Staring at a Korean BBQ menu with no idea what to order or how to eat it? Here’s what to order, how to grill it, and the etiquette locals actually follow.
What to order first
Samgyeopsal (pork belly) and galbi (marinated short rib) are the safest starting points and are on almost every menu. Order two or three cuts for a group rather than one large portion each — Korean BBQ is meant to be shared and grilled in rounds.
How to grill and eat it
Staff or servers often grill for you at first, especially at busier restaurants — let them handle timing and flipping unless invited to do it yourself. Once cooked, wrap a piece of meat in lettuce or perilla leaf with a dab of ssamjang (sauce) and a sliver of garlic, then eat it in one bite.
Banchan: the side dishes
The small side dishes that arrive automatically are free and refillable — ask staff for more rather than assuming you have to order extra. Kimchi, pickled radish, and bean sprouts are common and pair with the grilled meat between bites.
Drinks and pacing
Soju and beer are the standard pairings, and it’s common to mix them into a combined drink called somaek. Meals are paced slowly with multiple rounds of meat rather than one course, so don’t rush to order everything at once.
| Cut | Flavor | Best for beginners |
|---|---|---|
| Samgyeopsal (pork belly) | Mild, fatty, forgiving to cook | Yes |
| Galbi (short rib) | Sweet marinade, tender | Yes |
| Moksal (pork neck) | Leaner, slightly chewy | Optional |
Frequently Asked Questions
Do I need to grill the meat myself?
Not usually — many restaurants have staff grill for you, especially early in the meal, so watch and ask before taking over.
Is it rude to eat the banchan without ordering meat first?
No, banchan is meant to be eaten throughout the meal alongside the grilled meat, not saved for last.
How much should I expect to pay per person?
It varies by restaurant and cut, but budget more for premium cuts like beef galbi than for pork belly, which is generally the cheaper option.