TL;DR — 3 things to know before you sit down
- Meat is ordered by portion (인분 / inbun), and many places expect at least 2 portions. Point at the menu and say "이거 2인분 주세요" (igeo i-inbun juseyo = "two portions of this, please"). Eating alone? Search Naver Map for "1인 삼겹살" (solo samgyeopsal), or ask politely at a quiet hour whether one person is OK.
- Check the weight, not just the price. A "portion" can be anywhere from about 100 g to 250 g, and menus are required to show meat prices per 100 g. In Seoul, restaurant samgyeopsal averaged ₩21,321 per 200 g in June 2026 (Korea Consumer Agency).
- No tip, and side dishes are usually refilled for free. You normally pay at the counter on the way out. Most BBQ restaurants take cards, but small local places can be cash only.
The Main Cuts — What to Order
Korean BBQ menus can look overwhelming. These are the six cuts you will see most often.
삼겹살
Samgyeopsal · Pork Belly
Pork
The classic. Thick-sliced pork belly with layers of fat and meat — rich, juicy and forgiving on the grill. A good first order, and the cut most people mean by "Korean BBQ".
목살
Moksal · Pork Neck / Collar
Pork
Leaner than belly but still juicy, with a firmer bite. Often served in thick slices. A good pairing with samgyeopsal if you want two textures.
항정살
Hangjeongsal · Pork Jowl
Pork
A small, well-marbled cut from the neck and jowl area with a springy, crunchy texture. Usually a little pricier than belly. Cooks quickly.
갈비
Galbi · Ribs
Beef or Pork
Rib meat, often marinated in a sweet soy-based sauce (yangnyeom galbi); unmarinated versions are called saeng galbi. Both pork (돼지갈비) and beef (소갈비) exist. The marinade caramelises on the grill, so watch it closely.
차돌박이
Chadolbaegi · Beef Brisket
Beef
Paper-thin sliced brisket that curls up and cooks in seconds. Light, clean flavour — often eaten with a sesame oil and salt dip.
꽃등심
Kkotdeungsim · Ribeye
Beef
Marbled ribeye, the showpiece at beef restaurants. Hanwoo (Korean native beef) versions are the most expensive item on most menus. Eat plain or with sesame oil and salt.
First-timer pick: For two people, start with 2 portions of samgyeopsal, then add another cut if you are still hungry. It is easier to order more than to leave meat on the grill.
How to Order
Ordering is simple once you know the portion system.
Portions (인분 / Inbun)
Meat is ordered by 인분 (inbun, "person-portion"). The weight of one portion is set by each restaurant — about 100 g to 250 g — so the same "1 portion" can mean very different amounts. Many traditional BBQ restaurants expect a minimum of 2 portions per table, because the grill and side dishes are set up for sharing. Some also ask that the number of portions matches the number of people.
What to Say
Point + "이거 주세요" (igeo juseyo)
Point at the item on the menu and say "this, please", then show the number of portions with your fingers.
"이인분 주세요" (i-inbun juseyo)
= "Two portions, please." Use "삼인분" (sam-inbun) for 3 and "사인분" (sa-inbun) for 4. To add more meat mid-meal, point and say "1인분 추가요" (il-inbun chugayo = "one more portion").
"상추 더 주세요" (sangchu deo juseyo)
= "More lettuce, please." Use it when the wrapping leaves run low.
Calling staff: Many tables have a call button — press it. If there is none, say "저기요!" (jeogiyo = "excuse me!") towards any staff member.
Set Menus (세트)
Some restaurants offer sets that bundle several cuts, or meat plus a stew or noodles. Look for "세트" on the menu or ask "세트 있어요?" (seteu isseoyo? = "do you have a set?").
Eating Korean BBQ Alone
The 2-portion habit is the one real problem for solo travellers. It is solvable.
Search Naver Map for "1인 삼겹살"
Solo-friendly BBQ places with single-portion orders or individual grills exist in most cities. Search "1인 삼겹살" (solo samgyeopsal) or "1인 고기" in Naver Map near you and check recent reviews and photos.
Ask at a quiet hour
Some traditional restaurants will take one person when they are not busy — avoid the lunch and dinner rush. Ask before you sit down: "1인인데 괜찮아요?" (il-in-inde gwaenchanayo? = "I'm one person — is that OK?"). If they say no, thank them and try the next place.
Or order 2 portions
If you are hungry, ordering 2 portions for yourself is always accepted.
