Let me show you How To Make Korean BBQ at home with my easy meat marinades and sauce instructions! Korean BBQ is a popular communal dining experience where you grill your meats at the center of the table and it is served with many Korean side dishes and vegetables. Check out my post to see what ingredients to shop for and how to cook a Korean BBQ party with your friends or family!
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What is Korean BBQ?
Korean BBQ is a communal meal where you can grill delicious marinated and non-marinated meats—right at your table! You get a hot grill in the middle, a variety of meats (like beef, pork, and chicken), and a whole spread of sides and sauces to customize each bite. You can also pair the meats with some delicious noodle dishes and alcohol like soju (Korean liquor) or beer. It’s the best way to catch up with old friends and family over some delicious BBQ!
In this blog post, I will give you the ultimate guide on how to make Korean BBQ starting from your grocery list to the dishes (noodles, rice) you should pair with your grilled meats as well as the best tools to use when grilling! I’m not Korean myself, but our best friend is Korean and he’s shown us the ropes when we go out to eat. We have also hosted many successful Korean bbq parties where everyone has complimented how authentic the experience is ◡̈
Guide to Korean BBQ
The best Korean BBQ would consists of a large variety of meats and side dishes. I recommend to choose at least 2 meats to grill and have at least 4 side dishes. Serve with some white rice or Korean Mixed Cold Noodles called Bibim Guksu for an authentic experience.
1. Choose Your Meats
You can buy your meats at your local grocery store. I find that the highest quality meats and perfectly butchered for the grill is at Korean or Japanese grocery stores. Check out what to buy at Hmart (Korean) Grocery List if you haven’t already.
Here are some of the most popular cuts to get for your Korean BBQ. Some meats are not marinated and some are. I prefer to have a mix of both. My personal preference is to have Samgyeopsal (grilled pork belly) and LA Galbi (marinated short ribs).
- Brisket (Chadolbaegi, 차돌박이) is super thinly sliced, unseasoned beef that cooks in seconds on the grill. It’s buttery, tender, and best dipped in sesame oil with salt and pepper for a simple yet rich flavor!
- Samgyeopsal (삼겹살) – Thick, fatty slices of pork belly, similar to bacon but unsmoked. They come in large thick slices, and during grilling you will cut them in bite sized pieces. Check out my Korean Pork Belly BBQ (Samgyeopsal) recipe below.
- Bulgogi (불고기) – Thinly sliced marinated beef or pork, usually sweet and savory. I have a pork version with this Spicy Pork Bulgogi recipe!
- Galbi (갈비) – Marinated beef short ribs, full of flavor and tenderness. Try my LA Galbi (Korean Marinated Short Ribs) recipe below! Since these are bone-in, you will need to grill them and use sharp scissors to cut them in smaller pieces.
- Fatty Beef – super thin slices of beef chuck cut or rib eye is sold at Korean grocery stores like Hmart or even Costco. I recommend using a bulgogi marinade on this (see recipe card for my recipe).
- Dak Galbi (닭갈비) – Marinated spicy chicken, great for spice lovers. Check out my Dak Galbi (Stir Fry Spicy Chicken) recipe!
If you’re at a restaurant, order a mix of meats to try different flavors and textures!
2. Grill Meats
Once the meat arrives, it’s time to grill! Here’s how to do it properly:
- Start with non-marinated meats first. Marinated meats have sugar that can burn easily, so save them for later.
- Lay the meat flat and avoid overcrowding the grill to ensure even cooking.
- Flip sparingly. Unlike American BBQ, where you might flip constantly, KBBQ meats need time to sear properly. Flip once or twice for the best texture.
- Use tongs or scissors. Scissors are commonly used in Korean BBQ to cut larger pieces into bite-sized portions while grilling.
Serve the meat while hot. Once you have finished with your first round of meat, continue to grill more until you are full!
3. Banchan (Side Dishes)
Korean BBQ isn’t just about the meat! The side dishes, or banchan (반찬), enhance the meal. You can make these at home or buy them pre-made at Korean grocery stores (Hmart or Zion market). Some common ones include:
- Kimchi – Fermented spicy cabbage, a staple in Korean cuisine.
- Pickled radish – A sweet and tangy contrast to the rich meats.
