Annyeong and welcome!
Making Korean BBQ at home is a really good way to bring families and friends together as it's a great social experience, and anyone can do it with the right instructions.
In this post, we'll show you how to do Korean BBQ at home, step by step. So fire up the grill and let's get cooking!
A Little Bit of Background Info
For those who have never attempted making Korean BBQ, it might seem daunting and although there are lots of little steps it's really not that hard.
Korean BBQ is typically cooked at the table using a small portable cooker with a Korean BBQ grill plate. While charcoal arguably provides the most authentic flavor, they are more work. Gas units are the most popular (including at most restaurants), and nowadays there are some pretty good electric options available too. If you don't have any of these and you still want Korean BBQ, you can, just use your regular grill for the cooking although you will lose some of the social element.
The basic steps include grilling meat and some veggies on the grill, and then dipping them in sauce, wrapping them in lettuce with a little kimchi, and then down the hatch! A quick follow-up with some rice just caps it off so nicely!
A sip of soju, Korean plum wine, or beer with it goes down a treat too!
Prep Work
Even the prep can be social, as there are a few simple tasks that can be split across a few friends and family.
The grill
The grill needs to be set up, and don't forget to place a little cup to catch the fats and oils as they run off the cooking food in the right place.
If you're using propane or charcoal, make sure you have enough fuel to cook for perhaps 30 minutes.
The meat
In our household, we typically use any two of the following three types of meat when we're having a Korean BBQ feast.
The three most popular types of meat for a Korean BBQ are pork belly (called samgyeopsal), beef ribs (kalbi), and chicken.
Samgyeopsal is typically not marinated. It can be served thinly sliced or thick, and the meat and fat combo really cook up a treat!
Kalbi is from beef short ribs that are cut across as opposed to parallel with the rib bones, and into long, thin pieces. Some prefer using sirloin (but don't overcook it or it'll be tough), or my favorite, tenderloin beef strips (called bulgogi) although the cost does start getting up there if you aren't able to source it at a great price. Both bulgogi and your chosen beef are typically marinated before cooking.
Marinated chicken thighs, cut into bite-sized pieces are the most usual chicken cut for Korean BBQ although breast or a combination of both can be used.
The marinades and dipping sauces
For pork, my favorite dipping sauce for pork is a combination of salt, pepper, and sesame oil mixed together. This subtle and relatively mild sauce is best with Korean sesame oil if you can get it! 1 serving is 1 tsp of sesame oil to 1/8 tsp of fine sea salt and 1/8 tsp of ground black pepper. Don't mix up a whole bowl as you won't need that much.
For beef or chicken, you can simply use a bulgogi sauce for the marinade, and a hot red pepper paste such as gochujang (my favorite!) for dipping the grilled meat into.
If marinating your meat, ideally get that part done first (or even better, a couple of hours before you start getting your bbq ready) as the longer you let the grilling meat marinate, the more flavorful it will be.
The veggies and sides
The veggie combination and how they're prepared can really make a difference in a Korean BBQ experience.
- Onion - sliced, and peeled garlic cloves, on the grill.
- Lettuce leaves, large and flat is ideal.
- Perilla leaves (or Kkaenip), wow what a treat - really try to get this one if you can!
- Kimchi - which could be in a category of its own, however, it is made out of fermented napa cabbage so technically is still a vegetable.
Korean food is famous for side dishes such as Korean cucumber salad, seasoned spinach, and the list goes on. If you have a Korean store near you consider getting one or two for your next Korean BBQ at home.
Rice - you've got to have it as it really helps to anchor the delicious flavors that the grilled food and lettuce wraps produce.
The drink!
Beer, soju (typically served in shot glasses), or my wife's favorite plum wine are all great with Korean BBQ, although if you're feeling a little adventurous you could try makkoli (or makgeolli), although it is a bit of an acquired taste (like kimchi is).
Main Event
Preheat your grill on medium-high heat, to begin with, and grill the first round of meat, some sliced onion and garlic.
Depending on the meat and its thickness, you might cook for between 3-5 minutes per side, or until cooked through. Be sure to brush the meat with additional marinade as it cooks to keep it moist and flavorful, and with pork (samgyeopsal) you can grind a little salt and pepper on both sides as it's cooking (just don't go overboard with the salt!).
As the food is ready and comes off the grill (and everybody can take pieces from the grill themselves) then dip it into the Korean bbq sauces, and wrap it with lettuce and perhaps a little rice and kimchi.
Then, eat your delicious wrap and enjoy!
To Sum Up
Korean BBQ is a delicious and fun way to enjoy a meal with friends or family.
The key to a great Korean BBQ is in the preparation, from marinating the meat to choosing the perfect sides. With a little planning, you can enjoy a fantastic Korean BBQ right at home, so follow these simple tips and go fire up the grill!
