The Right Way to Eat Korean Barbecue

Or: Life Lessons from a Bunch of Tasty Meat

Korean barbecue is a phenomenon that has thankfully become a phenomenon in the States, which is fortunate because I was not about to give up my grilled meat when I came back the States. During the seven years I lived in Seoul, Korean barbecue happened at least once every two months or so (whenever my Korean grandfather came to visit, for instance, which was often).

Oh, the gluttonous joy that came from these meals. Koreans are experts at stuffing themselves, and a typical KBBQ experience entailed stuffing myself with enough meat, rice, and side dishes to explode… and then finishing the evening with one or two more gut-busting noodle and soup courses before sprawling on the floor and stacking the mats as pillows to snooze off the calories (the only reason this was okay was because I was pretty young- not recommended for general audiences). We did this often, and we went hard. It’s a total Korean experience, the full package.

Anyway, I was talking to a poor soul from rural Iowa and who insisted that there is no such thing as Korean barbecue there. Skeptic that I am, I googled Korean barbecue places in Des Moines, and unfortunately, this is what came up:

I kind of wanted to laugh when I saw that the top result was “Le’s Chinese Bar-B-Que” but instead I kind of died a little on the inside instead. Iowans, this is a significant market opportunity! Bring KBBQ to Iowa!



So this conversation led me to believe that there exists a non-trivial cohort of Americans who have never had the true KBBQ experience. There are a number of “guides” for eating Korean barbecue online, but for the most part these are just descriptions of what’s going to come out, with very few if any practical guides for how to enjoy the food the most. Far and away the best thing I found at KimchiTiger (which by the way is an awesome blog with content I can really get behind) here: https://kimchitiger.com/blogs/all/18063299-how-to-eat-korean-bbq-like-a-korean.

The article is great, but there are a few finer points I think it misses. First of all, most KBBQ tips advise getting samgyupsal (pork belly) or kalbi (marinated short rib), both of which are delicious and worth trying. But it’s also worth noting that samgyupsal tends to be one of the cheapest options, while kalbi is going to be one of the more expensive things on the menu.

Also, nobody seems to talk enough about dyejigalbi (marinated pork ribs) enough! When we lived in Korea, it was the only thing we ordered when we went out for barbecue. It’s all the tender deliciousness of marinated meat that you get with beef, minus some of the expense. Also sometimes I’m just not feeling the greasy pork belly feeling.

The other thing I love about the KimchiTiger article is it actually shows you how to use ssam to make your little lettuce package of joy, which is something so Korean that all your Korean friends will be shocked if you do it out of the box (assuming you’re not Korean, of course).

But the personal beef (heh) that I’m going to bring up is that the major mistake people make when they eat Korean barbecue is to assume there’s a right way to eat Korean barbecue. Aha, the clever ruse of the title has been exposed!

I don’t know, maybe when you’re eating a filet mignon it’s not really proper to chop it into little pieces and mix it with the salad or something. But the best way to approach Korean barbecue—and Korean food in general—is to take advantage of the extraordinary wealth of options that come in the form of all these delicious side dishes and accompaniments and really experiment to find something delicious.

Try eating a piece of meat with just the marinated onions. Then try doing that plus a piece of kimchi, or maybe a spoonful of buckwheat noodles (nengmyun). Or maybe you’ll dip it in ssam-jang and sample with a sesame leaf, or eat it with a piece of tofu, or maybe you’ll put five different side dishes and three pieces of meat on a lettuce leaf (which you must eat whole—no bites).

My point is, there are really no wrong answers. Probably the worst thing you could do while eating Korean barbecue is to assume there is a right answer and deprive yourself of the opportunity of mixing and matching so many different flavors and textures. (who knew such a delicious medium could be a metaphor for life?)

And if at the end of the day the mixing and matching doesn’t do it for you, then by all means feel free to revert back to dipping the meat in salt/oil and eating it with rice (just know that people like me who live for flavor combinations will definitely judge you for this).

Just don’t do anything too weird, like eating your chopsticks, and if you find a flavor combination that is delicious then I’m sure your table companions will applaud you.