Finding high-quality Korean barbecue meat can be a challenge, especially if you don’t live near an Asian grocery store. However, with some strategic shopping and a little preparation, you can source excellent beef, pork, and chicken for Korean barbecue right in your own neighborhood. This guide will walk you through the best places to buy meat for Korean BBQ and share tips on how to choose the right cuts.
What Makes Good Korean BBQ Meat?
Korean barbecue features thin slices of meat cooked quickly over a hot grill at the table. This style of barbecue prizes meat that is:
- Tender – The meat should be easy to slice paper-thin and cook up tender, without becoming tough. Select tender cuts like short ribs.
- Marbled – Intramuscular fat creates juicy and flavorful meat. Look for ample white marbling throughout the meat.
- Fresh – The fresher the meat, the better. Use meat within a few days of purchase for optimal flavor and texture.
- Thinly sliced – Meat sliced very thin across the grain cooks fast on the Korean BBQ. Slice just before cooking or have the butcher slice it.
For Korean barbecue, you’ll need a combination of beef and pork. Chicken thighs can also be tasty. The most popular Korean bbq meat choices are:
Beef
- Short ribs
- Flank steak
- Sirloin flap
- Brisket
- Skirt steak
- Ribeye
Pork
- Pork belly
- Pork shoulder
- Pork collar
- Pork jowl
Chicken
- Boneless chicken thighs
Now let’s explore where to source all this tasty Korean bbq meat for your next grill session!
1. Asian Grocery Stores
It’s no surprise that Asian grocery stores offer excellent Korean barbecue options. At these markets, you can find:
- Thinly sliced meat. Look for packs of thinly shaved beef like bulgogi and kalbi, perfect as-is for the BBQ. Pork belly is often pre-sliced too.
- Marinated meats. Grab marinated short ribs, pork belly, or chicken for added flavor with no work.
- Hard-to-find cuts. Pork jowl, pork collar, and sirloin flap are easier to source.
- Fresh meat. Many Asian markets butcher meat in-house for incredible freshness.
While the selection is unparalleled, the downside is that Asian grocery stores can be far for many folks. If you have one nearby, this should be your first stop for Korean BBQ supplies.
2. Local Butcher Shops
Visiting a full-service butcher shop may yield delicious results. At a butcher you can get:
- Custom cuts. Have the butcher thinly slice or pound cuts like short ribs for Korean BBQ.
- Hard-to-find cuts. Butchers can source pork collar, jowl, flap meat, etc beyond the basics.
- Marbling. Ask for well-marbled options for flavorful beef and pork.
- Freshness. Butchers cut meats in-house daily for top freshness.
Rapport with a butcher can get you the exact meat you need sliced to order. Let them know it’s for Korean BBQ, so they cut and trim accordingly.
3. High-End Grocery Stores
Surprisingly, your local high-end supermarket may offer quality meats suitable for Korean BBQ:
- USDA Prime beef. Prime grades like ribeye and sirloin flap offer gorgeous marbling.
- Heritage pork. Berkshire and Duroc pork often available with ideal fat.
- Dry aging. Many age beef on premises for enhanced tenderness.
- Online ordering. Order special cuts ahead online and pick up instore.
- Butcher counters. Have them thinly slice meats behind the counter.
Expect to pay a premium, but the quality difference over regular grocery stores can make it worthwhile for a special occasion Korean barbecue.
4. Costco or Sam’s Club
Bulk stores like Costco and Sam’s Club offer budget-friendly options:
- Bulk packs. Buy big packs of short ribs, chicken thighs, pork belly.
- USDA Prime. Prime-graded beef like ribeye cap steaks for reasonable prices.
- Prime pork. Berkshire pork shoulder or belly when available.
- Prepared bulgogi. Fully cooked bulgogi beef slices in freezer section.
- Low prices. Affordable per-pound for buying bulk Korean bbq meat.
Watch for sales and stock up when you spot Korean bbq favorites. The quantity may be more than you need, so consider splitting packs with friends.
5. Online Shops
Ordering Korean bbq meat online ships delicious cuts straight to your door:
- ButcherBox – Subscription boxes with short ribs, chicken thighs, pork belly, skirt steak, etc.
- Crowd Cow – À la carte Korean bbq cuts like flap meat, jowl, pork belly.
- Holy Grail Steak Co – Wagyu steaks, ribeyes, short ribs.
- Porter Road – Beef short ribs, Wagyu brisket, heritage pork.
- Snake River Farms – American Wagyu with intense marbling.
