Korean BBQ: The Art of Fire Meat

Literally meaning 'fire meat', beef is the preferred choice in Korean barbecue. Having been scarce and expensive until recently, beef enjoyed a reputation as a treat - and so there are more BoolGoGi and Gahlbi restaurants in Korea than almost any other category, relied upon for celebratory gatherings.

Other popular barbecues include SeGyubSahl (thin pork belly), Dahk Gahlbi (marinated chicken leg), OJingUh Gooi (spicy cuttlefish), and Saewoo Gooi (whole prawns). Barbecues are often eaten wrapped in leafy greens - lettuce, perilla, spring onion, garlic, green chilli - with a dollop of Ssahmjahng, a rich soy bean paste condiment.

Typically, NaengMyun follows BoolGoGi or Gahlbi, while rice is served with all other barbecues. Soju - a vodka-like spirit at around 25% - is the undisputed drink at any Korean BBQ table.