Korean barbecue, also known as KBBQ, is a popular meal where meats, seafood, and vegetables are grilled right at your table. The sizzling plates of food are fun and interactive, letting you cook pieces to your liking. While the main proteins are the star of the show, KBBQ is not complete without the banchan (side dishes) and other accompaniments. Choosing what to pair with the savory, smoky grilled meats can make your experience even more delicious. Let’s explore the many flavorful options so you can take your Korean barbecue meal to the next level.
Perfect Banchan Side Dishes
Banchan are the small starter plates that come with any Korean barbecue meal. You’ll get an array of dishes like kimchi, japchae noodles, pickled vegetables, and seasoned spinach. This variety of sides nicely complements the smoky grilled meats and balances out the flavors. Some classic banchan dishes you’ll want to have include:
Kimchi
You can’t have Korean BBQ without the tangy, fermented spiciness of kimchi. It’s made from napa cabbage, radish, or cucumber that’s salted, seasoned, and left to ferment. Kimchi adds a nice crunch and acidity to balance the rich meats. An absolute essential side dish.
Japchae
These sweet potato glass noodles stir fried with vegetables are a must for any KBBQ. The soft slippery noodles contrast nicely with the meat textures. Japchae provides flavors like sesame oil, soy sauce, and brown sugar.
Kkakdugi
Spicy, fermented radish cubes that pack some heat. The crunchy pickled radishes cut through fatty meat. They’re made by salting, fermenting, and seasoning sliced Korean radish.
Soybean Sprout Salad
Crunchy, bright soybean sprouts mix with a tangy dressing, garlic, and sesame. A refreshing, lighter banchan option.
Seasoned Spinach
Leafy spinach coated in a savory sesame oil and soy sauce blend. It’s a nice veggie balance to the meatiness.
Essential Dipping Sauces & Pastes
The right dip can make your proteins shine. Typical Korean barbecue joints will have severed sauces on the table. You can also make your own variety at home. Here are some key condiments to serve:
Gochujang (Red Chili Paste)
This is likely the most popular Korean barbecue sauce. Made from fermented soybeans, sticky rice, and gochugaru (Korean red chili flakes). It brings a sweet yet spicy kick and umami flavor. Delicious when mixed with a bit of sesame oil as a meat marinade too.
Ssamjang (Spicy Bean Paste)
A blend of gochujang and doenjang (Korean soybean paste). Ssamjang is nice and thick, perfect for slathering on lettuce wraps. The savory, fermented flavor pairs wonderfully with the meat.
Salt & Pepper
Don’t overlook simple salt and black pepper as a seasoning. A sprinkling of each enhances the natural flavors of beef, pork, chicken, and seafood off the grill.
Vinegars
Have an assortment of vinegars like rice wine, balsamic, and apple cider at the table. The brightness helps cut through the richness of barbecue. You can dilute stronger vinegar with a little water.
Sesame Oil
Drizzle or mix some toasted sesame oil into your sauces. The nutty taste works well in Korean marinades and dipping condiments. Just a small amount packs lots of flavor.
Refreshing drinks
You’ll want something cooling and fresh to drink with the spicy, complex flavors happening at the table. Iced teas, beer, soju (Korean liquor), and other beverages balance out a Korean BBQ feast.
Iced Tea
Brew up a pitcher of cold black tea. Even better, make sun tea by steeping the tea bags in a glass jar left in the sun. The natural sweetness pairs perfectly with the smoky grill.
Beer
Korean barbecue calls for a light, crisp beer like lager or pilsner. The carbonation and mild bitterness cuts the meat fattiness. Go with Korean brands like OB or Hite, or a domestic favorite.
Soju
This clear Korean liquor has an alcohol content around 20 percent. It’s like a light, subtly sweet vodka. Soju mixed with beer makes a popular Korean cocktail called somaek. Enjoy a shot neat or mix into a drinkable “bomb”.
Sodas & flavored drinks
For non-alcoholic options, have Coke, sparkling water, or fruity sodas available. Melon and citrus flavors like orange and grapefruit pair nicely with the spices.
Wraps, Leaves & Garnishes
You’ll need something to wrap all that delicious meat in. Crisp lettuce leaves or perilla leaves are traditional. Dress up your custom wraps with garnishes like garlic, peppers, herbs, and sauces.
Lettuce Leaves
The most common wrapper, lettuce adds a nice crunch and neutral base. Look for crisp butter or romaine leaves that can firmly hold ingredients without breaking.
Perilla Leaves
Also called sesame leaves. These have an herbal, aromatic flavor that’s delicious with meat. The large leaves are naturally sturdy.
Cabbage Leaves
For another sturdy wrap option, use whole cabbage leaves. Napa, green, or Savoy cabbage work well to contain the fillings.
