Korean BBQ — The Grand Grilling Ritual
Korean BBQ (고기구이) is not just a meal — it is a social ritual that perfectly embodies Korea's community culture. Sitting together at the table, grilling meat on the built-in grill, wrapping it in sesame leaves, drinking Soju, and talking loudly — this is Korea in its purest form.
The Types of Meat
- Samgyeopsal (삼겹살): Pork belly — the most popular BBQ meat. Thickly cut, unseasoned, grilled crispy. ₩12,000–15,000/person.
- Galbi (갈비): Marinated beef ribs — sweet, juicy, tender. The flagship dish. ₩18,000–30,000/person.
- Hanwoo (한우): Korea's premium beef, comparable to Japanese Wagyu. Wonderfully marbled, buttery soft. ₩30,000–80,000/person.
- Moksal (목살): Pork neck — juicy and flavorful, an affordable alternative to Samgyeopsal.
- Dak-galbi (닭갈비): Spicy chicken with vegetables and rice cakes, grilled at the table. Chuncheon's specialty. ₩10,000–12,000.
The Side Dishes (Banchan)
Every Korean BBQ comes with free side dishes (Banchan) — so many that the table is full: Kimchi (of course), pickled radish, bean sprouts, spinach, tofu, fish cake, Ssamjang (seasoning paste), raw garlic, green chili peppers, sesame leaves (Kkaennip), and lettuce for wrapping. All refillable, at no extra charge.
How to Eat Properly
- Place a lettuce or sesame leaf on your flat hand
- Put grilled meat on top
- Add rice, garlic, chili pepper, and Ssamjang paste
- Fold into a package and eat in one bite (do not bite off!)
- Drink Soju. Repeat.
💡 Tipp
Order at least 2 portions (minimum order in most restaurants). The staff often grills for you — let them do it, they know when the meat is perfect. After the BBQ: Order "Dwenjang Jjigae" (soybean paste stew) as a finale — it's tradition.
