If you haven’t tried Korean barbecue (KBBQ), now’s the time. It’s one of the most fun and satisfying ways to eat out. You sit at a table with a grill in the middle, order a mix of meats, and cook everything right there. Or, if you’re at a nicer place, the staff handles the grill while you focus on eating.
Korean BBQ – What is it?
The menu is all about meat. Thinly sliced beef, pork belly (samgyeopsal), marinated cuts like bulgogi, and sometimes chicken or seafood. Everything’s meant to be shared, so you order a little of this and a little of that.
With the meat, you get banchan—a bunch of small side dishes that show up in little bowls. The exact kinds of banchan you get depends on the place, but som typical ones include kimchi, pickled radish, steamed egg, and tofu. You usually get six to ten kinds, and they’re usually refillable free of charge.
How to eat Korean BBQ
When the meat’s done, it’s ssam time. Grab a lettuce leaf (romaine or sesame are most common), add some rice, a piece of meat, and a spoonful of ssamjang—a thick, salty, slightly spicy paste made from fermented soybean and chili. Top it off with garlic, kimchi, or whatever else is on the table. Wrap it up and eat it in one bite. No forks, no fuss.
In addition to ssamjang, you’d usually get a basic dipping sauce consisting of sesame oil, with salt, and black pepper. It’s simple but brings out the flavor of the meat in the best way. But ssamjang is the real MVP.
At certain, very traditional restaurants, when you’re almost done, the staff will offer to make fried rice on the grill. They’ll mix in rice, seaweed, maybe an egg, and fry it up until it’s golden and crispy. If you’re offered this, say yes.
Korean BBQ is messy, hands-on, and made for long, lazy meals with friends. Go hungry, take your time, and if the place grills for you, even better.
What to Drink with Korean BBQ?
Beer is the classic move, and my personal favorite. It’s cold, crisp, and cuts through the richness of the meat like nothing else. Otherwise soju is the traditional choice, often served in tiny shot glasses and best enjoyed shared. You’ll also see makgeolli, a slightly fizzy rice wine, on some menus. But honestly? A light beer and some grilled pork belly is hard to beat.
