Samgyeopsal (삼겹살) is thick sliced pork belly — the most popular Korean BBQ meat. It is typically grilled plain (unmarinated), and the fat layers render as it cooks on the grill, creating crispy edges. Eaten by wrapping in lettuce or perilla leaves with garlic, sliced chili, and dipping sauce (ssamjang or gochujang). The name literally means 'three-layered flesh,' referring to the layers of fat and meat visible in the cross-section.

Chadolbagi (차돌박이) is thinly shaved beef brisket, sliced so thin it is almost translucent. It cooks within seconds on the grill and has a richer, beefier flavor than other beef cuts due to the fat content of brisket. It is typically unmarinated and eaten plain. Because it cooks so quickly, it is easy to overcook — watch it carefully and remove it from the grill as soon as it changes color.

Bulgogi (불고기, 'fire meat') is thinly sliced marinated beef, typically rib-eye or sirloin, marinated in soy sauce, sesame oil, sugar, garlic, ginger, and sometimes Asian pear or kiwi for tenderizing. It is sweet, savory, and intensely aromatic when grilled over high heat. Bulgogi is one of the most internationally recognized Korean dishes. The marinade contains soy (often with wheat) and sesame.

← Guides · By Ray Lei · Published 2026-11-14

What are the Korean BBQ cuts on the menu (samgyeopsal, galbi, chadolbagi)?

Q: What is the difference between galbi and LA galbi?

Galbi (갈비) refers to beef short ribs cut parallel to the bone (flanken cut) and marinated in soy sauce, sugar, sesame oil, pear or apple juice, garlic, and ginger. LA galbi is a diaspora Korean-American variation where short ribs are cross-cut thinly across the bone rather than along it — the cut originated in Korean communities in Los Angeles. LA galbi is thinner, cooks faster, and has more surface area for the marinade. Both are sweet and savory from the soy-and-fruit marinade.

Samgyeopsal (삼겹살) is pork belly, galbi (갈비) is marinated beef short ribs, and chadolbagi (차돌박이) is shaved beef brisket cooked seconds on the grill. Most Korean BBQ menus distinguish marinated (양념, yangnyeom) from plain (생, saeng) cuts — the marinade is what makes the flavor difference.

Korean BBQ menus can appear overwhelming at first — columns of Korean names, some with and some without photographs, and prices listed by portion rather than by dish. The cuts fall into two basic categories: plain (생, saeng), which are seasoned only after grilling at the table, and marinated (양념, yangnyeom), which are pre-marinated before arriving at your grill. Understanding which cuts belong to which category, and what makes each cut distinctive, is enough to navigate any Korean BBQ menu confidently.

Korean BBQ meat cuts guide

Korean / Romanization	Cut / What it is	Marinated?	Notes	Allergen notes
삼겹살 (samgyeopsal)	Pork belly — thick slices, 3 visible fat-and-meat layers	Plain	Korea's most popular BBQ meat; fat renders to crispy edges; wrap in lettuce with garlic and ssamjang	Pork; soy in dipping sauces
돼지갈비 (daeji galbi)	Pork ribs — marinated and grilled on bone or deboned	Marinated	Sweet soy marinade with garlic; slightly stickier than beef galbi	Pork; soy (often wheat) and sesame in marinade
차돌박이 (chadolbagi)	Beef brisket — shaved thin, almost translucent	Plain	Cooks in seconds; rich beefy fat flavor; easy to overcook	Beef; sesame in dipping sauce
불고기 (bulgogi)	Marinated beef — thinly sliced rib-eye or sirloin	Marinated	Sweet, savory soy-and-pear marinade; very aromatic when grilled; a Korean classic	Beef; soy (often wheat) and sesame in marinade
LA갈비 (LA galbi)	Beef short ribs — cross-cut thin across the bone	Marinated	Korean-American origin; more surface area than flanken galbi; cooks faster	Beef; soy (often wheat) and sesame in marinade; pear used as tenderizer
목살 (moksal)	Pork neck — marbled, slightly chewy	Often plain	More marbling than samgyeopsal; flavorful and slightly chewy when cooked	Pork; sesame in accompaniments
등심 (deungsim)	Beef sirloin — leaner, premium cut	Often plain	Leaner than rib-eye; best cooked medium-rare; premium cut often labeled as hanwoo	Beef; sesame in dipping sauce
오겹살 (ogeopsal)	Pork belly with skin — 5 layers visible including skin	Often plain	Thicker than samgyeopsal; the skin layer adds a chewier texture	Pork
항정살 (hang jeong sal)	Pork jowl — well-marbled, fine-grained	Often plain	Tender and richly flavored; popular premium pork cut at specialist BBQ restaurants	Pork
한우 (hanwoo)	Korean native beef — premium grade, heavily marbled	Usually plain — premium product displayed plainly	Korea's domestic breed, equivalent to wagyu in Japan; often the most expensive item on the menu	Beef

