Tuesday through Sunday. Walk-ins welcome at the bar, reservations recommended for the dining room and private booths.