Herbs
Fresh sprigs of cilantro, basil, mint, or chives lend flavor and color to DIY lettuce wraps.
Sliced Green Onions
Chopped green onions/scallions are a popular garnish in Korea. The sharp zing pairs well with the customary rich meats.
Chopped Garlic
Minced raw garlic adds nice bite (and breath-freshening properties!) when added to your wrap.
Chili Peppers
If you like the heat, throw some thin sliced jalapenos, serranos, or Korean green chilies in your wrap. Start with just a few slices if you’re spice sensitive.
Sesame Seeds
A sprinkle of nutty sesame seeds finishes a wrap beautifully. Toast them for even more depth.
Perfect Proteins
Now for the stars of the show! Korean BBQ feasts focus on quality cuts of meat, seafood, chicken, and even tofu. Most restaurants serve an assortment of proteins so you can sample different flavors. If hosting a KBBQ party at home, pick a couple favorites to grill up.
Marinated Galbi
Beef short ribs marinated in a sweet soy glaze are totally iconic. The tender ribs become caramelized and irresistible after grilling.
Bulgogi
Thin slices of ribeye steak marinated in soy, pear, onions, garlic, ginger, and sesame oil. The customer favorite is packed with flavor.
Spicy Pork
Think thinly sliced pork belly or shoulder with a spicy marinade and hint of sweetness. It sizzles over the grill wonderfully.
Chicken
Look for boneless chicken thighs or breast in a garlic, soy, or gochujang marinade. Lean white meat needs the flavor boost.
Seafood
Shrimp, scallops, squid, and fish like salmon or mackerel taste amazing off the barbecue. Brush with olive oil, salt, and pepper or use a light marinade.
Tofu
For vegetarians or anyone looking for a plant-based option. Firm tofu holds up well when grilled. Season it with salt, toasted sesame oil, garlic, and a bit of sugar.
FAQs
What are the different cuts of meat used in Korean BBQ?
Short ribs (galbi), brisket, ribeye or other steak cuts, pork belly, and boneless chicken thighs or breast are most commonly used. You want fatty marbled cuts that don’t dry out when grilled. Thin slicing across the grain helps too.
What is the difference between bulgogi and galbi?
Galbi uses beef short ribs while bulgogi uses thin sliced ribeye steak. The marinades are also a bit different – galbi uses more soy sauce, sugar, garlic and fruit like pear or apple while bulgogi emphasizes soy sauce, garlic, sesame oil, and onions.
How do you grill the meat properly?
Use tongs to place a single layer of meat on the hot grill, making sure not to overcrowd. Cook 2-3 minutes per side until done to your liking, flipping only once. Don’t press meat down or it loses juices. Let rest a minute before eating.
What’s the best lettuce to use for wraps?
Butter or romaine lettuce have sturdy leaves that won’t break when filled. Iceberg can get soggy. For a stronger flavor, try perilla leaves. Cabbage leaves also work for holding lots of fillings.
What’s a good beginner’s guide to banchan?
Try kimchi, japchae noodles, seasoned spinach, soybean sprout salad, and radish kimchi to start. This gives you spicy, pickled, crunchy, salty, and refreshing banchan elements. Work up to more adventurous ones!
Is there anything you shouldn’t grill?
Really lean delicate meats like chicken breast and fish fillets can dry out and stick, so marinate them first. Don’t overload grill with too much meat. Avoid veggies and fruits with high water content that can cause flare ups.
What drinks pair well with Korean BBQ?
Iced tea, Korean or domestic beers like lagers, soju cocktails, or fruit flavored sodas pair nicely. Drink something chilled and refreshing to balance the spicy food. Avoid heavy or tannic wines that won’t complement the flavors.
Bringing It All Together
Korean barbecue is meant for sharing and enjoying different flavors together. Follow these tips for Korean barbecue success:
- Have an assortment of quality marinated meats, chicken, and seafood to grill
- Offer an array of banchan pickles, vegetables, noodles, and salads
- Let guests assemble their own wraps with grilled fillings, lettuce, herbs, veggies and sauces
- Provide cooling drinks like iced tea, beer, or soda to quench thirst
- Use scissors to cut meat into smaller pieces for easier grilling
- Grill different slices on foil if concerned about cross contamination
- Control grill heat to prevent burning and overcharring
- Go for a balance of sweet, salty, spicy, herbal, and umami flavors
- Encourage guests to try multiple items for the full experience
With the right balance of quality proteins, banchan sides, sauces, garnishes and drinks, your Korean barbecue can be exceptional. Grill up a wonderful flavor tour and enjoy the interactive dining experience. What to serve with korean bbq is essential for a truly authentic and delicious meal. With so many tasty accompaniments, your Korean barbecue party will be a huge hit!