Korean BBQ vocabulary
BBQ etiquette
고기는 보통 한 명이 굽는다Usually one person grills for the table
가위로 고기를 자른다Cut meat with scissors (yes, scissors)
쌈 만드는 법: 잎 → 고기 → 마늘 → 쌈장Wrap method: leaf → meat → garlic → sauce
반찬 리필은 무료Side dish refills are FREE
At Korean BBQ, one person (usually the most experienced or the host) takes charge of grilling. Don't fight for the tongs — offer once, then let them cook. The grill master has earned this honor.
Textbook고기를 추가로 주문하겠습니다go-gi-reul chu-ga-ro ju-mun-ha-get-seup-ni-daI would like to order additional meat
Real여기 삼겹살 한 인분 추가요~yeo-gi sam-gyeop-sal han in-bun chu-ga-yo~One more serving of pork belly here~🏷️ Any casual setting
인분 = serving/portion. 한 인분 = one serving (usually 150-200g). Most places have a 2인분 minimum order for meat. This is normal, not a rip-off.
The ultimate Korean BBQ move: after eating the meat, order 볶음밥 (fried rice) cooked on the same grill with the leftover fat and bits. The server will make it for you. It's called 마무리 (the finish) and it might be better than the meat itself. Ask: 볶음밥 해주세요 (please make fried rice).
Quick Quiz