Korean BBQ versus American BBQ Although Korean BBQ uses much of the same meat, including pork, beef and chicken, it's typically marinated rather than using a dry rub or being basted in sauce as it cooks. Pork is a staple in Korea, as the tender, high-fat meat pairs well with many other iconic Korean foods.

There, you, or your server, will slowly roast cuts of beef, pork, and chicken over gas and charcoal grills that are often built directly into the table. Most importantly, KBBQ is almost always a communal affair—so, gather a few of your closest foodie friends and head over to your local Korean barbecue.

Korean BBQ has a long history dating back to the Goguryeo Dynasty in 37 BC, where grilled meat was a common part of the royal court cuisine. However, it was not until the Joseon Dynasty in the 17th century that meat dishes became more accessible to the general public.

A Korean restaurant that specializes in barbecue is known as a “gogi-jip,” or meat house (“gogi” means meat in Korean). Many offer hanwoo, the premium Korean equivalent of Japan's Kobe beef. One problem, though: there are so many gogi-jip choices in Seoul.