고깃집 주문 순서
What to order first at a Korean BBQ
A first-timer’s Korean BBQ script: which cut to order first, why 2인분 is the minimum, what the free sides are for, and how to close with stew, noodles, or fried rice.
The order that works
- Sit, count heads, and order meat by portions. Korean BBQ sells meat by 1인분 (one portion, roughly 150–200 g). Most places want a two-portion minimum per table. For two people start with 삼겹살 2인분 — pork belly is the safest first plate.
- Add one contrast cut on the second round. 목살 (pork neck, leaner, more chew) or 항정살 (pork jowl, marbled) if pork; 갈비 or 등심 if the place is beef. Order round two only when the first plate is half gone — the grill is small.
- Let the free sides arrive. Lettuce and perilla (쌈 채소), 쌈장, raw garlic, sliced chili, salted sesame oil, 파무침, pickled onion, kimchi. These refill for free.
- Grill. Staff often start it for you. Lay slices flat, flip once when the edges color, cut with the scissors into bite pieces. Push cooked meat to the cool edge. Put kimchi and garlic on the grill in the fat.
- Wrap. One lettuce leaf, one piece of meat, a dab of ssamjang, a slice of garlic or chili, optional rice. One bite. That is the cuisine; the meat is the delivery mechanism.
- Close with a carb. 된장찌개 and rice, or 냉면 in summer, or 볶음밥 scraped onto the grill at dakgalbi and gopchang places. Order it when the meat is almost done, not at the start.
- Pay at the counter. Bills are per table; splitting is normal. Say 잘 먹었습니다 on the way out.
Menu decoder
| Hangul | What it is | Order it when |
|---|---|---|
| 삼겹살 | Pork belly, unmarinated | Always first; foolproof |
| 목살 | Pork neck / collar | You want chew over fat |
| 항정살 | Pork jowl, heavily marbled | Small portion, big flavor |
| 갈매기살 | Pork skirt | Regulars’ cut; ask if they have it |
| 양념갈비 | Marinated beef or pork ribs | You want sweet-soy; goes last so sugar does not burn the grill |
| 차돌박이 | Thin beef brisket | Cooks in seconds; dip in soy-wasabi |
| 등심 / 안심 | Beef sirloin / tenderloin | Beef houses; expensive |
| 곱창 / 대창 | Small / large intestine | Second visit; specialist restaurants |
Mistakes first-timers make
- Ordering marinated meat first — sugar carbonizes the grill for everything after.
- Ordering four cuts at once — half of it overcooks while you talk.
- Eating the meat bare — the wrap is the dish.
- Asking for individual plates of banchan — they are shared; take what you eat.
- Drinking soju on an empty stomach — read anju.
Say it
Tap Listen and repeat. Full script: restaurant phrases. At home: Korean BBQ at home, samgyeopsal, ssamjang and dips.
Say it
FAQ
What should I order first at Korean BBQ?
Samgyeopsal (pork belly), two portions for two people. It is unmarinated, cooks predictably, and does not burn the grill. Add a leaner cut like moksal on round two and finish with a stew, cold noodles, or fried rice.
How much is one portion (1인분) at Korean BBQ?
Usually 150–200 g of raw meat. Two portions is the normal minimum per table. Two hungry adults typically eat three to four portions plus a closing carb.
Do you cook the meat yourself at Korean BBQ?
Yes, at the table, though staff at busy restaurants often start the first round for you and change the grill plate. Scissors and tongs are on the table; cut cooked meat into bite pieces.
Are the side dishes at Korean BBQ free?
Yes. Lettuce, perilla, ssamjang, garlic, chili, scallion salad, pickled onion, and kimchi come with the meat and refill on request. Rice, stew, and noodles are ordered separately.
Cook it
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Updated 2026-09-04