Korean BBQ in Seoul is easier to plan when the chosen cuts and the dinner arrangements are clear. At Seolya Galbi Cheongdam, this guide looks at reading 100g as a menu unit, not a meal size, using an explicit example for 5 diners.
Reading 100g as a menu unit, not a meal size
A 100g listing explains how the restaurant prices a cut. It does not establish how much each guest needs. At Seolya the two signature rib listings exclude bone weight, which makes their units directly comparable. Start with the total weight actually being considered, then add the finishing dishes separately. The example below is a calculation, not a serving recommendation.
Five diners, tenderloin alongside the ribs
This five-person example keeps marinated ribs as the larger meat line and adds 300g of garlic tenderloin. Three stews are optional finishing choices in the arithmetic. Tell staff if the tenderloin is essential and discuss timing before committing to a departure schedule; adding grams does not establish a fixed service duration.
An itemized food example
| Selected item | Listed unit | Example quantity | Line total |
|---|---|---|---|
| Seolya marinated ribs | 100g / 59,000 KRW | 700g (7 x 100g) | 413,000 KRW |
| Garlic tenderloin | 100g / 52,000 KRW | 300g (3 x 100g) | 156,000 KRW |
| Whole crab soybean-paste stew | 1 dish / 14,000 KRW | 3 dishes | 42,000 KRW |
The selected beef totals 1,000g. These three food lines add up to KRW 611,000: 413,000 + 156,000 + 42,000 = 611,000. This is an illustrative order, not a restaurant-issued course or a claim that the amount will suit every appetite. Drinks, corkage, room charges and any unlisted additions are outside this subtotal. Menu prices are stated in KRW including VAT and may change.
Keep two separate numbers in the group note: the total selected meat weight and the number of people attending. Dividing one by the other is only an average for this hypothetical order, not a restaurant rule. Food preferences and finishing dishes can change the actual order even when the guest count remains the same.
Before finalizing the booking
The table is staff-grilled, so guests do not need to nominate a permanent grill cook. Tell staff which dishes matter most and whether the group wants to decide on extras later. A cooking service does not remove the need to agree on quantities.
