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An Introduction to Korean Barbecue

A guide to the components of a Korean-barbecue feast, from meats to banchan to drinks, whether you're creating one at home or ordering one out.

The Sauce: Ssamjang

The ssam: lettuces and perilla leaves, ssam garnishes, the side dishes: banchan.

As I grow older, getting a group dinner together becomes more and more of a headache. Between finding a night that works for everyone and (if it's a dinner out) choosing a restaurant in a semi-convenient location that has reservations available for that one night, it can turn into a real hassle. Then you get to the meal itself.

Despite ubiquitous claims of menus designed for sharing, there are few times when they really work for parties of more than four people. Ordering with a larger group can be an ordeal. Unless you just allow one person to take over ordering for the whole table, it's madness. Even if you do designate a course curator, that person bears the weight of tracking everyone's aversions and allergies, plus the usual "did we order too much" anxieties, on their shoulders.

But there are exceptions to this familiar scene of dystopian group dining, and Korean barbecue is one of them. Korean barbecue is meant to be a collective experience. You can't take on waves of grilled meat, endless dishes of banchan , and bubbling bowls of jjigae all on your own!

Though it's certainly growing in popularity among non-Korean communities in the US, there are plenty of people out there who aren't familiar with the festive joys of Korean barbecue (or KBBQ, for the TL;DR crowd). And even if you've already been introduced to it, amid all the excitement and the whirlwind of smoky meat clouds flying overhead, you still might have ended the evening not fully aware of everything on the table, its relative necessity, and its significance. Of course, if you're planning to attempt your own Korean-style barbecue party, that knowledge becomes even more important.

Whether you're hitting the town with friends for a night out of Korean barbecue at a restaurant (ideally followed by classy private-room karaoke, where you can focus on butchering your favorite track without having to worry about strangers giving you judgmental side-eye), or hosting a feast in the comfort of your own home, every Korean-barbecue meal has certain components that should always be featured at the table. Here's a rundown.

August 22, 2019

The main event: meat.

Before anyone jumps in with a well, actually, I know that you could easily put together a phenomenal pescatarian Korean-barbecue meal, and, with a few tweaks, even a vegetarian one. There are plenty of meatless options available at a Korean-barbecue spot, but let's be real—meat is the star of the show.

If you want to split hairs with me on this, I have a little experiment for you: Send a group text to friends, family, or coworkers, proposing a Korean-barbecue excursion. Then, after you receive the initial volley of enthusiastic responses, clarify that this will be a meatless meal. Observe how long it takes for the "..." bubbles to turn into "Oh, I forgot, I have to help my cousin move that weekend." Just to be clear: Nobody helps cousins haul poorly packed boxes of junk up three flights of stairs, just like nobody wants to go out for a vegetarian Korean-barbecue meal.

The smoky richness of Maillard-charred meat and rendered fat is the foundation of Korean barbecue. The other elements at the table certainly play significant roles, and are delicious in their own right, but they're supporting actors that complement and provide balance to the waves of meat coming off the grill.

So, let's talk about that meat. If you're throwing a Korean-barbecue feast at home, you have plenty of cuts of meat to choose from that can be prepared in a variety of ways. Beef and pork are the most commonly used proteins for barbecue. Depending on the cut, the meat can be simply seasoned and grilled, or it can be marinated before cooking.

Here's a small selection of heavy-hitter Korean-barbecue items that highlight the interplay of savory, spicy, sweet, bitter, and fermented flavors that's the hallmark of Korean cuisine.

Beef: Galbi and Bulgogi

Korean barbecue prizes the flavor of beef. As with most steak cookery, prime cuts generally hit the grill with minimal seasoning, while tougher ones are often marinated before cooking.

Galbi (short ribs) and bulgogi (usually made with thinly sliced sirloin, ribeye, or brisket) are the best-known examples of the latter approach, and both employ a savory-sweet soy sauce–based marinade. This marinade is delicate and restrained, so as not to overpower the meat, with the toasty aroma of sesame oil lingering in the background, along with the sweetness of Asian pear, brown sugar, and mirin.

When purchasing beef for galbi or bulgogi, go with the cuts that you can easily find and that make sense for your grill setup at home. For galbi, you can seek out the LA-style, flanken-cut short ribs that I used for my recipe, but keep in mind that they cook quickly and you'll need intensely high heat to get any char on them, so a charcoal grill will work best.

If you can't find flanken-cut short ribs, or if you prefer thicker pieces of beef, don't let that stop you from making galbi. When I visited Seoul a few years ago, the best barbecue galbi I had was cut into long, hanger steak–like boneless pieces. I've also had galbi cut into thick planks.

As for bulgogi, don't even bother preparing it on the grill unless you have something like a wire mesh rack to keep the smaller pieces of beef from falling through your grill grates; it's not worth the aggravation.

Without it, you're better off cooking bulgogi in a skillet on your stovetop.

Pork: Dwaeji Bulgogi

In contrast with the one used for galbi, the gochujang -spiked marinade that gets tossed with pork for dwaeji bulgogi is anything but restrained. While beef is prized for its clean, meaty flavor, pork in Korean cuisine is considered more funky and intense, and therefore is often paired with more assertive ingredients.

I love the flavor contrast between dishes like galbi and dwaeji bulgogi, and they can easily be grilled at the same time. As with the beef, super-thin pieces of pork are hard to cook well on a grill; they're prone to sticking, and it's tough to get any char on the meat without overcooking it.

Your best bet is to go with cuts that have a good amount of fat on them, like belly or Boston butt , and that can be cut into half-inch-thick pieces for marinating and grilling.

Chicken: Buldak

If you aren't into red meat or pork, give buldak ("fire chicken") a try. Like dwaeji bulgogi, buldak is centered on a spicy-sweet sauce that, in this case, gets tossed with bone-in chicken thighs. The sugars in the marinade caramelize and char as the chicken cooks on the grill. It's up to you whether to simply cut up the juicy dark meat into bite-size pieces and serve them as they are, or cover them with a layer of gooey melted cheese.

No matter what meats—or seafood, or vegetables—you decide to grill for your Korean-barbecue feast, you need ssamjang at the table for spreading on them. Ssamjang is the universal no-cook, stir-together dipping sauce of Korean barbecue, combining the savory funk of doenjang (soybean paste) with the sweet heat of gochujang (chili paste). (To learn more about these and all the different types of jang , check out our primer on essential Korean pantry ingredients .)

The sauce is rounded out by toasted sesame oil and sesame seeds, which provide subtle roasted, bitter notes, while fresh garlic and scallions wake everything up with a little allium bite.

Ssamjang translates to English as "wrapped thick sauce," which sums up its purpose: It's slathered on lettuces and perilla leaves, which are then wrapped around pieces of grilled meat for parceled bites of barbecue. The type of meat will determine the amount of ssamjang you use with it; the subtler flavor of beef galbi can take a heavier amount than the already-amped-up savory punch of dwaeji bulgogi.

To make these wrapped meat parcels, you'll need some greenery, in the form of lettuces and perilla leaves . Perilla leaves, often sold as "sesame leaves" at Korean markets, come from the same mint family as Japanese shiso , and they have a grassy, slightly anise-y flavor that plays an excellent foil to the richness of grilled pork and beef.

As for lettuces, leafy varieties, like red leaf or Bibb, are key here, since the leaves need to be large and sturdy enough to hold ingredients without tearing, but also flexible enough to wrap around these items. Avoid rib-heavy lettuces, like romaine, which snap too easily down the center when rolled up.

The lettuce and perilla leaves act not only as handheld wrappers for grilled meats and ssamjang but also as a refreshing vegetal and herbal contrast to those ingredients. It's important to take good care of the leaves so that they stay bright and fresh and don't arrive at the table limp and sad. Wash and dry the leaves thoroughly, and store them on a platter under a damp paper towel in the fridge until you're ready to serve the meal.

Along with the ssamjang and grilled meats, there should be an array of finishing garnishes at the table for sprinkling into these leafy bites of food. Thinly sliced fresh green Korean chilies, sliced garlic cloves, and scallions are all good things to have available, along with toasted sesame seeds.

One of the best garnish moves I've seen was at a barbecue restaurant where sliced garlic and a few tablespoons of oil were combined in small metal bowls, then placed directly on the grill. We ended up with both toasted garlic and a bubbly, aromatic garlic oil for drizzling over the meats as they came off the grill.

No Korean-barbecue feast would be complete without a spread of banchan to take up any extra real estate on the table. Banchan is an umbrella term for the small side dishes that help stave off the onset of palate fatigue from all the meat consumed during a marathon barbecue meal.

These can include pickled and fermented vegetables, including kimchi in all forms ; marinated greens, like watercress or spinach; stir-fried dried anchovies; rolled omelettes (not exactly like but not very different from Japanese tamagoyaki ); and more. Though you'll win major points for preparing banchan yourself, there's no shame in picking up prepared pickles and the like at a Korean market when you're meat-shopping for this meal. There's plenty to worry about already with the grilling; no need to bite off more fermented cabbage than you can chew.

Speaking of which, try throwing some large pieces of Napa kimchi on the grill while you're cooking the meat. You can thank me later.

As described in our general guide to Korean dining etiquette , rice is a key component of any Korean meal. While it's the most important part of most meals, I would argue that barbecue is a case in which it plays a supporting role and meat takes the spotlight.

Beverages: Beer, Soju, Makgeolli, or Wine

With all the salty funk, heat, and meat at the table, you'll want plenty of beverages on hand to pair with this food. Korean barbecue is the platonic ideal of bar food: It gets you salivating and thirsty, and cries out for a chilled grown-up drink or three.

Drinking is a collective activity in Korean culture, and it comes with its own etiquette—such as pouring drinks for others and not yourself (in an ordered fashion based on seniority), receiving drinks with two hands, and drinking shots as a group—which makes a barbecue meal like this one all the more fun.

Because there's a lot of eating to be done, you'll want to keep the drinks on the lighter side, in terms of both body and alcohol content. This will help to keep you from losing steam and conking out in an early-onset, meat-sweats food coma.

A crisp pilsner pairs better with galbi than an aggressive IPA; I'm not a big beer drinker, but I know that much. Soju and makgeolli , a milky wine most commonly made from rice, water, and the unique fermentation starter nuruk , are also great to have around. Pour small shots of soju throughout the meal as a group pick-me-up when you start to see people get that glazed, too-much-meat look in their eyes.

Of course, you can also pair Korean barbecue with wine! The butcher's feast at Cote, a Michelin-starred Korean steakhouse in Manhattan (recently featured in our Chefs' Guide to Eating Out in New York City ), is one of my favorite splurge meals in the city, and Cote has a phenomenal selection of wine to enjoy with all the beef. Personally, I like to pair Korean barbecue with lighter-bodied reds that can take some chill, or crisp, slightly effervescent wines, like a Basque txakoli .

If You're Feeling Ambitious: A Stew or Two

Stews make regular appearances at Korean-barbecue meals, often dropping at the table just when you start to feel a little full from all the meat coming off the grill. Nobody will fault you for not whipping up a batch of doenjang jjigae while you're also grilling pounds of short ribs and pork belly, but it wouldn't be frowned upon, either.

The best jjigae I ever had was at the same barbecue spot in Seoul that served the hanger-like galbi. This was on a group trip with the entire staff of Parachute, the Korean-American restaurant where I cooked in Chicago. Incidentally, the jjigae was ordered for my girlfriend at the time, a vegetarian. Like I said, you can go meatless for a Korean-barbecue feast—but you'd be missing out on a lot of good stuff at the table.