Marinated versus plain: what changes on the grill

Plain (생) cuts are grilled without any marinade. The flavor comes entirely from the meat's natural fat and char. These cuts are typically eaten with dipping sauces at the table: ssamjang (a paste of gochujang and doenjang) or sesame oil with salt. The simplicity lets high-quality meat speak for itself, which is why premium cuts like hanwoo and hang jeong sal are usually served plain.

Marinated (양념) cuts arrive pre-marinated — usually overnight or longer. The classic Korean BBQ marinade combines soy sauce, sesame oil, sugar, garlic, ginger, and Asian pear or kiwi (the fruit enzymes tenderize the meat). The marinade caramelizes on the grill, creating a sweet, sticky, aromatic crust. Marinated cuts like bulgogi and LA galbi are intensely flavored and forgiving for home diners and first-time grillers.

Grilling tips

Use scissors to cut samgyeopsal and galbi into bite-sized pieces on the grill. Korean BBQ scissors (고기 가위, gogi gawei) are usually provided at the table. Cut pork belly and ribs into small pieces once they are seared on one side.
Watch chadolbagi closely. Shaved brisket cooks in ten to fifteen seconds per side. Flip it immediately when you see the edges change from red to grey. Remove from the grill as soon as it is cooked through — it dries out quickly.
Keep the grill clean. Restaurants typically change the grill grate periodically during the meal. If the grill is burning and smoking heavily, ask the server for a fresh grate (불판 바꿔주세요, bulpan bakkweojeoseyo).
Wrap everything in ssam. Ssam (쌈) means "wrapped" — lettuce or perilla leaves filled with grilled meat, a small spoonful of rice, sliced garlic, and ssamjang or gochujang. This is the standard way to eat Korean BBQ, not optional. The wrap cools the meat and balances the richness with fresh greens.
Allergen note on marinades. Both soy sauce (which typically contains wheat) and sesame are present in most Korean BBQ marinades. If you have a soy or sesame allergy, ask which plain cuts are available and whether dipping sauces containing sesame can be omitted.

Navigate Korean menus with ChefBear

When the Korean BBQ menu is photo-only or in Korean with no English, ChefBear scans and translates it, identifies each cut, and explains what to expect. Also see the Korean BBQ ordering guide for the full table experience.

Frequently asked questions

What is samgyeopsal?

Samgyeopsal (삼겹살) is thick sliced pork belly — the most popular Korean BBQ meat. It is typically grilled plain, and the fat layers render as it cooks. Eaten by wrapping in lettuce or perilla leaves with garlic and dipping sauce. The name means "three-layered flesh," referring to the visible fat and meat layers.

What is the difference between galbi and LA galbi?

Galbi (갈비) is beef short ribs cut parallel to the bone and marinated in soy, sugar, sesame, and pear. LA galbi is cross-cut thinly across the bone — a Korean-American variation that cooks faster and has more surface area for the marinade. Both are sweet-savory from the soy-and-fruit marinade.

What is chadolbagi?

Chadolbagi (차돌박이) is thinly shaved beef brisket, sliced almost translucent. It cooks within seconds on the grill. Because it cooks so quickly, it is easy to overcook — watch it carefully and remove it as soon as it changes color.

Does Korean BBQ meat contain common allergens?

Marinated Korean BBQ meats commonly contain soy sauce (soy, often wheat) and sesame. Plain cuts like samgyeopsal, chadolbagi, and moksal contain only the meat itself, though they may be grilled on the same surface as marinated meats. If you have a soy or sesame allergy, ask which cuts are served plain.

What is bulgogi?

Bulgogi (불고기, "fire meat") is thinly sliced marinated beef — typically rib-eye or sirloin — in soy sauce, sesame oil, sugar, garlic, and pear. It is sweet, savory, and aromatic when grilled. The marinade contains soy (often with wheat) and sesame.