Korean barbecue, or gogi-gui (고기구이), is a traditional Korean method of grilling meats such as beef, pork, and chicken over a flame, often at the dining table itself. This practice dates back to the Goguryeo era (37 BCE–668 CE) with dishes like maekjeok, and was a favorite in the Joseon Dynasty (1392–1910) with roasted beef neobiani1. The experience of Korean barbecue has become a global phenomenon, popularized through the Korean Wave, and is enjoyed in numerous restaurants both in Korea and internationally123.

Pork and beef hold significant cultural value in Korean cuisine, with pork belly (samgyeopsal) being particularly beloved for its rich flavor and texture, often enjoyed with kimchi and soju34. Beef, especially in the form of galbi and bulgogi, is highly prized and often reserved for special occasions due to its historical and cultural importance24. Korean barbecue, or gogi-gui, is a popular dining experience that emphasizes communal eating, where friends and family gather around a grill to cook and share various meats, enhancing social bonds15. The drinking culture, featuring soju and Korean beers, is integral to the KBBQ experience, complementing the flavors of the grilled meats and fostering a convivial atmosphere4.

Banchan, the small side dishes served with Korean meals, play a crucial role in the Korean barbecue experience. These dishes, which include a variety of fermented, pickled, boiled, braised, sautéed, or steamed items, are placed in the middle of the table to be shared by everyone. Common banchan varieties include kimchi, seasoned soybean sprouts, and stir-fried fishcake, among others123. The tradition of banchan dates back to the mid-Three Kingdoms period, influenced by Buddhist dietary restrictions that emphasized vegetable-based dishes13. Despite the end of the meat ban following the Mongol invasions, banchan remained a staple due to Korea's agricultural focus and the need for food preservation methods like fermentation13. Today, banchan enhances the flavors of the main grilled meats in Korean barbecue, providing a diverse and complementary array of tastes and textures24.

South Korea's diverse geography and rich culinary traditions have given rise to a variety of regional specialties. In Seoul, seolleongtang (ox bone soup) is a beloved dish, known for its milky white broth made from simmered ox bones and brisket1. Gyeonggi-do is famous for makgeolli (rice wine) from Pocheon, celebrated for its unique flavor derived from mineral-rich water1. Suwon in Gyeonggi-do is renowned for wanggalbi (king ribs), noted for their large size and tender texture1. In Jeju, black pork and gogi guksu (pork noodle soup) are must-try dishes, with the island's unique black pigs offering a distinct flavor2. Jeonju, often regarded as the food capital of Korea, is famous for its bibimbap, a mixed rice dish with various vegetables and meats3. Each region's specialty reflects its local ingredients and culinary heritage, offering a unique taste of Korea's diverse food culture.