Korean BBQ For Beginners In Korea: What To Order, How To Grill and What Not To Do

One of the must-try Korean foods when traveling in Korea is Korean BBQ. However, when you first visit a Korean BBQ restaurant, it can be really confusing to know what to order and how to eat. In this post, I've broken down step-by-step how to enjoy it like a local, from ordering to eating. If it's your first time in Korea, it's also a good idea to check out the First-Time Visitor Travel Checklist.

What Is Korean BBQ

Korean BBQ, or KBBQ, is a dining style where you grill meat directly on a grill built into the center of the table. The restaurant becomes more than just a place to eat—it's an experience. For Koreans, a BBQ restaurant is the heart of company dinners, celebrations, and a place to spend long hours with friends. It's not a place for quiet solo dining, but for grilling, sharing, and chatting together.

Historically, some scholars trace its origins back to the Goguryeo era's 'Maekjeok', where meat was skewered and grilled over fire. This method evolved over centuries into today's table grill culture. The modern BBQ restaurant culture took off in the 1980s-90s, when workers would end their day with pork belly and a bottle of soju, a tradition that spread nationwide.

You can still find BBQ restaurants everywhere in Korea today. In Seoul alone, there are thousands. Prices range from local pork belly places at ₩15,000 per person to high-end Hanwoo beef restaurants over ₩100,000 per person. Choosing the type is your first decision.

Choosing a Restaurant Type

Korean BBQ restaurants generally fall into three main types. If it's your first visit, it's important to decide which type to go to first.

Type	Features	Price per Person	Recommended For
Regular BBQ Restaurant	Order by cut, grill replacement service, basic side dishes provided	₩18,000~35,000	Highly recommended for first-timers ★
All-You-Can-Eat (Buffet Style)	Unlimited within time limit, lower quality, limited variety	₩12,000~20,000	Budget-friendly
Hanwoo Specialty	Top-grade marbling, detailed cut explanations, personalized service	₩50,000+	For special occasions

If it's your first time, I strongly recommend a regular BBQ restaurant. All-you-can-eat offers good value but often has much lower meat quality compared to regular BBQ places. Try Hanwoo specialty restaurants after you've visited Korea a few times.

Mastering Meat Types

When you first look at the menu, the meat names can be overwhelming since they're all in Korean. Use the table below as a dictionary.

Pork

Name	English	Cut	Features	Recommendation
삼겹살	Pork belly	Belly	Layered fat and meat. Juicy and savory. Korean favorite.	★★★ Must-try for beginners
목살	Pork neck/shoulder	Neck/Shoulder	High meat ratio, chewy. Mild flavor.	★★★ Must-try for beginners
갈비	Pork ribs	Near ribs	Includes bone, rich meat flavor. Marinated version available.	★★ Intermediate
항정살	Pork jowl	Special cut near neck	Chewy with unique texture. Loved by enthusiasts.	★★ Adventurous

Beef

Name	English	Features	Recommendation
차돌박이	Brisket (thin sliced)	Thinly sliced with fat layers. Cooks quickly and crisps up.	★★★ Popular
불고기	Bulgogi	Sweet marinated beef. Tender and beginner-friendly.	★★★ Recommended for beginners
꽃등심	Ribeye	Distinct marbling. Juicy when grilled.	★★ Pricey
갈비살	Short rib meat	Meat around ribs. Rich beef flavor and tender texture.	★★ Intermediate

If it's your first time, I recommend the pork belly + pork neck combo. Order one serving of each and compare the flavors. If you want to try beef, add brisket. Beef is 2-3 times more expensive than pork.

TIP: If the menu says "숙성" or "건식숙성 (dry-aged)", it means the meat has been aged for at least 2-3 days. It's worth the higher price.

Just Follow This Order

Just follow this order. Even if it's your first time, you won't be flustered.

