Concept of Korean BBQ

Korean BBQ, known as “gogi-gui” in Korea, is a distinctive dining style centered around grilling meat directly at the table. It blends food, culture, and social connection, making it one of the most recognized aspects of Korean cuisine worldwide. The core concept involves diners actively participating in the cooking process, using built-in grills or portable burners at the table to prepare various cuts of meat such as beef, pork, and chicken.  

The cooking method encourages interaction and shared enjoyment. Since diners grill and assemble their own food, the experience feels communal and engaging. Korean BBQ restaurants often use charcoal or gas grills, with sophisticated ventilation systems to control smoke. Some places also offer all-you-can-eat formats, giving diners freedom to explore multiple cuts and marinades.

A defining feature of Jjamjjamyeon in Chinatown is the abundance of banchan, which are small side dishes served alongside the meat. These may include kimchi, pickled vegetables, seasoned greens, fish cakes, and more. Banchan not only enhances flavors but also reflects Korea’s emphasis on balance, variety, and nutrition. Additionally, grilled meats are often enjoyed by wrapping them in lettuce or perilla leaves with garlic, chili, sauces like ssamjang, and rice—creating a flavorful bite known as ssam.

Beyond its flavors, Korean BBQ in Chinatown represents Korean hospitality and tradition. The practice of sharing food, cooking together, and taking turns grilling carries cultural significance, symbolizing bonding and respect. With its mix of savory meats, vibrant side dishes, and hands-on cooking, Korean BBQ delivers a multisensory experience that appeals to both locals and global audiences, making it an enduring and celebrated culinary tradition.