Korean BBQ Culture: More Than Just a Meal (고깃집 문화)

생고기 (saeng-gogi) and 양념갈비 (yangnyeom-galbi) — ready to be grilled.

A typical 고깃집 setting — meat, side dishes, and soju (소주).

In Korea, it is common to grill meat (고기) directly at the table.

Whether the place is inexpensive or upscale, every 고깃집 (Korean BBQ restaurant) has a grill set up on the table — either a charcoal fire (숯불) or a metal grill plate (불판).

Meat is usually enjoyed with alcohol, especially soju (소주), but it can also be eaten as a meal without drinking. Still, most adults in Korea prefer to have it with alcohol.

Unseasoned meat is called 생고기 (saeng-gogi), while marinated beef or pork ribs, known as 갈비 (galbi), are typically soaked in a soy sauce-based marinade. So when you order 갈비 in Korea, it usually means marinated meat.

In most restaurants, customers grill the meat themselves. Often, the youngest person at the table — called 막내 (maknae) — takes on the role of cooking. At first, it might seem like a burden, but in Korean culture the 막내 doesn’t need to pay for the meal and is usually the most cared-for by older friends or colleagues.

I’ve also played both roles: sometimes the 막내, grilling and running errands, and other times the 형 (hyung), taking responsibility for paying and looking after the younger ones. In Korea, people live by carrying both “the role of the youngest” and “the role of the elder,” depending on the situation.

The most representative dishes are beef or 갈비 grilled over 숯불, and 삼겹살 (samgyeopsal) sizzling on a metal grill.

In the end, perhaps the most beloved dining choice in Korea is the 고깃집. Whether sad, happy, reuniting with friends, or gathering with coworkers, Koreans always find their way to a BBQ table.