Find Water/Napkins After Sitting — Most are self-service. Get water from the fridge next to the table. Napkins are on the table.
Ordering — If there's a table bell, press the button, or if not, raise your hand and say "Excuse me!" to call the staff. Just say the meat type and number of servings. (e.g., "Two servings of pork belly, one serving of pork neck, please.") Knowing basic Korean restaurant ordering phrases in advance makes it easier.
Wait for Grill to Be Lit — The staff will light the grill for you. If it's a charcoal BBQ place, they'll bring the charcoal. At this time, side dishes, lettuce wraps, and ssamjang are served.
Place the Meat — The staff often places the first round of meat for you. Feel free to do it yourself if you want. Don't overcrowd the grill; leave some space.
Know When to Flip — When the edges of the meat turn white and juices start to bubble on top, it's time to flip. Pork belly takes about 3-4 minutes, pork neck 2-3 minutes.
Cut with Scissors — Hold the meat with tongs and cut into bite-sized pieces with scissors. It feels awkward at first, but you'll get used to it quickly.
Wrap and Eat — Place a spoonful of rice, a piece of grilled meat, a clove of garlic, and a dab of ssamjang on a lettuce or perilla leaf and eat it in one bite. This is the highlight of KBBQ.
Request Grill Replacement — If the meat fat burns and smoke becomes intense or charred bits accumulate, ask for a grill change by saying "Please change the grill." Usually, they'll change it after 2-3 rounds.
Finish the Meal — After finishing the meat, it's common to order naengmyeon, doenjang jjigae, or rice to wrap up the meal.
Paying — Go to the counter to pay. Credit cards are accepted. No tipping.

TIP: Smoke can make your clothes smell. It's better to wear casual clothes. Many restaurants now have good ventilation systems, but some smoke is inevitable.

Mastering Side Dishes

Banchan are small side dishes served with the meat. The types vary by restaurant, but typically 4-8 kinds are provided. The most important thing is — all side dishes are free to refill. If you run out of something you like, just say "More of this, please" or "Refill, please."

Kimchi — Fermented cabbage. It cuts the greasiness when eaten with meat. Grilling older, sour kimchi is also a treat.
Kkakdugi — Diced radish kimchi. Crunchy texture.
Scallion Salad — Perfect with pork belly. Cuts through the greasiness of fatty meat.
Seasoned Bean Sprouts — Light and fresh seasoned bean sprouts.
Steamed Egg — Soft, warm steamed egg in a stone pot. Balances the richness.
Ssamjang — A mix of doenjang, gochujang, and garlic. Essential for wraps.
Whole Garlic — Grill on the grill for a sweet flavor. Great with meat.

What to Drink

Drinks are part of the meal at Korean BBQ restaurants. It's perfectly fine not to drink, but if you want to enjoy the atmosphere more, it's worth trying a drink.

Soju — Korea's national distilled spirit. Alcohol content around 16-20% (17-18% for popular brands like Chamisul and Chum-Churum). One bottle costs ₩5,000~7,000. If it's your first time, start with fruit-flavored soju (strawberry, peach, etc.). It's sweet and easy to drink.
Beer — Cass and Hite are the most common. Cold and light.
Somaek — A mix of soju and beer. The most popular way Koreans enjoy it. The basic ratio is 3 parts soju to 7 parts beer.
Makgeolli — A traditional rice wine. Surprisingly pairs well with meat. Not available at all BBQ places.
Soft Drinks — Cola, cider, and juice are also available. You don't have to drink alcohol.

TIP: When trying soju for the first time, you might feel pressured to drink it all in one shot. There's no need to force yourself. Just say "I'll drink slowly." Locals also drink at their own pace.

Etiquette & Common Mistakes

There are unspoken rules at Korean BBQ restaurants. Not following them won't cause major issues, but knowing them can help you enjoy the experience more naturally.

Common Mistakes

Shouting loudly to call staff — Use the table bell if there is one. If not, raise your hand and make eye contact.
Starting to eat before the eldest — In Korea, it's polite to wait until the eldest starts eating. Begin when they do.
Leaving meat unattended on the grill — Keep an eye on it. Leaving it too long will burn it.
Not asking for grill replacement — Continuing to grill on a burnt grill can make the meat taste bitter. Don't hesitate to ask for a replacement.
Using chopsticks to pick up meat on the grill — Use tongs and scissors for meat on the grill. Chopsticks aren't effective.

Don't Worry About This

Talking and laughing loudly at the table — Totally OK
Requesting side dish refills multiple times — Absolutely OK
Paying by card — Possible at almost all BBQ places
Not tipping — Korea has no tipping culture

Speaking Like a Local

You can survive at a BBQ restaurant without speaking any Korean. However, knowing a few phrases can make the staff more welcoming and friendly.

