Korean barbecue, commonly referred to as KBBQ, is a popular method of grilling meat, seafood, and vegetables right at your table. Originating in Korea, this style of communal dining has become a global phenomenon.

A Brief History of Korean BBQ

Korean barbecue has its roots in ancient Korean culinary traditions. Grilling meat over open flames dates back thousands of years in Korea.
During the medieval Goryeo dynasty era (918-1392), a dish called “gogi gui” (grilled meat) became popular among aristocrats. It involved grilling beef, pork, chicken, and other meats.
Modern Korean barbecue emerged in the 20th century during the Korean War (1950-1953). Refugees would grill whatever meat was available over open flames. This improvised style of cooking became widespread.
In the 1970s-80s, Korean barbecue restaurants started gaining popularity in Seoul. The concept of grilling marinated meat at diners’ tables took off.
Global interest in Korean barbecue soared after the 1988 Seoul Olympics. As Korean pop culture spread abroad, so did Korean cuisine.
Today, Korean barbecue restaurants can be found in most major cities worldwide. It remains a quintessential part of Korean food culture.

What Makes Korean BBQ Unique?

Ingredients

Meats: Pork belly (samgyeopsal), beef short ribs (galbi), chicken, sausage, and seafood are common.
Marinades: A sweet and savory marinade called “bulgogi” flavors beef. Spicy gochujang sauce also adds flavor.
Banchan: Small side dishes like kimchi, bean sprouts, and greens complement the meat.
Wraps: Lettuce or perilla leaves are often used to wrap the grilled meat.

Cooking Style

Meat is grilled right at diners’ tables on a gas or charcoal grill embedded in the table.
The grill plate gets very hot, cooking the meat quickly with an intense, aromatic, smoky flavor.
Ingredients are thinly sliced, so they cook fast over high heat. Thin slices also make them easier to wrap and eat.
Meat is frequently brushed with flavorful sauces and marinades during grilling.

Shared Experience

Korean BBQ is a highly social, communal dining experience centered around conversation and bonding.
Diners gather around the table, grilling, eating, and bantering as meat sizzles on the grill.
Groups often share plates of meat and banchan, creating an intimate, lively atmosphere.
The meal progresses unhurriedly, with new plates of meat arriving as diners eat and talk.

What Is Typically Served at Korean BBQ?

While menus vary between Korean BBQ joints, some standard grilled items include:

Meats

Pork belly: Called samgyeopsal. Thick-cut slices are extremely popular, valued for their rich marbling.
Short ribs: Called galbi. Marinated beef or pork ribs are tender and nicely charred.
Beef brisket: Called chamchi. Often marinated in a sweet soy glaze.
Chicken: Boneless skinless thighs or breast meat, well-seasoned.
Sausage: Spicy Korean-style sausage links.
Seafood: Fish, shrimp, squid, scallops, and mussels.

Banchan (Side Dishes)

Kimchi: Spicy, sour fermented cabbage. Essential Korean side.
Bean sprouts: Refreshing crunchy sprouts tossed in sesame oil.
Spinach: Blanched and seasoned spinach.
Garlic mushrooms: Oyster, shiitake or button mushrooms sautéed in garlic.
Korean potato salad: Potatoes with carrots, apple, mayo.
Pickled radish: Quick-pickled thin daikon radish slices.

Sauces and Condiments

Gochujang: Spicy Korean fermented red chili paste.
Ssamjang: Thicker, more pungent spicy bean paste.
Bulgogi sauce: Sweet soy marinade for meats.
Sesame oil: Roasted sesame oil for dressing and dipping.
Salt and pepper: Essential seasonings for grilling.
Sesame seeds: Sprinkled on meats or side veggies.

Accompaniments

Rice: Steamed short-grain white rice.
Lettuce: Large lettuce leaves to use as wraps.
Perilla leaves: Also called sesame leaves. Herbaceous wraps.
Onions: Thinly sliced white or green onions.
Garlic: Minced raw garlic cloves.
Chili paste: Gochujang or sriracha for heat.

How Is Korean BBQ Cooked at the Table?

Korean barbecue dining is a highly interactive experience centered around cooking meat yourself right at your table. Here’s how it works:

1. Prepare the Grill

The table has a recessed gas or charcoal grill. The staff will heat it up to cook temperature before you begin.

2. Get Your Meat and Banchan

The server will bring plates of raw marinated meat cuts and small banchan side dishes to start.

3. Start Grilling

Use the tongs provided to place meats directly on the grill. Pork belly and short ribs are often first up.

4. Flip and Brush

Frequently flip and rotate meats. Brush with marinades or sauces for more flavor.

5. Add More Items

The server will bring additional meat, veggies, seafood to grill as you go. Pace yourself.

6. Wrap and Eat

Use lettuce or perilla leaves to wrap cooked meats. Dip in sauce and enjoy right away.

7. Repeat and Relax

Keep grilling, eating, talking and unwinding as long as you’d like. Flag the server for replacement grilling items.