Get The Recipes:

• Ssamjang (Korean Barbecue Dipping Sauce)
• Dwaeji Bulgogi (Korean-Style Spicy Grilled Pork)
• Grilled Beef Galbi (Korean-Style Marinated Short Ribs)
• Korean-Style Fire Chicken ( Buldak ) With Cheese
• Doenjang Jjigae (Korean Fermented-Bean-Paste Stew)

More Serious Eats Recipes

www.sbs.com.au/food

So kalbi (Korean barbecue)

“korean barbecue is made for groups of friends coming together to eat. all the marinating takes place before the guests arrive, side dishes and accompaniments are made, and then everyone gets incredibly hungry from the delicious aromas as the meat cooks. chung jae lee is a former judo champion and a great ambassador for korean food. he now works as a chef in the northern territory, where he has set up two restaurants serving his take on traditional recipes.” maeve o’meara, food safari fire.

preparation

Ingredients

• 2.4 kg (5.3 lb) beef short ribs, on the bone – ask the butcher for 4.5 cm (1¾ in)
• 50 ml (1¾ fl oz) vegetable oil
• 40 g (1½ oz/¼ cup) pine nuts, to garnish
• 1 tbsp sesame seeds, to garnish
• 6 spring onions (scallions), finely sliced, to garnish
• 400 g (14 oz) nashi pear, peeled and roughly chopped
• 1 onion, peeled and quartered
• 5 garlic cloves, crushed
• 130 ml (4½ fl oz) soy sauce
• 50 ml (1¾ fl oz) Korean or Japanese brand of plum concentrate
• 60 ml (2 fl oz/¼ cup) rice wine
• 2 tbsp sesame oil
• 55 g (1¾ oz/¼ cup) sugar
• 2 tbsp honey
• 2 tsp Cheong Chan thick caramel sauce
• freshly ground pepper
• 1 tbsp sesame seeds, dry roasted

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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The Beginner’s Guide to Korean Barbecue

From the cuts of meat to what’s in the sauces, here’s a crash course on the abcs of kbbq..

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Korean barbecue is a communal affair so gather a few of your best friends and get ready for family-size portions.

Photo by Staxpopzphoto/Shutterstock

Korean food has exploded in popularity during the past decade in the United States—words like kimchi, bulgogi, and bibimbap have officially entered the American culinary lexicon. I mean, T.G.I. Friday’s even added a Korean steak taco to its menu in 2012 and Yelp estimates that searches for Korean food grew 34 percent since 2012. Celebrity chefs like David Chang and Roy Choi have enjoyed a warm critical reception to their respective fusion Korean food empires, and, of course, there’s everyone’s favorite virtual Korean mom, Maangchi , who teaches YouTube viewers all over the world how to make Korean comfort food. But perhaps no other kind of food originating from the Asian peninsula is gaining as much popularity across the U.S. as Korean barbecue.

What is Korean barbecue?

Korean barbecue, aka KBBQ, traces its origins back to the Koguryŏ Era (37 B.C.–668 B.C.E.) of Korean history, to the nomadic Yemaek tribal group , whose range encompassed the whole of Korea and stretched as far as Manchuria. Since they were always on the go, the Yemaek people had plenty of time to marinate meats, but also needed a way to cook them quickly—thus, maekjeok was born. “Maek” refers to the Yemaek tribe while “jeok” is the word for the skewers they used to cook their meat over an open fire. Fast forward several hundred years, a Korean dynasty, and a Mongol invasion, and maekjeok lost the skewers and evolved into its modern incarnation, bulgogi —a sweet, savory marinated beef dish that’s one of the most popular items in Korean barbecue.

Today, there are many different types of meat you can order to barbecue that go way beyond bulgogi (more on that later), but all of your options will be thinly sliced to make them easier to cook over an open grill. There, you, or your server, will slowly roast cuts of beef, pork, and chicken over gas and charcoal grills that are often built directly into the table. Most importantly, KBBQ is almost always a communal affair—so, gather a few of your closest foodie friends and head over to your local Korean barbecue.

Marinated cuts of meat like galbi and bulgogi are among the most popular options at Korean barbecue restaurants.

Photo by Anchalee Wiangkao/Shutterstock

What cuts should I order?

The options for meats that you can order at a KBBQ run the gamut. Any cut that you can think of on a cow, pig, or chicken will likely be on the menu, though beef and pork are really the stars of the show.

Some typical cuts to order include tender pork or beef belly, prime rib, brisket, and short ribs. Marinated cuts like bulgogi and galbi (beef short ribs) are soaked in a sweet, soy sauce–based brine and are among the most popular options at KBBQs. A few inside the animal items like intestines (called gopchang in Korean) will also be up for offer—don’t knock it until you’ve tried it!

How do I eat Korean barbecue?

Since meats like bulgogi, galbi, and jeyuk bokkeum (spicy pork) have already been marinated for hours, they can be eaten fresh off the grill. Other options, like sliced beef or pork belly, are cooked without any seasoning, the idea being that you’ll dip the cooked meat in a sauce, or just plain salt afterwards. Some popular sauces to eat with KBBQ include gileumjang (a simple blend of salt, pepper, and sesame oil) and ssamjang (ssamjang translates directly to “dipping sauce” and is a sweet, savory blend of soy beans, red chili paste, sesame oil, onions, garlic, and brown sugar). Plain ol’ soy sauce and wasabi is a favorite dip as well.

Alternatively, Korean barbecue is also sometimes served ssambap -style, or lettuce wrapped ( ssam means lettuce, while bap means rice). Now, ssambap is not meant to be as big as a burrito—it’s more of a bite-sized amalgamation of lettuce (usually red leaf romaine), rice, meat, and ssamjang. As you’re building your ssambap, hold the lettuce like a taco shell and lay down a foundation of rice, then layer on the meat (usually something boneless like bulgogi), and dab a little ssamjang on top. Your creation should be small enough to pop in your mouth in one go.

There are hundreds of different kinds of banchan. The best part? They’re included in the price of your meal.

Photo by KYTan/Shutterstock

What’s normally eaten with Korean food?

Banchan —and lots of it. Banchan refers to Korean side dishes, which are served with almost every kind of meal. There are literally hundreds of different kinds and variations of banchan, but any kind you encounter will fall under three umbrellas: fresh, soy-sauce braised, and fermented. Kimchi, in all its incarnations, is an example of a fermented banchan dish, kongjang (sweetened soybeans) are soy-sauce braised, while sigeumchi-namul (blanched spinach) is served fresh. With all their different flavor profiles, banchan provides a little veggie break from the meatiness of your meal while giving diners plenty of flavorful variety to keep things at the table interesting. The best thing about banchan? They’re included in the price of your meal, as are banchan refills—don’t be shy about asking for more.

Korean barbecue is meant to be shared with family and friends.

Photo by Suzanne Pratt/Shutterstock

Is there any etiquette I should know about?

Though there are plenty of restaurants that tout a do-it-yourself attitude when it comes to KBBQ, many places will have a server cook your meat for you. Even if the attendant walks away, it’s understood that you should not touch your meat, lest you raise the ire and receive a few choice words or a slap on the wrist from the ajumma (a Korean word used to refer to middle-aged or married women) assigned to turn the meat. All-you-can-eat joints will usually let you cook your own food, while higher end, à la carte restaurants will have an all-mighty meat attendant.

Generally speaking, you should first start cooking your unmarinated meats before things like bulgogi and galbi, but this is more for practical reasons—the sugar from the marinade is prone to burning and makes the grill sticky and smoky. However, feel free to ask your server to swap out your grills whenever it gets too crusty, though they’re likely to do this of their own accord (probably with a begrudging glare if you dared try to touch your meat). Also, as a side note, it’s not weird to grill your kimchi; the leafy part of the veggie will fry up into a delicious crisp—go bananas!

When most people go out for Korean barbecue, there’s an expectation that a bottle of soju or two is also going to be involved. Koreans, after all, have the greatest appetite for hard liquor in the world. Drinking is seen as a way to bond with the folks at your table, as it is for many other cultures. The most important rule when it comes to drinking at a KBBQ table? No one’s glass should remain empty.

Traditional Korean meal etiquette can be quite daunting, but depending on the context, you probably don’t need to worry about all the minutiae if you’re just going out for a fun weekend dinner. For example, when eating Korean barbecue (or any other Korean food really), rice is served in a separate bowl, and diners should not dirty their rice by placing meat or banchan directly on it. It’s also considered rude to pick up your bowl from the table, as you normally would in a Chinese or Japanese dining setting. But don’t worry about all of that: The real point of KBBQ is to enjoy the company of the people you’re with—and the deliciousness of the meal you’re sharing with them.

>> Next: Everything You Need to Know About Korean Banchan

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Cooking School

How to cook korean barbecue at home.

With some simple setup, you’ll be salivating over your spread in no time.

Related To:

Korean BBQ At Home

Photo by: Matt Armendariz

Matt Armendariz

Text by Irene Yoo for Food Network Kitchen

Recipes by Jackie Park for Food Network Kitchen

The allure of Korean barbecue is undeniable – once you see that smoke rising and smell the aroma of meat grilling, you must have some for yourself. It’s long been a mainstay of Korean food culture: a way for friends and family to gather and celebrate birthdays, job promotions or just have a good time. And its inherently communal nature makes it fun and low-stakes – you can try a little bit of everything to learn what you like.

At its core, Korean barbecue is pretty straightforward. You cook razor-thin cuts or bite-sized pieces of meat tableside to minimize both cooking time and the distance from cooktop to plate – something that’s key for people who love to eat their food piping hot. The spread of banchan, or side dishes that fill out a traditional Korean meal, that surrounds the central grill serve as a choose-your-own-adventure map for perfectly embellishing your meats of choice.

While Korean barbecue is a popular choice for dining out, it’s just as easy and fun to set up at home. Growing up, my parents would set up a portable camp stove in the middle of the dining table, and my dad would grill pieces of meat to order. My mom doled out fresh leaves of red leaf lettuce, which we would use as ssam to wrap the piping hot morsels of beef, or pork, and adorn with pieces of crunchy kimchi before popping the whole wrap into our mouths.

Here’s how you can create your own Korean barbecue experience, right at home.

Korean-style Square Grill Pan with Maifan Stone Coated Surface

Korean BBQ Meat Shears & Tongs

Korean BBQ Dip Bowls

Korean Stainless Steel Rice Bowls

Insulated Metal Banchan Bowls

Korean Chopsticks and Spoons

You can cook on a cast-iron pan, nonstick pan or any similar griddle on your stovetop. Or – upgrade your tableside setup with a portable camp stove and butane cans . Fire it up with a Korean-style grill pan – its special grooves keep meats from sticking and help drain grease. These tongs are a personal favorite of mine for grilling, but you can also easily use any chopsticks you might have on hand.

Once the hardware is sorted, head to the grocery store. Most Asian grocery stores will have everything you need: short grain white rice, fresh red leaf lettuce and/or perilla leaves (my personal favorite!), premade banchan and barbecue-ready meats. I prefer frozen, thinly sliced beef brisket or pork belly – it’s easy to break off what you need and store the rest for later. At more Western-style grocery stores, you can easily procure sushi rice and romaine lettuce as substitutes, and ask your butcher to thinly slice your chosen meats for you.

