Pork belly (sam gyeob sal)
Sam gyeob sal, which translates to "three layers of flesh," is probably what most native eaters think of when they hear "Korean BBQ." It’s more succulent than bacon, and just salty enough to allow you to consume absurd quantities of it (because that's what you'll do) without rubbing the roof of your mouth raw. As for serving suggestions, it’s all about balancing out the grease.
"Pork belly can taste a little too fatty, so you pair it with kimchi," says Park. "You could dip it in sesame oil, but that’s likely not the best option because it would make the whole thing too oily. Add ssamjang, a slice of garlic, and some scallion salad. Then eat the lettuce in 'one shot.'"
Korean cuisine is surprisingly decent for the health-conscious, and the insistence on nutritional balance is a common culinary trend you'll notice across all Korean cooking. As Park says, "You always want to balance the meat with veggies."