this is what we're known -- it's thinly sliced rib-eye, marbled rib-eye. >> anthony: oh, it's beautiful. roast gui. thin-sliced rib-eye. and bulgogi. thinly-sliced, fat-marbled beef, barbecued table-side. >> roy choi: for us koreans, it's kind of funny that barbecue has become the gateway to our food, though. >> anthony: hey, it could be worse, i mean -- >> roy choi: it could be worse, yeah. >> anthony: at least it's delicious. >> roy choi: it's delicious and we're like, "okay, this is the, this is the portal." we're cool with that. >> anthony: then there's kimchi bulgogi bokkeumbap. basically kimchi fried rice. but it fries into the pan like paella. so many great rice dishes where that outer layer of crispy stuff is just the best. >> roy choi: the tableside cooking, i think people overlook that a lot. you know, this is like crepes suzette, filleting a dover sole. >> anthony: oh man, that's just ridiculously delicious. will you be doing this in 20 years? >> roy kim: it won't change. if we did change tonight, i would get a complaint. >> roy choi: and you'd have to talk to your dad. >> roy kim: oh, yeah. [ laughter ] that's, that's a problem.