How to order Korean BBQ for the table
At Korean BBQ the table shares meat grilled at the table, with free side dishes (banchan), lettuce wraps and sauces. Plan the meat by portion, then add one or two non-grill dishes to round out the meal.
How many to order (rule of thumb)
| Party | Meat portions | Other dishes | Suggested balance |
|---|---|---|---|
| 2 people | 2–3 | 1 | 1 pork belly, 1 marinated beef or pork; 1 stew or steamed egg; rice to share |
| 4 people | 4–5 | 2 | 2 pork, 2 beef (one unmarinated, one marinated), 1 extra of the favourite; 1 stew, 1 noodle or fried rice to finish |
| 6 people | 6–7 | 2–3 | 3 pork, 3 beef, 1 extra; 1–2 stews, 1 noodle or fried rice to finish |
These counts are rules of thumb. Portion sizes vary by restaurant; ask your server if plates look small or large.
Balance: about one meat portion per adult (a menu portion is often in the range of 150–200 g raw, but check the menu). Mix fatty and lean cuts, and unmarinated and marinated. Count banchan and lettuce as included, not as dishes. Drinks: soju and beer are traditional; one bottle of soju fills roughly seven small glasses.
What to order
-
Samgyeopsal
Thick slices of pork belly, unmarinated.
-
Chadolbaegi
Very thin beef brisket that cooks in seconds.
-
Galbi
Beef short rib, usually marinated in soy, garlic and pear.
-
Bulgogi
Thinly sliced marinated beef, sweet and savoury.
-
Dwaeji galbi
Marinated pork rib or shoulder.
-
Moksal
Pork neck or collar, juicier than belly and less fatty.
-
Doenjang jjigae
Soybean paste stew with tofu and vegetables.
-
Gyeran jjim
Fluffy steamed egg, a mild contrast to the grill.
-
Naengmyeon
Cold buckwheat noodles, a common way to finish.
-
Bokkeumbap
Fried rice, often made in the grill pan at the end.
Tips
- Many restaurants have a two-portion minimum per meat, or per table. Check the menu.
- Grill unmarinated cuts first and marinated ones last. Sugary marinades burn and dirty the grill; ask staff to change the plate when it chars.
- Banchan are usually refilled free on request.