Set Up for Success

Korean barbecue can be put together in a flash – the only real prep you’ll need to do is cook or steam your rice in advance and marinate your meats if your chosen recipes call for it. You can also make some banchan to go with your meal. My favorites are pamuchim , a scallion salad commonly found at Korean barbecue houses, and musaengchae , a radish salad banchan that can be made spicy or sweet and sour. Both sides are super refreshing and work well to cut through the richness of barbecued meats. Plus, neither requires cooking.

Round out your spread even more with store-bought banchan – many Asian grocery stores, or even local bodegas or markets have a section dedicated to a wide range of side dishes that are often homemade and delicious. I usually pick up some seasoned bean sprouts or stir-fried anchovies to have on hand for impromptu table settings.

Once your table is ready, heat up your grill on the burner – use a small piece of fat to oil your grill, or a paper towel lightly soaked in vegetable or sesame oil.

Meat Cooking KBBQ At Home

There are three general types of Korean barbecue meat: thinly sliced beef or pork (or duck!), thicker cuts of steak or pork belly and pre-marinated meats. Start with the thinly sliced non-marinated meats first, beef before pork or poultry. This helps to avoid cross-contamination. Beef cooks quickly and can be grilled to your liking, whereas pork and chicken need to be cooked thoroughly. I like to start with thinly sliced beef brisket, which crisps up quickly, and then move onto slabs of pork belly, cutting into smaller strips as they cook.

Keep sliced meat frozen until cook time – you can take it out about five to ten minutes beforehand to help separate the pieces. Lay out each piece on the grill so they don’t overlap, and cook on one side until the edges start to curl. Flip and cook until your desired doneness, being careful not to overcook. Since it’s your barbecue, it’s your call!

Once your non-marinated meats are cooked, get the marinated ones on the pan. Beef bulgogi, or thinly sliced ribeye marinated in soy, is quite popular, but I’m partial to L.A. Kalbi, especially this recipe that yields a more tender and saucy version of the classic soy-marinated, quick-cooking short ribs. Dweji Bulgogi (spicy marinated pork belly) is also ideal for a Korean barbecue night at home – the gochujang-based sauce requires a minimal number of ingredients and, with just 30 minutes of marination, results in great heat and flavor.

Build Your Ssam

As the cooked meats get plucked off the grill, prepare your lettuce wrap in one hand (you can rip large leaves in half) and place the meat in the leaf’s center. Next, I like to dollop a bit of ssamjang on pork. Ssamjang is a Korean barbecue must-have – this salty, savory paste brings bright flavor and crunch, thanks to fresh chiles. For beef, I just dip the meat in a bit of sesame oil mixed with salt and pepper. Marinated meats don’t really need extra saucing. Top with whatever other accoutrements float your boat, whether it be a little spoonful of rice to fill out your bite, some pamuchin to add crunch and acid, or any banchan or kimchi. Then, just fold the leaf over your stack and enjoy!

Food Network Kitchen's Ssamjang.

You can also grill some vegetables on the side as you cook, like a ring of onion, mushrooms or garlic cloves. Once the meat is cooking, I also like to put some kimchi in the pan, especially if there is fat rendered from cooking pork.

Food Network Kitchen's Corn Cheese.

And to make it extra fun? Try creamy corn cheese with fresh sweet corn. It’s a more modern and seriously addictive side, traditionally brought to the table in a sizzling hot pan or cooked in special pans right alongside the meat.

I also like to chop up any remaining meat and banchan, and fry it with leftover rice directly on the pan, making a perfect end to the meal.

Once you have the basics down, it’s easy to adjust the experience to your taste, or try something new every time. That’s the great thing about K-BBQ!

Get the Recipes

Dweji Bulgogi

Musaengchae

Corn Cheese

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Korean BBQ Guide: Restaurant Grilling to KBBQ at Home

Updated: 13 Mar 2024 · Author: Victoria Yap · Jump to Recipe

Korean BBQ is a unique experience of grilling meat and veggies at the table. Due to its versatility, it is perfect for meat lovers, pescetarians, and vegetarians. You can even have it indoors! 

But it is essential to know how to do Korean BBQ the Korean way for the best experience. Therefore, we’ve created this definitive guide to walk you through your next palatable adventure. So get ready to take notes as we entertain you with everything you need to know about this customisable feast.

Learn what meats to grill first, what to order and etiquette at KBBQ restaurants. Finally, try grilling Korean BBQ at home with our easy recipes.

What is Korean BBQ?

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Korean BBQ, or gogi-gui (고기구이), is the method of grilling marinated meat at the dining table. Korean BBQ restaurants usually have gas or charcoal grills built right into the tables. The meat is traditionally served raw to customers to grill on their own. However, the BBQ meats can also come marinated.

You can have Korean BBQ almost everywhere, even in the comfort of your home! All you need is a portable stove to grill on. For example, it is common to find people enjoying Korean BBQ at the park in Korea.

Korean BBQ vs American BBQ

Korean barbecue commonly uses smaller cuts of meat. Meanwhile, most Western barbecues utilise big cuts such as pork ribs and whole chicken. Also, Western barbecues usually involve smoking the meat beforehand, but Koreans start with raw marinated meat. 

It is pretty similar to Western barbecue, as both involve grilling meat. However, the two differ mainly in the meat cuts used. 

Korean BBQ has been gaining popularity lately due to the growing interest in Korean pop culture. Many K-dramas, movies, and variety shows have promoted it well and attracted people worldwide to try it. For instance, you can now enjoy Korean BBQ in London . Plus, this Korean cuisine offers delicious combinations of flavours, so it easily wins the hearts of many. 

Its popularity is also partly thanks to the unique experience that Korean restaurants offer to their customers. Undisputedly, it is a rarity to cook your food at a restaurant and eat as much as you like. However, some people's lack of communal dining has made Korean BBQ enjoyable on weekends.

A Korean BBQ meal has around 1200 calories, depending on the grilled meats and side dishes.

However, it is not entirely unhealthy since it has many protein and healthy side dishes. It will be the ultimate cheat meal you’ll never regret.

Here are some of the most common Korean BBQ meats on a menu. Beef is one of the standard proteins used in Korean BBQ. However, pork is usually the star of the show when it comes to Korean cuisine. You can also opt for chicken if you’re not a big fan of beef and pork.

In Korean BBQ, beef is one of the most popular meat choices. Look at some of the delicious cuts you can get at a restaurant. Alternatively, you can also make it at home.

Galbi is short ribs that are cut thin across the bone. Flanken-cut short ribs make the best galbi . However, you can also opt for boneless short ribs for a thicker cut if you prefer. Also, remember that these bad boys cook quickly and require intense heat to char.

Bulgogi 

Bulgogi is thin slices of beef marinated for a few hours before grilling over high heat. I n addition, bulgogi also refers to the marinade used for Korean BBQ meat, usually sweet and savoury. Common cuts are thin slices of sirloin, ribeye, or brisket. 

Deungsim is a steak cut usually made with ribeye or sirloin. Ribeye steak cuts typically give the best marbling, but sirloin steak cuts can be tender and juicy. If you're feeling a little fancy, you can add these steak cuts to the grill.

Chadolbaegi

Chadolbaegi is a paper-thin-sliced brisket. Brisket is usually a tough piece of Korean BBQ meat, but you can enjoy it thin for your grilled meal. Simply dip it in sesame oil, salt, and pepper sauce and let it melt inside your mouth. 

Nookgansal 

Chefs will marinate short ribs that look a lot like a finger. Hence, nookgansal is known as finger short ribs. It is less commonly eaten but makes a great option as a meal starter since it is light. 

Chimasal is a flank steak cut from the cow's abdominal muscles. It has very little fat marbling and cooks quickly. Therefore, many people consider it one of the leanest cuts of beef.

Samgyeopsal 

Samgyeopsal is pork belly that is usually non-marinated, but you can also marinate it. It is served either thick or thinly sliced. This pork item is a favourite of many Koreans, and it is a staple for every barbecue meal. A must-order from the menu.

Hanjungsal is a pork jowl that can also be marinated or plain. It has more flavour than any other pork cut. However, it is less accessible than samgyeopsal since a whole pig only provides about 200 grams of hanjungsal !

Moksal is the Korean term for pork chops derived from the pig's neck. However, you can also get moksal from the pig’s shoulder. Restaurants typically serve them in bite-sized pieces, and they are one of the popular cuts for barbecue.

Galmaegisal

Galmaegisal is pork skirt meat sliced into thin strips after being grilled. The meat tends to be chewy and tougher than other pork cuts. However, it offers a generous amount of juiciness and tenderness despite having minimal fat.

Dwaeji Bulgogi

It is also known as spicy pork bulgogi but slightly different from beef bulgogi . Instead of marinating with bulgogi sauce, Korean cooks usually marinate dwaeji bulgogi with gochujang sauce instead. Thus, it is pretty spicy, so we recommend eating it with rice and vegetables.

Chicken Bulgogi

Like beef bulgogi , chicken bulgogi is chicken thighs marinated in bulgogi sauce.

Chicken Buldak

This variation consists of chicken thighs marinated in a spicy gochujang sauce. Once grilled, barbecue patrons usually wrap the thighs in stretchy mozzarella. Chicken is not that popular in Korean BBQ, but we'd say this is a must-try!

Dakgalbi is spicy grilled chicken with galbi sauce. It is similar to beef galbi and is a popular choice among Koreans when it comes to chicken. You can go for boneless chicken thighs or chicken fillets in marinated sauce.

Korean BBQ does not leave seafood-lovers left out, either! Admittedly, seafood is not as popular as the previous proteins, but it is available in almost all Korean BBQ restaurants. Thus, you can enjoy this Korean speciality with all kinds of seafood. 

A popular Korean grilled squid dish is Ojingeo-gui. You can enjoy it with the tangy gochujang sauce. You can either grill it whole or cut it into smaller pieces. Smaller squids are more tender, so they are easier to cook.

You can also make scallop galbi instead of chicken or beef galbi . Marinate the scallops with galbi sauce, grill them, and enjoy.

Gochujang Saewu-gui is a must-try if you consider having prawns for Korean BBQ. The gochujang gives it a burst of flavour and spice. Moreover, you will only need a few spoons to marinate the shrimp.

The perfect way to enjoy this omega-3-rich fish for Korean BBQ is to make salmon bulgogi. The sweet and savoury sauce does wonders for the fish. You can grill it any way you want. Grilling salmon with the skin helps hold the thin flesh together and keep it from drying out. 

Korean BBQ isn't just about the meat but also about the vegetables. They add more texture and highlight the flavour of the meats. Not to mention that they'll make your meaty meal healthier, too.

You will need lettuce to wrap up the grilled meat. However, you can include any lettuce to go with your meal, as Koreans use no specific type. Common lettuces for Korean BBQ are romaine, iceberg, butter, red leaf, and green leaf. 

Perilla is a flat, broad leaf from the mint family, yet it isn't minty. Instead, it has more of a herby flavour similar to anise. You can also use the leaf to wrap the grilled meat. 

Green Onions

It is a universal fact that green onions work well with various dishes. For example, some shredded green onions can add freshness and flavour to your barbecue dishes. You can also make a green onion salad as a side dish!

Bell Peppers

Bell peppers surely add colour and crunch to barbecue dishes. Different pepper colours provide different flavours and sweetness. You can have them raw for maximum crunch, but grilling them would also be fine. 

Other Crunchy Vegetables

Other crunchy vegetables, such as radishes, cucumbers, and carrot sticks, can add more volume to your meal. 

