If you’ve ever sat down at a Korean barbecue table, you know the grill isn’t just about cooking. It’s the heartbeat of the meal. The moment the fire comes alive, so does the energy. At Nami Korean Grill House in Bukit Timah’s Greenwood Avenue, you’ll see it first-hand—wagyu beef on one side, kurobuta pork on the other, maybe even marinated crab waiting its turn. But one question always lingers in the air: should that grill be powered by charcoal or gas?
We’ve eaten enough KBBQ to know this debate has no easy answer. Charcoal is smoky and old-school. Gas is clean and efficient. Both can make a night memorable, but in very different ways.
Why People Love Charcoal
Charcoal is messy. It’s unpredictable. And it’s magical.
There’s a certain thrill when you see glowing embers under the grate. You lay down a slice of pork belly, the fat drips, and suddenly there’s smoke rising, curling around the table. It sticks to your clothes, but it also sticks to the meat in the best possible way.
Take wagyu, for example. The marbling melts, dripping down and flaring up, adding a whisper of smokiness that gas can’t quite mimic. Or seafood—prawns and squid get a charred edge that balances their natural sweetness. It’s flavour that you remember long after the meal ends.
Charcoal also slows things down. You can’t rush glowing coals. You wait, you sip your soju, you chat. Cooking becomes part of the social rhythm. It feels less like “dinner service” and more like an evening around a campfire with friends.
But let’s be honest: it isn’t perfect. Lighting charcoal takes time. The heat can be uneven. Ash is messy. If you’re the type who likes precision and no fuss, charcoal might test your patience.
Why Gas Is the Modern Favourite
Now, gas is a different story.
You turn a knob, and the flame is there. Strong, steady, and ready in minutes. No waiting, no guessing. If you’ve ever been starving at a KBBQ table, you know how much that matters.
Gas is fantastic for consistency. Thinly sliced bulgogi doesn’t burn. Pork belly cooks evenly. Even veggies, mushrooms, peppers, and zucchini stay tender without one side turning black while the other side stays raw.
And in a city like Singapore? Gas just makes sense. Less smoke, easier ventilation, and no worrying about ash cleanup. You finish your meal, wipe the grill, and you’re done. Simple.
Does it give you that same smoky kiss? Not really. But marinated dishes shine beautifully on gas. Bulgogi with soy and garlic caramelises without the smoke stealing the show. Marinated pork collar, already bold in flavour, stays succulent and savoury.
So, Charcoal or Gas?
If you’re looking for romance, ritual, and that unmistakable smoky edge—charcoal wins.
If you value speed, control, and fuss-free dining—gas has your back.
Neither is “better” in a universal sense. They’re just different moods. Sometimes you want the rustic drama of fire. Other nights, you just want to eat quickly and comfortably without waiting on embers.
Best Dishes for Each
Food reacts differently depending on the heat. Some dishes are born for smoke, others for steady flame.
Charcoal loves:
- Wagyu beef — the marbling plus smoke is pure luxury.
- Samgyeopsal (pork belly) — crisp edges, juicy centre, smoky fat.
- Seafood — prawns, squid, and scallops take on an irresistible char.
Gas shines with:
- Bulgogi — the sweet-savoury marinade caramelises evenly.
- Marinated pork collar — stays tender and flavourful, spices caramelising without overpowering smoke.
- Vegetables — cook through gently without burning too fast.
A Cultural Note
In Korea, charcoal isn’t just a cooking method—it’s a tradition. You’ll find little restaurants tucked in backstreets, tables crowded, smoke filling the air, everyone leaning in to share. That smoky environment is part of the charm.
But modern life is fast. Many places in Seoul (and beyond) have switched to gas. It keeps service smooth, grills reliable, and diners comfortable. And yet, both are still “authentic” in their own way. Korean barbecue has always been about community. Whether that happens over coal or gas flame doesn’t change the laughter, the banchan (side dishes), or the endless rounds of lettuce wraps.
A Quick Look at Health and Comfort
One more thing to consider: how each grill feels for your body and space.
Charcoal creates more smoke. It’s flavourful, yes, but it can get heavy. If you’re sensitive to smoke or sitting indoors, gas feels easier. Charcoal also tends to flare when fat drips down, which can surprise you if you’re not paying attention. Gas is calmer because the flame stays steady, there is less smoke, and fewer surprises await.
That said, neither is “bad”. Balance it out with crisp sides like kimchi, cucumber salad, or pickled radish. Keep your lettuce wraps handy to refresh your palate. Korean barbecue is about variety, so the grill, whichever type it is, is just one piece of the puzzle.
Our Verdict
So which should you choose? Honestly, both.
Charcoal is for nights when you want an experience—smoke curling in the air, laughter drawn out over glowing embers, meat that tastes like it’s been kissed by fire.
Gas is for nights when you’re hungry now, and you want perfect heat control without the wait. Quick, easy, and just as satisfying in its own way.
At Nami Korean Grill House, the fire—whether glowing red or flickering blue—is part of what makes the meal so memorable. Premium wagyu, kurobuta pork… no matter how it’s grilled, it’s about sharing food that feels generous and full of heart.
So next time you sit down for Korean barbecue, look at the grill, think about your mood, and make your choice. Either way, you’re in for a feast.
