I've been to Korean BBQ a few times but I feel like I'm doing it all wrong?

Korean BBQ has a rhythm to it that takes a few visits to learn. The basic flow is to order meat by weight, usually 1 to 2 portions per person to start, with samgyeopsal (pork belly) being the most popular entry point.

Generally the staff or one designated person at the table handles the grilling. At many restaurants the staff will grill the first round for you, especially for tougher cuts. If you grill yourself, place meat in the center of the hottest area, flip once when the bottom is golden brown, and use the scissors provided to cut into bite-size pieces after cooking. Do not overcrowd the grill.

Eat by wrapping. Take a piece of lettuce or perilla leaf, add a small piece of grilled meat, a dab of ssamjang (the brown dipping sauce), a slice of garlic or green onion, and fold it into one bite. Korean etiquette is to eat the wrap in a single mouthful rather than nibbling.

Drinks are part of the experience. Soju and beer are standard. Always pour for others before pouring for yourself, and accept poured drinks with two hands if the pourer is older. The side dishes (banchan) are refillable for free, so do not be shy about asking for more kimchi or bean sprouts.