Korean BBQ in South Korea - 372 Restaurant Picks | Page 7

The pork belly is cooked in the kitchen and arrives already plated, ready to wrap the moment you sit down. Gochujang sa…

Pork aged in-house goes onto a charcoal grill, and staff handle the cooking at the table. Aged samgyeopsal anchors the…

Staff grill every piece for you, from the first slice until you are about to leave, and top up sauces and side dishes w…

Lunch here means a full baekban spread of rice, soup, kimchi, rolled omelet and other side dishes, while evenings turn…

Call ahead and the restaurant sets aside a heated ondol room in its annex where a dog can join the meal, with the stone…

Thick-cut pork neck and pork belly go over charcoal in a Seochon alley just west of Gyeongbokgung Palace. The moksal (n…

Ibul galbi, unmarinated pork ribs grilled fresh, gets dipped in salted shrimp mixed with finely chopped cheongyang chil…

For yukhoe nakji tangtangi, a live octopus is chopped to order and laid over beef tartare. The grill side is al-chadol…

Only fresh Jeju pork, never frozen, goes on the charcoal. The ogyeopsal (five-layer pork belly) shows clean bands of fa…

The Eumseong hanpan puts galmaegisal, gabrisal and moktteolmisal on one plate, so three parts of the same pig can be gr…

For tong galmaegisal, domestic pork skirt comes as an uncut slab that is rolled over the charcoal to sear before it is…

With only about ten tables, this shop in Yakjeon Golmok, Daegu's herbal-medicine alley, has you write your name on a wa…

Brisket and back ribs, smoked for hours in the Texas manner, arrive on a big platter with buns, vegetables and sauces a…

Round tables crowd a corner of Haengdang Market in Wangsimni, each set over a charcoal brazier for pork neck. The house…

Staff grill the meat at the table, and the fermented gabrisal (a fatty strip from the pork shoulder) and fermented moks…

Cast-iron pans do the work: staff grill gabrissal (pork collar cap), fermented pork neck and belly, mostly keeping the…

Salchisal (chuck flap) and so-galbisal (boneless short rib) easily end up side by side on the grill, because each cut c…

A slice of grilled pork belly on a kale leaf, touched with salted hairtail sauce or anchovy sauce, brings fat, firm gre…

Jeju black pork goes onto charcoal briquette drum tables, and a staff member assigned to each table handles all the gri…

Tender pork belly goes into the Hawaiian pork belly burger, on a soft, slightly greasy bun that holds everything togeth…

Pork dry-aged for seven to twenty-one days is cut thick and grilled over charcoal by staff, who handle every piece. Age…

Majang-dong is Seoul's wholesale meat district, yet Born & Bred looks and feels like a fine-dining restaurant, with a d…

A slice of aged KOKUMI pork neck laid on soy-seasoned rice with a dab of wasabi and pickled ginger eats like a piece of…

Mushrooms on the grill carry ink stamps so you can tell apart the cuts in the modeum special: hwangjae-sal, ppolsal (ch…