With all-you-can-eat meat offerings, there’s a method to the "mokssal"
  1. Start with unseasoned premium cuts
    Before torching your palate with spicy marinated offerings, kick off the meal with the clean, subtle flavors of unadorned high-quality pieces. Certain cuts of sliced beef (like chadol baegi ) cook quickly; throw those on the fire first, then sip a Hite beer.
  2. Graduate to the thicker pieces
    You’ve taken the edge off your hunger and can handle the lag time while juicier hunks of meat—beef tenderloin, pork belly—are done to a turn. Grill the beef for about five minutes to achieve medium rare; you’ll want the pork belly well done.
  3. Make haste with the paste
    Chili paste (gochujang) goes well with pork; fermented soybean paste (dwenjang) enhances beef. After the meat is cooked, dip it into the condiments and wrap in a lettuce leaf or rice paper.
  4. Embrace the marinade
    The main attraction here is chicken, pork, and beef parts that have been bathing in sauce for hours. Don’t overlook the mokssal, or neck meat: Though it may not sound appetizing, this part of the pig or cow is marbled and rich but not too fatty.
  5. Swap out the grill
    The sign of a well-run restaurant is how many times the servers offer to replace the table’s sticky grate—the more often, the better. Ask them to change it when the surface begins to look charred or before moving on to seewo (shrimp), nakji (adult octopus), and other seafood.
  6. Save the rice for last
    A humble bowl of sticky white starch is a potential flavor bomb: Some kitchens stir-fry the grains with savory scrapings from the grill pan. Skip dessert to leave room for serious cocktails. For more, go to http://www.lamag.com/digestblog/a-step-by-step-guide-to-perfecting-korean-barbecue/