A Beginner’s Guide to Korean Barbecue: Tips and Tricks First-Time Diners Need to Know

Korean barbecue, which goes by KBBQ in the circles where it’s popular, is notable for being one of the most enjoyable ways to sample a wide range of high-quality grilled meats. For the uninitiated, it also can be one of the more overwhelming dining experiences, owing to the variety of items and the fact that diners have to cook the meat themselves.  

Here, we've broken down the experience to its essentials, starting with the setting.  

About The Grill Table 

Upon arrival at a KBBQ restaurant, your group will be seated at a table with a circular gas-fired grill sunk into its center. A panel on the side of the table controls the intensity of the flame, and your server will usually dial it to an optimal setting at the appropriate time. Utensils for grilling are provided, including tongs and scissors, with the latter used to divide longer strips of meat for sharing. Each diner also will receive chopsticks (ask for a fork if you'd prefer it) and a spoon (typically used for eating rice).  

How to Order

Ordering is straightforward—menus usually have photos of the meat offerings, with composed platters of sliced, uncooked pork and beef being the primary choices. Among the restaurant owners we surveyed, a distinct preference was noted for the kalbi (marinated short ribs) and the thicker slices of pork belly, though bulgogi (thinly sliced, marinated ribeye) and spendier cuts of wagyu beef are also desirable options. Combination platters featuring a varied selection of cuts are commonly available. Vegetables, including squash, onion, mushroom, zucchini and asparagus, are also on offer, as is chicken at some locations.  

Complimentary Banchan 

After ordering, expect an array of accompaniments to arrive shortly, collectively known as banchan. This assortment of complimentary cold sides served in small stainless-steel bowls is a mainstay of the Korean restaurant experience. The banchan selection is up to the individual restaurant—and can even change from day to day—but it will always include cabbage kimchi.  

Also, expect a basket of romaine lettuce leaves, a bowl of green onions sliced into thin strips, a sauce selection and rice. The most typical sauces are ssamjang, a spicy soybean paste, and a serving of sesame oil that's meant to be salted to taste. (Salt will also be presented.) Please note that some restaurants may not provide all of these accompaniments without the diner requesting them, but all are available and all are expected components of the experience. If there's something missing you'd like to try, just ask.  

At this point, the table's probably looking pretty full. And then the plates of meat arrive. It's go time.  

Grilling the Meats 

The server is your friend here. They'll make sure the grill is fired, and they're generally happy to help first-timers at any point with the grilling process. Using the provided tongs, place selected morsels onto the grill surface. Grill time varies based upon protein and thickness, with beef requiring less cook time for safe consumption, and pork requiring enough cook time to achieve an internal temperature of at least 165 degrees. Note that the flavored meat selections will caramelize and eventually char more quickly due to the sugars in the marinade. Flip as you see fit, and in general feel free to use the in-table grill much as you'd use a gas grill at home.  

Once any given piece of meat is cooked to your satisfaction, remove it from the grill. Larger pieces, particularly long strips of kalbi, can be cut with the scissors to share. This is the point at which everything else on the table comes into play—or not. It's truly your choice.  

To Wrap in Lettuce or Not 

Many Korean barbecue afficionados suggest placing pieces of meat into a lettuce leaf. Some will add ssamjang, while others will opt for first dipping pieces into the salted sesame oil. A pinch of green onions and a spoonful of rice are both possible further additions, and once you've added everything you desire, fold the leaf like a taco and enjoy.  

Or, as mentioned previously, don't. Some KBBQ restaurant owners and employees express a preference for enjoying some meats with only the salted sesame oil to enhance flavor. Or even just salt. Everything provided is game for experimentation, even if that experimentation amounts to ignoring any or all elements of it. It’s as valid to want to enjoy the pure, unadulterated flavor of a high-quality cut of well-grilled meat as it is to want to dress it up, and it's truly a matter of preference.   

As the meal unfolds, you may notice the grill grate accumulating burnt bits on its surface. Your server will happily replace it with a clean one, and will often offer to do so before you even notice it.  

Where to Find Korean BBQ

Established restaurants Don Pocha Korean BBQ (Kenny and Reed roads) and Gogi Korean BBQ (Bethel Road) represent the higher-end and specifically the grilling-focused segment of the Korean barbecue spectrum, while newcomers like PJ Hot Pot (Sawmill Road south of 161) and KPot (Bethel Road) offer more budget-friendly, all-you-can-eat options and allow for the choice of KBBQ, hot pot or both. Both variations have their place, but it's fair to say that, as with so many things in the food world, you get what you pay for. 

This story is from the May 2024 issue of Columbus Monthly.