Almost everything at this Eastwood restaurant is made by hand, and all of it is made in-house. Word among the legion of loyal followers is that the top pick is the very rich, soju-friendly, jokbal – a pig trotter braised in an umami-packed broth of soy, ginger, sesame, garlic and other aromatics.

Spoiled for choice may be an understatement at Hansang: the regular menu hovers around 130 dishes, not even considering the accompanying banchan or season specials. The restaurant itself is just a stone’s throw from Strathfield Plaza and more akin to a rowdy beer-hall than anything else but a look around the tables one thing will become blindingly clear; people are flocking for the ox bone soup. Surprisingly light in colour but dense with texture and flavour, tender slices of very slowly cooked beef shin are piled high in a milky ocean of broth then topped with fresh spring onion. This soup is not for the faint hearted, best served with friends.

For many in Sydney, 678 Korean BBQ has been their baptism of fire when it comes to Korean barbecue. The venues are owned by Korean comedian and former wrestler, Kang Ho Dong which give the restaurants a slightly gimmicky atmosphere, with the comic’s face plastered all over the walls and menus. All scepticism of quality, however, goes right out the door when you take into account the in-house butchery which at most times is hanging wagyu with marble scores approaching the double digits, or the choose-your-own-adventure ingredients presented for Jeongol (Korean hotpot). Whether you’re ducking into the Eastgardens or CBD posting, tango with the tongs and crisp your own pork belly, give thick-cut slices of steak a kiss of flame, throw down some pickles and kimchi and start again.

Danjee is another staple for city-slickers keen for a smoky Korean hit. In a historic and expansive building in Albion Place, Dajnee manages to feel intimate despite its massive size thanks to a plethora of screens and rabbit-warren like mazes to various spaces including an ancient old balcony, the bunker-like main room and squeezy little alleys of tables. This is probably the place to bring that friend who has a slightly less adventurous palate, as there are plenty of familiar items like fried chicken (Korean is the best, sorry), bulgogi burgers and DIY barbecue that can be made as complex or as simple as you like. Diehards, fear not. There are more spicy, chewy, tendon-laden traditional dishes than you can poke a stick at and jugs of soju cocktails for sharing so everyone is happy.

We love barbecue. We love charcoal barbecue even more. Jang Ta Bal is one of just a handful of Korean restaurants in Sydney that are putting in the time and effort to establish individual charcoal barbecues for each table for that proper campfire flavour that you just can’t get from gas cooking. Open daily for dinner in Strathfield, and for lunch and dinner in Campsie, the team at Jang Ta Bal are putting their faith in you with some of the more time-sensitive ingredients available in Korean barbecue. Fresh abalone, raw whole squid and fresh butterflied prawns are just the beginning. None of the pork is pre-cooked, waiting for a quick crisp-up over the flames, and the exclusively wagyu-based beef options mean you’re going to want to pay close attention to every sizzle and sear.