Korean BBQ Guide: How to Order and Eat It

Korean barbecue is the meal most visitors remember, and it is easy once you know the rhythm: you order raw meat by weight, grill it at your own table, and wrap each bite in lettuce with garlic, sauce, and sides. Staff often help with the grilling.

Below: the cuts to know, how to order, and the etiquette. Pair it with the broader what-to-eat guide.

The cuts to know

• Samgyeopsal: thick pork belly, the default and most popular order. Unmarinated; the flavor comes from fat, char, and the accompaniments.
• Moksal: pork shoulder, slightly leaner than belly with more chew.
• Galbi: marinated beef or pork short rib in a sweet soy sauce, richer and more expensive than the pork options.
• Chadolbaegi: thinly sliced beef brisket that cooks in seconds on a hot grill; order it if you want something quick and mild.

How to order

Meat is usually sold per portion (often 150 to 200g) with a two-serving minimum. Order one or two cuts to start and add more as you go.

Sides, lettuce, and dipping sauces come with the meal.

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How the grilling works

The grill heats at your table. Lay the meat out, turn it once it releases easily, and cut it with the scissors provided.

Wrap a piece in lettuce with garlic, a dab of ssamjang, and a side, and eat it in one bite. Staff will often swap the grill plate when it chars.

For a famous charcoal-grilled pork example, see our guide to Geumdwaeji Sikdang.

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What it costs

Barbecue is a shared, sit-down meal, so the bill adds up with cuts, drinks, and extras. It is one of the pricier everyday meals but easy to share.

What to drink

Barbecue pairs with soju, beer (maekju), the two mixed as somaek, or makgeolli (rice wine). Non-drinkers order soft drinks, water, or barley tea, no one expects you to drink. Muslim travelers and anyone avoiding alcohol should note that marinades can contain cooking wine and grills are often shared with pork; see the Korea food guide for Muslim travelers.

Etiquette at the table

The youngest or host often grills and pours drinks. Pour for others, receive with two hands, and don't refill your own glass first. It's normal to share everything in the middle.

Where to find Korean BBQ

Korean BBQ restaurants (samgyeopsal-jip for pork, galbi-jip for ribs) are everywhere in Korea. Look for the distinctive ventilation hoods above tables visible through restaurant windows. In Seoul, concentrations of good independent restaurants are in Mapo-gu (Hapjeong, Mangwon), Mapo BBQ Street (Mapo-daero), Itaewon, and residential neighborhoods throughout.

Tourist-area chain restaurants work but local independent spots usually have better quality at lower prices. Ask your hotel or guesthouse for the nearest reliable spot.

Understanding the menu

Korean BBQ menus are organized by meat type and cut, then by how it is prepared (unmarinated vs. marinated):

• Samgyeopsal (삼겹살), pork belly, thick-sliced, unmarinated. The most common choice.
• Galbi (갈비), beef short rib, typically marinated in a sweet soy sauce (yangnyeom). More expensive than pork.
• Chadolbaegi (차돌박이), thinly sliced beef brisket, unmarinated, quick to cook.
• Moksal (목살): pork neck, slightly more marbled than belly; chewier and richer.
• Dak galbi (닭갈비), spicy marinated chicken, usually at specialty restaurants rather than standard BBQ spots.

Prices are per serving (1인분, il-in-bun). The minimum is usually two servings.

The grilling process

• The grill is often pre-heated before the meat arrives.
• Place the meat flat on the grill without overcrowding it.
• Let it cook until the fat renders and the edges turn golden, resist the urge to turn it too early.
• Staff at most restaurants will handle this for you; if they do, let them.
• Once cooked, scissors are used (not a knife) to cut the meat into bite-sized pieces at the table.
• Wrap in lettuce with ssamjang (fermented soybean paste), raw garlic, sliced green pepper, and kimchi.

What the banchan are

The side dishes (banchan) that come with Korean BBQ are included in the meal and can usually be refilled:

• Kimchi: fermented cabbage; the standard. Goes directly on the grill toward the end of the meal.
• Bean sprouts: blanched and seasoned with sesame oil.
• Pickled radish: sweet and tangy, cuts through the fat.
• Maemul-guk (cold soybean paste soup) or clear broth, for cleansing between bites.
• Steamed egg (gyeran jjim), often ordered separately, a soft custard-style egg dish.

Paying and etiquette

Payment at Korean BBQ restaurants is usually at the counter when you leave, not at the table. Cards are widely accepted; some smaller neighborhood spots prefer cash. Check on arrival if it matters.

Tipping is not customary and not expected.

Shared grills mean the table smells like smoke by the end of the meal; this is expected and normal. Many restaurants offer small odor sprays or wet towels. Jackets and bags hang on hooks under the table or on wall hooks.

Keep them away from the grill.

The meal does not have a fixed end point. You order more meat and sides as you go, and leave when ready. There is no pressure to turn over the table quickly at a full-service restaurant.

Frequently asked questions

How does Korean BBQ work?

You order raw meat by portion, grill it yourself at the table grill (staff often assist), then wrap each cooked bite in a lettuce leaf with garlic, sauce, and side dishes. It is a communal, interactive meal, best with two or more people.

What should a first-timer order at Korean BBQ?

Samgyeopsal (pork belly) is the classic starting point. It is forgiving to grill, mild in flavor, and widely available. Add galbi (marinated short rib) for something sweeter and more tender.

Avoid ordering too many varieties at once; it is better to reorder what you like.

Is there a minimum order at Korean BBQ restaurants?

Meat is usually sold per portion (often 150 to 200g) and restaurants typically set a minimum of two portions per table. Order one or two cuts, eat them, and order more from there rather than front-loading everything.

Do I grill the meat myself?

You can, but staff at most restaurants will grill, turn, and cut the meat for you, especially when it is busy. If you want to do it yourself, feel free, but do not feel obligated. Watch how the staff do it and follow the same timing.

Is Korean BBQ good for vegetarians or people who avoid pork?

Less so for strict vegetarians, since the experience centers on grilled meat. Non-pork options include beef cuts (galbi, chadolbaegi); some restaurants offer chicken. Check marinades for alcohol or pork-based ingredients if relevant.

The side dishes (banchan) are often vegetable-based but may share oil or include fish sauce. Ask if it matters.

Last verified on June 4, 2026

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