What to order
| Cut | What it is | Good for |
|---|---|---|
| Samgyeopsal | Thick-cut pork belly, unmarinated | The most common default order, great with the sauces provided |
| Galbi | Marinated beef short rib | Sweeter, more premium; a step up in price |
| Bulgogi | Thin-sliced marinated beef | Milder, easier for first-timers, sometimes cooked in a pan rather than grilled |
| Dak-galbi | Spicy stir-fried marinated chicken | A different but related dish, usually not grilled tableside |
How the table actually works
Meat is grilled tableside, often by staff at first if you're clearly new to it — let them help. Use the scissors provided (yes, scissors) to cut meat into bite-sized pieces once cooked. Wrap grilled meat in a lettuce or perilla leaf with a dab of ssamjang (a thick, savory-spicy paste) and a piece of garlic or a slice of chili if you like heat — that wrapped bundle, eaten in one bite, is the standard way to eat it.
The side dishes (banchan)
Korean BBQ meals come with a spread of complimentary side dishes — kimchi, seasoned bean sprouts, pickled radish, a simple salad, and often a doenjang (fermented soybean) stew. These are refillable at most restaurants, usually just by asking.
Ordering logistics
- Many Korean BBQ restaurants require a minimum order of two portions per person, especially for premium cuts — check before you order for a solo trip.
- Rice and a simple soup are often ordered separately, near the end of the meal, once you're mostly done grilling.
- Soju or beer are the standard accompaniment, though it's entirely normal to skip alcohol.
Tip: If you're overwhelmed by the menu, samgyeopsal is close to a foolproof first order — widely available, reasonably priced, and forgiving if you're new to grilling your own food.