What Makes Korean BBQ Different From Japanese Yakiniku?
A Complete Guide to Flavor, Culture, and How to Enjoy Both in Seoul
Korean BBQ and Japanese Yakiniku often get grouped together — both involve grilling meat at your table, using tongs, and enjoying smoky, sizzling flavors. But once you sit down and actually eat them, the differences become impossible to ignore.
For travelers visiting Seoul, understanding these differences not only enhances your food experience — it helps you appreciate the cultural identity behind each style. And if you're planning to try all-you-can-eat Korean BBQ in Seoul, especially in tourist hubs like Myeongdong, this guide will prepare you for everything.
This article covers:
The origins of Korean BBQ vs. Yakiniku
How each style seasons, prepares, and grills its meat
The difference in sides, sauces, culture, and atmosphere
Why Korean BBQ feels more social
Tips from Mongvely Korean BBQ in Myeongdong, Seoul’s most-loved self all-you-can-eat BBQ restaurant
The Origins: Two Similar Grills, Two Very Different Stories
Ancient Roots of Korean BBQ
Korean BBQ, known as gogigui (고기구이), has roots tracing back over a thousand years. The earliest version, maekjeok, was skewered beef grilled over open flames during the Goguryeo Kingdom. This eventually evolved into bulgogi — and later, marinated galbi.
Unlike many cuisines where grilling was simply a cooking method, in Korea it became a community activity. Families gathered around fire pits, sharing food, cutting meat together, and building entire meals around one grill.
That social, “everyone eats together” atmosphere is still the foundation of Korean BBQ today — especially at places like Mongvely, where tables are filled with groups laughing, grilling, and enjoying the freedom of unlimited meats and sides.
The Birth of Japanese Yakiniku
Japanese Yakiniku (焼肉) is much younger. Its origins are linked to Korean immigrants in Japan during the 20th century, who introduced grilling culture. Over time, Yakiniku restaurants evolved to match the Japanese culinary approach — minimal, precise, and focused on the natural flavor of the meat.
While Korean BBQ developed with big portions, shared plates, bold marinades, and energetic dining rooms, Yakiniku moved toward small portions, delicate cuts, lighter flavors and quieter, individual-style dining
In short:
Korean BBQ celebrates abundance and sharing.
Yakiniku celebrates purity and balance.
Flavor Philosophy: Marinade vs. Minimalism
Korean BBQ = Rich, Bold, Seasoned
One of the biggest differences is marinade.
Korean BBQ is famous for bold flavors like:
bulgogi marinade (soy + garlic + sesame + pear)
spicy pork bulgogi (gochujang-based)
sweet galbi sauce
Even plain cuts like samgyeopsal (pork belly) are often dipped into bold seasoning at the table.
At Mongvely, guests can try a huge variety of seasoning options — curry powder, cheese powder, sesame oil + salt, spicy teriyaki, garlic oil cups, wasabi, pepper + green tea salt, and more. Korean BBQ encourages playing with flavor.
Yakiniku = Light, Pure, Minimal
Yakiniku uses almost no heavy marinades. Cuts are grilled plain or lightly salted, then dipped in tare sauce (soy, mirin, garlic).
It’s delicate. Clean. Elegant.
If Korean BBQ is loud and expressive, Yakiniku is quiet and refined.
How You Eat It: Ssam Culture vs. Individual Plates
Korean BBQ = Build Your Perfect Bite
One of the joys of Korean BBQ is making your own bite (sspam):
Grab lettuce or perilla leaf.
Add rice.
Add grilled meat.
Add garlic, kimchi, pickled radish, or fresh onion.
Add sauce.
Wrap and eat in one satisfying mouthful.
This process is intimate and interactive — a complete transformation of flavors and textures that doesn’t exist in Japanese Yakiniku.
➣ New to ssam culture? Read our blog on Korean BBQ for First-Timers: How to Enjoy Mongvely Like a Local in Myeongdong
Yakiniku = Grill, Dip, Eat
Yakiniku is simpler:
grill small slices
dip in tare
eat
There’s no ssam, no bold mix-ins, and fewer banchan (side dishes). The spotlight stays on the meat.
Sides, Banchan, and Soups: A Huge Difference
Korean BBQ = Unlimited Banchan
In Korean BBQ, especially at an all-you-can-eat place, you’ll see:
kimchi
pickled radish
fresh lettuce
cold noodles
stews
…and more
These sides aren’t optional — they’re essential. They balance the richness of the meat.
At Mongvely, all sides are refillable, including cold noodles, ramen, soybean stew, corn cheese, and all 17 sauces.
Yakiniku = Few Sides
Most Yakiniku meals include only rice, tare sauce and maybe kimchi (small amount)
That’s it. The focus is always the meat — not the supporting dishes.
Grilling Style: Heat, Tools, and Techniques
Korean BBQ Uses:
round grill plates
angled grills (for grease flow)
charcoal or gas
shared tools
And sometimes, traditional 솥뚜껑 (cauldron lid) grills known for smoky, crispy pork belly.
Korean BBQ is all about a communal fire — one grill, one shared meal, one table of people cooking together.
Yakiniku Uses:
small mesh grills
quick-cooking thin cuts
low-smoke techniques
personal portions
The technique is cleaner and more controlled.
Atmosphere and Culture
Korean BBQ = Loud, Warm, Social
Korean BBQ restaurants feel alive:
sizzling sounds
laughter
busy staff
K-pop in the background
groups drinking soju
night-time energy
At Mongvely, the vibe is friendly and fast-paced. Travelers often say it’s the most “Korean” atmosphere they experienced during their trip because it’s noisy in a good way.
Yakiniku = Quiet, Minimal, Focused
Japanese dining culture values silence and attention to flavor.
Yakiniku restaurants reflect this — elegant interiors, soft conversations, and calm grilling.
Both are delicious, but the feeling is completely different.
Portion Size and Price
Korean BBQ = Great Value, Big Portions
Korean BBQ — especially all-you-can-eat Korean BBQ — gives huge value.
Places like Mongvely offer:
unlimited beef & pork
unlimited rice
unlimited vegetables
unlimited sauces
unlimited sides
for one flat price.
Travelers love this because large groups can all eat without worrying about going over budget.
Yakiniku = Smaller Portions, Higher Price
You pay by the gram or plate.
Portions are tiny.
High-quality cuts mean higher prices.
It’s more of a tasting experience than a feast.
Drinks: Soju Culture vs. Japanese Pairings
Korean BBQ is tied to soju culture — it’s common to have drinks with friends while grilling.
At Mongvely, people often pair:
soju
somaek (soju + beer)
makgeolli
soft drinks
Yakiniku pairs often with beer, whiskey highballs, or tea — but with less emphasis on group drinking culture.
➣ Visit Mongvely Korean BBQ in Myeongdong
➣ Explore Our Menu
➣ Read More on Our Blog
Visit Us Now!
Mongvely Main Branch
Address: Myeongdong 8na-gil 9 3rd Floor
Opening Hours: 11:30 a.m. to 2:00 a.m.
➢ Link to Mongvely Main Branch
Mongvely 2nd Branch
Address: Myeongdong 3-gil 44 2nd Floor
Opening Hours: 11:30 a.m. to 2:00 a.m.
➢ Link to Mongvely Second Branch
Follow us on Instagram: @kbbqmongvely
