Foreigner’s Guide to Korean BBQ: Ordering, Grilling, and Etiquette

Read the serving minimum before ordering

Many Korean barbecue restaurants set a minimum first order, often two servings, but this is a house rule rather than a universal national rule. Check the menu for a minimum, the grams in one serving and whether different meats may be combined. Ask before ordering if you are dining alone.

Recognize three common menu words

• Samgyeopsal (삼겹살): pork belly with distinct layers of meat and fat.
• Moksal (목살): pork neck or shoulder cut that is usually leaner than pork belly.
• Hanwoo (한우): Korean cattle beef; grade, cut, grams and price still differ by restaurant.

Confirm who controls the grill

Some staff cook the meat, while other restaurants expect guests to grill. Follow the staff’s lead. Keep raw-meat tongs separate from chopsticks used for eating, avoid moving meat that staff is managing, and use the exhaust hood without pulling it into another table’s space.

Make a wrap that fits in one bite

Place a small piece of cooked meat on lettuce or perilla leaf, add only the garlic, sauce, rice or vegetables you want, fold it and eat it in one bite if comfortable. A ssam is optional; there is no required perfect combination.

Ask before treating every banchan as unlimited

Many basic side dishes can be refilled without an extra charge, sometimes at a self-service bar. That does not mean every lettuce basket, premium side dish, stew or add-on is free. Check the menu or ask igeo refill dwaeyo? (Can this be refilled?) and request a modest amount. Deo juseyo means “Please give me more.”