Banchan (side dishes) are an essential part of Korean dishes, including Korean BBQ. Korean BBQ restaurants offer a variety of side dishes that you can enjoy with your grilled foods. Most of them help break up the greasy taste of meat while enhancing the meaty flavour.

It is a green onion salad that pairs well with grilled KBBQ meats. The scallions are julienned and seasoned with sesame oil, gochugaru (chilli flakes) , and sesame seed. Koreans will eat this pamoochim with non-marinated meat such as samgyeopsal . 

Garlic and green chillies

We’re here to inform all garlic lovers that garlic is perfect for your grilled meat. While this might be new to you, Koreans enjoy Korean BBQ with grilled garlic. Couple it with some green chillies, and you'll get some superior sides for your dish. 

Sangchu-geotjeori

Sangchu-geotjeori is a Korean lettuce salad that also goes perfectly with the meat. It also involves the special ingredient, gochugaru . Therefore, it is a little spicy, salty yet sweet. 

Perilla leaves

Perilla leaves can be stir-fried, but for Korean BBQ, they are usually used as wrappers. Besides that, they can be pickled and made into a sweet and salty side dish known as Kkaennip Jangajji . The leaves will also add a unique aroma and taste to your meat dish. 

Another typical way of enjoying KBBQ meats is to have it over rice. However, rice can make you feel full quicker. Therefore, we recommend having it in tiny amounts to save space for more grilled meat and other yummy sides.

What’s a Korean BBQ without sauces? Sauces and seasonings are must-haves for customising barbecue dishes. Plus, they can make your grilled meat taste even better.

Ssamjang means "wrap sauce", which is the sauce you put on your wrap. It is made from doenjang (soybean paste), gochujang (pepper paste), green onions, sugar, garlic, sesame oil and toasted sesame seeds. Therefore, it is both sweet and savoury with a kick of spice.

Sesame oil, salt and pepper sauce

This savoury sauce goes well with non-marinated pork belly or beef. Its flavour is milder than the ssamjang sauce, so it brings out more of the taste of your grilled ingredients. To make it, you will need two teaspoons of toasted sesame oil, a pinch of salt, and ground black pepper.

• Toasted sesame oil

This dipping also works great with non-marinated meat, especially pork. Sprinkling a tiny bit of salt can also enhance the meaty flavours. 

Wasabi soy sauce

This sauce pairs well with char-grilled marinated pork or beef. The level of spiciness depends on the amount of wasabi used. The more wasabi you put, the spicier the sauce will be. However, too much wasabi can be too overwhelming, so make sure you put the right dose into the soy sauce.

There are other popular dishes that you can enjoy with Korean BBQ meat. Although some can be main dishes by themselves, they are also great as starters or sides. 

Kimchi is a staple in Korean cuisine and is served with almost all main dishes. It is a traditional side dish made from salted and fermented vegetables.

The most common kimchi usually consists of napa cabbage or Korean radishes seasoned with chilli powder, scallions, ginger, and garlic. Its sour and spicy taste will significantly complement the grilled meat.

Kongnamul consists of soybean sprouts seasoned with sesame oil, soy, scallions, and garlic. It usually has a mild seasoning flavour with a hint of nuttiness from the soybean sprouts. However, it is also common to add gochugaru and soy sauce to make it spicy.  

It is a yellow pickled radish typically inserted in gimbap (Korean seaweed rolls). It is crispy, sweet, and tangy, making it a refreshing side for any meal. 

Jeon is a savoury Korean pancake from vegetables, fish, or meat. The classic ones are pajeon (green onion pancake) and kimchi jeon (kimchi pancake). However, there are other kinds of jeon, such as haemuljeon (seafood pancake), dubujeon (tofu pancake), and gamjajeon (potato pancake). You can also find sweet ones called hwajeon, made from edible flowers and honey.

Gim is "seaweed" in Korean, and tons of seaweed side dishes are great for Korean BBQ. Korean seaweed is light and crispy, like the Japanese Nori, with a sweet and salty flavour. Some popular seaweed side dishes are miyeok muchim (seaweed salad) and doljaban muchim (seasoned seaweed). Apart from these, gim can also work as a wrapper for the meat.

For potato lovers, you can bring potato dishes to your Korean BBQ feast. Korean cuisine has a variety of potato or gamja dishes, such as potato salad and gamja bokkeum (stir-fried potatoes). You might also love gamja jorim , a sweet braised potato dish.

When it comes to egg dishes, gyeran mari is one you should include in your meal. It is a rolled omelette mixed with finely diced vegetables. You can also try gyeranjjim, a savoury egg custard dish served in a little pot.

Fried Chicken

Korean fried chicken is famous for its crunchiness and thick, sweet, and spicy coating. It is considered a main dish and makes a great appetiser when shared with friends or family. However, you can order or make fried chicken with Korean pickled radish if you want a heavier dish to accompany your barbecue dishes.

Rice dishes

Some rice dishes can also complement grilled foods, such as gimbap (Korean rice rolls). Besides that, you can also use leftover kimchi and rice to make flavourful kimchi fried rice. Again, the barbecued meat and vegetables can enrich this particular dish. 

If you're dining at a restaurant, the server will usually assist you with the grilling. However, it is better to know the basics of grilling to cook it on your own. Learning these basics will also help you grill Korean BBQ at home.

How to make sure the grill is on?

You can easily ensure the grill is on by looking at the switch at the side or under the table. Most electric grills are on when the power light is on. On the other hand, most traditional grills are on when the switch is toggled down. However, you can always call the server to ensure it is on.

How to adjust your grill settings?

You can adjust the settings through the screws attached to the grilling tablet or the switch. It can differ according to the grill type, but the servers are usually ready to assist you. 

What should you grill first?

It would be best to grill the non-marinated meats before the marinated ones. This will minimise smoke, which will help to reduce the smell of your clothes.

What's the best way to grill KBBQ meats?

The best way to grill the meat is in the middle of the grill. This is because that is where the meat gets cooked the most. Be sure not to flip it too much to keep juice loss minimal. Only flip it once the top of the meat starts to sweat. If there are some burnt pieces, simply cut them off with scissors.

How to keep the meat warm?

You can also place cooked meat pieces on the grill's edges to keep them warm. No worries—they won't get further cooked. However, it is best to enjoy the meat as soon as possible once cooked.

Nobody likes burnt and overcooked pieces. Hence, we have provided the approximate grilling times for perfect finished meat. These are the cook times for each ingredient based on medium heat.

There's no exact time to cook chicken; the time required depends on the size. For the most part, each side will usually take 5-6 minutes to grill. For bigger portions, it will usually take around 8-12 minutes to cook on each side.

To be perfectly cooked, each side of thin slices and small cuts of pork only requires 2-3 minutes of grilling. You can grill it for about a minute or less on each side to achieve rare. If you prefer medium, cook each side for 1-2 minutes.

Similarly, the grilling time for beef depends on the portion size. However, it should take around 2-3 minutes to cook it thoroughly. Cook each side for 1-2 minutes for medium and a minute or less to have it rare.

Squids take 2-4 minutes to cook. You only have to grill them until the flesh is almost opaque and crisped around the edges. It is best to avoid overcooking squids, as they can become rubbery when overcooked. 

Scallops require 5-8 minutes of grilling, depending on your preference. You can know that it is fully cooked once the scallop turns opaque. 

Shrimps take 5 to 7 minutes to cook. Once cooked, the outer part will turn pink, while the meat will be opaque.

Grill salmon skin-side down for 3-5 minutes on each side without disturbing it. The salmon is cooked once it easily flakes apart. 

Most vegetables take about 3-5 minutes to cook on the grill. However, denser vegetables will take longer. 

There’s no perfect way to eat Korean BBQ, but the best way is to do it like the Koreans! This traditional Korean way is known as the ssam style.

Ssam means "wrap", and it is the method of having tiny amounts of ingredients wrapped in a larger component. Locals would prepare the wraps individually on the spot, and eat them in a single bite.

• Grill your preferred meat. You can cut the meat into tinier pieces if they are too large for a single bite. Most restaurants provide special scissors to cut your meat, but kitchen shears will work if you barbecue at home.
• Wrap the meat in lettuce and perilla. Traditional Korean restaurants will usually serve you lettuce in a basket for this. Remember to make it small so it can fit in one bite!
• Top or dip the wrap with your preferred sauce. 
• Pop it into your mouth and brace yourself for the burst of flavours it offers.
• Do it all over again!

Everyone can enjoy Korean BBQ, but knowing the eating etiquette at Korean restaurants is essential. Although it may not be considered serious in other countries, you should take note of these when dining in Korea.

Best bites for loved ones

In Korean culture, giving your loved ones the most sought-after pieces of meat is a sign of affection. Therefore, it is a Korean tradition to prepare the perfect ssam for your loved ones and feed them.

Chopstick rest

It isn't polite to stick your chopsticks in rice, but you can place them atop your rice bowl. Alternatively, you can make a DIY chopstick rest whenever you put down your chopsticks. 

Using hands

You can grab the leaves and use chopsticks to put in meat and other ingredients. 

Tipping your servers can be considered rude in Korea. Therefore, you don't have to tip servers unless you dine at a Korean restaurant in America. 

Don't get greedy!

Wasting food is never a good idea, so you should just order as you go. Plus, many Korean BBQ restaurants will charge you for leftovers. But, of course, you can always request more if needed.

Drinking manners

When drinking with people older than you, make sure their glass is filled first. Then, keep both of your hands on the bottle when pouring for them. Alternatively, you can place your free hand on the pouring arm. 

Never pour your own drink unless you’re dining alone. Then, once you've poured for the elders, wait for them to pour for you. 

Turn your head slightly away from the elders while drinking and never look at them directly when they sip.

Apart from the food, drinks also contribute to the best Korean BBQ experience. The dishes go well with a variety of drinks, including alcoholic ones. However, you might want to settle for light drinks as Korean BBQ ingredients are already rich in flavour.

Most Koreans would enjoy Korean BBQ with Soju, beer, or a mixture of both known as Somaek . You can also mix Soju with Yakult (yoghurt drink) or Melona ice cream. If you want to make it more traditional, some sweet and milky makgeolli (rice wine) would be great.

Soft drinks

Korean BBQ restaurants only occasionally offer soda. But this doesn’t mean barbecue dishes don't go well with fizzy drinks. In Korea, a popular carbonated drink called Chilsung Cider tastes like Sprite.

Fruit juices

You can make top your meal with a healthy drink, such as fresh fruit juices. Some popular choices are apple juice, orange juice, and watermelon juice.

Skip all the fancy drinks and go traditional with a nice cup of tea. For example, Boricha (roasted Barley tea) is one of the popular drinks for Korean BBQ. You can also opt for green tea or lemon tea.

Traditionally, Korean BBQ is eaten at restaurants rather than at home. However, with the cuisine's popularity, more people are leaning towards grilling Korean BBQ at home. You can follow our simple tips and easy Korean BBQ recipes to do so.

Charcoal makes the best Korean BBQ dishes, but you can't use it indoors. Moreover, it can be quite a struggle to light up charcoal. 

Induction is a good option since it is safe and easy to clean. However, it does not provide as much heat as Korean BBQ at home will require. Therefore, you will need an induction-specific metal, which can be tough to find in Korean BBQ grill pan shapes.

A portable butane stove is the best option, and you can use it indoors provided that there is proper ventilation. Some also have combination stoves with the grill attached to them. However, it is best to get a butane stove with a detachable setting from the same company. They'll fit perfectly and allow you to detach the grill for cleaning afterwards.

