How a Korean Charcoal Beef Restaurant Works — Ordering to Finishing

Ordering — by the 100g, not by the person

Menu prices are almost always per 100g. Because portions are written by weight rather than "one serving", it is more useful to think in totals — roughly 400–500g for two people — than to multiply by head count.

On a first visit, order two signature cuts and add more later. Grilling takes time, so ordering everything at once will not bring it all out at once.

The grilling — you probably will not do it

At premium Hanwoo restaurants a dedicated server works the brazier set into your table, then cuts and plates each piece when it is ready. Different cuts need different timing, and the material is expensive, so the restaurant keeps control of the fire.

Plenty of places do let you grill your own — it is worth checking when you book. Where a server handles it, not reaching for the tongs is entirely normal and not impolite.

What arrives alongside

• Banchan — kimchi and seasoned vegetables come as standard, usually at no extra charge.
• Leaves and vegetables — lettuce and perilla for wrapping the beef.
• Salt, sesame oil, sauces — the restaurant matches these to the cut. Meat that is already marinated, like yangnyeom galbi, is best eaten as it comes.
• A finishing dish — cold noodles, beef rib soup or doenjang stew ordered at the end is the customary way to close a meal.

Booking, paying, and etiquette

• Booking — reservation apps such as CatchTable are the standard, and CatchTable has an English service. Popular restaurants around Cheongdam and Apgujeong need booking days ahead.
• Paying — credit cards are widely accepted, and listed prices normally already include VAT.
• Tipping — there is no tipping culture in Korea. Leaving nothing behind is correct.
• Private rooms — many charge a room fee for small parties, or set a minimum spend. Check when you book.
• Bringing your own bottle — corkage policy varies. Some are free, some charge per bottle, some do not allow it at all.

For reference, at SEOLYA GALBI Cheongdam a dedicated server grills every cut, corkage is free for the first bottle of wine and ₩30,000 from the second, whisky is ₩50,000 a bottle, reservations go through CatchTable, and the restaurant is entirely non-smoking indoors.