Smoked brisket, cheese, and kimchi, all stacked inside a sliced glazed donut. That sandwich is real, and it comes from a pitmaster who has won serious brisket competitions in New York City.
The chef behind it refuses to call his cooking fusion. He calls it 100 percent Korean and 100 percent American at the same time.
I like that attitude, because it treats both traditions with equal respect.
The menu borrows from Texas, Kansas City, and the Carolinas. Then it pulls in gochujang glazes, house kimchi, and ideas from Manila, Puerto Rico, and Jamaica.
The whole thing lives in a tiny counter-serve shop in northern New Jersey.
I can’t imagine a better place to rethink what barbecue can be.
A Pitmaster Who Treats Two Barbecue Traditions As Equals
Kimchi Smoke started with one big idea from chef and owner Robert Austin Cho. Korean barbecue and Texas barbecue share more than most people think.
Both traditions put meat front and center. Both care deeply about technique, fire, and patience.
Cho leans into those shared values instead of forcing two styles into one awkward plate.
That’s why he avoids the word fusion. He describes his food as 100 percent Korean and 100 percent American.
It sounds like a math problem, but it actually explains everything.
The result feels personal rather than trendy. Brisket gets the slow, careful smoke you’d expect from a serious Texas pit.
Then it might meet house kimchi or a gochujang glaze with total confidence.
I believe that confidence is the secret ingredient here. The kitchen isn’t trying to shock you with random combinations.
It’s showing how two food cultures can sit at the same table and get along beautifully.
For first-timers, that’s a helpful way to approach the menu. Think of each dish as a conversation between two cooking styles.
Some lean more Southern, others more Korean, and plenty land right in the middle. Your job is simply to listen with a fork.
Those Brisket Trophies Are Not Just For Show
Brisket King NYC is a competition where pitmasters battle over the hardest cut in barbecue. Cho has taken that title more than once.
He also earned top honors at Pig Island NYC, a well-known pork-focused cook-off.
Those wins matter because brisket is famously tricky. It can turn tough or dry fast.
Winning repeatedly against strong competition says a lot about consistency.
The praise didn’t stop at competitions. His earlier restaurant in Westwood landed on Food and Wine’s list of the best barbecue in every state.
That’s a big deal for New Jersey, which isn’t usually the first state named in barbecue chats.
Television noticed too. Cho has appeared on Food Network’s Beat Bobby Flay and The Rachael Ray Show.
He has also shown up on Fox 5 and ABC7 News.
So when you order brisket at this counter, you’re tasting championship-level work. It just happens to come in a casual shop instead of a fancy dining room.
Honestly, that’s the best kind of surprise.
My tip? Make brisket part of your first order, even if something wilder catches your eye.
It’s the dish that built the reputation, so it’s a smart place to start.
From Pop-Up To Westwood To A Ridgewood Shack
Back in 2013, Kimchi Smoke was just a pop-up. Cho was cooking for crowds at events and building a following one plate at a time.
The next step was a brick-and-mortar restaurant in Westwood, New Jersey. That spot helped earn the national attention mentioned earlier.
It also proved this offbeat concept could work as a real business.
Ridgewood came next. The new location soft-opened in the weeks before September 30, 2022.
A full opening was planned for the end of that October.
The original Westwood location later closed, while Ridgewood became the home base for the operation, which also lists a newer Westwood location. Funny how a pop-up grew into a fixture without losing its scrappy spirit.
Cho has called Ridgewood a great foodie town. That makes sense for a chef who likes to experiment.
A town that loves good food gives a creative kitchen room to play.
I like knowing this backstory before visiting. It explains why the place feels lean and focused.
The team spent years learning what people love, then built a shop around exactly that. Nothing here feels like an accident.
Brace Yourself For The Donut Sandwich
Yes, the Chonut is exactly what it sounds like. Smoked brisket or pulled pork goes inside a sliced glazed donut.
The filling can include barbecue sauce, slaw, and cheese. Some versions add kimchi and bacon too.
It’s sweet, smoky, and a little spicy all at once.
The restaurant itself calls it life-changing. That’s a bold claim for a sandwich.
Then again, few sandwiches arrive on a donut with this much swagger.
One practical note matters here. The menu has listed the Chonut as available only on certain days, such as Fridays and Saturdays.
Check the current menu before you plan a whole trip around it.
If the donut idea feels like too much, the Austin Cho Sandwich is a strong backup. It layers smoked brisket with house kimchi and spicy aioli.
Other versions bring barbecue sauce, slaw, and remoulade on a roll.
Both sandwiches show off the kitchen’s playful side. They take Southern barbecue staples and add Korean flavors without apology.
I believe that’s why these two names keep coming up when people talk about this place. They’re conversation starters you can actually eat.
Gochujang Glaze Makes Ribs And Pork Belly Hard To Resist
Sticky, glossy, and dotted with sesame seeds. That’s the look of the Korean BBQ Ribs at Kimchi Smoke.
These pork ribs are smoked, then fried. They get finished with a gochujang glaze in a sweet or spicy version.
