Korean BBQ in South Korea - 372 Restaurant Picks | Page 6

Charcoal burns at every table, yet the ventilation keeps the room almost free of smoke. Staff grill the Korean pork gal…

Only one meat appears on the menu, bone-in pork galbi, marinated lightly enough that salt, gentle sweetness and charcoa…

Staff grill aged hanwoo beef and lamb chops at the table in this dining room a short walk from Exit 3 of Itaewon Statio…

Since 1982, two generations have grilled pork over charcoal on this spot near Sookmyung Women's University Station. Sta…

Pork ribs arrive already par-grilled and finish over charcoal at the table in this alley spot on Cheonho Old Road in Se…

The aged pork arrives in thick slabs with the rind still attached, giving each bite both chewy skin and tender meat. St…

With no corkage fee, many tables open their own wine or spirits, and wine glasses and a corkscrew are on hand. The moks…

The old building at the end of a Gyorae-ri village lane makes you hesitate at the door, but inside, staff grill Jeju bl…

A clay pot of doenjang-jjigae, soybean paste stew, bubbles in the middle of each round grill, with the meat cooking aro…

The black-and-white set lays neck and belly from both Jeju black pork and white pork on one grill for a side-by-side co…

Three floors of tables near Jonggak and Insadong make room for large groups, and staff grill every order at the table.…

Hanwoo beef grills inside a hanok-style dining room that looks out on a tended garden near Gyeongbokgung Station. The g…

The pork is wet-aged for 10 to 12 days, seared in the kitchen, then finished by staff over binchotan charcoal at your t…

Servers grill the thick-cut moksal (pork neck) over fierce charcoal from first piece to last, and pulled slightly early…

Inside a converted house in residential Gusan-dong, shoes come off at the door. The marinated beef galbi uses American…

Solo diners can order a single portion, and staff still grill that one portion over coal briquettes from start to finis…

Wide halls and group tables near National Assembly Station take company dinners of ten or more. The Hanmari Set puts th…

Thick-cut teuk-ansim, special hanwoo tenderloin, gets a crisp sear outside and stays medium-rare within, then is topped…

After moving from Yeonhui-dong to Hongjecheon-ro in Hongeun-dong, the shop still grills Jeju nokdon pork belly and thic…

Well out toward Jangansa Temple in Gijang, this hanok grill has makgeolli highballs and misugaru soju on its drink list…

Servers take charge of the grill, turning and cutting the meat, so the sugary marinade on the yangnyeom galbi comes off…

Doenjang-biji-jjigae, a nutty stew of soybean paste and soybean pulp, comes with every table and keeps the fatty pork i…

On a residential alley in Jangwi-dong, an old house now grills Korean beef over charcoal, and the meal closes with milk…

The in-house butcher counter slices raw pork only after an order comes in, and the seasoned side dishes are mixed fresh…