Korean BBQ in South Korea - 372 Restaurant Picks | Page 4

Herring roe and walnuts go into the ssamjang dipping paste, giving each bite of pork tiny popping eggs and a nutty crun…

Turn the plate upside down and the mungtigi stays put. These broad, thin slices of Daegu-style raw beef cling that tigh…

Thin slices of pork in a fiery marinade cook in moments on the grill, and staff swap out scorched plates quickly. Yeolt…

At this pork specialty-cut grill beside Olle Market you cook the meat yourself, but while it sizzles, tteokbokki, doenj…

Dense crosshatch scoring on the kkotsamgyeop (pork belly) and kkotmoksal (pork neck) lets rendered fat run through the…

Served only at lunch, heukheuk bulgogi mixes Jeju black-pork shoulder with skin-on pork belly and grills it over coal b…

The jar barbecue is pork smoked over oak inside a clay jar for 120 minutes, so it arrives cooked and only needs a brief…

Because the seating is half open to the air, grill smoke clings less to clothes; by day you look out to sea, and after…

Charcoal-grilled eel and seokgalbi, pork neck grilled on a stone plate, come together on one platter called jjanggal. C…

Every table sits in its own private room behind a door, so conversations stay contained. The sotbap set at lunch brings…

The signature teuksang useol is beef tongue trimmed into a round, sausage-like log and cut thick, then grilled at the t…

The entrance sits a few steps into an alley off the main road, and the first thing you see inside is meat being butcher…

This second-floor charcoal grill house has its own kids' corner with a jungle gym and a slide. Staff grill the meat fro…

A wide lawn opens in front of this single-story building among the fields of Josu-ri, and many families put their name…

Three kinds of salt and six sauces, mel-jeot (fermented anchovy dip) among them, sit beside the charcoal grill, so the…

Staff grill the 1++ grade hanu sirloin and tenderloin from the first piece to the last, after trimming away even the fi…

One seat here is the boss's seat, and a sign, playing on the restaurant's name, says whoever sits in it pays. It is a c…

Sit down and the day's set meal simply arrives; there is no ordering dish by dish. The main rotates by weekday among go…

Down a residential lane in Pyoseon where a restaurant hardly seems likely, thick slices of fresh pork sizzle on a cast-…

Inside, the room recreates a traditional charcoal kiln, with straw-mat cushions and a high ceiling, and strong ventilat…

The spicy back ribs carry enough chili that some find them hotter than Buldak noodles. The garlic-soy ribs layer garlic…

A heap of minari, a peppery Korean water parsley, goes onto the grill with thick slabs of pork belly; out of season, ch…

The aged black pork belly stays tender despite being a thick five-layer cut, and partway through the grilling staff hit…

The pork galbi is fully cooked over infrared direct heat before it reaches the table, and the tabletop Jaigle only keep…