What to order at Korean barbecue (and how it works)

At Korean barbecue, order two or three meats to grill at the table: start with an unmarinated cut like pork belly (samgyeopsal) or thin-sliced beef brisket (chadolbaegi), then move on to marinated beef short rib (galbi) or bulgogi. The small side dishes, called banchan, usually come with the meal, so round out your order with a stew or rice. Wrap bites of meat in lettuce with a dab of ssamjang, and ask your server for help with the grill if it's your first time.

How does Korean barbecue work?

Each table has a gas, charcoal or electric grill in the middle. You order raw meat by the portion and it's cooked at the table, by you or by a server. There are usually three ways to order:

• À la carte. You order portions of each meat you want. Some restaurants ask for a minimum number of meat orders per table before they'll start the grill.
• Set menus. A combo for two to four people, usually a few meats, a stew and rice. A good choice when you don't know the menu.
• All-you-can-eat. A fixed price per person covers a list of meats and sides, usually with a time limit. Many places ask the whole table to order the same tier.

At some restaurants the staff cook everything. At others they light the grill and leave you tongs and kitchen scissors to cut the meat into bite-size pieces.

What are the best meats to order at Korean barbecue?

These cuts are on most Korean barbecue menus:

• Samgyeopsal. Thick slices of unmarinated pork belly, grilled until the edges crisp. A Korean barbecue staple.
• Chadolbaegi. Paper-thin slices of beef brisket. An easy first order if you want an unmarinated cut.
• Galbi. Beef short rib, usually marinated in soy sauce, sugar, garlic and sesame oil. The unmarinated version is called saeng galbi. LA galbi is short rib cut thin across the bones.
• Bulgogi. Thinly sliced beef in a sweet soy marinade. Some restaurants cook it on a flat plate so the juices don't drip away.
• Spicy pork. Pork marinated in gochujang, a fermented red pepper paste. Sweet, spicy and smoky from the grill.
• Moksal. Pork neck or collar. Leaner than belly but still juicy.
• Beef tongue. Usually sliced thin, grilled at the table and served with a sesame oil and salt dip.

What order should you grill the meat in?

Start with unmarinated meats and finish with marinated ones. Plain cuts like brisket, pork belly and beef tongue cook cleanly, while sugary marinades caramelize and stick to the grill. When the grill gets blackened, ask for a fresh one.

Cook a few pieces at a time so everyone eats while the meat is hot. Ask the staff how to handle your table's cuts and grill: thickness, grill heat and the kind of meat change what safe cooking requires. A fixed number of seconds per side does not establish doneness. FoodSafety.gov's temperature chart recommends checking with a food thermometer: beef and pork steaks, chops and roasts should reach 145°F (63°C) and rest for three minutes; ground meat should reach 160°F (71°C); poultry should reach 165°F (74°C). If your cut is too thin to check easily, ask a server to help you verify it is ready before eating.

Keep raw meat and its juices away from cooked bites, banchan and lettuce. Use separate tongs and plates for raw and cooked food, or ask for clean utensils before serving. FoodSafety.gov's grilling guidance explains why tongs that touched raw meat should not touch food that's ready to eat.

What are banchan, and do you pay for them?

Banchan are the small side dishes that arrive before the meat. At most Korean restaurants they're included and refilled if you ask. Common ones include kimchi, seasoned bean sprouts, pickled radish, spinach, fish cake and potato salad. Many barbecue restaurants also bring a scallion salad dressed with chili and vinegar to eat with the meat. Grilling kimchi next to the pork belly is common, and worth trying.

How do you eat Korean barbecue?

The classic way is a ssam, or wrap. Take a lettuce or perilla leaf, add a piece of meat, a dab of ssamjang (a thick, savory paste of fermented soybean paste and red pepper paste), a slice of garlic and some scallion salad. Fold it up and eat it in one bite.

For unmarinated pork belly and beef, many tables also get sesame oil with salt and pepper for dipping.

What should you order besides the meat?

• Doenjang jjigae. A soybean paste stew with tofu and vegetables, the classic companion to grilled meat. Kimchi jjigae is the spicier, sourer alternative.
• Gyeran jjim. Fluffy steamed egg served bubbling in a stone pot. Mild and good next to spicy dishes.
• Naengmyeon. Cold buckwheat noodles, either in an icy broth or tossed in a spicy sauce. A classic way to finish a barbecue meal; order it near the end.
• Rice. Steamed rice goes with everything, and some restaurants fry rice on the grill at the end.

How much should you order at Korean barbecue?

Start with about one portion of meat per person, or a little less if you're also getting stews and noodles, and add more once you see how big the portions are. If your table is comparing cook-at-the-table meals, our hot pot ordering guide covers broth choices, shared pots and ordering in rounds. Mix it up: one pork, one beef and one marinated cut gives the table range.

For two people, pork belly, galbi and a doenjang jjigae with rice is plenty. For four, try brisket, pork belly, galbi and spicy pork, with a steamed egg and naengmyeon to finish. At all-you-can-eat places, order in small rounds; some charge for large leftovers.

For a method that works on any menu, see our guide on how to decide what to order at a restaurant.

What should you drink with Korean barbecue?

Soju and beer are the usual pairings, and some tables mix a shot of soju into a glass of beer, called somaek. Traditional etiquette is to pour for others rather than yourself, and to hold your glass with both hands when someone older pours for you. Many Korean restaurants also serve roasted barley or corn tea in place of water.

What should you know about allergies and dietary needs?

Most marinades contain soy sauce, which usually contains wheat, plus sesame oil and sometimes fruit such as Asian pear. Kimchi and many banchan are often made with fish sauce or salted shrimp, so they aren't always vegetarian. If you have an allergy or avoid meat, tell your server before you order; some restaurants have tofu, mushrooms and vegetables to grill.

How can Palytt help you order Korean barbecue?

Korean barbecue restaurants differ in what they do best. Once you've picked a place, Palytt, a free iPhone and iPad app, can help compare its dishes when enough menu and diner data are available. An Order Guide may sort dishes into get this, add on, popular here and maybe skip; a 0–100 match score appears only when Palytt has enough evidence about your taste and the dish. You can also see friends' verdicts where they've posted them. Coverage varies by restaurant, so use the current menu and ask staff about cuts or preparation that matter to you.

FAQ

What should I order at Korean BBQ for the first time?

Grill thin-sliced brisket (chadolbaegi) and pork belly (samgyeopsal) first, then marinated short rib (galbi) or bulgogi. Add a stew and rice.

Do you cook your own food at Korean BBQ?

It depends on the restaurant. At some places the staff cook; at others you do. If you're unsure, ask your server to show you.

What is the difference between galbi and bulgogi?

Galbi is beef short rib, usually marinated and grilled on the bone. Bulgogi is thinly sliced beef in a sweet soy marinade.

Are the side dishes free at Korean BBQ?

At most Korean restaurants, banchan are included with the meal and refilled on request. Extra dishes like stews, steamed egg and noodles are ordered separately.