Everything about K-BBQ

Aside from the popular Samgyeopsal (grilled pork belly), also known as "K-BBQ," there are many other types of meat to try while in Korea, including Hanwoo (Korean beef), Tteokgalbi (grilled Galbi patties), Gopchang (small beef intestine), and lamb. Koreans eat meat in a variety of ways, including grilling, stir-frying, marinating, and wrapping it in lettuce. So, why not try eating meat the Korean way while in Seoul?

Samgyeopsal has lean and fat areas in its meat, giving it a soft texture and savory flavor. Grilled Samgyeopsal is frequently recommended as a must-try dish when visiting Korea. Samgyeopsal is even more delicious when wrapped in a variety of vegetables, which serve as a basic side dish alongside the meat.

Galbi is a sweet-flavored marinated meat known for its tender texture and the fun of eating the meat off the rib bones. It is frequently served in meat restaurants alongside Samgyeopsal or beef. When grilling with other meats, it is best to order Galbi last because the marinade tends to stick to the grill.

When compared to other meats, Hanwoo is considered high-end, and it comes in a variety of prices and flavors depending on the cut. Hanwoo becomes tough if overcooked, so it's best grilled lightly to improve the texture. Hanwoo omakase, a multi-course meal that allows you to sample various cuts of Hanwoo, has recently gained popularity in Korea.

Bulgogi is a Korean dish that consists of thin slices of marinated and grilled meat. The marinade, not the texture of the meat, contributes to the dish's appeal. This dish is frequently served as a side dish with rice in traditional Korean restaurants, or it can be paired with Naengmyeon (cold buckwheat noodles).

It is made in the same way that a hamburger steak is, by grinding and shaping beef. The meat is shaped like a rice cake, hence the name Tteokgalbi. Tteokgalbi is a royal cuisine popular in Damyang, South Korea, that was enjoyed by the kings during the Joseon Dynasty. It has a sweet and delicious flavor, similar to Galbi.

Locals love Gopchang(small intestines) because of its extremely chewy texture. The most popular are beef and pork intestines. Beef intestines are grilled and eaten with other parts such as Daechang (large beef intestines), whereas pork intestines are stir-fried with vegetables and Sundae (Korean blood sausage) to make Gopchang Bokkeum (stir-fried small intestines).

Lamb is lighter on the stomach and has a distinct aroma when compared to other meats. In Korea, it is commonly grilled or skewered. Lamb skewers are considered Chinese cuisine in Korea, and the owners of lamb skewer restaurants are usually Chinese or Korean-Chinese.