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 2 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.
Two diners, sirloin and a shared stew
This two-person example divides the displayed beef weight equally between marinated ribs and sirloin, then adds one stew. Whether to share that stew is a table decision; the arithmetic does not assign it a restaurant-approved number of servings. Rice, drinks and dessert remain separate rather than disappearing into an unexplained dinner estimate.
An itemized food example
| Selected item | Listed unit | Example quantity | Line total |
|---|---|---|---|
| Seolya marinated ribs | 100g / 59,000 KRW | 200g (2 x 100g) | 118,000 KRW |
| Prime sirloin | 100g / 39,000 KRW | 200g (2 x 100g) | 78,000 KRW |
| Whole crab soybean-paste stew | 1 dish / 14,000 KRW | 1 dish | 14,000 KRW |
The selected beef totals 400g. These three food lines add up to KRW 210,000: 118,000 + 78,000 + 14,000 = 210,000. 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
Use the dinner notice when planning the journey: 17:30 to 22:00, last orders at 21:00, with lunch temporarily paused. A timed activity after dinner should be discussed with staff rather than inferred from the menu size.
