Korean BBQ Guide

The Main Cuts: What to Order

Samgyeopsal (삼겹살) — Pork Belly

Thick slices of unmarinated pork belly. The most popular Korean BBQ cut. Simple, fatty, smoky. Cooked until crispy on the outside. Eaten wrapped in perilla leaf or lettuce with garlic and ssamjang (fermented paste).

Dwaeji galbi (돼지갈비): Pork ribs, marinated in sweet soy sauce. Rich and sweet.

Bulgogi (불고기) — Beef

Thinly sliced beef marinated in soy sauce, sugar, sesame oil, garlic and pear. One of Korea’s most famous dishes. Sweeter and more tender than other cuts.

Galbi (갈비) — Beef Short Ribs

Thick-cut beef short ribs, often marinated. More expensive than pork, richer flavor. A special occasion cut.

Chadolbaegi (차돌박이) — Beef Brisket

Very thinly sliced beef brisket. Cooks in seconds on the grill. Light and delicate, almost like a snack.

Moksal (목살) — Pork Neck

Less well-known internationally but favored by locals. Richer flavor than samgyeopsal.

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Banchan: The Side Dishes

Banchan are the small side dishes that arrive with every Korean meal — automatically, free of charge, refillable as many times as you like.

Common banchan:

• Kimchi — fermented cabbage, spicy, sour. Korea’s national dish
• Kongnamul — seasoned bean sprouts
• Japchae — glass noodles with vegetables
• Dubu jorim — braised spicy tofu
• Gamja jorim — braised potatoes
• Spinach namul — seasoned spinach
• Musaengchae — pickled white radish

Ask for refills by catching the server’s eye and pointing at the empty dish.

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How Korean BBQ Works: Step by Step

1. Sit down — grill is already on or staff will light it
2. Order your meat (and drinks — beer or soju are standard)
3. Banchan arrives automatically
4. Meat arrives raw with scissors and tongs
5. Place meat on grill — staff will help if needed
6. Cut meat with scissors when cooked (not a knife) — uniquely Korean
7. Pick up cooked piece with tongs
8. Wrap in lettuce or perilla leaf with garlic, ssamjang, kimchi
9. Eat in one bite — wraps are called ssam
10. Repeat

Rice: Usually comes separately. Plain steamed rice is standard.

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Korean BBQ Etiquette

Pour drinks for others, not yourself. Korean drinking culture means you fill others’ glasses, not your own. Someone will pour for you.

Use two hands or support your forearm when giving or receiving food or drink — sign of respect.

Don’t stick chopsticks vertically into rice — this resembles funeral incense offerings.

The scissors: Using scissors to cut meat is standard and expected. Not rude at all.

Pacing: Korean BBQ is meant to be slow and social. Don’t rush.

Staff will often cook for you — let them help, especially at traditional restaurants.

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What to Drink with Korean BBQ

Soju — Korea’s national spirit. Clear, about 16–25% alcohol. Mild, slightly sweet. Usually shots. Ice-cold. Mixed with beer (somaek) is very popular.

Makgeolli — Milky, slightly fizzy rice wine. Lower alcohol, earthy flavor. Served in bowls.

Korean beer (Hite, Cass, OB): Light, cold, inoffensive. Excellent with BBQ.

Non-alcoholic: Barley tea (boricha) is standard. Sikhye (sweet rice drink) is traditional.

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Price Guide

Soju: ₩5,000–8,000 per bottle

Beer: ₩4,000–8,000

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Where to Eat Korean BBQ

Seoul: Mapo-gu (Mapo district) is famous for samgyeopsal. Myeongdong has many tourist-friendly options. Itaewon has international-friendly service.

Busan: Seomyeon and Nampo areas have excellent options.

Jeju Island: Black pork (heukdwaeji) from Jeju’s native black pigs is the island’s specialty — a must-eat on Jeju.

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Book Seoul Hotels Near BBQ Districts

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• South Korea travel guide
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