20 Words And Phrases Commonly Heard At Korean BBQ Restaurants
If you have ever stared at a Korean BBQ menu and felt slightly lost, you are not alone. Learn a few key words and suddenly ordering becomes faster, tastier, and a lot more fun.
These terms pop up on menus, in server recommendations, and around the grill while everything sizzles. Master them and you will feel confident calling the next round like a pro.
1. KBBQ
KBBQ is the shorthand friends use when rallying a group for Korean barbecue night. It means tabletop grilling, sizzling platters arriving fast, and a choose-your-own-adventure approach to bites.
You cook, you build wraps, you swap plates, and you keep the conversation rolling as smoke curls upward.
Expect a spread of meats, banchan, and sauces parked within easy reach. Servers will help set the heat and may switch grills to keep things clean.
When someone asks KBBQ tonight, they mean a social, hands-on feast where you control the sear and timing.
2. Gogi
Gogi simply means meat, and you will hear it everywhere at a Korean BBQ spot. Menus pair the word with different cuts, marinades, and levels of fattiness.
When someone says bring more gogi, they are asking for another round of beef, pork, or chicken on the grill.
Understanding gogi helps when scanning combo sets and all-you-can-eat lists. Look for fat content and cut names to match your texture preferences.
If you like rich, juicy bites, go for fattier gogi, and if you prefer lean and quick, choose thinner slices that cook in seconds.
3. Samgyeopsal
Samgyeopsal is pork belly, usually served in thick slices that sizzle and self-baste on the grill. The fat renders into crispy edges and juicy centers, making every bite rich and satisfying.
You often cut it with scissors and pair it with a clean, salty dip.
Build a ssam with lettuce, a dab of ssamjang, and maybe sliced garlic or jalapeño for balance. Do not rush it, because pork belly rewards patience and careful turning.
When in doubt, let the fat finish crisping and rest a moment before you wrap.
4. Galbi
Galbi refers to marinated short ribs, often beef, with a sweet-savory glaze that caramelizes beautifully. The cut can be LA-style, sliced across the bone, which cooks quickly and offers tender, flavorful bites.
Expect garlic, soy, and a hint of fruit or sugar in the marinade.
Turn galbi frequently to prevent burning, because the sugars go from perfect to char fast. You will likely smell it before you see deep grill marks forming.
Pair with rice or tuck into a lettuce wrap to balance that sticky, juicy bite.
5. Bulgogi
Bulgogi is thin-sliced marinated beef, usually sweet, garlicky, and ultra tender. The pieces cook fast, so keep tongs ready and move them often.
You will get caramelized edges, little onion strands, and a glossy finish that begs for a scoop of rice.
Ask for extra onions or mushrooms to soak up the sauce as it bubbles. Bulgogi can be beef or pork, with similar sweet-savory profiles.
If you want a crowd-pleaser for first timers, this is the set-and-sizzle star that disappears quickly.
6. Chadolbaegi
Chadolbaegi is paper-thin beef brisket that curls the second it hits the grill. It cooks in seconds, delivering beefy flavor without heaviness.
The classic move is a quick dip into sesame oil with salt and pepper, which highlights the meat.
Lay slices flat, flip swiftly, then stack them on a plate so they do not overcook. Because it is leaner, timing matters.
When you want a light but satisfying bite between richer cuts, chadolbaegi keeps the pace lively and the grill busy.
7. Dak galbi
Dak galbi is spicy marinated chicken, stained a bright red from gochujang-based sauce. It can be grilled or stir-cooked on a large pan with cabbage, rice cakes, and scallions.
Expect heat, sweetness, and a chewy-juicy mix that makes you reach for a cold drink.
Watch for sauce bubbles and sticky edges to know it is ready. Some spots finish with rice on the same pan, soaking up the leftover flavors.
If you enjoy bolder spice, dak galbi is the fiery counterpart to sweeter beef options.
8. Jumulleok
Jumulleok features seasoned chunks of beef, often ribeye, tossed lightly in sesame oil, salt, and pepper. There is no heavy marinade, so you taste the meat itself.
Grill until the surface browns and the center stays juicy for a simple, satisfying chew.
Use tongs to sear each side, spacing pieces so they do not steam. One bite makes the point that good beef barely needs help.
When someone at the table wants pure steak vibes, jumulleok answers with clean flavor and a confident sear.
9. Ssam
Ssam means wrap, and it is the move that turns bites into little flavor packages. Start with lettuce or perilla leaf, add meat, a dab of ssamjang, maybe rice, and crunchy bits.
Fold it up and deliver a perfect balance of fat, heat, and freshness.
Keep pieces small so you can eat the wrap in one go. You will quickly find your favorite ratio of sauce to meat.
Ssam makes the meal interactive and tidy, keeping fingers cleaner and portions controlled while the grill keeps sizzling.
