Samgyeopsal is a South Korean delicacy consisting only of pork belly, the most expensive cut of pork in the country. It is so popular in South Korea that the residents eat it approximately once every four days. The name of the dish consists of three words: sam (three), gyeop (layered), and sal (meat), so it can be literally translated as three-layered meat, referring to the three visible layers of the meat.

It is believed that the dish became popular in the 1960s, when the price of soju decreased and people needed a dish to go with it, so they chose pork belly due to its low price at the time. Whether at home or in restaurants, samgyeopsal is traditionally cooked at the table in a special pan which is designed to let the fat run off the sides of it. 

Galbi or kalbi refers to a variety of grilled beef short ribs dishes popular in South Korea. The ribs are marinated in a sweet sauce consisting of soy sauce, sugar, rice wine, sesame oil, and garlic. Although the name of the dish translates to ribs, chicken or pork meat can also be used.

The dish originates from 18th-century Korea, when killing cows was strictly forbidden. As workers were building the Hwa Castle, they needed to be well-fed, so King Jeongjo allowed the opening of only one slaughterhouse in the whole country to process beef and feed the hungry workers. 

Moksal is a Korean name for pork cuts obtained from the neck of the animal. This pork cut is nicely marbled, and its tough and stiff texture makes it great for grilling. Compared to samgyeopsal (pork belly), moksal doesn’t have as much fat.

This cut comes in pork chop size, and as it’s grilled, the meat is often cut into bite-sized pieces with special scissors. This is one of the most popular pork cuts in Korea and it’s mostly used for Korean barbecue.

Ogyeopsal is a pork belly cut traditionally used in South Korean barbecue (gui). The cut comes from the pork belly together with the skin. It is similar to more popular samgyeopsal, which does not include the skin. Ogyeopsal is typically sliced into strips that are then grilled on traditional Korean barbecue.

It is usually cut into smaller, bite-size pieces. Grilled ogyeopsal can be enjoyed plain—accompanied by side dishes and dipping sauces—but it is also commonly incorporated into ssam wrappers, together with the accompaniments. Ogyeopsal roughly translates as five-layered meat, due to the number of layers visible on the cut.

It's hard to say which is better: the succulent meat or spicy side dishes that define bulgogi, the Asian barbecue style in which thin slices of marinated meat are quickly cooked over high heat on top of a perforated, round metal plate that covers the grill's piping hot coals.

The name of the dish stems from bool and kogi, Korean words denoting fire and meat. The earliest form of the dish originates from the Goguryeo period, when the meat was marinated before grilling, unlike the standard Chinese practice of seasoning the meat after it has been grilled. 

Korean galbi includes various dishes made with beef short ribs, and this version differs in the specific cut of meat. Unlike the traditional galbi in which the ribs are sliced along the bones (also known as the English cut), in L.A. galbi, the ribs are cut across the bones into thin strips.

The ribs should be marinated, typically in different combinations of soy sauce, onions, and Asian pears, and are then grilled over charcoal. Two main theories explain the origin and the name of L.A. galbi. While the less popular claims that the name stems from the lateral cut, it has been widely accepted that the dish initially appeared among the Korean community in Los Angles. 

Tteokgalbi is a South Korean dish made with ground beef short ribs. The meat is marinated and made into patties that are then grilled. Occasionally, the meat is formed around the bones, and the patties are often glazed during grilling. Tteokgalbi translates as cake ribs—which allegedly arose since the texture and preparation resemble those of tteok rice cakes.

It is believed that this traditional dish originated at the Korean royal court, but nowadays, it is strongly associated with the provinces of South Jeolla and Gyeonggi. Modern varieties are adapted with various ingredients, and the dish is enjoyed throughout the country.

Hangjungsal or hanjeongsal is a Korean name for pork jowl, a pork cut that’s often used in traditional Korean barbecue. Due to the fact that a whole pig provides only about 200 grams of hangjungsal, the cut is less accessible than samgyeopsal (pork belly) and moksal (pork neck).

The texture of hangjungsal is crunchy and chewy, while the flavors are heavier than other pork cuts, so it’s not recommended to have too much of it. Hangjungsal has even marbling, and although the texture is chewy, it’s also tender and juicy once it’s been grilled.

Pork ribs are one of the most common cuts used in the preparation of gui – traditional Koran barbecue. The ribs are marinated in a spicy gochujang-based mixture or a milder soy sauce marinade, both of which are typically enriched with rice wine, garlic, and ginger, as well as various other additions.

In restaurants, the ribs are traditionally grilled tableside and are then eaten by using lettuce or perilla leaves as wrappers. The whole meal is usually accompanied by a dipping sauce called ssamjang, different side dishes (banchan), and various fresh vegetables.