How to Do Korean BBQ - Outdoor Cabinets

Korean barbecue, commonly referred to as KBBQ, is a popular method of grilling meat over a gas or charcoal grill built into the table. Korean BBQ is a highly social dining experience where meat is cooked right at your table, allowing you to customize your meal exactly how you like it.

KBBQ has become increasingly popular worldwide, but there’s a certain art to doing Korean BBQ right. From marinating and slicing the meat properly to cooking it thoroughly without overcharring, it takes some finesse. This comprehensive guide will teach you everything you need to know to host an amazing Korean BBQ at home or order like a pro at your local KBBQ joint.

Essential Equipment for Korean BBQ

To make delicious Korean BBQ at home, you’ll need some basic equipment:

Tabletop Grill: The most essential piece is a tabletop grill, either gas or charcoal-powered. Look for one with a deep basin to catch fat and juices. Small individual grills work for home use.
Tongs: Long cooking chopsticks or tongs to easily flip and grab meat off the grill. Metal ones can withstand the heat.
Scissors: Sharp kitchen shears make it easy to cut meat into bite-sized pieces.
Grill Plate or Wire Rack: Used to hold smaller pieces of meat in place. A wire rack allows fat to drip away.
Aprons and Oven Mitts: These protect your clothes and hands from spatter during cooking.
Metal Bowls: For marinating meats and holding sauces. Stainless steel won’t react with acidic marinades.
Lettuce Leaves or Rice: Used to assemble meat wraps and rice bowls. A classic Korean BBQ side.

Essential Ingredients for Korean BBQ

Authentic Korean BBQ relies on a few signature flavor components:

Marinades

Gochujang: Spicy fermented red chili paste, adds heat and color.
Soy Sauce: Savory salty base for most marinades. Use reduced sodium if desired.
Rice Wine: Called soju, it adds sweetness, acidity and tenderizes meat.
Sugar and Honey: Balance spicy and salty flavors with sweetness.
Garlic and Ginger: Aromatic and pungent, perfect match for meaty flavors. Minced fine.
Sesame Oil: Distinct, nutty aroma. Use toasted for rich flavor.
Pear or Apple Puree: Natural tenderizer to keep meat moist.

Condiments

Lettuce: Leafy wraps for meat and rice. Butter or romaine work best.
Perilla Leaves: Herbaceous, minty condiment wraps.
Rice: Plain white rice served on the side. Also used for bibimbap.
Kimchi: Spicy, sour fermented napa cabbage. An essential banchan (side dish).
Ssamjang: Thick, spicy paste of gochujang and bean paste. Spread on wraps.

Types of Meat for Korean BBQ

Korean BBQ is all about the meat – thin slices grilled to perfection. Popular proteins include:

Beef Short Ribs (Kalbi): Marbled and tender, a top choice. Leave bone in for flavor.
Pork Belly: Fatty and flavorful. Slice thinly across the grain.
Chicken: Lean white meat or thicker thigh slices. Marinate well.
Beef Brisket: Affordable and tasty. Slice across the grain.
Beef Sirloin or Ribeye: Leaner cuts that get crispy edges.
Sausages and Bacon: Quick-grilling meats, nice variation from beef and pork.
Seafood: Shrimp, squid, scallops, fish cakes add variety. Take care not to overcook.

For the most authentic experience, choose thin strips of marbled beef short ribs and pork belly.

Tips for Slicing Meat for Korean BBQ

Proper slicing technique ensures your meat cooks quickly and absorbs maximum flavor. Follow these tips:

Choose evenly sized strips, about 1/4 inch thick, 4-6 inches long.
Slice across the grain of the meat, not with it. This shortens muscle fibers for tenderness.
For long cuts like brisket, slice on a sharp angle for wider pieces that curl attractively on the grill.
Partially freeze meat for 30 mins before slicing to firm it up for cleaner cuts.
Use a very sharp knife or ask your butcher to slice meats for you.
If cutting boneless short ribs, slice between each rib bone for individual pieces.
Separate bacon into individual strips. Leave sausages whole or slice in half lengthwise.
Cut chicken into strips or bite-sized chunks. Watch for bones.
For seafood, cut shrimp in half butterfly style. Slice squid into 1-inch rings.

