Korean cuisine

Menus with Korean options on SeEat. Tap a card to open the visual menu.

Korean cuisine is anchored by fermentation and the shared table: kimchi and other banchan (small side dishes) arrive free with every meal, and gochujang (chili paste), doenjang (soybean paste), and soy sauce form the flavor base. Tabletop barbecue — pork belly and marinated beef grilled over charcoal — sits beside stews, bibimbap, and cold noodles.

What to order

Samgyeopsal — thick pork belly grilled at the table, wrapped in lettuce with ssamjang
Galbi — sweet soy-marinated beef short ribs, charcoal-grilled
Kimchi jjigae — bubbling kimchi stew with pork and tofu
Bibimbap — rice bowl with vegetables, egg, and gochujang, best in a hot stone pot
Naengmyeon — chilled buckwheat noodles in icy broth, the barbecue chaser

20 menus

Frequently asked questions

Are the small side dishes (banchan) free?

Yes. Banchan — kimchi, seasoned vegetables, pancakes — come free with the meal and are usually refillable. They are shared by the table, not individual portions.

How does Korean barbecue work?

Meat is grilled on a burner set into your table — by staff or by you — then eaten wrapped in lettuce or perilla leaf with ssamjang paste, garlic, and banchan. Order 2-3 meats for variety and finish with rice, stew, or cold noodles.

What should I order at a Korean restaurant if I don’t eat spicy food?

Galbi, bulgogi, japchae (sweet-potato noodles), and seolleongtang (milky beef soup) are all mild. SeEat tags the gochujang-heavy dishes and shows photos, so heat never arrives by surprise.