Korean BBQ has a rhythm to it. Once you know the order of operations, the rest is easy.
Step by step
Order meat by the portion — usually 150–200g per person. Most places have a two-portion minimum, so a table of one may be turned away.
Wait for the grill to heat. Fatty cuts like pork belly go on first so the fat greases the plate.
Let it cook untouched for a couple of minutes per side. Staff often cut the meat with scissors once it is seared.
Build a ssam: a lettuce leaf, a piece of meat, a dab of ssamjang, a slice of garlic, and any side dish you like.
Eat the whole parcel in one bite. That is the intended way — it is not meant to be nibbled.
Finish with rice. Cold noodles, a stew, or fried rice cooked on the same plate are the three standard endings.
Ordering: weight, not dishes
Korean grill houses price meat by weight per person — a portion (인분, inbun) is typically 150–200g. Two portions is the usual minimum, because the grill and side dishes are set up per table rather than per person. If the menu lists 삼겹살 · 200g · ₩17,000, that is one portion.
Who grills
It depends on the restaurant. In busier or more expensive places, staff will grill, turn and cut for you. Elsewhere it is up to your table, and the person who grills is normally the youngest. Either way, do not move the meat around constantly — let each side sear before turning it.
Ssam: the wrap
Ssam (쌈) is the point of the meal. Take a lettuce or perilla leaf in your palm, add meat, a small amount of ssamjang (a soybean-chilli paste — a little goes far), grilled garlic, and whatever side dish appeals. Fold it and eat it whole. Perilla leaves taste strongly herbal; try one before committing.
The ending
A BBQ meal is expected to end with a carbohydrate. The three standard choices are naengmyeon (cold buckwheat noodles), doenjang-jjigae (soybean paste stew) with rice, or bokkeum-bap — rice fried on the grill plate with the meat drippings, made at your table for a small extra charge.
Common questions
Can one person eat Korean BBQ alone?At many grill houses, no — the two-portion minimum makes solo dining awkward. Look for places advertising 1인분 (one portion) or a 혼밥 (solo dining) menu, which are increasingly common in university districts.
Do I have to grill it myself?No. In many restaurants the staff grill and cut for you, especially with expensive cuts like galbi. If nobody comes over, it is your table's job.
What is the difference between samgyeopsal and galbi?Samgyeopsal is unmarinated pork belly, sliced thick. Galbi is ribs — beef or pork — usually marinated in a soy-and-pear sauce, so it is sweeter and cooks faster.