Daebongjib

Thick slices of fresh pork belly grilled at the table. Rich, fatty, and savory. Typically eaten wrapped in lettuce with garlic, peppers, and savory dipping sauce (ssamjang).

Thinly sliced beef marinated in a savory-sweet soy sauce based marinade. Tender and juicy when grilled. Pairs perfectly with rice and kimchi.

Marinated pork skin grilled until chewy and slightly crispy. Known for its high collagen content and savory flavor. Often dipped in nutty soybean powder.

A hearty and spicy stew made with pork, vegetables, and Korean red chili paste. Savory, rich, and bubbling hot. Great for sharing and eating with rice or soju.

Squid blanched and tossed in a sweet and spicy chili sauce with fresh vegetables. Chewy texture with a refreshing kick. Served as a cold appetizer or side dish.

A smaller serving of the spicy pork stew. Rich broth with pork and vegetables. Ideal as a soup side dish for the meal.

Traditional Korean stew made with fermented soybean paste (doenjang), tofu, and vegetables. Savory, earthy, and comforting. A classic accompaniment to rice and grilled meat.

Chewy wheat noodles mixed with a spicy, sweet, and tangy sauce and fresh vegetables. Very elastic texture. Refreshing and spicy.

A variation of Jjolmyeon served in a cold, refreshing broth instead of just mixing sauce. Combines the chewy noodles with a chilled, tangy soup.

Rice stir-fried on the grill with kimchi, seaweed, and leftover sauce. Savory and crispy. The traditional way to finish a Korean BBQ meal.

Kimchi fried rice topped with generous amounts of melted cheese. Savory, spicy, and creamy. A rich finish to the meal.

Korea's most popular distilled spirit. Clear, colorless, and similar to vodka but sweeter and lower in alcohol. Essential for Korean BBQ.

Korean lager beer. Light, crisp, and refreshing with high carbonation. Perfectly cuts through the richness of grilled meat.