Arirang Korean Restaurant in South Carolina — What to Expect

What Arirang offers and where to find it

Arirang Korean Restaurant serves traditional Korean dishes in a casual dining setting. The menu centers on grilled meats, stews, and rice bowls — the core of Korean home cooking — alongside banchan (small side dishes) that come with most meals. The restaurant operates as a full-service establishment where you order at the table and food arrives in stages, starting with the sides and moving to your main dish.

Arirang has locations across South Carolina, with the most established presence in the Midlands region. Hours and specific menu offerings vary by location, so checking ahead before your visit saves time. The atmosphere is family-friendly and designed for groups — Korean dining is traditionally communal, and tables are set up to encourage sharing.

Key Takeaways

• Arirang serves grilled meats, stews, and rice dishes with complimentary banchan (side dishes) that arrive before your main course.
• Most entrees are designed for sharing, and the restaurant provides grilling equipment at the table for certain dishes.
• Reservations are recommended for groups larger than four, especially during dinner hours and weekends.
• The menu includes vegetarian options, though many traditional Korean dishes center on meat or seafood.
• Prices fall in the mid-range for full-service dining, with most entrees between $12 and $25 per person.

How table grilling works at Arirang

Several Arirang dishes come with a built-in grill set into your table. The server brings raw meat — typically beef bulgogi, galbi (short ribs), or pork — along with vegetables and a sauce. You cook the meat yourself on the tabletop grill, which gives you control over how well-done it is and creates an interactive dining experience. This is not a gimmick; it is how these dishes are traditionally prepared in Korea.

The restaurant provides all necessary tools: tongs, scissors to cut the meat into bite-sized pieces, and a small burner to heat the grill surface. If you have never done this before, your server will walk you through the process. The cooking takes about five to ten minutes, and the meat is done when it has browned on both sides. You then wrap the cooked meat in lettuce leaves with rice and sauce — a preparation called ssam — and eat it by hand.

Signature dishes and what they include

Arirang's most popular order is bulgogi, thin slices of beef marinated in soy, sugar, and sesame, then grilled at your table. It comes with rice, soup, and five to seven banchan. The banchan typically include kimchi (fermented vegetables), seasoned spinach, pickled radish, steamed egg, and whatever else the kitchen has prepared that day — they change seasonally and by location.

Bibimbap is a rice bowl topped with vegetables, a fried egg, and your choice of protein (beef, chicken, or tofu). You mix everything together with gochujang (red chili paste) before eating. It arrives hot and is meant to be eaten immediately. Kimchi jjigae (kimchi stew) is a spicy, sour broth loaded with kimchi, pork, and tofu — comfort food in Korean cuisine and warming on cooler days. Japchae, sweet potato noodles stir-fried with vegetables and beef, is milder and works well if you prefer less heat.

Soups and stews at Arirang come in large portions designed for sharing. Samgyetang (ginseng chicken soup) is a specialty — a whole young chicken stuffed with ginseng, jujubes, and glutinous rice, simmered in broth. It is rich, slightly sweet, and considered restorative in Korean culture. Most stews cost between $15 and $20 and easily feed two people.

Banchan and how they work

Banchan are complimentary side dishes that arrive before your main course. They are refillable — if you finish the kimchi or the seasoned vegetables, you can ask for more. This is standard practice at Korean restaurants and is included in your bill. The selection changes based on what the kitchen prepared that day, so you might get different sides on different visits.

Common banchan include kimchi (spicy fermented cabbage), seasoned spinach, pickled radish, steamed egg, bean sprouts, and occasionally seafood pancakes or braised vegetables. They serve two purposes: they prepare your palate for the main dish and provide vegetables and fermented foods that are central to Korean nutrition. If you are new to Korean food, the banchan are a low-stakes way to try flavors before committing to a full entree.

Vegetarian and dietary options

Arirang offers vegetarian dishes, though the menu is meat-forward. Vegetable bibimbap substitutes tofu or egg for meat and includes the same vegetable toppings. Japchae can be ordered without meat. Vegetable stews and soups are available, though you should confirm with your server that the broth is vegetable-based rather than made with meat stock.

Many banchan are naturally vegetarian — kimchi, seasoned spinach, pickled vegetables, and steamed egg — so vegetarian diners get a full spread of sides regardless of their entree choice. If you have allergies or dietary restrictions, speak with your server when ordering. Korean cuisine uses soy sauce, sesame, and sometimes fish sauce in many dishes, so these are worth mentioning upfront.

When to go and how to prepare

Arirang is busiest during dinner hours (6 p.m. to 9 p.m.) and on weekends. Lunch is quieter and a good time to visit if you prefer a calmer atmosphere. Reservations are not always required for small groups, but they are strongly recommended for parties of four or more, especially on Friday and Saturday nights. Call ahead to check wait times during peak hours.

Wear clothes you do not mind getting a light smell of smoke or grill from — the tabletop grilling creates smoke, and it lingers on fabric. The restaurant has ventilation, but the smell is part of the experience. Bring an appetite; Korean meals are meant to be leisurely and social, and courses arrive over 30 to 45 minutes rather than all at once. Budget 90 minutes to two hours for a full meal, longer if you are dining with a group.

Price range and what to expect on your bill

Most entrees at Arirang fall between $12 and $25 per person, depending on the protein and whether you choose a table-grill dish or a stew. Grilled meats and specialty items like samgyetang tend toward the higher end. Rice bowls and noodle dishes are usually on the lower end. Banchan and soup are included with your entree, so there are no surprise charges for sides.

Beverages — soft drinks, tea, and Korean beer or soju if the location has a liquor license — are ordered separately. Dessert is not a traditional part of Korean meals, though some locations offer Korean shaved ice or sweet rice cakes. Tax and tip are added at the end, as with most U.S. restaurants. Most diners spend $15 to $35 per person for a complete meal with a drink.

Frequently Asked Questions

Do I need to know how to grill meat to order a table-grill dish?

No. Your server will explain the process and stay nearby while you cook. The meat is pre-cut and marinated, so you are mainly managing heat and timing. If you prefer not to grill, you can order stews, rice bowls, or noodle dishes instead — they arrive fully cooked and ready to eat.

What is kimchi and will it be too spicy for me?

Kimchi is fermented cabbage seasoned with chili, garlic, and salt. It is spicy, but the heat builds gradually rather than hitting all at once. If you are sensitive to spice, try a small amount first. The restaurant also serves milder banchan, and you can ask your server which dishes are less spicy.

Can I bring a large group?

Yes. Korean dining is designed for groups, and tables are set up for sharing. Call ahead to reserve space and let the kitchen know your party size so they can prepare. Groups of six or more may want to call a day in advance.

Is there parking at Arirang?

Parking varies by location. Most Arirang restaurants are in shopping centers or standalone buildings with dedicated lots. Check the specific address before you go, or call ahead if you are unsure about parking availability.

What should I order if I am trying Korean food for the first time?

Bulgogi or bibimbap are good starting points — both are flavorful but not aggressively spicy, and they represent core Korean cooking techniques. The banchan that arrive with your meal will give you a taste of fermented and vegetable-based sides. Ask your server for recommendations based on your spice tolerance.