More solo options (gimbap shops, gukbap, counter-seat restaurants) are in our solo travel and dining guide.
What It Costs
Official average prices, and how to read a Korean BBQ menu.
Seoul average · June 2026
₩21,321
samgyeopsal, per 200 g
Korea Consumer Agency (Chamgagyeok)
Korea Consumer Agency (Chamgagyeok)
National average · Sept 2026
₩17,906
samgyeopsal, per 200 g
Korea Consumer Agency (Chamgagyeok)
Korea Consumer Agency (Chamgagyeok)
On the menu
per 100 g
Meat prices must be shown per 100 g; a per-portion price should state the portion weight
The official figures are restaurant prices converted to 200 g so they can be compared — they are averages, not a menu price you will see everywhere. Beef, especially Hanwoo, costs several times more. Rice (공기밥, gonggibap), stews, noodles and drinks are usually charged separately, so check the menu before ordering.
The Grill & Etiquette
What to do (and not do) at the table.
Who Grills?
It depends on the restaurant. At many places staff put the meat on, cut it with scissors and tell you when it is ready; at others they only start it, or leave it all to you. If no one comes to the grill a few minutes after the meat arrives, grilling it yourself is normal — or ask "구워 주세요?" (guwo juseyo? = "could you grill it?").
Table Etiquette
DON'T Use chopsticks on raw meat
Use the tongs (집게) to move raw meat and the scissors (가위) to cut it. Keep your own chopsticks for cooked food.
DON'T Flip meat constantly
Wait until the edges change colour and juices appear on top before turning. When staff are grilling, let them work.
Ask for a new grill plate
When the plate gets blackened, or before switching from marinated meat to plain cuts, ask "불판 갈아 주세요" (bulpan gara juseyo = "please change the grill plate").
Use the scissors
Cutting cooked meat into bite-size pieces with scissors is completely normal in Korea.
NOTE The smoke smell stays with you
Your clothes and hair will smell of grilled meat afterwards. Some restaurants provide bags or covers for coats — use them.
Banchan & The Wrap
Side dishes come with the meat. The wrap (쌈, ssam) is how most people eat it.
Common Banchan at Korean BBQ
| Banchan | What It Is | How to Use It |
|---|---|---|
| 김치 · Kimchi | Fermented spicy cabbage | Eat on the side, put in a wrap, or grill it next to the pork |
| 파절이 · Pajeori | Shredded green onion salad | A classic partner for pork belly |
| 쌈채소 · Ssam vegetables | Lettuce, perilla (sesame) leaves | For wrapping — see below |
| 마늘 · Garlic | Raw garlic slices | In the wrap, raw or grilled on the plate |
| 된장찌개 · Doenjang jjigae | Soybean paste stew | Some places include it, others charge — check the menu |
Refills: Basic banchan are usually refilled at no charge — say "더 주세요" (deo juseyo = "more, please") or use the self-serve corner if the restaurant has one. Items listed with a price on the menu are not free. There is no tip to add. See our no-tipping guide.
How to Make a Ssam (쌈)
Pick a leaf: Perilla leaf (깻잎, kkaennip) has a strong herbal flavour; lettuce (상추, sangchu) is milder.
Add meat: Place one or two pieces of grilled meat in the centre.
Add extras: A slice of garlic, some green onion salad or kimchi.
Add ssamjang: A small dab of ssamjang (쌈장) — it is salty and strong.
Fold and eat in one bite: Wrap it up and eat it whole if you can.
Dipping Sauces
What you will usually find at the table.
기름장 — Sesame Oil + Salt
Sesame oil with salt (and often pepper) is a common dip for plain cuts, especially thin beef like chadolbaegi and unmarinated pork.
쌈장 — Ssamjang
A thick paste based on fermented soybean paste (doenjang) and red chilli paste (gochujang), often with garlic and sesame oil. Salty, savoury and mildly spicy — mainly used in wraps with pork.
Grilled garlic: Many places give you a small foil dish or let you put garlic on the edge of the grill. Grilled garlic turns soft and sweet.
Drinks: Soju, Beer & Somaek
The usual pairing at Korean BBQ.
소맥 (Somaek) — Soju + Beer
Somaek is soju mixed into beer. There is no fixed recipe: people usually pour a small amount of soju into a beer glass and top it with lager. Drink at your own pace; no one should pressure you, and saying "괜찮아요" (gwaenchanayo = "I'm fine") is enough to decline.
