From London tableside grills to Belfast flavours – a guide to Korean BBQ in the UK
What the former Koreanbbq website showcased and the timeless elements of Korean barbecue
The name Koreanbbq has been linked to several dining venues across the United Kingdom, each offering the interactive experience of tableside grilling and a menu of classic Korean flavours. While the original website highlighted these locations, the appeal of Korean barbecue extends far beyond any single address. This page first outlines the information that was presented about the UK establishments that used the Koreanbbq brand, then provides a lasting overview of Korean barbecue – its history, key ingredients, dining etiquette and tips for enjoying it at home or in a restaurant.
What the former Koreanbbq site presented
The Koreanbbq domain directed visitors to a collection of Korean‑style restaurants operating in different UK cities. In Edinburgh, a venue called Korean BBQ offered a “fantastic dining experience” with quality meat and a wide selection of soju, as reflected in TripAdvisor reviews and an OpenTable listing. In London, the Korean BBQ House in the Barbican advertised tabletop grills, halal‑certified meats, traditional Korean dishes and a range of Korean drinks. A separate establishment, BBQ22, positioned itself above Dumpling Library in Belfast, promoting warmth and flavour in the local dining scene. The Canary Wharf location, NURI Korean BBQ, described itself as a premium tabletop Korean BBQ venue with halal‑certified meats, fresh seafood and authentic Korean classics. Additional sites such as SuperStar BBQ in central London and TAYUDO in Birmingham offered indoor Korean BBQ experiences, the latter emphasising a charcoal‑grill buffet that aims to preserve traditional taste. The Companies House record confirms the existence of a registered company named Korean BBQ Ltd, providing a formal corporate backdrop to the brand’s activities. An Instagram account under the handle @koreanbbqh showcases images of grilled meats and side dishes, reinforcing the visual identity of the brand. Collectively, these sources illustrate that the Koreanbbq name was associated with multiple venues that shared a focus on tableside grilling, halal‑certified options and a blend of classic Korean fare.
Origins of Korean barbecue
Korean barbecue, known locally as "gogigui" (meaning "meat roast"), developed from ancient Korean practices of grilling meat over open flames. Historically, meat was cooked on simple metal grills placed over charcoal, a method that suited both nomadic hunters and settled agricultural communities. Over time, the technique evolved into the modern tabletop experience, where diners control the heat and timing of each slice of meat. The communal nature of gogigui reflects Korean cultural values of sharing food and conversation, making it a staple of both everyday meals and special celebrations.
Key cuts and marinades
A typical Korean BBQ menu centres on a handful of popular cuts, each prepared with distinct marinades:
Samgyeopsal – thick slices of pork belly, usually served unmarinated so that the natural flavour shines through the grill’s smoke.
Bulgogi – thinly sliced beef (often ribeye or sirloin) marinated in a sweet‑savoury mixture of soy sauce, pear or apple puree, garlic, sesame oil and sugar.
Galbi – short ribs, either beef or pork, soaked in a soy‑based sauce enriched with ginger, garlic and sometimes a hint of fruit juice for tenderness.
Dak Galbi – marinated chicken thighs, frequently spiced with gochujang (Korean red chilli paste) for a mild heat.
These cuts are complemented by a selection of dipping sauces, most notably ssamjang (a thick paste of fermented soybean paste, chilli paste, garlic and sesame oil) and a simple mixture of sesame oil, salt and pepper. The balance of sweet, salty, umami and spicy notes is a hallmark of Korean barbecue flavour.
Vegetarian options have also become common, with grilled mushrooms, tofu and assorted vegetables offering a plant‑based counterpart to the meat‑centric dishes.
Table‑top grilling etiquette
When dining at a Korean BBQ restaurant, the grill is placed at the centre of the table, and diners share responsibility for cooking. A few etiquette points enhance the experience:
1. Pre‑heat the grill – Allow the charcoal or gas element to reach a steady heat before adding meat. This prevents sticking and ensures a proper sear.
2. Use tongs, not forks – Metal tongs give better control and keep the grill surface clean.
3. Avoid cross‑contamination – Keep raw meat separate from cooked portions; many venues provide separate plates for each stage.
4. Share side dishes – Korean meals are served with an array of banchan (small side dishes) such as kimchi, pickled radish and seasoned spinach. Replenish them as needed and use the provided small plates for personal portions.
5. Wrap in lettuce – Once a piece of meat is cooked, it is common to place it on a lettuce leaf, add a dab of ssamjang, a slice of garlic or chilli, and roll it into a bite‑size wrap.
Following these practices respects the communal spirit of gogigui and allows everyone at the table to enjoy the food at their own pace.
Accompanying drinks and side dishes
Korean barbecue is traditionally paired with a selection of beverages. Soju, a clear distilled spirit made from rice or barley, is the most popular alcoholic accompaniment, often enjoyed in small shots. Beer (especially light lagers) and makgeolli, a milky rice wine, are also common choices.
Side dishes, or banchan, play a crucial role in balancing the richness of grilled meat. Typical banchan include:
Kimchi – fermented cabbage with chilli, garlic and ginger, providing a tangy, spicy contrast.
Kongnamul – seasoned soybean sprouts, offering a light, nutty flavour.
Gamja Jorim – braised potatoes in a sweet‑soy glaze.
Pajeon – savoury scallion pancakes that can be dipped in soy sauce.
These accompaniments are usually served in small communal bowls and refreshed throughout the meal.
The combination of grilled meat, fresh lettuce wraps, robust sauces and varied banchan creates a layered tasting experience that is both satisfying and nutritionally diverse.
Finding a good Korean BBQ restaurant in the UK
When selecting a Korean BBQ venue, consider the following factors:
Grill type – Charcoal grills impart a smoky flavour that many diners prefer, while gas grills offer more consistent temperature control.
Meat sourcing – Restaurants that highlight premium cuts or halal‑certified options may align with specific dietary preferences.
Banchan variety – A generous selection of fresh side dishes indicates attention to the full Korean dining experience.
Service style – Some establishments provide staff‑assisted grilling, which can be helpful for first‑time diners, whereas others encourage self‑grilling for a more interactive meal.
* Reviews and ratings – Platforms such as TripAdvisor and OpenTable provide guest feedback on food quality, ambience and service.
Cities like Edinburgh, London, Belfast and Birmingham host a range of Korean BBQ venues, each offering its own interpretation of the traditional format while catering to local tastes.
For example, the Edinburgh location highlighted on TripAdvisor received a high rating for its quality meat and extensive soju list, while the Barbican venue in London emphasises halal‑certified meats and a full suite of Korean drinks. The Belfast restaurant BBQ22 markets itself as a warm addition to the city’s dining scene, and the Canary Wharf spot NURI combines premium seafood with classic Korean dishes.
Recreating Korean BBQ at home
A home‑cooked Korean BBQ experience can be achieved with a few essential tools and ingredients:
Portable grill or tabletop grill – Small electric or gas grills work well for indoor use; for authentic flavour, a charcoal grill placed on a balcony or patio is ideal.
Marinated meats – Prepare bulgogi or galbi in advance by mixing soy sauce, sugar, garlic, sesame oil and grated fruit, then refrigerate for at least an hour.
Banchan basics – Simple kimchi can be bought ready‑made, while quick side dishes like seasoned spinach (sigeumchi namul) or cucumber salad require only a few minutes of preparation.
Dipping sauces – Blend