- Kongnamul – Seasoned soybean sprouts for a refreshing crunch.
- Steamed Egg – Soft and fluffy steamed eggs are served in a hot pot.
- Pa Muchim (Seasoned Green Onion Salad) – Thinly sliced green onions tossed in sesame oil, gochugaru (Korean red pepper flakes), and soy sauce. The tangy and slightly spicy flavor balances the richness of BBQ meats. See recipe card for recipe.
- Oi Muchim (Spicy Cucumber Salad) – Crunchy cucumbers marinated in a spicy, tangy sauce made of gochugaru, garlic, vinegar, and sesame oil. The cool, crisp texture cleanses the palate between bites of BBQ.
- Korean Corn Cheese – hot and bubbly cheese is mixed with sweet corn and mayo. This is a great combination with grilled meats!
You can eat banchan on the side, wrap them in lettuce with your meat, or mix them with rice!
5. Sauces
I think the Korean dipping sauces are my personal favorite! It makes your meat more salty, savory and an overall flavor bomb.
Here are some of the most common Korean dipping sauces for your meat:
- Sesame oil dipping sauce – this dipping sauce is super easy to make: salt, pepper, and sesame oil. See recipe card below on how to make this.
- Ssamjjang – a mixture of gochujang and korean fermented soybean paste for a savory & spicy thick sauce. You only need a little bit of this with your meat.
- Pickled jalapeno and radish – This sauce is made of rice vinegar, soy sauce, and water. This savory and acidic sauce goes well with beef brisket or meat that is not marinated.
6. Ssam
A ssam (쌈) is a wrap with grilled meat, sauce, and toppings. In addition to lettuce, you can use rice paper, perilla leaves or even roasted seaweed to make your ssam! This is the traditional and most common way to eat KBBQ. Here’s how to build one:
- Hold a leaf of lettuce in your palm.
- Take a piece of meat from the grill using chopsticks.
- Dip it in or top it with sauce like sesame oil or ssamjang (thick soybean paste).
- Add extras like garlic, green chili, or kimchi. I love adding banchan (Korean side dishes) in my wrap!
- Fold it up using your hands and eat it in one bite!
Be careful not to fill your wrap too much so you can still eat it in one big bite. Multiple bites can cause your lettuce wrap to break and you can’t enjoy all the delicious flavors at once!
7. Serve with Hot Soup or Noodles
After the BBQ, many Koreans finish the meal with:
- Kimchi Fried Rice (김치볶음밥) – Often cooked on the same grill with leftover meat bits.
- Naengmyeon (냉면) – Cold, chewy noodles in a tangy broth, great for cooling down.
- Doenjang Jjigae (된장찌개) – A warm soybean paste stew with tofu and veggies.
Tips for the Best Korean BBQ Experience
- Change your grill if the burnt marinade is stuck to the pan! Sometimes the marinade can burn easily if it has sugar and soy sauce. You can use an ice cube to wash the grill (be careful of the smoke) or simply let it cool down and give it a nice clean wipe. Make sure it’s clean for the next round of meats!
- Don’t overfill the grill. Cook in batches for the best flavor. I recommend to cook the non-marinated meats first, then the marinated ones to avoid burning the pan.
- Get a variety of meats and banchan! The best part is the infinite combination of different meats and vegetables in your lettuce wrap. Try to get at least 2 meats and 4 banchan to ensure the best KBBQ experience!
Setting Up a KBBQ at Home
First, make sure the place where you’re having KBBQ is well-ventilated. You don’t want to get suffocated by smoke. It’s always best to set it up in an open space like the backyard. If you can’t, place the grill near the door, open all the windows, and turn on the fan for air to circulate properly.
Stove and Grill Plate
When you have a place secured, it’s time to go to your Asian grocery store to find a stove and grill plate for KBBQ. They usually come with the gas or butane – even some are electric.
Tools and Plates
- Tongs – for cooking meat
- Scissors – to cut up large pieces of meat
- Spoons and chopsticks – for eating, usually metal
- Plates – make sure to have enough for serving and for individual eating, these are usually metal as well
- Small plates or bowls – for banchan (side dishes) and rice
- Dipping bowls – shallow dipping bowls for the sauces
- Glasses and shot glasses – for the drinks
If you get all the items in the Recipe Card, you’re ready for Korean BBQ for beginners. Get more banchan and more meats to enjoy a super delicious Korean BBQ experience.
