Giwajib

Fresh pork belly meat. One of the most popular Korean BBQ cuts. Characterized by its layers of meat and fat, which become savory and crispy when grilled.

Pork neck meat. Thicker and leaner than pork belly, offering a tender and meaty texture. Grilled at the table.

Pork jowl meat. A special cut known for its distinctive crunchy yet juicy texture and marbling.

Seasoned pork, marinated in a soy or spicy sauce to enhance tenderness and flavor. Grilled or stir-fried.

A spicy sausage stew, also known as Army Stew. Contains ham, sausage, kimchi, and baked beans in a rich, spicy broth. Served with rice and ramen noodles.

Stir-fried pork marinated in a spicy gochujang (red chili paste) sauce with vegetables. A savory and slightly sweet dish, typically eaten with rice.

Kimchi stew made with aged kimchi, pork, and tofu. Spicy, savory, and tangy. A staple Korean comfort food.

A full-portion soybean paste stew served as a meal. Rich broth with tofu and vegetables, similar to a hearty miso soup but deeper in flavor.

Spicy stir-fried webfoot octopus cooked on an iron plate. Chewy texture with a fiery red sauce. Great as a side dish for alcohol.

A smaller portion of soybean paste stew served as a finishing dish after BBQ.

Cold buckwheat noodles in a chilled, tangy beef broth. Refreshing and cleanses the palate after eating meat.

Cold buckwheat noodles served with a spicy red chili mixing sauce instead of broth.

Fried rice cooked on the grill, often using the leftover oil and sauce from the meat.

Korean steamed egg casserole. Fluffy, soft, and savory. Neutralizes spicy flavors.

Korea's most popular distilled spirit. Clear, colorless, and crisp. Contains around 16-20% alcohol.

Korean lager beer. Light and refreshing, pairs well with BBQ.

A refined Korean rice wine. Clean, smooth, and slightly sweet, similar to cold sake.

Traditional Korean rice wine. Milky, sweet, and tangy with a low alcohol content.

Carbonated soft drinks. Cider refers to a lemon-lime soda similar to Sprite.