⚠ Note — Soju Strength & ID
Mainstream green-bottle soju is now about 15.7% alcohol: Chamisul Fresh and Jinro were lowered to 15.7% in 2026, and Chum Churum followed in September 2026. Chamisul Original is stronger (around 20%). Flavoured sojus are usually milder — check the label. The legal age for buying alcohol is based on birth year: in 2026, people born in 2007 or earlier. Carry ID.
Paying & Tipping
How the bill works at a Korean BBQ restaurant.
No tip
Tipping is not part of Korean restaurant culture. The menu price already includes VAT. Leaving cash on the table usually just confuses staff.
Pay at the counter
At most BBQ restaurants you pay at the counter when you leave. Some tables have an order tablet; payment is still usually at the counter.
Cards and cash
Foreign Visa and Mastercard work at many BBQ restaurants, but small local places and older shops can be cash only. Ask "외국 카드 되나요?" (oeguk kadeu doenayo? = "do you take foreign cards?") before ordering, and keep some cash. See our foreign cards guide.
Check the amount
Look at the amount on the card terminal or receipt before you confirm. If something looks wrong, ask for the itemised bill (영수증, yeongsujeung).
Where to Go
Two well-known starting points, and how to find good places near you.
Mapo Galmaegi Alley — Gongdeok (마포 갈매기 골목)
A cluster of old-style pork BBQ restaurants near Gongdeok Station (exit 10) in Mapo-gu, known for galmaegisal (갈매기살, pork skirt). Casual and busy in the evenings.
Palsaik Samgyeopsal (팔색삼겹살)
A chain known for "eight-colour" pork belly — one platter with eight different marinades. Fun for a group; check the official site or Naver Map for current branches and prices.
Search Naver Map near you
Search "삼겹살", "고기집" or "1인 삼겹살" and sort by reviews. Google Maps is weak in Korea — see our Naver Map guide.
Frequently Asked Questions
It depends on the restaurant. At many places staff grill and cut the meat for you; at others they only start it or leave it to you. If no one comes to the grill a few minutes after the meat arrives, it is normal to grill it yourself, or you can ask "구워 주세요?" (could you grill it?).
Many traditional BBQ restaurants expect at least 2 portions. Search Naver Map for "1인 삼겹살" to find solo-friendly places with single portions, or ask politely at a quiet hour: "1인인데 괜찮아요?" (I'm one person — is that OK?). Ordering 2 portions for yourself also works.
According to the Korea Consumer Agency (Chamgagyeok), restaurant samgyeopsal averaged ₩21,321 per 200 g in Seoul in June 2026, and ₩17,906 per 200 g nationwide in September 2026. Portion sizes differ (about 100–250 g), so check the per-100 g price on the menu. Beef costs much more, and rice, stews and drinks are usually extra.
No. Korea has no tipping culture and the menu price already includes VAT. Basic banchan are usually refilled at no charge; items with their own price on the menu are not free.
Ssamjang (쌈장) is a thick paste based on fermented soybean paste (doenjang) and red chilli paste (gochujang), often with garlic and sesame oil. Use a small dab in a lettuce or perilla-leaf wrap with pork.
Korean BBQ is meat-focused. Mushrooms and vegetables can sometimes be grilled, but many banchan and stews contain fish sauce, salted seafood or anchovy stock, including most kimchi. See our vegetarian travel guide for safer options.
Sources (checked 25 October 2026)
- Korea Consumer Agency, Chamgagyeok (price.go.kr) — Seoul samgyeopsal ₩21,321 per 200 g, June 2026, portions about 100–250 g converted to 200 g (reported by Segye Ilbo, 1 Aug 2026)
- Korea Consumer Agency, Chamgagyeok — national samgyeopsal ₩17,906 per 200 g, September 2026 (reported by Newsis, 19 Oct 2026)
- Easy-to-find Korean Law (easylaw.go.kr), restaurant price display — meat priced per 100 g, portion weight shown with a per-portion price, prices include VAT
- HiteJinro: Chamisul Fresh lowered to 15.7% (Yonhap, 2 Jun 2026); Lotte Chilsung: Chum Churum lowered to 15.7% (Yonhap News TV, 1 Sep 2026)
- Youth Protection Act age rule for 2026 — alcohol and tobacco for people born in 2007 or earlier (reported 8 Jan 2026)
- Solo diners refused at peak hours — Newsis, 10 Oct 2026