Frequently asked questions (FAQ)

Korean BBQ, also known as “Gogi-gui”, is a traditional Korean cooking method in which different types of meat such as beef, pork or chicken are grilled on a table grill directly at the table. Guests can grill the meat themselves and combine it with a variety of side dishes and sauces.

Korean BBQ offers a wide range of meats, including thinly sliced beef (bulgogi), marinated pork (samgyeopsal), thinly sliced seasoned beef (galbi) and more. There are also variations with chicken, seafood and vegetables for a diverse selection.

The preparation of Korean BBQ begins with thinly sliced meat or marinated pieces of meat being placed on a table grill. The guests grill the meat themselves and turn it until it has reached the desired level of doneness. Various side dishes such as salads, pickled vegetables and sauces are often served during the grilling process.

Yes, there are some rules of etiquette that should be followed when eating Korean BBQ. These include not leaving the meat on the grill for too long so as not to overcook it. In addition, you should not touch the meat with your bare hands, but use tongs or cutlery instead. It is customary to combine meat and side dishes and wrap them in leaves such as lettuce or rice paper. Respect for fellow diners and consideration for other guests are also important.

Korean BBQ includes a variety of side dishes known as “banchan”. These include pickled vegetables such as kimchi (fermented cabbage), cucumber and radish, as well as various salads, seaweed, tofu, fried eggs and rice. These side dishes complement the grilled meat and give the meal a balanced variety of flavors.