- Omaha Steaks – Short ribs, skirt steak, chicken thighs, and more.
Online specialty meat shops give access to quality rarely found in regular stores. The downside is waiting for shipping.
What About Regular Grocery Stores?
Regular grocery stores like Kroger, Safeway, Stop n Shop, etc are convenient one-stop shops, but less ideal for specialty Korean bbq cuts. You may find:
- Poor marbling on beef ribs and belly.
- No thin slicing available.
- Lean chicken instead of juicy thighs.
- No heritage or specialty pork breeds.
That said, in a pinch you can cobble together meats from a regular grocery store. Look for well-marbled short ribs and chicken thighs with skin. Pork shoulder or fresh ham works for pork belly. Have the butcher thinly slice what they can.
How Much Meat Per Person?
Figuring out how much meat to buy is tricky. Appetites vary widely, especially with all-you-can-eat Korean BBQ. Here are some guidelines per person:
- Average eater – 1/2 lb beef, 1/4 lb pork, 1/4 lb chicken
- Big eater – 1 lb beef, 1/2 lb pork, 1/2 lb chicken
- Safe bet – 1 lb beef, 1/2 lb pork, 1/2 lb chicken
These amounts ensure most folks will have enough. Remember – you can always freeze leftover raw meat.
Best Practices for Korean BBQ Meats
Follow these tips to pick and prepare meats for optimal Korean barbecue:
- Choose thin cuts – Flank, brisket, skirt or flap steak.
- Slice across grain – Cut very thin against the meat grain.
- Lightly pound – Use a meat mallet to gently pound thicker cuts.
- Trim excess fat – Keep some fat for flavor, but avoid big chunks.
- Marinate briefly – 30 mins to 2 hours, no more than 4 hours.
- Chill right away – Always refrigerate immediately after slicing or pounding.
- Use quickly – Cook within a few days, don’t let sit too long.
Proper prep yields tender, delicious results at the Korean bbq table. Now flip over those slices and break out the banchan!
Frequently Asked Questions About Korean BBQ Meat
For those new to Korean barbecue, you may have some questions about finding and preparing quality meats. Here are answers to some common FAQs:
Q: Is beef or pork better for Korean BBQ?
Both beef and pork are essential to Korean barbecue for variety. Budget permitting, try to buy both. If choosing only one, lean beef for its rich flavor when grilled.
Q: What’s the most popular cut of beef for Korean BBQ?
Short ribs are hands down the most popular. Flank, skirt, or flap steak are also excellent. Look for thin slices across the grain of well-marbled beef.
Q: What are the best pork cuts for Korean BBQ?
Pork belly and pork collar or shoulder are top choices. Berkshire or Duroc heritage breed pork offers lush fat marbling and fuller pork flavor.
Q: Should chicken be bone-in or boneless?
Boneless chicken thighs are easiest for Korean BBQ. The bones make slicing and cooking difficult. Remove bones and skin, then slice boneless thighs thinly.
Q: Is wagyu or Kobe beef good for Korean BBQ?
The intense marbling makes wagyu and Kobe ideal. But the high cost means it’s not essential. Save it for special occasions rather than everyday Korean bbq.
Q: How thin should I slice meat for Korean BBQ?
As thin as possible! Approximately 1/4 inch thick or less. If using flap or brisket steak, ask the butcher to slice against the grain into 1/8 inch thick slices.
Q: Should I partially freeze meat to slice it thin?
Yes, partially freezing meat for 30 mins makes it easier to slice paper thin without shredding. Just don’t freeze so long it hardens solid.
Q: How long can I marinate raw Korean BBQ meat?
Don’t overdo it! 30 mins to 2 hours is ideal. 4 hours max for optimal flavor and texture. Marinating overnight can make meat mushy.
Q: Is it safe to freeze leftover raw Korean BBQ meat?
Absolutely. Freeze extra raw beef, pork, and chicken right away in airtight packaging. It’ll keep for 4-6 months before the quality declines.
Final Takeaways on Where to Buy Korean BBQ Meat
Finding top quality meat can elevate your Korean barbecue from ordinary to extraordinary. Seek out specialty cuts like short ribs, pork collar, and chicken thighs from trusted butchers and grocers. Ask for thin slicing across the grain. Always chill and cook meat within a few days. With practice, you’ll have professional-level Korean grilling skills in no time! Fire up those tabletop grills, and let’s get this Korean bbq party started. Got a perfect place for Korean bbq meat? Share your tips and favorite cuts in the comments!