Korean BBQ Etiquette Tips

To make the most of your Korean barbecue experience, follow these etiquette guidelines:

Go easy on the banchan: Only take a small amount so there’s enough to go around for everyone.
Don’t overstuff wraps: Keep lettuce wrap rolls reasonably sized so they’re easy to pick up and eat.
Cook evenly: Avoid crowding meats on the grill and rotate them so they cook evenly.
Mind the smoke: Be considerate of where smoke is blowing so diners downwind aren’t bombarded.
Clear the grill: Move cooked meats off the grill promptly so there’s room for more items to cook.
Use proper tongs: Don’t use your own chopsticks or utensils on the shared grill. Use the tongs provided.
Drink up: Korean BBQ and soju cocktails are a match made in heaven. Just pace yourself.
Go at the right pace: Korean BBQ is meant to be a slow relaxing experience. Don’t rush or overorder.
Split the bill fairly: Divvy up the final tab equitably by what each person consumed.

Korean BBQ Dipping Sauces and Marinades

One of the best parts of Korean barbecue is the flavorful sauces and zesty marinades used to season the meats. Here are some classics:

Gochujang

Spicy, pungent Korean fermented chili paste
Made from chilies, rice, fermented soybeans
Provides vibrant red hue and heat
Often mixed with sesame oil as a dipping sauce

Ssamjang

Thick spicy paste of gochujang and doenjang (soybean paste)
More intense and pungent than gochujang alone
Often used as a tableside dipping sauce
Also used as a marinade for meat or spread in lettuce wraps

Bulgogi Sauce

Sweet and savory marinade for beef
Made from soy sauce, sugar, sesame oil, garlic, pepper
Gives bulgogi beef its characteristic caramelized flavors
Also great for seasoning chicken or pork

Kalbi Marinade

Soy sauce, sugar, garlic, sesame oil, ginger, pear puree
Essential for flavoring beef short ribs (kalbi)
Makes the meat very tender and gives it a sweet kick

Doenjang Marinade

Made from Korean soybean paste (doenjang)
Often used for pork belly or chicken
Imparts deep umami, saltiness, and fermented flavors
Less sweet than bulgogi or kalbi marinades

How To Get the Most Out of Your Korean BBQ Experience

Korean barbecue is meant to be a fun, bonding experience shared with friends and family. Here are some tips to make the most of it:

Come Hungry

Don’t arrive too full. You’ll want ample appetite to enjoy all the grilled meats and banchan.

Balance Proteins and Veggies

Korean BBQ can be heavy. Balance it out with the banchan pickles, greens, and lettuce wraps.

Use Lettuce Wraps

Wrap cooked meats in lettuce with sauce, garlic, and onions for a fresh contrast of flavors and textures.

grill Evenly

Ensure meats are cooked through without charring by grilling evenly on both sides.

Drink Korean Beer or Soju

Beer and soju cocktails pair perfectly with Korean barbecue’s richness. They also aid digestion.

Take Your Time

Savor the experience rather than rushing through everything at once. It’s meant to be leisurely.

Mind Your Manners

Follow Korean barbecue etiquette rules so everyone has an enjoyable meal.

Share with Friends

The communal, convivial atmosphere is central to Korean barbecue. Enjoy it fully by sharing.

FAQ About Korean BBQ

Here are answers to some frequently asked questions about Korean barbecue restaurants and dining culture:

What should I order for my first time having Korean BBQ?

For first-timers, go for the pork belly, short ribs, and bulgogi beef along with classics like kimchi, bean sprouts, garlic mushrooms, and spinach. The marinated meats are very approachable and appealing.

How is Korean BBQ priced and ordered?

Korean BBQ is usually priced per meat item, plus a table minimum order. Servers will keep bringing more meat plates as long as you order them. Expect to spend $30-60 per person.

How do I prevent excessive meat charring?

Grill on medium rather than high heat. Trim excess fat that can cause flare-ups. Cut meat slices thinner so they cook fast. Flip meat frequently and move it around the grill.

Can I request accommodations for a vegetarian or gluten-free diet?

Yes. Let the staff know of any dietary needs. They can suggest banchan options and bring gluten-free soy sauce. You can also request mushroom and veggie-only options to grill.

Is Korean BBQ safe for pregnant women?

Korean BBQ is generally considered safe during pregnancy as long as you avoid raw meats and seafood. Stick to fully cooked items. Let staff know you’re pregnant so they can guide you.

What is the difference between pork belly and beef short ribs?

Pork belly has very high fat content, making it juicy with crisp edges. Short ribs are leaner with meatier texture. Their marinade makes them fall-off-the-bone tender.

What’s the white rice and sesame oil for?

The rice with sesame oil is meant for making bibimbap. Mix veggies and meat in the stone bowl with the rice to absorb flavors.

Can I request leaner meats if I want them?

Yes, you can request lean beef and chicken instead of high-fat pork belly and short ribs. Let the server know your preferences.

What if I’m still hungry after I ate all the meat?

You can always order more rounds of meat. Side rice and banchan refills are unlimited. Bibimbap is also very filling.

Conclusion

Korean barbecue offers a one-of-a-kind, interactive grilling experience with mouthwatering flavors. The mix of smoky, sweet, spicy, and savory tastes makes it endlessly appealing. From the sizzling meats hot off the tabletop grill to the array of banchan dipping sauces, a Korean BBQ dinner offers culinary excitement diners won’t find anywhere else. Approach the meal with an adventurous appetite to fully appreciate the Korean art of meat grilling and the diverse array of flavors it brings. When shared with friends around the fire, Korean barbecue becomes a lively, bonding tradition to savor.

What is Korean BBQ?