A great portable butane stove we recommend is Iwatani's portable butane stove and their detachable grill pan . Although it is pricier than other stoves, it heats up quick and the meat cooks a lot more evenly on the plate. In addition, they also have other high-quality grill plates for cuisines like yakiniku (Japanese BBQ).

Smoke is the main reason why traditionally Koreans do not make Korean BBQ at home. Here are some ways to reduce the smoke when grilling KBBQ in your home.

• Make sure that your windows are open while you are grilling. 
• Get a hood fan to suck up all the smoke when grilling indoors.
• Grill the non marinated Kbbq meats first. 
• Take regular breaks from grilling on high heat.
• Change or clean the grill plate if it gets too smoky. 

You can choose to marinate your meats beforehand or cook them without a marinade. Both options are common in KBBQ. If you would like to marinade your meats, you should at least prepare this 30 minutes before grilling. However, it is best to marinade the night before.

Homemade KBBQ meat marinade recipe

• ¼ cup soy sauce
• ¼ cup Asian pear juice
• 2 tablespoon toasted sesame oil 
• 2-3 cloves garlic, crushed 
• 1-2 pcs scallions, chopped
• 1 teaspoon toasted sesame seeds 
• 1½ teaspoon fresh ginger, grated 
• 1 tablespoon brown sugar 
• 1 pinch freshly ground black pepper

Our Favourite Marinades

Store-bought Korean marinades save a lot of preparation time. This is especially the case if you’re making Korean BBQ at home for a large party. Here are our favourites to use.

• CJ Korean BBQ Bulgogi Marinade
• Chung Jung One O'Food Korean BBQ Bulgogi Sauce
• Bibigo, Korean BBQ Sauce

Portion out ½ to 1 lb of meat or seafood per guest you are serving.

For vegetables, you will want to have half a lettuce or 10-15 perilla leaves per person.

3-4 small side dishes are good for sharing between 4 people.

Prepare about 1 bowl of cooked rice per person. 1 cup of uncooked rice will make 3 cups of cooked rice.

Just like in a restaurant, make sure you have the right utensils to go alongside your Korean BBQ at home.

Have a few long tongs available at the table. This will help your guests grill their own KBBQ meats while also keeping raw and cooked meat separate. 

Same with the tongs, we recommend having scissors handy so that you can easily cut larger pieces of meats into bite-size portions. Cutting the meat on the heat can also help it cook faster and more evenly.

Ingredients

• 2 lbs bone-in short ribs (thinly sliced)
• 1 lb brisket (thinly sliced)
• 1 lb pork belly (thinly sliced)
• Wasabi and soy sauce

Sides/Banchan

• 1 small bowl kimchi
• 1 small bowl pamoochim
• 1 basket lettuce
• 1 basket perilla leaves
• 1 cup crunchy vegetables
• 4-6 cups cooked rice
• Chung Jung One O'Food Korean BBQ Bulgogi Sauce
• Homemade KBBQ Marinade

Instructions

• Marinate your meats with your choice of the marinade (optional) overnight.
• Start by choosing your preferred marinated or non-marinated meat. Then, start up the grill. Preheat the grill on high heat for 10-15 minutes. Then, turn the heat down to medium heat. 
• Cook your non-marinated meat first. Grill each side of meat for about 2-3 minutes. Then, proceed with marinated meat by grilling each side for 2-3 minutes. Cut the meat pieces if needed.
• Place cooked meat on a plate or leave them at the edges of the grill to keep warm. Have the side dishes and dipping sauces prepared on the table. 
• Place a leaf of lettuce in your palm. Next, add a layer of perilla leaf for double wrapping. Then, add a piece of meat or two. Finally, add some sauce and vegetables before wrapping them up into a packet. 
• Top or dip it with ssamjang or other preferred sauce. Then, pop it into your mouth and savour each bite.
• You may skip steps 4-5 to enjoy the Korean BBQ meats without wrapping. Instead, you can enjoy your Korean BBQ at home with other preferred side dishes such as rice or noodles.
• Reduce the portion of short ribs to 1 lb if you use boneless short ribs.
• You can replace brisket with sirloin or ribeye.
• The meats can either be marinated or non-marinated.
• Grilling times can vary depending on preference. 

Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and is only a rough estimate.

Crazy for Korean food? Follow us on Instagram @honestfoodtalks to make sure you get the latest trendy K-recipes.

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Korean BBQ: Everything You Need To Know

There's so much more to Korean barbecue than simply being another version of what Americans regularly enjoy when the weather is nice. In fact, aside from the fact that you're grilling food, the majority of the aspects that comprise Korean barbecue are distinct. From equipment to novel flavors to the extra accouterments you'll find on your table, Korean barbecue is one of a kind. You can certainly fly to Korea to taste it at the source if you're so inclined, but Korean barbecue restaurants are increasingly popping up across the U.S.

You don't need any special skills to enjoy this delicious meal, but there are some elements that can boost your experience to the next level. For this reason, we've compiled everything you need to know about this dining style so that you can savor every moment. If you're on the lookout for a creative dinner party idea , you'll want to pick up our tricks for recreating the experience yourself. Once you try Korean barbecue, there's no turning back — you're going to want to start adding this diverse menu to your dinner rotation.

This isn't a solo outing

While there are some foods that are easily enjoyed alone, others are best consumed in the company of others. Apart from the convivial experience, Korean barbecue typically entails a fair deal of preparation and a large amount of food. To be able to taste the variety of marinades, meats, and side dishes, you're going to want to share with a group of hungry people.

If you're preparing the meal yourself at home, it's a lot of effort for one person. Meanwhile, as an article in Los Angeleno  notes, many Korean barbecue restaurants don't allow solo diners. Though it might seem unfair, the work that goes into setting up and serving each table requires more time than the usual restaurant layout. Plus, the idea is to order a variety of items to grill, and portion sizes are designed for tables with multiple people.

Some restaurants might welcome solo diners, but Korean barbecue joints generally don't. In any case, you'll get more out of the experience if you go with a group, order a wide selection, and push the limits of your appetite. As The Korean Guide notes, Korean barbecue is more than just a meal, and sharing it with friends and family is part of the package.

The type of heat and grill affect the result

One of the most obvious ways in which Korean barbecue differs from the American version is the actual grill. Instead of a giant heavy-duty appliance on wheels, the grill is typically tabletop style. Consequently, it's an indoor activity — though you'll want to be sure to have all the windows open or opt for a smokeless grill if you're doing it at home.

Korean barbecue restaurants are set up with proper ventilation, but you'll probably still notice a lingering smell on your clothes when you get home. While the tabletop burner is usually integrated into the dining surface at restaurants, you don't have to redesign your kitchen if you want to try it out at home.

Per Food & Drink Destinations , Korean BBQ grills are powered by gas, electric, or charcoal, each with its own properties. With gas and electric grills, you have a lot more control to adjust the heat settings based on the progress of your meal. On the other hand, there's nothing like the flavor of meat cooked on a charcoal grill. However, it requires a bit more skill to obtain the right temperature. While you could use a flat grill in a pinch, Garden Beast explains that a classic dome-shaped design helps excess oil drain off to prevent it from spitting.

Meat is the main attraction

Sure, you can order seafood in some Korean barbecue restaurants — mushrooms, potatoes, and assorted vegetables are also grill-friendly — but meat is really the star of the show. Not only can you try a variety of meats in different cuts, but the combination of marinades and sauces adds to the multitude of flavors you can expect on your plate.

Bulgogi is one of the most common offerings, and it consists of thinly sliced strips of beef. You might be served sirloin, prime rib, or brisket, and the tantalizing marinade makes every bite distinct, leaving you begging for the next (which works out well since many Korean barbecue restaurants have an all-you-can-eat menu). Tender, flavorful beef pairs perfectly with sauces or crunchy salads, whereas other options like kalbi (beef short rib) work well with rice or noodles.

Matador Network describes more options for red meat lovers, including jumulleok (short steak) and kalbisal (thinly cut rib meat) or unmarinated choices like chimasal (flank steak), chadolbaegi (thinly cut brisket), deungsim (sirloin), and even hyuh mit gui (beef tongue)! Rich pork belly is a regular in Korean barbecue, and chops, skirt meat, and jowls are other pork favorites. Chicken and other proteins are often offered, but pork and beef are the top picks. Do you see what we meant about meat running the show?

The flavor is in the marinade

A good meat marinade can do wonders, and that's definitely the case with Korean barbecue. Although some cuts of meat come plain and are intended to be served with sauce, marinades are prominent in this cuisine. You won't want to skip an order of thinly sliced beef bulgogi, which Serious Eats explains is traditionally made tender thanks to pear juice or puree (though other fruit juices and even soda can also be subbed in). The mixture is balanced with soy sauce, sugar, garlic, sesame oil, mirin, and gochujang (red pepper paste) if it's a spicy style. Thin strips of chicken and pork can also be marinated in this delicious blend.

Beef short ribs or kalbi are typically combined with onions, soy sauce, red wine, water, sugar, garlic, sesame oil and seeds, and plum syrup (via Lotte Plaza ). The result is sticky, sweet, salty, and undeniably finger-licking worthy. Short steak gets a slightly simpler (though no less flavorful) mix of sesame oil, soy sauce, garlic, onions, and pepper. Meanwhile, if you're looking for a palate cleanser from all that meat, spicy gochujang shrimp is the answer. Korean barbecue doesn't just entail grilling meat; the assortment of flavors and multiple marinades make every bite a rich surprise for your tastebuds.

Restaurant staff might cook your food

Unlike a standard dining experience where a cook prepares your meal in the kitchen and the server brings it out to you, Korean barbecue restaurants follow a different format. A grill sits at the center of your table, and you are served raw food that needs to be cooked. Depending on the restaurant, you may be given the option to grill your own meat or have the server do it. Thrillist recommends the latter, pointing out that the restaurant staff members are in fact professionals at the task. You'll avoid burnt food thanks to their expertise, and they'll be at the ready to swap out a blackened grill if need be. Plus, it adds a special element to your restaurant outing that you wouldn't get if you were barbecuing at home.

However, if you like to take control, Nite Thrive indicates that many restaurants offer patrons the choice to cook their own meat. This gives you more flexibility to take your time grilling and eliminates extra interactions if you're enjoying an intimate dinner for two. Nonetheless, if it's your first time going out for Korean barbecue and you're hesitant about doing it yourself, sit back and learn the tricks. Once you feel comfortable, you'll realize that part of this social dining experience is gathering around the grill with a group.

Ssamjang is a must

Marinated meat is undoubtedly packed with flavor, but for plain cuts (or to just add some pizazz), a dipping sauce is an obvious choice. You'll be hard-pressed to find someone who doesn't agree that ssamjang  is an essential component of any Korean barbecue experience. According to Easy Korean Food , ssam translates to wrap, and jang translates to paste. Ssamjang is used as a condiment for the little wraps of lettuce and meat devoured during a Korean barbecue meal. However, you can just as easily skip the greens and dip a piece of freshly grilled meat into the paste to savor the duo of flavors.

The umami blend is a combination of doenjang (fermented soybean paste) and gochujang (red pepper paste), as well as sesame oil and seeds, garlic, and honey or sugar, Bon Appétit explains. The pungent taste acts as a palate cleanser, pairing with the rich fatty meat while also standing out on its own. You can easily overwhelm other flavors with ssamjang, so it's best to dip your food with a light touch to fully appreciate the harmony of flavors.