Korean BBQ FAQs
Start with non-marinated meats first to avoid sticking and charring too quickly.
Use scissors to cut larger meat pieces while grilling. Flip meats only once or twice to keep them juicy.
It depends on what you eat! I love eating a balance of meats and vegetables. I try not to eat too much rice as well. Just keep the below in mind:
Grilled meats + fresh veggies (ssam wraps) = healthy
Too much fatty pork belly or sugary marinades = less healthy
Grill the meats evenly, dipping them in sauces like ssamjang (soybean paste sauce) or sesame oil with salt. Wrap the meat in lettuce with garlic, kimchi, and other toppings (ssam-style). Rotate the meat regularly to prevent burning and avoid overcooking.
Easy Korean BBQ at Home
Ingredients
Non-Marinated Meats
- 1 pound brisket thinly sliced
Marinated Pork
- 1 pound pork belly
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon shaoxing cooking wine or soju
- 1 tablespoon ginger sliced
Bulgogi
- 1 pound thinly sliced beef (chuck cut or rib eye)
- 2 slices ginger
- 2 garlic cloves minced
- ¼ small white onion
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon water
- 1 small pear
Banchan (recommend to buy)
- romaine lettuce
- perilla leaves optional
- kimchi
- ssamjang dipping sauce
- bean sprout salad
Green Onion Salad
- 10 green onions
- 1 teaspoon gochugaru korean red pepper flakes
- ½ teaspoon sugar
- 1 teaspoon soy sauce add more to taste
- 1 teaspoon sesame oil
Sesame Oil Dipping Sauce
- sesame oil
- chunky salt
- black pepper
Serve with
- fresh white rice
- kimchi cold noodles optional
- steamed eggs optional
- corn cheese optional
Instructions
Prepare your meats
- Put your non-marinated meats on a serving plate. Next, get your pork belly and sliced beef ready for marinating.
- Pork Belly Marinade: Slice thin slices of ginger and marinate pork belly with salt, pepper, cooking wine, and ginger. You can marinate for 30 minutes or marinate overnight (recommended) in the fridge!
- Bulgogi Marinade: Add onion, ginger, garlic, oyster sauce, soy sauce, sugar, water and small pear in a blender. Pour marinade on the thinly sliced beef and mix together. Marinate for 30 minutes or marinate overnight (recommended) in the fridge!
Set up Korean BBQ Grill
- Add your grill and place on the center of your table. Make sure if you're using a gas grill, that you have enough gas throughout your meal.
- Place all your banchan in smaller bowls, so people can grab them with his chopsticks.
- Wash your lettuce and all your vegetables prior to bringing out the meats.
Green Onion Salad
- Thinly slice green onions lengthwise so they look like strips. Place them in ice cold water to make them crisp and to get rid of raw onion taste.
- Next, make the sauce by mixing gochugaru, soy sauce, sugar and sesame oil.
- Mix the sauce with the green onions when you're ready to serve. Mixing too early can cause them to wilt.
Sesame Oil Dipping Sauce
- There's no magic sesame oil sauce formula. Its up to your taste preference! Add chunky salt, pepper, and sesame oil in a bowl. Then, garnish with sesame seeds.
Cook Korean BBQ
- Heat the grill up! Make sure it's nice and hot with some oil. Next, start with non-marinated meats first to avoid sticking and charring too quickly.
- Once the meat is grilled, eat with your banchan and some hot white rice. You can also cook some steamed egg or kimchi cold noodles on the side.
Notes
- Change your grill if the burnt marinade is stuck to the pan! Sometimes the marinade can burn easily if it has sugar and soy sauce. You can use an ice cube to wash the grill (be careful of the smoke) or simply let it cool down and give it a nice clean wipe. Make sure it’s clean for the next round of meats!
- Don’t overfill the grill. Cook in batches for the best flavor. I recommend to cook the non-marinated meats first, then the marinated ones to avoid burning the pan.
- Get a variety of meats and banchan! The best part is the infinite combination of different meats and vegetables in your lettuce wrap. Try to get at least 2 meats and 4 banchan to ensure the best KBBQ experience!
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