Korean BBQ in South Korea - 372 Restaurant Picks | Page 12

The menu is short, just rib finger meat, anchang galbisal (outside skirt), salt-grilled cuts and yukhoe, and the Hanwoo…

Chicken is spread flat like pork galbi and laid over charcoal. Staff grill only the first order for you, and anything a…

Pork ribs go onto a Genghis Khan-style charcoal grill, domed in the middle with a moat of soy broth around the rim; onc…

Sculptures, flowers and trees fill the garden around this restaurant on a wooded slope beside Heonilleung, the royal to…

Floor-to-ceiling windows on the second floor of a building near Seogwipo Olle Market frame the sea while black pork siz…

At this butcher-restaurant inside Cheongha Market, dwaeji duruchigi starts with thick pork and red chili seasoning on a…

Right by Exit 1 of Magongnaru Station, thick fresh pork belly cooks on the upper part of the grill while sour kimchi si…

Packaged hanwoo is picked by cut and weight at the butcher counter downstairs and paid for there, then grilled upstairs…

Top-grade hanwoo comes as fresh ribs, marinated ribs, sirloin, tenderloin and anchangsal, and an assigned server grills…

Bonghwa hanwoo, from cattle fed medicinal herbs, is bought by cut and grade at the butcher shop next door, then grilled…

The Cheolma hanwoo can be tried a few cuts at once on the assortment plate, or picked one cut at a time from sirloin, r…

Side dishes cover the table like a Korean set-course meal, salad, marinated crab and japchae among them, and most lean…

Guests never grill their own ribs at this Gongdeok branch: songchu galbi, gamagol galbi and udae galbi, all marinated b…

Thick slices of Jeju ogyeopsal, skin-on pork belly, go over real charcoal, and each piece gives springy rind, melted fa…

Beef rib finger meat in garlic marinade, grilled over hardwood charcoal, makes up the entire meat menu, the bite-size p…

This bulbaek house on Seongji-ro near Dongmun Market cooks pork bulgogi and a pan of black pork stir-fried with hanchi,…

This black pork house is on Sumogwon-gil, the road to Halla Arboretum. Thick cuts go onto a charcoal brazier set into e…

The American beef gets only basic seasoning before going over hardwood charcoal, so in the beef bulgogi the smoke comes…

Dogs wander the yard of this countryside restaurant in Yangji, Yongin, where staff grill 1++ and 1+ grade hanwoo for yo…

Staff grill the pork belly from start to finish, and set a little salted shrimp on one corner of the grill to warm alon…

The bulgogi jeongol simmers thin hanwoo slices with glass noodles, mushrooms, carrot and onion in a clear broth that go…

Galmaegisal, pork skirt from the diaphragm, is aged in a minced-garlic marinade and grilled over charcoal. The dining r…

Over hardwood charcoal, thick pieces of teukyang (prime beef tripe) stay springy and crisp to the bite, while Korean be…

Over twice-fired charcoal, diners grill their own never-frozen beef: fresh rib meat, kkotgalbi and kkotsal. The special…