Korean BBQ in Seoul
Where to go, what to order
What will this dinner cost?
Six cuts on every menu
Samgyeopsal 삼겹살 · Pork belly (3-layer)
The Korean BBQ baseline. Thick-cut pork belly grilled until the fat crisps. Eat with garlic, ssamjang sauce, and a perilla leaf wrap.
₩13,000-22,000 per person
Moksal 목살 · Pork neck / shoulder
Leaner sibling of samgyeopsal. Cleaner flavor, less fatty. Easier on the stomach for second-night BBQ.
₩12,000-20,000 per person
Galbi (Wang-galbi / LA-galbi) 갈비 (왕갈비 / LA갈비) · Marinated beef short ribs
Marinated in soy + pear + garlic. The sweet, glossy K-drama BBQ scene cut. Wang-galbi = bone-in slabs; LA-galbi = flanken-cut across the bone.
₩30,000-55,000 per person
Usamgyeop 우삼겹 · Beef brisket, thinly sliced
Marbled beef brisket sliced paper-thin, cooks in seconds. Often eaten dipped in chive salt or wrapped in lettuce.
₩25,000-45,000 per person
Hanwoo (Deungsim / Ansim) 한우 (등심 / 안심) · Korean beef (ribeye / tenderloin)
Premium Korean-bred beef, AAA-grade. Deungsim = ribeye, ansim = tenderloin. Splurge-tier; expect Tokyo wagyu prices.
₩60,000-150,000+ per person
Dakgalbi / Gopchang 닭갈비 / 곱창 · Spicy chicken / beef intestine
Dakgalbi is grill-pan style spicy marinated chicken (Chuncheon origin). Gopchang is beef small intestine, often a late-night drinking partner; chewy texture, acquired taste.
₩15,000-30,000 per person
Four neighborhoods, four BBQ moods
Hongdae Hongik Univ · Line 2
Young, loud, smoky alleys. Two-three story BBQ buildings line the side streets. Open late.
Mapo / Gongdeok Gongdeok · Line 5, 6, AREX
"The original Korean BBQ neighborhood." Old-school local spots with veteran grilling auntie service. Less English, way more atmosphere.
Gangnam Gangnam · Line 2
Polished, business-dinner energy. Some all-you-can-eat hanwoo restaurants here. Prices match.
Itaewon / Hannam Itaewon · Line 6
English-speaking servers more common. Fusion-style or upscale BBQ joints alongside traditional. Halal-certified options here too.
How it actually works
Sit down.
Most spots have a grill at the center of the table. Charcoal flavors better; gas costs less.
Order by 인분 (in-bun = serving).
2인분 = 2 servings, usually 150-200g each. Order 1.5 servings per person to start, add more as needed.
Banchan arrives free.
Kimchi, pickled radish, soybean sprouts, ssamjang sauce, salt-pepper-sesame oil. Refills are free; ask.
Server may grill for you.
Higher-end places flip and cut the meat. Casual spots are self-grill. Watch the next table if unsure.
Wrap and eat in one bite.
Perilla or lettuce leaf, add meat, garlic, ssamjang, kimchi. Bundle and eat whole. Cutting it in half is considered awkward.
End with bokkeumbap or naengmyeon.
Fried rice on the BBQ grill is the canonical finisher. Cold noodles for summer.
Drinks.
Soju + beer (somaek) is standard. Pour for others, never yourself. Both hands when pouring to elders.
Pre-book if you want
Klook · Korean BBQ experiences Browse Korean BBQ on Klook Hongdae, Gangnam, Myeongdong. English host. Reservation included.Tips most guides miss
Lunch sets are 30-40% cheaper
Same restaurants run lunch combos with banchan + soup + small portion of meat for ₩10-15k. Eat your big BBQ at lunch, not dinner.
"무한리필" means all-you-can-eat
Common for pork. ₩15-25k for 90 min unlimited. Quality varies; read recent reviews.
Your clothes will smell of smoke
Charcoal BBQ especially. Don't wear your nice jacket. Most places lend cover bags but hair still keeps the smell.
Vegetarian-friendly BBQ doesn't really exist
Some spots offer doenjang stew + tofu sides, but the experience is meat-centered. Plan a non-BBQ dinner if anyone is veg.
Tattoos are fine
Old-school spots used to refuse but the rule has dissolved in foreigner-popular areas. Hongdae, Itaewon, Gangnam all welcome.
Last updated June 2026