Fresh greens and garnishes are essential

Even total meat enthusiasts deal with palate fatigue, but Korean barbecue is designed to avoid this fate. Instead of eating bite after bite of meat (albeit flavored and marinated), protein is usually paired with fresh, crunchy ingredients for contrast. Not only does the combination prevent boredom, but it also helps balance out the salty, fatty, and sweet flavors from the marinated meat.

In particular, you'll typically be served a plate of lettuce to use as wraps, also referred to as ssam (hence the origin of ssamjang: sauce for wraps). You don't have to stop at meat, and Kimchimari notes that filling lettuce leaves with meat, rice, and pickled vegetables is common. Of course, don't forget to add a dab of ssamjang to enhance every bite. Finally, to add an extra layer of flavor, sprinkle some chives, spring onions, and sesame seeds before sealing your wrap. The Spruce Eats compares the assembly to making tacos, though you should be aiming for a golfball-sized bundle.

Basic green or red leaf lettuce works fine here, but dozens of other leafy greens can make an appearance on the table, including chicory, Korean cabbage, bok choy, mustard greens, or perilla leaves (via Kimchimari). Whereas some leaves impart more of a crisp, refreshing element, others have a hint of spice or herbal aromas.

Banchan are part of the fun

Korean cuisine has got variety figured out: Banchan are assorted side dishes served at the start of a meal. However, the concept isn't quite like appetizers; instead, consider them to be seasoning flavors to enjoy throughout the meal. While you can order extras if you eat them all before the end, the idea is to pace yourself with a little bit of this and a little bit of that to complement the grilled meat. Thrillist likens them to condiments with similar and contrasting flavors that make each bite unique and exciting for your taste buds.

While there are countless subcategories, there are  three main styles of banchan: fresh, braised, and preserved. MasterClass adds on a few types, including steamed, brothy, or stir-fried. If you're feeling overwhelmed, chances are you already know kimchi , a spicy fermented cabbage. Other favorites include jeon (fried pancake with fillings), gamja jorim (sweet and sticky braised potatoes), seaweed, or danmuji (pickled radish). Seasoned bean sprouts, spicy cucumber salad, and other tantalizing pickled preparations are also regulars on the table. If you're starting to recognize a trend of sour, crispy, salty, savory, and sweet flavors, you'll understand why Korean barbecue is such a multidimensional meal.

Drink soju for the full experience

Skip the beer and wine for the night. Instead, order soju if you want an alcoholic beverage with your hearty barbecue dinner. The spirit clocks in between 20 and 24 percent alcohol by volume, making it a milder version of vodka. You'll be glad it's lighter because soju is commonly consumed straight, though you can also enjoy flavored styles or have it mixed in a cocktail.

Distiller Bran Hill explains that the spirit was originally made from rice, but production shifted due to a ban during the Korean War. Instead, starches such as wheat, tapioca, and sweet potatoes were distilled to produce soju. Nowadays, you'll find it made with a number of starches, though the flavor remains neutral and slightly sweet. Regardless, drinking soju with Korean barbecue is part of the dining experience, and there are actually nuances that dictate the process.

Soju bottles are shared at the table, and diners typically pour one another drinks in small glasses throughout the meal. You're welcome to sip slowly, but the traditional way is to shoot it. Thankfully it's a fair bit mellower than a shot of vodka, as chances are you'll be served multiple rounds. If you're dining with Koreans or anyone who has spent some time in the country, be ready to play some soju drinking games.

You might find yourself singing karaoke

Korean culture has a soft spot for karaoke, or noraebang , as it is commonly known as. While it might seem irrelevant, many Korean restaurants actually have private rooms to host groups of enthusiastic singers. Since dining at a Korean barbecue restaurant is as much about the food as it is about socializing with your company, it makes sense to have all of the entertainment in one place.

You won't come across this combination everywhere, but some authentic barbecue restaurants in the U.S. have paired the duo to give their customers a fuller cultural experience. The concept certainly has its share of devotees, and establishments like K-ROK in Grand Rapids, Michigan, feature dinner and singing for guests. Meanwhile, Gunbae in Tribeca brings barbecue and karaoke to Manhattan, and the high ratings prove its popularity. Unlike American karaoke bars, you'll need to reserve your private singing room ahead of time. Gather your bravest friends for a night of barbecue and singing you won't forget!

Korean BBQ comes in a range of prices

Thanks to the range of restaurants countrywide, you can find a Korean barbecue restaurant to satisfy most budgets. Although the specifics vary depending on the location, quality, and the restaurant's general ambiance, you can easily go out for a Korean barbecue dinner without breaking the bank. According to Nite Thrive , a meal for one person will cost between $15 and $40, typically including banchan and other garnishes. 

All-you-can-eat options charge a fixed price for a variety of meat, whereas other formats require diners to order each type of meat individually. The former is usually less expensive (especially if you're hungry), but you'll want to make sure your fellow diners are on board as everyone is expected to order the same type of menu. Among some of the country's top picks, Castle BBQ in LA will cost you less than $20 for the all-you-can-eat option, whereas Cast Iron Pot in New Jersey charges $34.95.  Hahm Ji Bach in Queens has cuts of meat starting at $14.99, but you'll have to order everything separately. 

If you're happy to splurge, Bori Restaurant in Houston, Texas, offers small or large platters of selected meat cuts or the grand butcher's feast for $119. Cote NYC  also provides a finer dining experience with a butcher's feast at $64 per person, featuring multiple cuts of Wagyu beef and banchan. Regardless of which option you choose, be sure to show up hungry to get the most out of it!

You can recreate it at home

Going to eat at a Korean barbecue restaurant is guaranteed to be fun, but once you get a taste for it, you may want to try it at home. Korean BBQ is the perfect meal to impress a small group, considering the variety of meats, banchan, and extra side dishes. Plus, as a host, once you set up the assortment of foods, you can relax and enjoy yourself with your guests.

Unless you have multiple grills, everyone will be cooking their meat simultaneously, so it's best not to invite too many people. Once you have your guest list, shopping for ingredients and equipment is next. Ideally, use a Korean barbecue grill that traps excess oil or improvise with a hot plate. Whatever you choose, keep the windows open or enjoy the meal outdoors.

As for the meat, I am a Food Blog recommends counting half to a whole pound per person. You can purchase thinly sliced cuts of meat for this purpose at Asian supermarkets, either marinated or not. Enthusiastic home cooks will enjoy whipping up their own marinades, but you can skip a step by buying it already prepared.

Similarly, banchan recipes online are plentiful, but a well-stocked Korean market will provide you with a good selection. Make sure to have leafy greens, ssamjang, and cooked rice for making your wraps. Remember that soju and karaoke are also necessary components of an authentic Korean barbecue experience!

Matador Original Series

The Complete Guide to the Most Popular Korean Barbecue Meats

M uch fanfare accompanies sitting down for dinner at a Korean barbecue restaurant. There’s the party-like atmosphere at many of these establishments, the oversized beers, the cacophonous conversation from other tables, and the satisfying sizzle emanating from the grill. And then there’s the food itself. The smell of charcoal and smoke and the crunch of meat from nearby tables is sure to get your stomach rumbling, but for first-timers, the menu might take a moment to navigate. Not only are there the banchan (side dishes) and drinks, but you’ll have to sift through an encyclopedia of meat cuts before deciding what you want.

There are the more familiar items, like bulgogi (thin slices of beef or pork) and galbi (beef short ribs), but you’ll also likely encounter some cuts that are lesser known to American diners, like beef tongue and pork jowl. To get a headstart, we’ve compiled a near-complete list of meat cuts you might come across on the menu. Though you might find duck and seafood options at some restaurants, we’ll just be covering the most common meat cuts at a Korean barbecue restaurant: beef, pork, and chicken, each of which is cooked on the grill at the table.

A few terms to remember: gui refers to grilled dishes in the world of Korean barbecue, so you might see the term galbi-gui (grilled short ribs) on the menu. Marinades are all important in Korean barbecue, and special designation is given to marinated and unmarinated dishes. Look for saeng on the menu, which means raw in Korean, but in this context simply translates to unmarinated. On the other hand, the term yangnyeom refers to a meat that is marinated. So if you see saeng-galbi, that’s the non-marinated version of short ribs, while yangnyeom-galbi is the name for the marinated version.

Keeping all that in mind, here are the most popular cuts of meat to try at a Korean barbecue restaurant.

Marinated beef

Photo: BONGJUNE KIM /Shutterstock

Short steak (jumulleok): Typically paired with ssamjang (fermented soy bean and red pepper paste), this exceptionally tender cut of short cut steak is marinated with sesame oil, soy sauce, minced garlic and onion, and pepper before it’s grilled.

Beef short ribs (galbi or kalbi): Probably one of the most well known and beloved cuts of meat in the pantheon of Korean barbecue, galbi, sometimes also spelled kalbi, are thick beef short ribs. Traditionally cooked over wood charcoal, galbi uses a ganjang-based (Korean soy sauce) marinade. Galbi is sometimes served in ssam (lettuce wraps), and is topped with chili paste. One prominent version of galbi served in the United States is called LA galbi , which is cut across the bone, resulting in thinner, longer strips of meat.

Sirloin, ribeye, or brisket beef strips (bulgogi): This grilled beef dish consists of marinated thin slices of beef sirloin, ribeye, or brisket (dak and dwaeji bulgogi are the chicken and pork versions, respectively). The classic bulgogi — which translates to fire meat — marinade consists of soy sauce, rice wine, sugar, sesame oil, and garlic. Another popular way to prepare bulgogi is to stir fry the meat. The finished dish is typically served on a bed of rice or noodles, adorned with mushrooms and scallions.

Thin cut rib meat (kalbisal): Also known as galbisal, the name for this cut means “rib meat.” The meat has been cut off bone, and chopped into small, bite-size pieces.

Finger short ribs (nook gan sal): So named because the size and shape of these strips of beef resemble fingers, nook gan sal are a less common style of short rib.

Unmarinated beef

Photo: usefuldesign /Shutterstock

Chimasal (flank steak): Flank steak is cut from the abdominal muscles of the cow. It’s one of the most lean cuts of beef, with very little fat marbling, and cooks quickly.

Thin sliced brisket (chadolbaegi): Because these paper thin slices of brisket are not marinated before being grilled, they’re immediately dipped in a sesame oil, salt, and pepper sauce after being cooked. The process is quick — it sometimes takes as little as ten seconds — and results in a melt-in-your-mouth texture.

Sirloin steak (deungsim): This choice cut of tender, juicy steak has beautiful marbling. High quality marbled sirloin is called kkotdeungsim . The “kkot” designation means flower, a reference to the steak’s intricate marbling.

Thin sliced beef belly (usamgyeop): These fatty slices of beef belly are similar in appearance to bacon . Like chadolbaegi, the thin slices take just moments to cook.

Beef tenderloin (andeungsi): This lean cut of tenderloin beef is well marbled, which helps it stay juicy and flavorful while cooking.

Beef tongue (hyuh mit gui): Beef tongue doesn’t come to the table whole. Instead it’s presented as thin-cut rounds with sporadic marbling, sometimes laying flat or rolled into tubes.

Photo: Luke W. Choi /Shutterstock

Pork belly (samgyeopsal): Among the most popular Korean barbecue pork cuts, some urban legends say that Korean miners popularized fatty pork belly. After the pork belly is grilled, the slices are dipped in red pepper paste, soybean paste, or sesame oil or served in a lettuce wrap. The name samgyeopsal means “three layered meat,” a reference to alternating layers of fat and meat.

