Author
H.D. PARK
If you’re planning to visit Korea—or just love discovering new food cultures—then Korean BBQ should be at the top of your must-try list. It’s not just a meal; it’s a delicious, interactive experience rooted in flavor, tradition, and shared moments.
Whether you’re a first-time visitor or a K-food fanatic, this post will walk you through the essential elements of Korean BBQ: the meats, the side dishes, the sauces, and the unspoken rules that make it uniquely Korean.
Table of Contents
What Exactly Is Korean BBQ?
Korean BBQ isn’t one specific dish — it’s a style of cooking and dining that’s all about sizzling meat, smoky flavor, and shared experience. At Korean BBQ restaurants, raw cuts of pork, beef, or sometimes chicken are grilled right at the table, usually over charcoal or gas grills built into the table itself.
In my opinion the most popular version by far involves pork, with samgyeopsal (삼겹살) — thick slices of pork belly — being the undisputed favorite. It’s fatty, flavorful, and best enjoyed when grilled to a golden crisp and wrapped in a ssam. It’s also the go-to pairing with soju, Korea’s traditional distilled liquor.
Popular Pork Cuts You’ll See at Korean BBQ:
- Samgyeopsal (삼겹살):
This is pork belly, known for its rich, fatty layers and juicy texture. Some restaurants serve it with the skin still on, which adds a delicious chewy bite when grilled. - Moksal (목살):
A leaner cut taken from the neck area. It has a tender texture with a meaty bite and less fat than samgyeopsal—great for those who want balance. - Hangjeongsal (항정살):
This cut comes from the pork jowl (cheek area). It’s slightly marbled and known for its tenderness and melt-in-your-mouth texture.
Banchan: The Beauty of Korean Side dishes
When you sit down at a Korean BBQ restaurant, you’ll notice a variety of free side dishes, known as banchan (반찬), appear without even ordering them. These small plates often include:
- Kimchi
- Pickled radish
- Marinated bean sprouts
- Potato salad
- Seasoned greens
Tip: Banchan are complimentary and refillable. Don’t be shy—if you loved something, you can ask for more!
How to Make a Perfect Ssam (Korean BBQ Wrap)
One of the most enjoyable parts of Korean BBQ is making a ssam (쌈), or wrap. Here’s how locals do it:
- Take a fresh leafy green (lettuce or perilla leaf or any leaf of your choice)
- Add a spoonful of rice
- Place a piece of grilled meat on top
- Add some ssamjang sauce
- Toss in a slice of raw garlic or your favorite banchan
- Wrap it all up and eat it in one bite!
Koreans don’t nibble on ssam—it’s meant to go in your mouth all at once, so try not to overstuff it!
Ssamjang: The Iconic Sauce of Korean BBQ
You’ll find a variety of sauces at the table, and one sauce you’ll see everywhere is ssamjang (쌈장). It’s a thick, savory mix of: Doenjang (fermented soybean paste), Gochujang (Korean chili paste), Garlic, sesame oil, green onion, and sometimes even sugar or onion juice. Ssamjang adds a spicy, salty kick that brings everything together—put some in your ssam and your good to go.
Pro Tip: Grill Your Kimchi!
Many locals love to grill kimchi right alongside the meat, especially with samgyeopsal. Why? Because when kimchi soaks up that sizzling pork fat, it transforms — the edges get a little crispy, the flavor becomes deeper, smokier, and just the right kind of tangy-spicy-caramelized.
You can throw it straight on the grill or on the edge of the pan, depending on the setup. Some restaurants even serve pre-aged kimchi (묵은지) just for this purpose — it holds up better on the grill and tastes even richer.
Wait until some fat has rendered out of the meat before placing the kimchi on the grill. The pork fat acts like a natural cooking oil, helping the kimchi caramelize beautifully without sticking too much.
One thing to keep in mind: kimchi has a lot of seasoning, so once it hits the hot surface, the grill can get messy pretty fast. So start grilling the kimchi on the side of the grill — that way, it doesn’t burn too quickly, and you keep the flavor balanced. If things get too smoky or the grill gets too charred, don’t hesitate to ask the restaurant staff to change the grill plate. Most places will swap it out for a clean one on request.
Is it healthy? Not sure. Is it delicious? 100% yes.
Don’t Forget the Ggigae (Stew)
If you’re someone who likes having something hot and soupy alongside your grilled meat, try ordering a jjigae (찌개)—a Korean-style stew. The most common one in Korean BBQ spots is Doenjang jjigae (된장찌개), a fermented soybean paste stew with tofu, zucchini, onions, and often a bit of meat. It’s rich, umami-packed, and a perfect complement to the grilled flavors.
Tip: There is a social perception in Korea that the Korean BBQ restaurants serve the best doenjang jjigae, possibly because they use meat scraps and drippings from the grill to enhance the flavor.
From juicy pork belly and sizzling jowl cuts to wrap-your-own bites and complimentary banchan, Korean BBQ is a complete cultural experience. It’s communal, customizable, and full of flavor.
If you’re visiting Korea or looking for something exciting to try in your hometown, don’t miss the chance to enjoy this iconic dining style. And remember—your Korean BBQ experience isn’t complete without a wrap, a scoop of ssamjang, and maybe a grilled slice of kimchi on the side.
