Korean BBQ in South Korea - 372 Restaurant Picks | Page 9

Inside the north gate of Majang Livestock Market, a butcher in business since 1987 has added wet-aging and water-aging…

If fresh ribs make you picture thin, butterflied galbi, these will surprise you: the saengalbi come as thick, bone-in p…

Once the pork belly renders its fat on the grill, galmi clams go onto the same plate and cook in it; this galmaegi-joga…

The saeusal, the rib-eye cap, is sold out on many days; if it is still on the board, order it. After the grill, some po…

Hanwoo beef sits in a display case, and diners pick the cut and weight, pay a separate table charge, then grill it them…

Galmaegisal (pork skirt meat) and marinated pork ribs share the same marinade and the same charcoal grill at this old-s…

Sealed packs of Hanwoo beef, labeled by grade, cut and weight, fill the refrigerated cases at the butcher counter by th…

Staff grill the high-fat samgyeopsal, scored closely across the surface, from the first piece to the last so nothing bu…

This is the big building visible from the Yeongdong Expressway; buy beef at the butcher counter by the entrance and gri…

Staff grill everything from start to finish: bon samgyeop pork belly, nunkkot moksal neck, deungmoksal and pork skin, w…

Seating for 500 and a multi-level parking building make this Jinjang-dong beef house a practical pick for a large group…

Order and pay at the kitchen counter, receive a tray with the pot of marinated duck and the utensils, then carry it to…

Next to the 1++ sirloin and tenderloin sits a case of dry-aged hanwoo, lower-grade beef aged so you eat it for its conc…

Aging turns the pork fat soft and almost melting, closer to aged tuna than dry-aged beef, and the thick-cut black pork…

This kitchen's duruchigi follows the Jeju style: pork is piled with shredded radish, bean sprouts and scallions, simmer…

Galmaegisal, a pork cut from near the diaphragm, chars fast. Staff swap the grill plate before it burns without being a…

The menu is hanu sirloin (deungsim) and nothing else, and long-serving staff stay with each table to grill the beef thr…

Cheongyeop, the signature, is pork jowl laced with layers of fat; on the coals its edges crisp while the center stays s…

Thin beef, scallions and bean sprouts are heaped in the middle of a round copper pan and simmered in broth poured aroun…

Charcoal grills sit at every outdoor table, and the meat you pick at the butcher counter is yours to cook. A short list…

Thick cuts of samgyeopsal (pork belly), moksal (pork neck) and hangjeongsal (jowl) are grilled start to finish by staff…

Hanwoo from Hongcheon is sold by the pack at the butcher counter and grilled over charcoal at the table. Cut, grade and…

Messages from soldiers paper the walls, a sign of the many army bases around Ildong-myeon. The spicy galbijjim is not a…

In baekmisam, thick aged pork belly shares the grill with white aged kimchi and minari, Korean water dropwort. Swap the…