Korean BBQ, Explained

Korean barbecue is dinner and entertainment in one: a grill in the middle of the table, meat cooked in front of you, and a rhythm to the meal that's easy to fall into. First the banchan land. Then the meat arrives, our servers grill it tableside and cut it to bite size as it finishes, and you eat it fresh off the fire, wrapped in lettuce with ssamjang, or straight off the tongs.

Ordering is simpler than it looks. Start with a cut or two per couple, marinated galbi if you like sweet‑savory, pork belly if you're a samgyeopsal person, or a platter and let the kitchen compose the spread. Add more as you go; that's the point.

The classic finish: something starchy or cold after the meat, kimchi fried rice, a bubbling stew, or icy naengmyeon. First time? Tell your server. Walking people through the meal is half the job, and we like doing it.