10. Ssamjang
Ssamjang is the thick, savory-spicy paste you scoop into wraps. It blends doenjang and gochujang with aromatics to bring umami, heat, and a touch of sweetness.
A small dab transforms fatty cuts into balanced, rounded bites.
Keep it near your lettuce so you remember to use it often. If heat worries you, start small and build up.
Once you taste how ssamjang anchors a wrap, you will reach for it instinctively every time a fresh piece comes off the grill.
11. Gochujang
Gochujang is Korea’s iconic red chili paste, offering mellow heat plus sweetness and fermented depth. At BBQ, it blends into sauces, marinades, and dips that cling beautifully to meat.
Think slow-building spice rather than a fiery blast.
A little goes a long way, so mix it with sesame oil or soy to thin and balance. If you love color and sticky gloss, gochujang is your friend.
It paints meats a tempting red and adds that unmistakable sweet-spicy note you start craving between bites.
12. Doenjang
Doenjang is fermented soybean paste, salty and earthy, with a deep, savory aroma. At BBQ, you will see it in ssamjang or as the star of a comforting stew alongside meats.
Its richness cuts through fat and resets your palate.
If the table feels heavy with sweet marinades, bring in doenjang’s grounding note. A spoonful in a dip or a sip of doenjang jjigae balances everything.
It is the quiet backbone of flavor that keeps the meal from tilting too sweet.
13. Banchan
Banchan are the little side dishes that arrive before you even order much. They are meant to be shared and refilled, giving variety and contrast to grilled meats.
Expect kimchi, pickled radish, seasoned greens, sprouts, and sometimes tiny fish or egg rolls.
Use banchan to reset your palate between rich bites and add crunch to wraps. Do not be shy about asking for refills.
The rhythm of KBBQ is meat, banchan, sip, repeat, and those colorful plates keep the pace bright and interesting.
14. Kimchi
Kimchi is the famous fermented cabbage side, spicy, tangy, and a little funky in the best way. At BBQ, it cuts through fatty meats and brings brightness to wraps.
Some places even grill kimchi lightly for smoky sweetness.
Do not treat kimchi as a garnish. Use it as a core element and watch how it transforms each bite.
If you ever feel overwhelmed by richness, a chopstick-full of kimchi brings balance and spark right back to the plate.
15. Kongnamul
Kongnamul is seasoned soybean sprouts, light, crunchy, and gently nutty. It is one of the most common banchan, offering relief from heavy marinades.
A forkful between pork belly bites refreshes your palate and keeps you going.
Look for sesame oil, garlic, and a hint of salt in the seasoning. The texture pop is the real star.
Add kongnamul to a lettuce wrap for clean crunch, or alternate bites to maintain balance while the grill keeps turning out rich cuts.
16. Japchae
Japchae features sweet potato glass noodles stir-fried with vegetables and a lightly sweet soy glaze. It is slippery, savory, and slightly sweet, an ideal contrast to smoky meats.
Many tables order a plate to share between rounds of grilling.
Grab strands with chopsticks and layer beside beef for a satisfying texture combo. Japchae is equally good warm or room temp.
When your taste buds need a break from spice or heavy fat, these glossy noodles bring gentle sweetness and comfort.
17. Gyeran-jjim
Gyeran-jjim is steamed egg custard that arrives puffed and silky, often in a hot stone bowl. It is mild, comforting, and great for kids or anyone easing into bolder flavors.
A spoonful resets your palate and soothes heat from spicy dishes.
Break the surface gently and share around while it is still airy. The subtle savor fills gaps between rich bites and crunch.
When all that grilling feels intense, gyeran-jjim brings a soft landing and a warming pause.
18. Soju
Soju is the clear Korean spirit that often shows up with KBBQ. It is smooth, lightly sweet, and easy to sip in small shots.
Friends pour for each other, keeping the vibe social and polite.
Pair soju with fatty meats to cut richness, or with spicy dishes to soften the burn. If flavor sounds plain, try fruit-infused versions that add brightness.
Just pace yourself, because tiny glasses stack up fast when the grill is hot and the conversation is lively.
19. Makgeolli
Makgeolli is a lightly sweet, fizzy rice wine with a milky look and gentle tang. It is often served in bowls and shared, making it extra friendly for group meals.
The carbonation and acidity help refresh your palate between rich meats.
Give the bottle a gentle swirl before pouring to mix the sediment. If you like kombucha vibes, makgeolli hits similar notes.
It pairs especially well with spicy chicken or grilled pork belly, offering creamy contrast without feeling heavy.
20. One more round of meat?
Not a Korean phrase, but absolutely the sentence you will hear once the grill gets going. It signals that the table is in the groove and ready for another plate.
Someone checks the banchan levels, another grabs the tongs, and the cycle continues.
Use it when the energy is high and plates are clearing fast. Servers know the rhythm and will suggest cuts that cook quickly.
It is the unofficial anthem of KBBQ nights when nobody wants the sizzle to end yet.
