Beyond Samgyeopsal: Must‑Try Korean BBQ Cuts and What Makes Them Special

Samgyeopsal (pork belly) often gets all the attention—but Korean BBQ offers a diverse lineup of meats with unique textures, flavors, and grilling techniques. Let’s dive deeper into what makes each cut a must-try 💡

🥩 1. Galbi (갈비) – Korean Short Ribs

Description: Thick, bone‑in ribs often marinated in a sweet-savory soy-based sauce.
Why it’s special: The combination of marbling and marinade caramelizes beautifully, delivering a tender, juicy bite with a hint of sweetness.
How to eat: Grill over medium heat, slice with scissors, wrap in lettuce with scallion salad and finish with ssamjang.

🥓 2. Chadolbaegi (차돌박이) – Beef Brisket

Description: Ultra-thinly sliced, fatty brisket that grills almost instantly.
Why it’s special: Cooks quickly to crisp edges, offering a melt-in-mouth texture that’s perfect with simple dipping sauces.
How to eat: Grill lightly, dip in sesame oil with salt (참기름 소금장) and enjoy with garlic or chili slices.

🥩 3. Deungsim (등심) – Sirloin

Description: Leaner than brisket, with more chew and beefy flavor.
Why it’s special: A classic cut offering balance between tenderness and savory depth.
How to eat: Grill carefully to medium-rare, slice thinly, wrap with banchan and a dab of ssamjang.

🍖 4. Ansim (안심) – Tenderloin

Description: The most tender part of beef, very lean and soft.
Why it’s special: Delicate and buttery texture—often the priciest but worth it for meat purists.
How to eat: Grill briefly, salt lightly, and savor each succulent bite unadorned or with light ponzu.

🥩 5. Chadolgalbi (차돌갈비) – Brisket Ribs Hybrid

Description: Thin rib pieces with brisket-like fat, often marinated.
Why it’s special: Combines caramelized flavor of galbi with the quick cooking of chadolbaegi.
How to eat: Grill until crisp edges appear, pair with scallion salad (파채) and crunchy garlic.

🐂 6. Hanwoo Premium Cuts (한우)

Description: Select cuts of Korea’s native beef: sirloin, tenderloin, ribeye, etc.
Why it’s special: Exceptionally marbled, rich in umami, and offers a melt-in-the-mouth steakhouse experience.
How to eat: Grill over charcoal medium-rare, savor plain or lightly seasoned to appreciate the beef’s natural flavor.

🔥 7. Makchang (막창) – Grilled Beef & Pork Tripe

Description: Intestine cuts (beef or pork), chewy with a rich, fatty bite.
Why it’s special: Shows Korea’s adventurous side—crispy exterior, fatty interior packed with flavor.
How to eat: Grill slowly to crisp texture, dip in a fermented soybean sauce (청국장) or sesame oil.

Pro Tips for a Better BBQ Experience

• Always ask the server how each cut is best grilled—they know the timing!
• Use separate tongs for raw meat and cooked pieces to avoid contamination.
• Go in this order: leaner cuts first, then richer, fattier meats to preserve flavor balance.
• Double-wrap your ssam to prevent leaks—and pack a little flavored rice inside.

Conclusion

Next time you visit a Korean BBQ restaurant, go beyond the classic samgyeopsal and explore these incredible cuts. Each one offers a unique texture and flavor that showcases the diversity of Korean BBQ. Want recommendations for restaurants that specialize in specific cuts? Just say the word!

Have a favorite BBQ cut? Share your top pick or ask me anything below!