• Chef Samuel Kim of Baekjeong shared the three types of meat you should order at Korean barbecue.

• Kim said brisket is the first meat you should eat at KBBQ.

• And don’t skip the pork, especially if pork jowl is on the menu.

There is no shortage of options Korean barbecue restaurant. Should you opt for the short rib or the chest? What about rib-eye and bulgogi? And don’t forget the pork belly!

That’s why we asked Chef Samuel Kim, senior director of culinary operations at the Korean barbecue chain Baekjeongto share its expertise.

Kim, who is expected to open his eighth branch in Baekjeong in November, told us KBBQ dishes he always orders and his Favorite Underrated Menu Items. Now, he reveals the types of meat you should try and how to cook them perfectly.

Never skip your chest

If you’re visiting a Korean barbecue restaurant for the first time, Kim recommends trying a combo on the menu to familiarize yourself with the offerings.

“If you chose a good restaurant, they will put together their combos to highlight the meats,” he told BI.

But if there is no combo available, don’t stress. Just be sure to order the brisket.

“You definitely have to order the brisket; it’s always the first meat we start eating at Korean barbecue,” Kim said. “They slice it very thin and it cooks very quickly, in a minute or two, so you can eat it right away.”

“I always order brisket no matter where I go,” he added.

Order the outer skirt steak if it’s available

Outer skirt steak is one of Kim’s favorite cuts of beef at Korean barbecue, although it is rarely available.

“You don’t see it on menus often, but you should order it if you see it,” he said.

But don’t confuse it with inner skirt steak, which Kim says is similar to “taco meat.”

“The outer skirt is a much more tender piece of meat,” he added. “It sits above the cow’s diaphragm muscle, which gives it a really meaty, savory flavor.”

If outside skirt steak isn’t on the menu, Kim recommends getting boneless ribs, which are always part of her KBBQ order.

Don’t forget the pork

A good Korean barbecue restaurant sequences the order of your meats based on their increasing fat level, according to Kim. The meal always starts with beef and ends with pork.

“Some people just eat beef, but pork is a very important animal to grill for us in Korean barbecue,” he said.

Pork belly is always a good choice, but Kim recommends trying pork jowl if it’s on the menu.

“It lends itself very well to grilling hot and fast,” he said. “And it’s just a delicious piece of meat.”

And don’t be afraid of the heat

Kim said the key to cooking your KBBQ meat perfectly is to remember the golden rule of all cooking. You want the food to be “GBD” (golden and delicious), so make sure the grill is nice and hot to sear the meat well.

“Some people see char and think they burned the meat,” Kim said. “But if the heat on the grill is too low, they end up steaming their meat.”

You’ll know the meat is steamed if it looks “cafeteria gray” instead of browned and delicious.

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