With the right slicing, your meat will cook fast and taste amazing. Take your time prepping for top-notch Korean BBQ results.

How to Make Korean BBQ Marinade

The marinade makes all the difference in Korean BBQ. A flavorful marinade tenderizes meat and gives it that addictive sweet-salty-spicy flavor.

Basic Marinade Recipe

1⁄2 cup soy sauce or tamari
1⁄4 cup sugar or honey
3 Tbsp sesame oil
3 cloves minced garlic
1 inch grated ginger
2-4 Tbsp gochujang (to taste)
2 Tbsp rice wine
Black pepper

Mix It Up

Use pear or apple puree instead of sugar for natural sweetness and to tenderize meat.
Add more gochujang for extra heat and smokiness.
Splash in some toasted sesame oil for nutty aroma.
For chicken, use less soy sauce and add Mirin rice wine.
Play with additional aromatics like onion, garlic, lemon, lime.

Marinating Tips

Marinate meat overnight or up to 2 days for best flavor infusion.
Mix marinade well and let sit 30 mins so flavors blend before using.
Marinate in a zip top bag or flat dish to maximize surface coverage.
Always marinate in the refrigerator, turning bag occasionally.
Reserve leftover marinade to baste meat as it grills.

With a well-balanced marinade, your meat will be juicy, tender and packed with Korean BBQ flavors. Get creative mixing up signature ingredients to make it your own.

How to Cook Meat Perfectly on a Korean BBQ

The cooking technique is what makes or breaks Korean BBQ. Follow these tips to get perfectly caramelized, tender and juicy meat off your grill:

Heat Control

Let grill fully preheat on high 5-10 mins before adding food.
Keep heat high to quickly sear and caramelize meats.
Avoid flaming flare ups by keeping a light coating of oil on the grill.
For gas grills, adjust heat between med-high and high as needed.
With charcoal, let coals ash over and move to indirect heat if meat is burning.

Cook in Batches

Don’t overcrowd the grill. Cook proteins in small batches.
Space meat strips out evenly with tongs, not touching.
Take your time and monitor meat closely as it cooks.

Flip Frequently

Flip meat strips every 1-2 minutes for even cooking.
Use tongs or chopsticks to flip. Metal skewers can also hold small pieces in place.
Frequent flipping prevents burning.

Monitor Doneness

Cook beef and pork just until lightly charred on the outside but still pink inside, about 1-3 minutes per side.
Chicken should be opaque throughout, 5-8 mins total.
With mixed meats, start with beef and pork then add chicken and seafood later so they don’t overcook.
Slice a piece to check doneness if unsure.

Remove and Repeat

Transfer each batch to a clean platter as it finishes cooking.
Let meat rest a few minutes before serving or slicing further.
Wipe grill clean and re-oil before next batch.

With high dry heat and constant attention, you’ll achieve the flavorful char and tender juiciness that makes Korean BBQ so craveable.

Top Tips for Hosting Korean BBQ at Home

Hosting a Korean BBQ dinner party at home is totally doable with some smart planning:

Keep it small – Korean BBQ is intimate. Invite 4-6 close friends. More is crowded.
Prep ahead – Get meat sliced, marinated, sauces made 1-2 days before.
Set the mood – Play K-Pop playlists, decorate with lanterns, use chopsticks.
Offer sides – Lettuce, rice, kimchi give variety. Make a noodle salad.
Control portions – Limit meat to 10-12 oz per person. It seems like more when cooked.
Take turns grilling – Guests can be in charge of cooking their own proteins.
Provide towels – For cleaning hands and arms splattered with marinades and oils.
Ventilate – Turn on fans, open windows. Smoke and aroma can linger.
Limit alcohol – Too much soju impairs the ability to safely grill meats.
Pace yourself – Korean BBQ is best enjoyed over 2-3 relaxing hours.
Leftovers are likely – Use them for fried rice, sandwiches or lettuce wraps.

With smart hosting, you can create an amazing Korean BBQ experience right in your own home. Kamsahamnida!