Situation	Korean	Pronunciation	English Meaning
Ordering	삼겹살 2인분 주세요	Sam-gyeop-sal i-in-bun ju-se-yo	Pork belly for 2, please
Additional Order	이거 하나 더 주세요	I-geo ha-na deo ju-se-yo	One more of this, please
Side Dish Refill	김치 더 주세요	Gim-chi deo ju-se-yo	More kimchi, please
Grill Replacement	그릴 바꿔주세요	Geu-ril ba-kkwo-ju-se-yo	Please change the grill
Calling Staff	저기요!	Jeo-gi-yo	Excuse me!
Requesting the Bill	계산해 주세요	Gye-san-hae ju-se-yo	Bill, please
It's Delicious	맛있어요!	Ma-si-sseo-yo	It's delicious!
Before Eating Greeting	잘 먹겠습니다	Jal meok-ge-sseum-ni-da	Thank you for the meal (before eating)
After Eating Greeting	잘 먹었습니다	Jal meo-geo-sseum-ni-da	Thank you for the meal (after eating)
Requesting Scissors	가위 주세요	Ga-wi ju-se-yo	Scissors, please

"잘 먹겠습니다" and "잘 먹었습니다" are greetings shared with those at the table. Just saying these two phrases will make the staff think, "Oh, they know Korean culture."

How Much Budget to Prepare

Korean BBQ prices vary widely depending on the region and grade. Here's a rough budget estimate based on Seoul.

Type	Budget per Person	Includes
Budget	₩18,000~25,000	One serving of pork belly + one drink/soft drink + rice
Regular	₩30,000~50,000	Pork belly + pork neck + one bottle of soju + doenjang jjigae
High-End Hanwoo	₩60,000~100,000+	Hanwoo ribs or ribeye + drink
All-You-Can-Eat	₩12,000~20,000	Unlimited within time limit (drinks extra)

In regions like Busan, Daegu, and Jeonju, prices are often 10-20% cheaper than in Seoul. A bottle of soju costs ₩5,000~7,000, and a bottle of beer costs ₩4,000~6,000. No tipping. Pay the exact amount on the price list. If you need cash, refer to the Complete Guide to Currency Exchange in Korea.

TIP: Some BBQ places offer lunch specials. You can get pork belly + naengmyeon + side dishes for ₩12,000~15,000. It's a much cheaper way to experience KBBQ than dinner.

Frequently Asked Questions

Can I Go Alone?

Yes, you can. Especially in Seoul, there are more and more one-person BBQ places ("Hon-gogi"). These places provide small one-person grills. Regular BBQ places often require a minimum of two servings, so if you're visiting alone, search for "Honbap available" to check.

Are There English Menus?

Many restaurants in tourist-heavy areas like Myeongdong, Hongdae, and Itaewon offer English menus. Local BBQ places may only have Korean menus, but they often have picture menus or you can use Google Translate's camera function. For a list of useful apps for traveling in Korea, check out 10 Essential Apps for Traveling in Korea.

Can Vegetarians Go?

It's difficult. Korean BBQ places are meat-centric. Some places offer grilled vegetables or tofu, but even side dishes often contain fish sauce or anchovy broth, making a fully vegan meal challenging. If you're vegetarian, it's recommended to look for temple food restaurants or vegan eateries.

Is It Okay for Kids?

Yes, many families bring their children. However, be cautious as the grill is hot, so young children need supervision. Most restaurants have high chairs available.

Can I Pay by Card?

Almost all BBQ places accept credit/debit cards. Most accept foreign cards (Visa, Mastercard). Very small local BBQ places might be cash-only, so it's a good idea to have ₩20,000~30,000 in cash just in case.

Do I Need a Reservation?

Regular BBQ places can be visited without a reservation. Popular places or weekend evenings might have long lines. For high-end Hanwoo restaurants, reservations are recommended. You can book via Naver Reservations or by calling the restaurant directly.

When I first took a foreign friend to a BBQ place, the moment they wrapped a piece of pork belly in a lettuce wrap and took a bite, their expression changed. They said, "Why does this taste so good only in Korea?" I know the reason—it's not just the meat itself, but the experience of grilling and sharing together that makes it special.