For the past seven years, D92 Korean BBQ stood as Athens’ lone dedicated Korean barbecue restaurant. That changed back in May, when Chef JK Korean BBQ Master opened in a South Milledge shopping center.
Though the restaurant is part of a small regional chain, the Athens location is winning local customers with generous portions, fast service, and a menu that balances traditional Korean dishes with an all-you-can-eat option.
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Chef JK Korean BBQ Master opened at 2095 S. Milledge Ave. in Athens, Ga., in May 2026.
Located at 2095 S. Milledge Ave. in Milledge Plaza right near the loop, Chef JK is open 11 a.m. to 10 p.m. Monday through Saturday and is closed on Sundays. The dining room is relatively compact, but even during a busy lunch service, the kitchen moved efficiently, with dishes arriving quickly despite a full house. The atmosphere is casual and comfortable, making it equally suited for a quick weekday bite or a longer meal built around Korean barbecue.
The business traces its roots to Choi’s Grill, a family-owned Korean restaurant in Suwanee that evolved into the Chef JK brand after the company’s formation in 2020. The first Chef JK location opened in Suwanee, followed by restaurants in Evans, Georgia, and Greenville, South Carolina, before the chain expanded into Athens earlier this year.
Chef JK specializes in premium grilled meats served through all-you-can-eat or by-the-dish options. Guests can choose from beef brisket, bulgogi, filet mignon, ribeye and marinated short ribs, alongside pork belly, pork shoulder and chicken dishes.
Beyond barbecue, the menu includes Korean staples such as bibimbap, soft tofu soup, kimchi stew, japchae, cold noodle dishes and an assortment of banchan, the small side dishes that accompany many Korean meals.
The Dolsot Bibimbap plate at Chef JK Korean BBQ Master in Athens, Ga., on Friday, Oct. 2, 2026.
In the interest of variety, I ordered the Dolsot Bibimbap with galbi ($17.99), along with a Milkis Melon and a Pororo drink. Served in a hot stone bowl, the bibimbap arrived sizzling with rice, vegetables, a fried egg and marinated galbi, or Korean short rib meat. The meal also included a salad with a sweet, fruit-forward dressing, miso soup, kimchi and a side of pickled vegetables. I was instructed to mix up the bowl so that the vegetables could continue cooking.
What stood out most was the value. Between the bibimbap, sides and drinks, there was easily enough food for two meals. The galbi carried a rich, smoky flavor that worked with or without the brown or red sauces, and everything in the bowl mixed made up what I can only describe as the biggest and best-tasting stir-fry I’ve ever had. Chef JK has more than earned repeat visits and an easy recommendation from me.
This article originally appeared on Athens Banner-Herald: Curious about Korean barbecue? Start with Chef JK | Exclusive
Dining and Cooking