Top Tips for Eating Korean BBQ at a Restaurant

Here are pro tips for making the most of an authentic Korean BBQ restaurant experience:

Come hungry – Pace yourself, but don’t be afraid to indulge.
Order banchan – Try the myriad of small side dishes offered. Expand your palate.
Choose meat cuts – Opt for thin strips of fatty marbled short ribs and pork belly.
Wrap it up – Wrap meat and rice in cool lettuce leaves with ssamjang.
Use scissors – Properly cut meat makes dipping and eating easier.
Mind the grill – Pay attention so you don’t burn precious meat.
Grab quickly – Use chopsticks or tongs to snag meat off grill fast.
Watch the sauce -Careful not to double dip and contaminate.
Try bibimbap – Mix meat with rice, veggies and a fried egg. Heavenly.
Pace the meat – Don’t overload the grill. Keep rounds of meat coming.
Leave room – The banchan, rice and meat add up. Pace yourself.
Leftovers – Take home any uneaten marinated meat to enjoy later.

Following these tips will help you master the genuine Korean BBQ dining experience.

Frequently Asked Questions About Korean BBQ

What is the difference between bulgogi and kalbi?

Bulgogi is thinly sliced marinated beef sirloin while kalbi refers to beef short ribs. Kalbi has more fat for richer flavor.

What is the red spicy sauce I see at Korean BBQ?

The red sauce is called ssamjang. It’s a blend of fermented bean paste and gochujang chili paste. It adds a fiery, umami kick when wrapped in lettuce with meat.

How do I extinguish flare ups on a Korean BBQ grill?

Flare ups happen from excess fatty drippings. Try moving meat to a cooler spot, lowering heat, wiping grill grates with a wet towel or sprinkling baking soda to control unwanted flames.

What drink goes well with Korean barbecue?

Soju, a clear distilled Korean rice liquor, is the perfect pairing. It mixes well, cuts through the richness and complements spicy flavors. Light Korean beer like Hite or Cass are also excellent options.

How do I prevent meat from sticking to a Korean BBQ grill?

Make sure grates are thoroughly cleaned and well-oiled before grilling. Use a wire grill rack for small pieces. Brush on some oil mid-cooking if meat starts to stick. Overcrowding can also cause sticking so cook in batches.

Is Korean BBQ healthy?

While meat-centric, Korean BBQ can be balanced out with tons of vegetable banchan sides like kimchi, lettuce wraps, noodles and rice. Opt for lean beef, chicken and seafood. Watch portions and dipping sauces to keep it from becoming too heavy. Moderation is key.

Can I cook Korean BBQ on a regular backyard grill?

Absolutely! A standard gas or charcoal barbecue grill works great. Invest in a grill top griddle or use foil on grates. Opt for thin strip meats and flip frequently. Turn heat to high and cook in small batches for best results.

What is the proper Korean BBQ grilling order?

Start with beef and pork, which cook quickly at high heat, then add vegetables like mushrooms, onions and zucchini halfway through. Add seafood last since it requires just 1-2 mins per side. Finish up with chicken which requires more time to cook through.

What’s the difference between samgyeopsal and galbi?

Samgyeopsal refers to thick sliced uncured pork belly while galbi are marinated beef short ribs. Both are extremely popular choices for Korean BBQ. Go for whichever your tastes prefer!

Conclusion

Korean BBQ, with its savory marinated meats, spicy flavors, interactive cooking experience and communal dining style, makes for an incredibly fun and delicious culinary adventure. From home grillers to seasoned restaurant patrons, following these tips on ingredients, preparation, cooking techniques and etiquette will ensure fantastic results. With the right know-how, you can master the art of Korean BBQ and experience the addictive flavors that have made it a sensation across the globe. Invite some friends over, fire up the tabletop grill, and let the meaty festivities begin – fighting! (That’s Korean for “cheers!”)

Article Meta Description:

This in-depth guide teaches everything you need to know about how to do Korean BBQ. Learn top tips for equipment, ingredients, slicing meat, marinades, grilling techniques, hosting at home or eating at restaurants for authentic and delicious results.