Korean Barbecue Restaurant to Open in Former Doughnut Spot in Myrtle Beach

A New Korean Barbecue Experience Comes to Myrtle Beach

Myrtle Beach’s dining landscape is getting a fresh and flavourful addition with the opening of a Korean barbecue restaurant in a space previously occupied by a doughnut shop. The move reflects the city’s evolving food scene, where global cuisines are increasingly finding an eager audience. The transformation of the former doughnut location into a full-service barbecue restaurant signals growing confidence among restaurateurs in Myrtle Beach’s year-round dining demand.

What Makes Korean Barbecue Stand Out

Korean barbecue is known for its interactive dining format, where guests grill meats at their table while enjoying a variety of traditional accompaniments. This hands-on experience, combined with bold flavours and social dining, has made the cuisine popular across major cities—and now, in coastal destinations like Myrtle Beach. For diners, it offers something beyond a standard meal, turning dinner into an experience.

Repurposing Spaces for New Dining Concepts

The shift from a doughnut shop to a Korean barbecue restaurant highlights a broader trend in the hospitality industry: adaptive reuse of existing retail spaces. Former quick-service locations are increasingly being reimagined as full-service restaurants to meet changing consumer preferences. Such conversions allow operators to enter established neighbourhoods while bringing in fresh concepts that attract both locals and tourists.

Boosting Myrtle Beach’s Culinary Diversity

With visitors looking for memorable dining options and locals seeking variety, international cuisines continue to play a key role in expanding Myrtle Beach’s food identity. The arrival of a Korean barbecue restaurant adds depth to the city’s offerings and caters to diners eager to explore new flavours.

Looking Ahead

As Myrtle Beach continues to grow as a dining destination, new restaurant openings like this point to a more diverse and experience-driven future for the local food and beverage sector. The success of such concepts could encourage more global cuisines to enter the market.