Korean BBQ in South Korea - 372 Restaurant Picks

A short walk from Samgakji Station exit 8, this two-floor branch grills the same aged bone-in pork belly as the Seochon…

Aged hanwoo beef from Yeongju is grilled by staff, much of it in front of diners at the bar counter. Kkotdeungsim (ribe…

After the grilling, pot-cooked rice or stone-pot rice arrives freshly made, and the scorched layer at the bottom become…

Seodaesal, a cut with fat spread evenly through the lean, stays tender inside even when grilled thick. It sometimes sel…

The meat comes to the table already partly grilled, so the tabletop grill only has to finish it. One set pairs 1++ grad…

Staff handle every round of grilling in this hanok-style room facing the Gyeongui Line Forest Park, leaving the table f…

Ordering galbi brings a lot at no extra charge. Each person gets a bowl of house-made Hamheung naengmyeon, cold broth o…

Minari, a peppery water parsley, comes as a standard side here, and well-fermented kimchi goes on the grill beside the…

Korean hanwoo beef, butchered in-house, is chosen by cut and weight and grilled over charcoal, with the meat order and…

The two-person platter puts brisket sliced across the grain, shredded pulled pork and bone-in spare ribs on one tray. T…

Kkwari peppers, similar to shishito, blister on the charcoal grill beside thick cuts of pork neck and belly, and staff…

The Korean chicken arrives par-cooked and gets a second pass over a charcoal brazier at the table, which drives smoke i…

Diners pick hanwoo (Korean beef) cuts such as chimasal and eopjinsal at the grade they want and grill them at the table…

Thick pork belly arrives already grilled in the kitchen and neatly plated. Nobody at the table has to cook, and clothes…

The ground floor is for grilling skewers over tabletop braziers, and the second floor is set up for hot pot. The primit…

Meat arrives already par-grilled after you order, and staff finish it on the table grill, turning and cutting each piec…

Grilled tilefish and steamed egg come free to any table ordering three or more portions of meat, putting a fish course…

Aged bone-in pork belly brings together springy rib-side meat and a nutty layer of fat, and staff grill it from start t…

The same 1++ hanwoo is eaten differently depending on the floor. Downstairs is an omakase that opens with yukhoe brusch…

Pork belly aged and smoked inside bamboo arrives thick-cut, and staff score and grill it at the table. As the outside c…

Staff work the grills table by table, cooking thick samgyeopsal (pork belly) and moksal (pork neck) so diners never han…

The kimchi stew bundled into the set is thick with pork, and it gets as much praise as the meat. Staff sear thick slabs…

Belly (samgyeopsal), neck (moksal) and jowl (hangjeongsal) are first seared over charcoal in a separate area and then f…

Just off the start of Insadong-gil, the dining room keeps its lighting low and its tables well apart, with private room…