Easy Korean BBQ at Home
Here's a few recipes to make Korean BBQ at home. I listed some meats (plus easy marinades), and banchan to buy. In addition, some easy sauces you can make at home!
Servings: 4 people
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
Expert Tips
- 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!