Korean BBQ in South Korea - 372 Restaurant Picks | Page 11

The kimchi stew with fresh pork comes with rice in its own small pot; scoop the rice out first and pour water into the…

Every part of the chicken goes onto a wire grill over charcoal, which sets Gwangyang-style grilled chicken apart from C…

The pork wanggalbi is spread wide and thin, soaked in a sweet galbi marinade and cooked over charcoal. Anyone expecting…

The kitchen grills and cuts the pork before it reaches the table, so there is no grill or smoke and the meal starts the…

Tables ordering grilled meat get real charcoal, while stew-only tables cook over compressed briquettes. Two floors of s…

Nobody has to juggle the kids and the grill at this pork restaurant. All four kinds of pork, plain and marinated galbi,…

High ceilings and strong extraction keep the room almost free of smoke, though the big hoods hide the face of whoever s…

Perilla oil replaces chili paste in the perilla oil and aged kimchi yukhoe bibimbap, letting raw beef, chopped sour kim…

Fresh, never-frozen pork belly and neck are served all-you-can-eat on the second floor of a Myeongdong 4-gil building,…

Straw-fire smoke flavors the udae galbi, long-bone beef short ribs that are seared in the kitchen and finished at the t…

The beef is imported from the US, Australia and New Zealand rather than hanwoo. At these prices it is easy to assume ot…

Each order of yangnyeom dwaeji galbi (marinated pork ribs) mixes rib meat and pork neck on one plate, giving the grill…

Yangji-tang, beef brisket soup, arrives completely unseasoned, and salt and pepper on the table let each diner adjust i…

Nobody sits down: there are no chairs, and the single item, marinated beef short ribs (yangnyeom so-galbi), is grilled…

The meljeot dish gets set straight into the coals to warm, said to be the old Jeju way. The black pork is fresh, never…

A gel-fuel burner lit under each brass dish keeps the kitchen-grilled, pre-cut pork galbi warm to the last piece. Since…

In the chamnamul beef hot pot, sliced beef is stacked under a heap of Korean wild parsley and ground perilla seed; ther…

An indoor botanical garden behind the restaurant holds fruiting banana trees, a small pond and a birdcage, with koi, tu…

The yukhoe bibimbap piles hanwoo beef tartare, tossed in gochujang, over plenty of vegetables, and the beef is so soft…

Aged pork belly (samgyeopsal) and pork neck (moksal) are cut 3.5 cm thick and grilled at the table by staff. The brand…

Tteokgalbi arrives one patty per person, each on a plate heated beforehand. The beef so-tteokgalbi is 300g of chopped b…

The menu says saeng deungsim, fresh sirloin, but the beef is wet-aged, and it goes onto a cast-iron plate just long eno…

Neodeori samgyeopsal, a special pork-belly cut limited to 20 portions a day, chews almost like rice cake with the richn…

A brass relief of a pig's hindquarters marks the facade, and diners wait on the first floor before eating on the second…