Most Korean food fans have had a packet of Shin Ramyun at some point. But it took a pair of smart chefs to apply a homemade version of the spice mix used in the soup to meats for an original take on barbecue. NoVA diners are already well-acquainted with Scott Chung of Bun’d Up and Kevin Tien of Hot Lola’s. Both restaurants are hits located in Ballston Quarter. Now, they’re sharing their meaty acumen with diners at Pentagon Row as Wild Tiger BBQ, which launched on Aug. 20.
Wild Tiger arose from the opposing influences of Chung’s Korean heritage and Tien’s upbringing in Texas and Louisiana. The result of the collaboration is meat cooked in a North Carolina whole hog smoker using classic Southern techniques, but Asian flavor combinations. The $79 platter, which serves three or four hungry meat eaters, includes a pound each of brisket and pulled pork, a half rack of ribs and smoked-then-fried chicken wings. Pickles and pickled onions also come with the platter, as do five Asian-inflected sauces, including cha siu barbecue, Szechuan Comeback and gochujang hot sauce.
Sides come at an additional fee, but it’s where the chefs perhaps show off their fusion chops best. Kimchi-scallion pimento dip comes with Ritz crackers to scoop up the goodness. Bao dinner rolls come with Szechuan honey butter or Korean barbecue butter. A wedge salad is topped with miso ranch, bacon, tomatoes, blue cheese and furikake.
Customers are required to preorder their platters, which have already been known to sell out. Pickup is located at the Pentagon Row location of Bun’d Up. //1201 S Joyce St., Arlington
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