Korean BBQ in South Korea - 372 Restaurant Picks | Page 3

Thick pork belly sizzles on a tilted cast-iron pot lid, its fat running off toward the rim, and staff do the grilling.…

Thick slices of aged pork belly hit the charcoal and release a clean, nutty aroma with no gamey edge. At the original S…

Jeju black pork arrives daily and is cut thick. Staff par-grill it, then finish grilling and slicing it at your table.…

The name Jungjong comes from Jungang-ro Jonghap Market, where the family once sold meat, and the business carried on in…

Ogyeopsal (skin-on pork belly) and jjoljjoli-sal come out already par-cooked in a kitchen oven, and staff stay with the…

Pork neck (moksal) disappears from the menu in summer, when the owner considers it past its best. The rest of the year…

Staff cut and grill the meat at your table. The beef is Australian wagyu, served as an 800 g plate, and the yangnyeom g…

Add doenjang stew, bibim naengmyeon and steamed egg to the greens the family grows itself, and the spread looks more li…

Soft drinks are free and bottomless, and during the day ramen and fried eggs are free for the taking too. The black por…

The sign's name, Dadogine, joins the owners' nicknames, Dajeong-i and Doksa. The aged bone-in pork belly comes from the…

True to the name, which means plump and thick, the aged pork belly and neck are cut deep, and staff grill them from the…

The first plate is the fat trimmed from the neck, grilled until crisp. The owner also runs a butcher shop in the market…

At this pork house, open for more than 30 years, the owner couple tells you what order to grill things in and how to ea…

Pork rind comes with a dish of roasted soybean powder for dipping, which turns the chewy skin nutty. At this original b…

Staff grill thick-cut pork neck and belly at your table, managing the heat on the heavy slices. The mokban/samban set i…

From the counter seats, a griller cooks aged Jeju black pork in front of you one cut at a time, from gabrisal through o…

Thick-cut aged pork neck and pork belly are grilled and sliced for you by staff who handle the meat. Neck can easily tu…

Pork belly sizzles over coal briquettes in this low-rise local spot in Hahyo-dong, Seogwipo, and there are outdoor gril…

Squid rice sikhae, squid fermented with rice, sits beside the thick-cut pork belly with sheets of gim (seaweed) and was…

About 150m from Euljiro 1-ga Station, diners stand around drum-barrel grills and cook soy-marinated beef short ribs ove…

Beef short-rib meat (galbisal) comes two ways: seasoned with salt, or marinated right after you order, so both can shar…

The dakgalbi leaves the kitchen already par-grilled, and the owner comes over to show how to finish it on the charcoal;…

Jeju pork ribs go over natural hardwood charcoal, picking up a light char and smoky aroma outside while the inside stay…

Pork neck is aged, cut into thick geungogi slabs and arrives on the grill already seared on the outside. The pieces are…