As a Korean who's consumed her share of grilled pork belly, I know a thing or two about Korean table manners. This was especially highlighted last week when the KBBQ etiquette of a few of my colleagues had me cringing.
The meal started with a heaping portion of thinly sliced brisket, and over the next two hours I watched as my fellow eaters flipped their cuts of meat no fewer than a dozen times, double-shot soju in between bites, and requested dessert menus at meal's end. If none of this strikes you as irrational, then you've got some learning to do.
Read on for a guide to how to best enjoy Korea's most popular non-kimchi export.