Samgyeopsal and Korean BBQ etiquette

Samgyeopsal is pork belly, named for its three visible layers of meat and fat. It is grilled unseasoned at your table and eaten with lettuce wraps, ssamjang dipping paste and garlic. It is one of the most popular barbecue meals in Korea and a staple of gatherings with friends and coworkers.

It depends on the restaurant. Some have staff grill for you, but at many places customers cook it themselves. Usually one person in the group takes the tongs and scissors. When dining with elders or treating guests, the younger person or host often takes on the grilling as a courtesy.

Lay a lettuce or perilla leaf in your palm, add a piece of meat, a dab of ssamjang, and garlic, chili or green onion salad if you like, then fold it into a bite-size bundle. Keep it small enough to fit in your mouth at once, since a ssam is normally eaten in a single bite.

Ssamjang is a thick dipping paste made by mixing soybean paste and chili paste with garlic, sesame oil and other seasonings. Put a little in your lettuce wraps or use it as a dip for raw vegetables like cucumber and chili. It is only mildly spicy but quite salty, so a small amount goes a long way.

Flip the pork belly once the underside is golden and juices start to appear on top. Avoid flipping too often; cook each side once or twice, then cut it into bite-size pieces with scissors. Always make sure pork is cooked through before eating.

Tongs are used to place and turn the meat, and scissors cut it into bite-size pieces once it is cooked. If you are concerned about using the same tongs for raw and cooked meat, use chopsticks to take cooked pieces or ask for a second pair of tongs. Usually whoever is grilling handles both tools.

If the grill gets charred or covered in grease, ask staff to replace it by saying "bulpan jom gara juseyo." Changing the plate is common after cooking marinated meat, which burns easily, before moving on to another cut. Most restaurants are happy to do this.

Koreans often finish a barbecue meal with soybean paste stew and rice, cold noodles or fried rice. Some restaurants stir-fry rice and kimchi right on the grill with the leftover juices. These closing dishes are often listed on the menu simply as "siksa," meaning meal.

Smoke and grease easily cling to clothes at barbecue restaurants. Many places provide storage inside the seats, plastic bags for coats, and aprons. Put your jacket away and wear an apron to cut down on both the smell and grease splatter.

Moksal is pork neck or collar, which has less fat and more lean meat than pork belly, giving it a chewier bite. Samgyeopsal has distinct fat layers that make it rich and tender. Many diners order both to compare them side by side.

No, drinking is not required. Many people enjoy soju or beer with barbecue, but plenty of diners stick to soft drinks or water. If someone offers you a drink and you do not want it, a polite refusal is perfectly acceptable.

Barbecue restaurants usually provide lettuce and perilla leaves for wraps, ssamjang, garlic, chili, green onion salad, kimchi and pickled radish. Some include steamed egg or soybean paste stew on the house. The spread varies by restaurant, and lettuce refills are usually available on request.

Yes, many people grill garlic, kimchi, mushrooms and onions on one side of the grill. Kimchi cooked in pork belly fat is a particularly popular combination. Some grill plates are designed so the fat runs toward an edge where you can place kimchi or bean sprouts.

When dining with older people, wait for them to start eating first, and it is considered polite to place well-cooked pieces on their plates. The younger members of the group often handle the grilling. These days many groups are more relaxed, so follow the mood of the table.

It can be tricky, since many barbecue restaurants require at least two portions. However, more places now offer single-person grills or allow one portion. If you are solo, check reviews on a map app or the menu to see whether single orders are accepted before going.

Hangjeongsal is pork jowl or neck meat from between the neck and shoulder, with evenly spread fat that makes it chewy and rich. Gabrisal is a small specialty cut near the loin. Korean barbecue menus list many such pork cuts separately so you can choose and compare.

Trim off any charred bits with scissors and ask staff to change the grill plate. If the heat is too strong, ask them to turn it down or move the meat to the edge of the grill. At charcoal restaurants, staff can often adjust the coals for you.

Charcoal grilling adds a smoky aroma that many people love, while gas or electric grills are easier to control and produce less smoke. Restaurants use different setups, and some feature distinctive surfaces such as cast-iron lids or stone plates, each giving the meat a slightly different texture.

At most barbecue restaurants you can ask for more lettuce and wrap greens, and many have a self-service corner. When vegetable prices rise, some places limit refills or charge extra. Take only what you will eat to avoid waste. Some charge only for premium greens.

Many Korean barbecue tables have an exhaust hood hanging above the grill to draw away smoke. Lower it close to the grill before you start cooking so less smoke spreads into the room. If you cannot adjust it, ask the staff for help.