Korean BBQ in Gangnam: Byeoryangjip & More - 21 Local Picks

Gopchang, daechang and special tripe are pre-grilled over oak charcoal before reaching the table, and staff handle the…

Pork belly aged and smoked inside bamboo arrives thick-cut, and staff score and grill it at the table. As the outside c…

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

A hanok-style building wrapped around a large garden has stood on Eonju-ro in Apgujeong since 1976. Saeng-galbi, unmari…

Staff do all the grilling in a hanok-style dining room on Nonhyeon-ro in Yeoksam. The weekday lunch Sullae Jeongsik pai…

Aged hanwoo beef from Yeongju is grilled by staff, much of it in front of diners at the bar counter. Kkotdeungsim (ribe…

Its gopchang jeongol (beef intestine hot pot) has a nutty, savory broth with only moderate heat and plenty of well-clea…

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…

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

Staff grill the aged hanu at the table, and the aged kkot-deungsim (marbled ribeye) bursts with juice on the first bite…

Thick pork belly arrives already grilled in the kitchen and neatly plated. Nobody at the table has to cook, and clothes…

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

Beef rib finger meat in garlic marinade, grilled over hardwood charcoal, makes up the entire meat menu, the bite-size p…

Only one meat appears on the menu, hanwoo saeng-deungsim (fresh sirloin), and the sides stop at radish kimchi, raw cabb…

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

Over hardwood charcoal, thick pieces of teukyang (prime beef tripe) stay springy and crisp to the bite, while Korean be…

A free doenjang stew loaded with river snails and blue crab arrives with each order of samgyeopsal, grilled pork belly.…

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

Every seat sits in a private room down in the basement of Glass Tower, a short walk from COEX. A dedicated server grill…

A short walk from Yeoksam Station, this Teheran-ro side-street spot grills aged Korean pork over hardwood charcoal. Wee…