Korean BBQ the cuts and the table grill

Korean BBQ (gogi-gui, 고기구이) is a table-grilled meat tradition originating from the Korean peninsula, where diners cook raw meat cuts on a built-in or portable grill at the center of the table. The practice dates to the Goguryeo period (37 BCE–668 CE), with early forms of grilled meat (maekjeok) recorded in historical texts, and modern Korean BBQ evolved during the 20th century with the widespread availability of tabletop grills and gas burners.

Core cuts and preparations

• Galbi (갈비) beef short ribs, marinated in a soy sauce–based mixture with sugar, garlic, sesame oil, and pear or kiwi for tenderizing. The marinade gives a sweet-savory glaze when grilled.
• Samgyeopsal (삼겹살) thick, unmarinated pork belly slices, prized for their high fat content. Cooked until crispy, often dipped in ssamjang (spicy soybean paste) or sesame oil with salt.
• Bulgogi (불고기) thinly sliced beef (typically ribeye or sirloin), marinated in soy sauce, sugar, sesame oil, garlic, and scallions. Cooked quickly on the grill.
• Woo-samgyeop (우삼겹) beef belly, similar in cut to pork samgyeopsal but from beef, often unmarinated or lightly seasoned.
• Dakgalbi (닭갈비) Chuncheon-style spicy chicken, marinated in gochujang (Korean chili paste), gochugaru, soy sauce, and vegetables, then grilled. Originally a street food from the 1960s in Chuncheon.

Ssam construction and banchan

Grilled meat is typically wrapped in ssam (쌈) lettuce or perilla leaves along with ssamjang, raw garlic, green chili slices, and sometimes rice. The wrap is eaten in one bite. Banchan (반찬) are small side dishes served alongside, including kimchi, pickled radish, bean sprouts, and seasoned spinach. These are refillable at most restaurants.

Grill types: charcoal vs. gas

Traditional Korean BBQ uses charcoal (sootbul, 숯불), which imparts a smoky flavor and high, even heat. Modern restaurants often use gas grills for convenience and temperature control, though charcoal remains preferred for premium cuts. Some tables feature a dual grill with a gas burner for stews (jjigae) alongside the meat grill.

Distinction from Japanese yakiniku

Korean BBQ differs from Japanese yakiniku in marinade style (Korean uses soy-sugar-pear bases; Japanese uses simpler salt or soy-sesame), cut thickness (Korean samgyeopsal is thicker than Japanese pork belly), and the ssam-wrapping tradition, which is absent in yakiniku. Yakiniku also emphasizes dipping sauces (tare) rather than ssamjang.

Dietary notes

Korean BBQ is predominantly meat-centric, with most dishes containing pork or beef. Halal adaptations exist in Korea and abroad, using halal-certified beef or chicken and avoiding pork. Vegan options are limited but can include grilled mushrooms, tofu, or vegetable ssam with gochujang-based sauces. Common allergens: soy (in marinades and ssamjang), sesame, and garlic. Gluten-free diners should verify soy sauce ingredients (tamari alternatives may be available).