15 Korean BBQ Orders You’ll Crave

You know that thrill when the grill hits the table and the sizzle starts talking back. Korean BBQ is about those bold flavors, quick flips, and perfect dips that make every bite feel like a tiny victory.

Whether you want sweet, spicy, smoky, or all three, there is a plate here with your name on it. Let’s build your dream order and make sure every round hits perfectly.

1. Samgyeopsal (Pork Belly)

Samgyeopsal is the crowd-pleaser that never lets you down. The fat renders into crackly edges while the center stays juicy, so every bite pops with savory richness.

Dip it in sesame oil with salt and pepper, then wrap with lettuce, garlic, and a snap of chili.

You control the crispness, which makes the whole experience feel playful and personal. Order mushrooms or kimchi to grill alongside and pick up smoky edges.

If you want a classic that delivers, start here and build the table around it.

2. Galbi (Marinated Short Ribs)

Galbi is your treat-yourself order, sweet-salty and caramelized with every turn. The marinade clings and sizzles, turning edges sticky and charred in the best way.

You get deep soy, garlic, and a touch of fruit that makes the beef incredibly tender.

Slice it hot and pile it over rice, or tuck into lettuce with a swipe of ssamjang. It feels celebratory and generous, perfect for sharing with friends.

When the grill smells like candy and smoke, you know galbi hit the fire.

3. Bulgogi (Marinated Beef)

Bulgogi brings tender, slightly sweet comfort that everyone at the table can love. Thin slices cook fast, soaking up a soy, pear, and garlic marinade that makes the beef silky.

You get caramelized bits and juicy centers, perfect for piling over rice.

If your crew has mixed spice tolerance, this is the reliable hero. Add grilled onions for sweetness and a sprinkle of sesame seeds on top.

It is easy to manage on busy grills, which means more eating and less fussing.

4. Chadolbaegi (Thin-Sliced Brisket)

Chadolbaegi is lightning fast and deeply beefy. The paper-thin slices curl and brown in seconds, so you get quick, satisfying bites while waiting on thicker cuts.

Keep the dip simple: sesame oil with salt and pepper, maybe a slice of garlic.

Because it cooks so quickly, you can pace the table and feed everyone on the fly. It is also great for building little rice bites when hunger hits hard.

Toss on scallions for extra aroma and keep the tongs moving.

5. Moksal (Pork Neck/Collar)

Moksal is the underrated pork cut that eats like a steak. It is richer than loin and meatier than belly, with satisfying chew and juicy bite.

Grill it patiently, letting the exterior develop a golden crust while the inside stays tender.

Slice thick and dip in salt-sesame oil, or swipe ssamjang for that nutty kick. It shines in lettuce wraps with a squeeze of grilled mushroom or onion.

If you love pork but want more heft than belly, moksal will win you over.

6. Dak Galbi (Spicy Marinated Chicken)

Dak galbi brings punchy heat and saucy energy to the table. Gochujang-based marinade clings to chicken, delivering spicy, slightly sweet depth that stays juicy.

Toss in cabbage and chewy rice cakes to soak up all that flavor while it sizzles.

It is bold but friendly, perfect when you want the spice to announce itself. Scoop everything onto rice, then chase with cold banchan for balance.

If you crave heat that plays nice with smoke, this is your move.

7. Yangnyeom Galbi (Spicy Marinated Ribs)

Yangnyeom galbi is galbi’s fiery cousin. The same tender short ribs meet a spicier, gochugaru-forward marinade that caramelizes beautifully.

You get sweet, smoky, and spicy in one bite, with sticky edges that make you reach for another piece.

Balance the heat with cool lettuce wraps and a dab of ssamjang. When the sugars char just right, it tastes like barbecue candy with a kick.

If your table wants a little drama, this is the sizzle you order.

8. Daechang (Beef Large Intestine)

Daechang is for indulgence seekers. The exterior crisps and blisters while the inside stays buttery and rich, giving you a contrast that feels luxurious.

Sprinkle with coarse salt, then wrap with perilla leaves to cut through the fat.

It is very KBBQ veteran energy, and it rewards patience on the grill. Render it slowly until the bite turns snappy at the edges.

If you enjoy decadent textures, you will think about daechang long after dinner.

9. Gopchang (Beef Small Intestine)

Gopchang delivers a chewier, deeply savory experience. The smaller intestines get bouncy and golden, with a flavor that loves simple dips.

Try sesame oil with salt, then chase with a lettuce wrap and raw garlic for contrast.

It is a little adventurous, but the payoff is big if you like texture. Keep the heat steady to avoid flare ups and control rendering.

You will find yourself returning to that satisfying chew between bites of beef.

10. Makchang (Beef or Pork Intestine)

Makchang brings a firmer, bouncy chew that fans chase. It loves high heat and a patient flip to build char while keeping the center springy.

Dip in ssamjang or a tangy sauce to balance the richness and smoke.

When grilled right, it is seriously addictive. The texture keeps your jaw happy, and the flavor pairs well with crisp beer and sharp kimchi.

If you are into chewy grilled textures, this will become the table obsession.

11. Saeng Galbi (Unmarinated Ribs)

Saeng galbi is pure beef joy with no sweetness. You taste clean, rich marbling and a gentle char that needs only salt and pepper.

Grill to medium or your preferred doneness, then slice across the bone for tender bites.

It is perfect when you want meat flavor without distraction. Pair with lettuce, raw garlic, and a dab of wasabi-salt if available.

The simplicity makes each bite feel intentional and satisfying, especially alongside bolder marinades.

12. Hangjeongsal (Pork Jowl)

Hangjeongsal might be your new pork obsession. The jowl’s marbling renders into buttery tenderness with a slight snap at the edges.

Grill until the surface crisps, then dip in salt-sesame oil or a squeeze of lemon for brightness.

It eats like an upgrade from belly, with more intricate pork flavor. Pair with scallion salad for a fresh, oniony lift that cuts the richness.

When cooked just right, it practically melts, and you will chase every last slice.

13. Kimchi Jjigae (Kimchi Stew)

Kimchi jjigae is the tangy, spicy sidekick your grill needs. The fermented kick refreshes your palate between rich meats, resetting you for the next bite.

Tofu, pork, and scallions soak in a deep red broth that hits comforting and bright.

It is the stew that makes heavy meals feel balanced. Ladle it over rice or sip between rounds of pork belly and ribs.

If the table feels too rich, this stew brings everything back into focus.