Pork chop (moksal): Though “mok” means neck in Korean, these pork chops are actually derived from the pig’s shoulder . Moksal isn’t served whole, but rather cut into smaller pieces during the grilling process.

Pork skirt-meat (galmaegisal): This leaner cut of pork is often favorably compared to beef because of its dark color and meaty flavor. Galmaegisal is a homonym for seagull in Korean, but there are no birds involved. At some restaurants, the grill on which the pork is cooked sometimes features a deep ring on the outside filled with egg, cheese, and kimchi. The egg cooks at the same time as the pork, and they are often eaten together.

Pork jowl (hanjeongsal): Reminiscent of short strips of bacon, well marbled pork jowl tends to be on the chewier side, but the fat is often cooked until crispy for a satisfying combination of textures.

Photo: UWALAIPORN /Shutterstock

Chicken thighs: Chicken isn’t nearly as popular at Korean barbecue restaurants as beef or pork, and you’ll usually always find it marinated to combat its bland flavor. Chicken thighs marinated in a spicy garlic marinade is one of the most common cuts available.

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23 Side Dishes for Korean BBQ

Categories Side Dishes

Korean barbecue is an amazing and exotic dish that I just couldn’t live without.

It’s like eating food from another world. It’s hearty and filling, yet light and healthy at the same time.

A perfect balance of savory and sweet, spicy and sour, salty and sweet — everything works together beautifully!

But what about when you’re having a Korean barbecue party?

What can you serve with this delicious meal?

Well, that’s what I’m going to talk about today.

I’ve created a list of 23 side dishes that would work great for your next Korean barbecue party. These sides are delicious and easy to make.

You can prepare them the night before and store them in the fridge. So when your guests arrive, you won’t have to worry about last-minute preparations.

You’ll be able to enjoy your Korean BBQ without worrying about what to serve with it. Enjoy!

Read Also: Korean BBQ Wine Pairing – The Best Wines for Korean BBQ

But first…

Table of Contents

Why Consider Serving Side Dishes for Korean BBQ?

There’s nothing like a traditional Korean BBQ.

Korean barbecue is a traditional dish that’s enjoyed across the globe.

It’s a dish that requires meat, vegetables, and other ingredients to be marinated and cooked to perfection.

While the main dish might be the star of the show, side dishes are often used to complement the meal.

Serving side dishes is a great way to add variety to the meal and make it interesting.

Some of the best side dishes for Korean barbecue include anything that contrasts with the main dish.

This means pairing it with a spicy or sweet dish.

Spices are also great because they will complement the meat.

5 Tips for Serving Side Dishes for Korean BBQ

Korean barbecue is one of the most popular types of Korean food. It’s one of the only dishes that Koreans love to eat outside of their home country.

However, there are a few things that you need to know before you start making your own kalbi.

1. Pick Your Sauces Carefully

When serving side dishes for Korean BBQ, you want to be sure to pick your sauces carefully. If you choose a sauce that is too heavy, it will overpower the dish you’re serving. As a result, you won’t get the full flavor experience.

So, look for a light sauce that will complement the dish you’re serving. The key is to use something that has a natural flavor profile – something that doesn’t taste too sweet or spicy. You can also try a sauce that is tangy or sour, but make sure that it doesn’t taste too salty.

For example, if you have a sweet and spicy dish, then you can go with a barbecue sauce that tastes sweet and has a mild spice flavor. You want to make sure that the sauce balances out the flavors in your main dish.

2. Choose Something Simple

If you’re trying to keep your side dishes simple, then don’t feel limited by the ingredients that you have on hand. You can easily serve something simple like rice, pasta, or salad.

This works great if you’re serving a dish that is full of flavor, but not something that has too much going on. If you’re serving a meal that is very spicy or has a strong flavor profile, then you’ll want to serve something that’s lighter.

This can be as simple as serving a green salad with your meal, or it can be something a bit more exotic. The key here is to make sure that the side dish doesn’t overpower the main dish.

3. Go for Something Different

If you’re feeling adventurous, you should consider serving something that’s different. For example, if you have a main dish that has a strong flavor profile, then you could choose a side dish that has a similar flavor.

If you’re serving a meat-based dish, then a vegetarian option would work well. You might also consider serving a dessert, if you’re having a dessert buffet at your event. These are just a few options that you could use to create an interesting meal.

So, when it comes time to serve side dishes for Korean BBQ, don’t be afraid to go for something a little out of the ordinary.

4. Pick a Good Dish

If you want to make sure that your guests enjoy their food, then it’s important to pick a good dish to serve. You want to make sure that you don’t choose something that’s bland or tasteless.

If you’re choosing a side dish for your own meal, then you should also make sure that you have something that you like. So, if you’re going to be cooking up your own food, it’s a good idea to start with something that you like. It’ll make the meal more enjoyable.

5. Think Outside the Box

You don’t always have to stick to the classic side dishes when you’re having a Korean BBQ. So, don’t worry if you don’t have a side dish that’s in line with the food you’re serving. You can still try something new and creative.

Try making a dish that’s unique to you. If you’re serving a spicy, salty meal, then go for something that’s light and fresh. And, if you’re serving a meal that is more mild in flavor, then you can go for something bold and exotic. You don’t have to be a traditionalist when it comes to your Korean BBQ.

One of the best things about eating Korean BBQ is the wide array of sides you can serve with it. You can choose from a multitude of dishes such as fried rice , bulgogi, kimchi, and more.

So let’s check out 23 side dishes that are perfect to serve for Korean BBQ:

1. Korean Potato Salad

A dish that has been traditionally served alongside Korean barbecue, Korean potato salad is made up of boiled, shredded potatoes served with a spicy vinaigrette dressing. It’s a really simple recipe, and one that you can make at home as part of your next dinner party .

I’m a big fan of making this on a Sunday afternoon when the house is empty and we can have a good laugh at our own expense (or other people’s!) when we’re asked for the recipe. We have the whole day to prepare it, so there’s no need to rush!

2. Egg Rolls

A Korean classic that is loved by many. Egg rolls are delicious little parcels of steamed rice stuffed with an egg or two, wrapped in a crisp, thin wrapper of fried dough.

You can make them ahead of time and freeze them, but they work best straight from the oven if you want them to stay fresh and warm.

3. Stir-Fried Cabbage

If you’re planning on eating Korean barbecue at home, you may want to consider buying a packet of cabbage to have alongside your meal.

They’re super cheap, and will save you the trouble of cooking your own! Just throw some in a wok with a little water, add some chopped garlic, chilli, and soy sauce, and stir through for five minutes or so until the cabbage is tender.

4. Spicy Cucumbers

This is a quick and easy side dish to prepare, but makes an awesome accompaniment to Korean barbecue. Simply slice up a couple of cucumbers, toss them in some olive oil, and pop them in the oven for about 10 minutes.

Add some freshly squeezed lemon juice and a splash of soy sauce, and you’re ready to eat! To make the most of the spicy flavour, try to use English cucumbers, which have been bred specifically for their heat levels.

They’re also packed full of vitamins and nutrients, so you’ll be getting lots of goodness from this simple side dish.

5. Vegan Kimchi

When it comes to Korean barbecue, there’s so much choice on offer. Vegan kimchi is a great option if you’re looking for something different to serve alongside your meal. Kimchi is a traditional fermented Korean dish that’s packed full of great probiotics.

I personally love the flavour, but you might find it a little too strong for your liking. If you’re after a milder option, then look for a vegan version.

I’ve been known to add a few chunks of cucumber to my kimchi to make it a bit more visually appealing. You can also just buy a ready made vegan kimchi, which is often sold in supermarkets and convenience stores.

6. Seasoned Spinach Salad

If you don’t want to have to worry about what to serve with your Korean barbecue, then it’s a good idea to start with a healthy, filling side dish. A simple seasoned spinach salad is perfect for this, as it can be made with whatever ingredients you happen to have on hand.

I like to pick up a packet of ready-made Asian sesame dressing, as it’s the perfect flavour combination. You can also dress up the spinach with some chopped carrot, cucumber, and spring onions, or even a few extra leaves of bok choy , if you want to go a little more exotic.

Make sure to give it a really good squeeze of lime juice to bring out all the flavour, and you’ve got yourself a great, quick side dish!

7. Korean-Style Spicy Cucumber Salad

For a side dish that will really hit the spot when you’re eating Korean barbecue, try this one out! It’s got all the freshness and crunchiness of a cucumber salad , without all the hassle of slicing it up yourself, and it’s also packed with all kinds of great flavour.

I like to add some shredded green papaya to give it more of an Asian flavour, but feel free to use any other soft fruit if you prefer.

8. Seasoned Bean Sprouts

Bean sprouts are so quick and easy to make, but they’re often overlooked by many people who think that they can’t be eaten.

In fact, bean sprouts are packed with lots of vitamins, minerals, and protein, making them a really nutritious side dish! Add them to salads, soups, or stir fries.

9. Stir-Fried Zucchini

Korean barbecue is a dish that’s typically served with rice, so a side serving of stir-fried zucchini is an essential accompaniment. This is also a really healthy option, as zucchini is packed with lots of vitamins and minerals.

You can chop it up into small pieces, mix it in with some seasoned rice noodles , and toss it in a wok or a frying pan to give it a bit of extra flavour.

10. Spicy Radish Salad

An easy way to get your veggie intake up is to have lots of salads at your next barbecue. This salad will really fill you up without weighing you down.

The spicy radish gives a punch of flavour to the dish and the crunchy vegetables offer plenty of freshness and texture. If you don’t like spicy food, simply omit the chilli paste.

11. Korean Candied Sweet Potatoes

For a traditional Korean dish, I would recommend making a batch of candied sweet potatoes . This is a really delicious side dish which pairs well with everything from Korean fried chicken to barbecued ribs .

It’s super easy to make, and the end result is a delicious, sweet, sticky treat that will have your dinner guests raving about you.

12. Korean Coleslaw

As well as offering lots of fresh vegetables, Korean slaws tend to pack in a huge amount of flavour too. Just because it’s coleslaw , though, doesn’t mean it has to be boring! I love using a variety of crunchy and tangy flavours here, like sesame seeds, garlic, ginger, and chilli.

You can always add some chilli oil or chilli paste to give them a kick. If you do have time, pick up a prepared cabbage slaw mix at your local Asian supermarket, or try making your own by following this recipe here.

13. Korean Broccoli Salad

Korean dishes are very healthy, so I always make sure to include lots of leafy vegetables in my side servings . Broccoli is a particularly good choice, as it’s packed with nutrients and vitamins.

The addition of edamame, water chestnuts , and carrot give this salad a lovely fresh crunch. It’s also super easy to prepare if you’re going to be on the go! Simply take a large bag of broccoli florets, mix them with a small handful of edamame , a few slivers of water chestnut, and some carrot sticks, and toss together with some light dressing.

14. Korean Tofu with Spicy Ketchup

Korean tofu is usually made from soya beans and is very different to regular tofu in that it’s slightly firmer, denser, and more nutty in flavour. You can buy it from most Asian supermarkets.

I recommend doubling the quantities in this recipe, as it really packs a punch with the spicy ketchup. The spiciness is actually pretty mild, so if you have a particularly sensitive palate, you might want to start off with half the amount of the chilli flakes.

15. Korean Green Salad

This side dish works really well as a starter or main course. The flavours here are a bit more traditional than what you might find at a restaurant.

