If you're new to Korean dining it may come as a bit of a shock that some of the dining experiences require you, the guest to do some of the work. But it's exactly that dining and cooking experience which makes Korean cuisine so unique.
Fortunately, if you're not up to barbequing your own meal, there are many restaurants which provide classic, a la carte menu service.
Sitting down at your table you see a metal plate in the middle and usually a ventilation, suction thingy just above. The metal plate comes apart to reveal a fully operational BBQ. Some places have portable BBQ's which sit atop your table. If you're lucky, you may encounter a charcoal BBQ which gives a great flavour to your meat, but most places provide gas.
Some restaurants only offer BBQ services, whilst some provide BBQ and or a la carte.
A selection of marinated meats galbi can either be ordered from the menu, or selected from a buffet. Your waiter will normally set you up and show you how to operate the BBQ and heat settings. Typically your party is in charge of cooking and serving your own meat.
Scissors are provided to cut the meat once it's cooked. It may be an odd concept to grasp at first but once you get used to it it's quite easy and logical. Remember to only cut the cooked meat.
Dipping sauces such as ssamjang, a mildly spicy soybean paste and sesame oil and soy sauce mixed together are a great combo with your cooked meat.
Fresh lettuce leaves normally accompany a BBQ meal. These are used as a wrapper to wrap your barbequed meat and fillings of choice. You eat the tasty morsels with your hands, so make sure not to pack too much into one wrap!
If you're looking for a less hands on dining experience, we'd recommend the a la carte option.
A classic 'order by menu' is available at most restaurants unless of course you go to a specific buffet establishment.
Most dishes are bought out to you fully cooked and all you have to do is eat them (yum)! Though there may be dishes that require the gas cooker - these should usually be marked on the menu as large hot pot dishes to share for two or more people.
Most typical menus found in Korean restaurants include pictures in both English and Korean text. Sometimes the English is actually a phonetical representation of the Korean word, and sometimes it's outright English, but in general they are easy to follow.
The great thing about picture menus is that you can see what you're going to get. Most restaurants don't doctor the images so it's really a true representation of the food!
Another benefit of picture menus is that you can always point to the picture of the item you wish to order. This is especially handy if you don't feel up to reading the menu or there is a communication barrier.
A glorious assortment of raw meats and accompaniments are available to BBQ at your table. Most BBQ establishments provide pre cooked dishes as well, which is the alternative of offering an a la carte service.
Usually BBQ buffets utilise an all-you-can-eat for a fixed price model. You can revist the buffet stand to get food as many times as you like throughout your meal, but make sure eat all that you take so as not to waste.
Some places are quite strict about food wastage and will fine you a penalty if you leave too much, so make sure all-you-can-eat is really all you can eat.
Some dishes are suitable for two or more people. Food sat upon a lit, portable gas cooker or BBQ in the table, is bought over and set on heat. Stirring the dish often and turning the flame off and serving, is typically the responsibility of your party.
Little side dishes banchan arrive before or with your meal and usually include 3 or more little accompaninaments and rice bap.
Common banchan include kimchi (spicy fermented vegetable), beansprout, daikon radish, seaweed and in some places anchovies.
Mix these side dishes with your mains or dig in as soon as they arrive. Most restaurants allow for refills too so just ask your waiter.
Water is normally provided in a large bottle which is left at your table alongside cups.
Common Korean beers which you'll find in restaraunts are Cass and Hite. They are nice and light and we'd consider them easy drinking.
A lightly sweet, mild vodka if you will. Soju is considered Korean's most popular alcoholic beverage. You'll find the usual soju bottle packing around 20% alcohol but it can vary either side of that.
Usually drank neat, you're provided with small soju shot glasses for you to pour and drink over the course of your meal.
Of course, you're not limited to having it straight. Mixing Soju and beer is called 'Somec' and can add a bit more bite to you beer. Additionally, on a rainy day you'll tend to find Koreans enjoying Soju and Makgeolli (a rice based drink) mixed together.
Drinking shots over lunch or dinner may seem a bit odd for those who haven't done it before, but it's the drinking and dining experience which makes a Korean night out so different, and enjoyable!
Make sure a friend pours your shot, and you theirs, as it's bad etiquette to pour your own drink (typically, the youngest in the group must pour everyones drink).
Balance soju shots atop your beer glasses. Tap the last shot glass and the others should fall in place like a dominos. Great for when you have a group of people.
Shake your soju bottle around to create a tornado in the bottle.
You should be able to skillfully do it by simply inverting the bottle vigorously, though you can also achieve the tornado by rotating the botte in a circular motion whilst holding it upward.
Awww yeah
Carefully undo the bottle cap and twist the metal thread which held the bottle air tight.
Take turns in flicking the twisting metal thread until it becomes dettached from the cap.... then shot to the winner and get stuck into your delcious meal!
Here Dan is setting us up!
Gochujang is a spicy paste made up of chilli peppers, fermented soy beans and sticky rice. It's commonly cut with sesame oil, garlic, soy sauce, and sugar in some instances.
Many traditional Korean dishes use gochujang as a base and it can also be used to compliment nearly any dish as a side condiment.
Typically you'll be provided the spicy sauce gochujang with the classic rice dish Bibimbap, which you mix into the food before eating.
Kimchi is a traditional fermented, spicy side dish made of vegatables.
The most common kimchi that you'll find in restaurants is the cabbage variation, though you may come across radish or even cucumber kimchi in some instances.
During traditional preparation, large jars are used to house the kimchi whilst it ferments for a few months. These jars are placed underground to avoid spoiling due to the climate change during the seasons.
Tofu hangal is made from soybeans and is has many varieties, soft, firm or extra firm.
There are many Korean dishes which use the wonderful bean curd such as Kimchi and Tofu soup and Spicy tofu which are both great vegetarian dishes.
Do not be surpised if you order a meat soup and find small amounts of tofu in it, as provides good flavour and helps add interesting ingredients to the soup.