Korean barbecue and banchan

What it is

The main cuts are pork belly, called samgyeopsal, beef short rib, called galbi, and thin marinated beef, called bulgogi. Pork is the everyday choice and beef the treat. Meat is either plain, to be dipped in sesame oil and salt, or marinated in soy, garlic, sugar and pear. The table also holds lettuce and perilla leaves, raw garlic, green chilli, a thick soybean and chilli paste called ssamjang, kimchi and several other banchan. A stew and rice or cold noodles end the meal.

How it works

You order meat by the portion, and many restaurants require at least two. The staff light the grill, which may burn charcoal or gas, and often start the first batch for you. After that someone at the table takes the tongs. Large pieces are cut into bite sizes with scissors once they have browned. Kimchi and garlic can go on the edge of the grill. The grill plate is changed when it blackens. A hood above the table draws away the smoke.

The wrap

The usual way to eat is the ssam, a wrap. Lay a lettuce leaf in your palm, add a perilla leaf if you like, then a piece of meat, a dab of ssamjang, and a slice of garlic or some seasoned spring onion. Fold it into a parcel and eat it in one bite. Soju and beer are the common drinks. The youngest person often does the grilling and pouring, and older diners are served first.

How to do it

1. Order two or three portions of one meat to start.
2. Lay the meat on the hot grill and turn it once.
3. Cut it with the scissors when browned and move cooked pieces to the edge.
4. Wrap meat, sauce and garlic in a leaf and eat it whole.
5. Finish with stew and rice, or cold noodles.

Good manners

• Eat the wrap in one mouthful. Biting it in half is messy.
• Do not use your own chopsticks to handle raw meat. Use the tongs.
• Pour for others and let them pour for you.

What is eaten

SamgyeopsalThick slices of pork belly grilled at the table and wrapped with vegetablesGalbiKorean grilled beef or pork ribs, often marinated and cooked at the tableBulgogiThin marinated beef grilled or pan-cooked, a classic of Korean barbecueKimchiFermented and seasoned vegetables central to Korean mealsNaengmyeonLong, chewy noodles served cold, often in a tangy broth or spicy sauceDak-galbiChicken stir-fried with spicy sauce, vegetables, and rice cake

Also part of it, and being written: Ssam, Ssamjang, Doenjang-jjigae.

Sources and further reading

• Korean barbecue on Wikipedia
• Visit Korea: Korea Tourism Organization
• Korean Food Promotion Institute (Hansik)