Your Ultimate Guide to Korean BBQ
- Numaru Prague
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Guide to Korean BBQ
Korean BBQ is an immersive dining experience with deep historical roots and a unique cooking style that brings people together. Whether you’re a seasoned pro or a first-timer, here’s everything you need to know about this beloved dining tradition.
What Is Korean BBQ?
K-BBQ is a communal dining style where diners grill meat at their table. Accompanied by side dishes (banchan) and dipping sauces, the meal is interactive and fun!
The origins of K-BBQ trace back to the Goguryeo dynasty (37 BCE–668 CE), with early records mentioning "maekjeok," skewered meat grilled over an open flame. Over time, grilling evolved into "bulgogi," marinated beef that gained popularity among the Korean aristocracy during the Joseon era. The modern style of tabletop barbecue emerged with the introduction of metal griddles and portable charcoal grills. Nowadays, there are many Korean restaurants offering K-BBQ all around the world!
The Meats of Korean BBQ
There are many meats Koreans grill at K-BBQ, and at Numaru, we offer these:
Samgyeopsal – Thick, sliced frozen pork belly, known for its crispy edges and juicy layers of fat when grilled. This is the most popular cut, with 85% of Koreans stating that pork belly is their favourite cut of pork!
Moksal – Pork neck, a leaner cut that becomes incredibly tender when grilled.
Hangjung – Pork jowl from the neck to the shoulder, known for its marbled fat and rich taste.
Beef Galbisal Jumulleok – Marinated boneless beef short ribs, infused with soy, garlic, and sesame flavours.
Deungshim – Beef sirloin, known for its light and juicy flavour.
Buchaesal – A cut from the foreleg, this beef is tender yet flavourful.
Wrap It Up!
The meats are served with a green onion side dish, lettuce, ssamjang (soybean paste) and garlic for wrapping the grilled meat into a ‘ssam’. This is the most popular and flavourful way to enjoy K-BBQ! To make the perfect ssam, follow these simple steps:
How to wrap?
Take a leaf of lettuce.
Place a piece of grilled meat on the leaf.
Add some ssamjang, garlic, and green onion for extra flavour.
Wrap it all up and enjoy it in one bite!
What to Drink with K-BBQ?
No K-BBQ experience is complete without the right drink! In Korea, BBQ is often paired with soju or somaek (a mix of soju and beer) to balance the richness of the meat.
Soju – Traditional Korean distilled spirit made from grains like rice or barley with an alcohol content of 16-25%. The clean, slightly sweet taste of soju complements fatty cuts like pork belly (samgyeopsal), cutting through their richness.
Somaek – A classic beer + soju cocktail and a great pairing for both beef and pork dishes. The older ratio for this mix is 70% beer and 30% soju.
Makgeolli – Korean rice wine for those who prefer a milder, slightly tangy option.