Chef Samuel Kim’s go-to KBBQ order: 4 in

At Baekjeong, chef Samuel Kim’s Korean barbecue “always order” list centers on brisket, short rib, pork belly, pork jowl, Korean pancakes, and kimchi or soybean stew—plus the full soju-and-beer experience. He also draws clear lines: skip grilled or braised fis

The table at Korean barbecue can feel endless: meats, appetizers, sides, sauces. Chef Samuel Kim of Baekjeong knows that problem well—and he says the fastest way to get it right is to stop treating the meal like a grab bag.

Kim, who expanded Baekjeong—an eight-location chain across California and Washington—to bring Korean barbecue to more Americans, shared the dishes he says he always orders at KBBQ, and the ones he believes you should skip.

For the meat, he doesn’t just chase beef. Kim says he always orders beef, with brisket and short rib among his favorites. But he also insists pork belongs at the center of the grill.

“Some people will just go for beef, but pork is such an important animal to grill for us at Korean barbecue,” Kim told Business Insider. “Especially pork belly. Always the pork belly.”

He adds that when pork jowl shows up on a menu, he grabs it. “It lends really well to the hot quick grill, and it’s just a delicious cut of meat,” he said.

Kim’s plate also needs Korean pancakes and stew. He points out that every Korean barbecue restaurant puts its own spin on the classic pancake dish. “Everyone has their own recipe,” Kim said. “Korean food is a lot like Italian food. where everyone’s mom thinks they make it the best — and that’s how the pancakes are as well.”.

Beyond that, he says Korean barbecue isn’t complete without a soup or stew—jjigae—to “push the flavor of the protein.” Kim recommends trying one with soybean or kimchi.

If alcohol is part of the night, Kim’s answer is simple: soju and beer. He calls soju the national drink of Korea and says it’s a key part of the overall experience at KBBQ. “It’s a key part of the whole experience,” Kim said. “I get some people don’t drink alcohol, but if you do, give it a shot.”

He also points to a custom that diners often miss: follow Korean etiquette and never pour your own drink. Kim says it’s considered bad luck.

When Kim talks about what to avoid, the rules come fast. Even though he enjoys Korean barbecue dishes with seafood—like seafood stew or pancake—he says he would never order grilled or braised fish.

“When we decide to go out to eat in Korea, we don’t decide on the restaurant we want to eat at — we decide the dish we want to eat,” Kim explained. “So you figure out that dish, then you go to the restaurant that specializes in that dish.”

“If you’re going to a Korean barbecue restaurant to eat meat, I don’t know why you’d eat seafood,” he added. “Personally, I never order any fish.”

The final skip is about the menu itself. Kim says some Korean barbecue restaurants try to be “a jack-of-all-trades,” and when that happens, the menu can run to something like 30 pages.

“If you ever see udon noodles or anything like that at a Korean barbecue restaurant, I’d stay away,” Kim said.

Taken together. the order Kim builds starts with what’s meant to be grilled fast—beef like brisket and short rib. plus pork belly and pork jowl—then rounds it out with pancakes and jjigae to carry the flavors. The skips are guided by the same idea: if a restaurant is selling you meat-first dining. he doesn’t want you sidetracked into grilled fish or extra noodle distractions.

Korean barbecue Baekjeong Samuel Kim brisket short rib pork belly pork jowl Korean pancakes jjigae kimchi stew soybean stew soju beer udon grilled fish