Scallions and sesame seeds go on top.
Gochujang is a Korean chili paste with deep, savory heat. On smoked pork, it acts a lot like a barbecue sauce with extra personality.
That’s the two-tradition idea working perfectly.
Pork belly fans have their own reason to visit. The NYC XXX Bacon is smoked and reverse-seared, then topped with gochu glaze and scallions.
Reverse searing means it cooks gently first and gets its final sear at the end.
Can’t decide between sweet and spicy for the ribs? Pick based on your crew.
Sweet is friendlier for younger eaters, while spicy suits anyone who wants a little drama.
Either way, grab extra napkins. Glazed ribs and neat fingers rarely go together.
Consider it part of the fun, like wearing a souvenir from your meal.
Fries, Bowls, And Sides That Travel The World
Cholander Fries might be the most shareable thing on the menu. Spiced fries get loaded with smoked kimchi, pulled pork, Fatboy sauce, cheese, and scallions.
Curry Poutine takes another fun detour. It brings French fries, cheese curds, and Japanese curry together.
Canada and Japan meet in New Jersey, which is quite a road trip.
Rice bowls offer a tidier option. Each one is named for a barbecue region or city.
Choices include Carolina with pork, Kentucky with chicken, Austin with brisket, NYC with pork belly, and Nashville with fried chicken breast.
The sides keep mixing traditions too. You’ll find Korean Slaw, Napa Cabbage Kimchi, and Southern Korean Collard Greens.
Mac and Cheese, Kajun Fries, and Not Cho Mama Chili round things out.
Save room for Banana Pudding. It’s a classic Southern finish after all that smoke and spice.
The menu also draws on flavors from Hong Kong, Manila, Puerto Rico, the Dominican Republic, Mexico, and Jamaica. My advice is simple.
Pair one familiar side with one adventurous side, and you’ll taste the full range of this kitchen.
Spice Seekers Should Meet The Old Dirty Bird
Every barbecue menu needs a dare. At Kimchi Smoke, that dare is the ODB Fire!, short for Old Dirty Bird.
It’s the spiciest sandwich on the menu. The star is super spicy fried chicken with a serious crunch.
If your taste buds enjoy a challenge, this one’s calling your name.
Not into fire? No problem.
The kitchen can steer you toward milder picks, and plenty of dishes bring flavor without heavy heat.
The Messy Cho Dog deserves a mention here too. It features smoked Argentinian chorizo with Sriracha slaw and remoulade on a roll.
The name is honest, so plan your shirt choice accordingly.
I like that these two items show a different side of the menu. Not everything revolves around brisket or ribs.
Chicken and sausage get the same creative treatment.
Here’s a smart move for groups. Order one spicy item to share and pass it around.
Brave eaters get their thrill, and everyone else gets a taste without committing to a whole sandwich. Keep a cool side like Korean Slaw nearby.
It can be a welcome break between fiery bites.
A Small Counter-Serve Shack With Big Personality
Small is the right word for this Ridgewood shop. Kimchi Smoke has roughly 15 to 16 seats, so it’s far from a sprawling barbecue hall.
You order at the counter here. There’s no long sit-down routine with multiple courses.
It’s casual, quick, and built around the food.
That size shapes how the place works. Takeout, delivery, and catering are a huge part of the business.
Many folks grab their order and head home or to a nearby spot.
The brand aims to feel edgy, welcoming, and fun. That matches the menu perfectly.
A restaurant serving brisket on donuts probably shouldn’t feel stiff anyway.
Online ordering is available too. You can order through the restaurant’s own system and platforms like Burbs.
It’s a handy option on busy weeknights.
If you want a seat, think about timing. With only a few tables, grabbing one isn’t guaranteed.
Ordering ahead for pickup is a smart backup plan.
Catering is worth remembering as well. Picture your next party with Korean BBQ ribs instead of plain pizza.
Okay, I promised no picturing, but you get the idea.
Plan Your Ridgewood Barbecue Run Around These Hours
Timing matters more than you’d think here. The shop is closed on Mondays and Tuesdays, which has surely disappointed a few hungry visitors.
Wednesday through Saturday, doors open at 11 AM and close at 8 PM. Sunday runs from noon to 7:30 PM.
Double-check before heading out, since schedules can shift around holidays.
You’ll find Kimchi Smoke at 2 Godwin Ave, Ridgewood, NJ 07450. Ridgewood sits in Bergen County, in the northern part of New Jersey.
It’s an easy stop for anyone exploring the area’s busy dining scene.
The town itself adds to the outing. Cho chose Ridgewood partly because of its strong food culture.
Make an afternoon of it and stroll the downtown after eating.
Got a craving and a free weekend? A late lunch can be a smart window.
It gives you a shot at seating before the evening pickup rush.
Also check which specials are running. Some menu items, like the Chonut, have only appeared on certain days.
Picking your day wisely could mean the difference between a good meal and a legendary one. In New Jersey barbecue terms, that’s a pretty important decision.
