Korean BBQ Guide

Samgyeopsal (삼겹살) is thick-sliced pork belly, the most popular and affordable option. The fat renders as it cooks, creating crispy edges. It's often served unmarinated, letting you taste the pork itself. Moksal (목살) is pork neck meat, leaner than samgyeopsal but still tender with good fat marbling. It's a favorite among Koreans who find pork belly too fatty. Galbi (갈비) refers to beef short ribs, usually marinated in a sweet soy sauce mixture. LA galbi is cut thin across the bone (named after Korean immigrants in Los Angeles who popularized the style). Korean-style galbi is cut between the bones. Chadolbaegi (차돌박이) is thinly sliced beef brisket, cooked quickly over high heat. It's lean and satisfying without being heavy. Hanwoo (한우) is Korean beef, similar to wagyu. It's significantly more expensive but prized for its marbling and flavor. Restaurants serving hanwoo will prominently advertise it.

The staff usually starts the grill and may offer to cook for you initially. It's fine to take over—most Koreans prefer grilling their own meat. Don't overcrowd the grill. Leave space between pieces so they sear rather than steam. Flip the meat only once or twice. Constantly moving it prevents proper browning. Use the scissors provided to cut larger pieces. Koreans typically cut meat into bite-sized pieces as it cooks, making it easier to share and eat. The edges of the grill are cooler. Move cooked meat there to keep it warm while finishing other pieces. Some grills have a raised edge specifically for this. Order meat progressively—start with pork, then move to beef if you want variety. Beef flavors can overwhelm if you eat pork after. Save the most marbled meat for last. When the grill gets too charred, ask for a new one. Staff will swap it out quickly. A clean grill surface produces better results.

Ssam means 'wrapped.' Take a lettuce leaf (or perilla leaf, called ggaennip), add a piece of meat, a slice of raw garlic, a smear of ssamjang (spicy fermented paste), and any other toppings. Wrap it into a bundle and eat in one bite. Yes, one bite—stuffing the whole thing in your mouth is correct. Pajeori (scallion salad) often comes with samgyeopsal. The vinegar and spice cut through the pork fat. Kimchi is essential, both raw and grilled. Grilling kimchi caramelizes its sugars and mellows its sourness. Bean paste stew (doenjang jjigae) or kimchi stew (kimchi jjigae) typically comes included or can be ordered. The hot soup balances the rich meat. Naengmyeon (cold buckwheat noodles) is the traditional finish to a BBQ meal, especially in summer. The ice-cold broth refreshes the palate after heavy grilled meat. Bokkeumbap (fried rice) made on the grill with the meat drippings is another popular ending. Staff will make it for you using the remaining fat and bits on the grill.

All-you-can-eat (무한리필, muhanlipil) restaurants offer unlimited meat and side dishes for a fixed price, usually around 15,000-25,000 won. Quality varies—some are excellent value, others use lower-grade meat. Specialty restaurants focus on one type of meat done well. A samgyeopsal restaurant or galbi restaurant will usually outperform a place trying to do everything. Meat is typically ordered by portion (인분, inbun), usually 150-200g. Standard is to order one portion per person initially, then add more as needed. The youngest person at the table traditionally operates the grill and pours drinks. The eldest or most senior person usually pays. These customs are flexible among friends but still observed in formal situations. Soju is the traditional pairing. Pouring for others (never yourself) and receiving with two hands shows respect. Beer and soju mixed (somaek) is also popular. Say 'jal meokgesseumnida' (잘 먹겠습니다) before eating—it means 'I will eat well' and acknowledges the food and host.