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Often called Korean Barbecue but the marinade is quite different than what westerners think of as BBQ. I think the basic recipie involves scallions, soy sauce, sesame seeds, sesame oil, honey, massive quantities of garlic, peppercorns and sometimes bell pepper and I think a sirloin cut of beef.

It's cooked at the table with rice and side dishes called banchan. Best known banchan is Kimchee but there must be hundreds of kinds of banchan.

Korean food in general is wonderful (IMHO). I love the communal aspect with all the shared dishes, the low close table. From growing up eating what I would characterize as Irish-American cuisine (well-cooked meats, even more well-cooked vegetables, starch) the bubbling, fiery and multiple dishes on the Korean table was an education