Use whatever fresh ingredients you have in the house, and it’s really easy to make so you can enjoy it whenever you’re feeling in need of a change from the usual meat and rice dishes.

I like to mix up my greens with chopped romaine lettuce, shredded iceberg, shredded cabbage , spring onions, and radishes. It’s a great way to get lots of nutrients into your body, and is also packed with fibre.

16. Tuna Pancakes

If you’re serving Korean BBQ at home, then you know that a big part of the experience is the tasty side dishes that go alongside your main dish. These tasty tuna pancakes are a real crowd pleaser, as they offer a crunchy texture in addition to the protein.

I like to serve them with a sprinkling of sesame seeds. Serve as many or as few as you like, and don’t forget to save some for lunch the next day!

17. Korean Braised Potatoes

Potatoes are a common side dish in Korean cuisine, and are commonly prepared in a variety of ways.

Try this one: take a small bag of ready-made potato chips, pop them in the microwave for 10 seconds to warm them up, and add a few tablespoons of soy sauce. Serve as a side dish with your Korean barbecue meal.

18. Sweet and Sour Radish Salad

If you’re looking for something light and fresh to serve alongside a Korean barbecue, I recommend trying out this sweet and sour radish salad.

It’s a really easy side dish to prepare, and the ingredients are so tasty and healthy that it makes a perfect choice for summer entertaining.

To make it, simply slice up a couple of handfuls of radishes , and sprinkle them with a generous helping of sugar, balsamic vinegar, sesame oil, and garlic. Let them marinate for a few hours and then serve!

19. Korean Crispy Mushrooms

If you’re looking for an easy vegetarian side dish, Korean crispy mushrooms are a great choice! They’re super easy to make, so they’re a good option if you want to serve your guests something that’s both quick and delicious.

Just chop up a handful of dried mushrooms, toss them in some oil and spices, and cook them in a hot pan for around 5 minutes. Don’t worry about leaving them undercooked, though, as they’ll continue to cook off after you take them out of the pan. Serve immediately.

20. Korean Sesame Broccoli

If you’re looking for something more substantial than potato chips to accompany Korean BBQ, then this Korean sesame broccoli salad is the one for you. The dish is bursting with savoury, slightly sweet, Asian flavours, and it’s really easy to make.

You’ll need to buy a bag of broccoli and boil it for a few minutes until the stems become tender. Then, drain the water away, and set the broccoli aside to cool.

Next, you’ll need to prepare the dressing. In a small bowl, whisk together some mayonnaise, sesame oil, garlic, and soy sauce. Add in some black pepper, and mix well.

Finally, combine all of your ingredients in a large salad bowl, and serve immediately. This is a quick and delicious side dish that will go down a treat with your guests.

21. Korean Macaroni Salad

Another great option if you’re looking for something new, is a batch of macaroni salad . It’s super versatile, and works really well with all kinds of meals. Just toss in some cooked pasta, some sesame oil and salt, and a selection of your favourite vegetables.

22. Steamed Eggplant

A steamed eggplant is the perfect choice to accompany Korean barbecue dishes, and it’s also one of the easiest things to prepare in the kitchen.

You’ll need to start by slicing the eggplants lengthways into 2cm thick pieces.

Then, lay them flat on a large baking tray, sprinkle some salt over the top, cover with foil, and leave to sit for 30 minutes. Next, take the eggplants out of the oven, remove the foil, and place them back inside again.

Repeat this process once more, then drain off the excess liquid using paper towel and transfer to a serving dish. It may be tempting to use a sauce here, but it’s really important to avoid anything too sweet and heavy like ketchup or soy sauce.

Serve your steamed eggplants as they are, drizzled with a little bit of sesame oil and sprinkled with some sesame seeds.

23. Spicy Korean Rice Cakes

These rice cakes are an essential part of a meal at a Korean BBQ. They’re light and crispy and have a mild, spicy flavour. You can serve them plain, or dip them into a dipping sauce to give them that little extra kick.

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Ingredients   

• Korean Potato Salad
• Stir-Fried Cabbage
• Spicy Cucumbers
• Vegan Kimchi
• Seasoned Spinach Salad
• Korean-Style Spicy Cucumber Salad
• Seasoned Bean Sprouts
• Stir-Fried Zucchini
• Spicy Radish Salad
• Korean Candied Sweet Potatoes
• Korean Coleslaw
• Korean Broccoli Salad
• Korean Tofu with Spicy Ketchup
• Korean Green Salad
• Tuna Pancakes
• Korean Braised Potatoes
• Sweet and Sour Radish Salad
• Korean Crispy Mushrooms
• Korean Sesame Broccoli
• Korean Macaroni Salad
• Steamed Eggplant
• Spicy Korean Rice Cakes

Instructions  

• Pick any of these easy and delicious sides for your next Korean BBQ dinner.
• Prepare the ingredients according to the recipe.
• Be ready to serve and eat in no time!

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.

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The $13.99 Costco Find That Feeds My Whole Family on Busy Weeknights

A super easy meal option when your prep time is limited.

Simply Recipes / Adobe Stock

Becoming a mom has brought me a whole sense of wonder and joy. But motherhood is a balancing act—living in the present, being efficient with my work, enjoying a daily workout, and managing and organizing meals for my family. 

Don’t get me wrong: I love cooking for my family, but it’s hard to cook fresh meals every night. Sometimes I order takeout, but it's so expensive, so I’m constantly looking for cost-effective alternatives that don’t compromise on quality and taste. I embrace frozen foods as the epitome of convenience and one of my favorites is Kevin’s Natural Foods Korean BBQ Beef at Costco.

Simply Recipes / Kevin's Natural Foods

Why I Love Kevin’s Natural Foods Korean BBQ Beef 

Korean BBQ beef, also known as bulgogi, are thin slices of ribeye, tenderloin, or sirloin marinated in a sweetened soy sauce. The ingredients and flavors vary household by household.

If you buy this at Costco, you get two pounds of fully cooked beef strips packed in two pre-portioned pouches and a soy-free bulgogi-style sauce made with coconut aminos, garlic, and toasted sesame seeds. While it may lack that smoky, grilled flavor I get from bulgogi from traditional Korean restaurants, the beef remains tender when cooked and the flavor-packed sauce tastes savory, salty, and slightly sweet.  

While bulgogi is easy to make, sometimes I have limited time to prep so I just turn to Kevin’s Natural Foods Korean BBQ Beef. It's a protein-rich, filling, quick, and easy weeknight meal. Buying good quality beef nowadays comes with a price tag, but this one appealed to me because it uses clean ingredients, including 100% pasture-raised, grass-fed beef.

My favorite to serve this Korean BBQ beef is over jasmine rice with steamed broccoli on the side or between toasted buns. You could serve it with noodles, on your favorite greens, in tacos, or lettuce wraps. The options are endless.

• Most Recent

Korean BBQ food truck Cupbop captures American taste buds with fun flair

E very morning at 9 a.m., Song Jung-hun and his crew of the Korean BBQ food truck Cupbop, known across Utah as the "crazy food truck guys," announce the location of their bright yellow food truck on social media. By lunchtime, hundreds line up, eager to grab a cup of Korean barbecue over rice.

The venue becomes more than just a plain food truck but a place of fun — full of young energy, dance and music. Here, crews shout "cup!" and delighted customers chant "bop!," exchanging high fives freely.

In 2013, Song launched Cupbop with a $25,000 second-hand trailer in Salt Lake City, drawing inspiration from Korea's speedy street food scene, popular for shallow-pocketed students preparing for civil service exams. The catchphrase "SHHH... JUST EAT!" captures the essence of Cupbop, which offers a hearty mix of Korean barbecue beef, pork, glass noodles and vegetables served over rice in a bowl.

The brand's name, Cupbop, directly translates to "bap in a cup," where "bap" is the Korean word for steamed rice, a staple similar to bread in Western diets.

Song said its reputation as a fun and cool place born out of necessity.

"On the first day, we had this huge crowd and sold out all 200 portions within three or four hours. Then, from the next day, we had no customers, and we couldn't just sit idle on the trailer that we invested all we had. So all we crews started to shout and play games on the trailer," he said during a video interview with The Korea Times on April 17.

"People started to give a look, so we decided to take it up a notch. We tuned up the music and started dancing. The truck shook up and down, and people curiously peeked inside. Soon, one person joined, then five and then a line of 200 people formed, stretching as far as the eye could see. It was electrifying."

The videos of the Cupbop crew playing and dancing on the food truck instantly gained attention from people and started being shared on social media.

Localization, engagement are keys

According to Song, back then, many people in Utah didn't even know about Korea, and they barely knew kimchi. It was before all the buzz about Psy's "Gangnam Style," BTS and "Squid Game."

Recognizing the importance of localizing its offerings, Cupbop provides sauces ranging from level 1, sweet, to level 10, dubbed "fire in the hole," catering to American palates unfamiliar with Korean spices.

"The base of Cupbop is 'hansik' (Korean food). But I hid the authenticity of hansik behind the familiar American-style sauces, which include elements of Mexican and Vietnamese sauces. Americans first eat something familiar, then they dig deeper and finally get to meet hansik," Song said.

Cupbop's pork BBQ, inspired by "jeyuk bokkeum" (Korean stir-fried pork belly), has "gochujang" (red chili paste), but other sauces do not include the popular Korean condiment.

Song said his menus are "a perfect blend of American and Korean flavors."

Its bestseller is Rock Bop, served with Korean-style chicken nuggets.

"Nuggets look like rocks — so I named it Rock Bop. They are a bit sweeter with a hint of spice in the background than Korean version chicken nuggets," he said.

Another key to his success was his efforts to break the stereotype that Asian restaurants offer poor customer service and don't engage with customers, he said.

Song wanted to tell his customers that he and his crew not only sell good food but also are friends who can laugh together.

"We are people with unfamiliar faces, unfamiliar accents and unfamiliar cultures. But, I wanted to show our customers that we are friendly Asian friends who can high-five, put arms around, dance and take pictures together — even though we don't speak the language very well," he said adding that this became "fun Cupbop culture."

His unique marketing method worked. Riding on its popularity on social media, Cupbop continued to grow and now runs some 60 brick-and-mortar stores within the United States as of this month. It also has expanded internationally, with some 200 stores in Indonesia, ranked second placed in the country's snack category and is about to close deals to operate in Dubai, UAE and Canada. The company was estimated to worth 140 billion won ($102 million) within the U.S. last year, when the number of stores hit 30.

Riding the K-wave

The 45-year-old entrepreneur said the current Korean food craze across the globe is a great opportunity, but Korean restauranteurs in the U.S. — mostly running small-sized single stores — were largely ill prepared for this golden opportunity. He and his crew are one of those few who have been working hard to prevent that from happening.

"Back in the early days of our business, the only readily available soy sauces for bulk orders were Japanese and Chinese. We started this venture wanting people to experience authentic Korean flavors, but ironically, we had to make bulgogi with those very same non-Korean options," he said.

"Without the support of large distributors for Korean ingredients and a system for effectively branding Korean cuisine, it is a free-for-all. Japanese and Chinese entrepreneurs, sensing an opportunity, open large Korean restaurants, churning out questionable versions of Korean dishes such as tteokbokki (spicy rice cake) and kimchi, passing them off as legitimate Korean foods."

But thanks to efforts of Song and rising popularity of Korean food, Cupbop is now in a position to ask distribution giant Sysco to add Korean food brands to its product codes.

"For seven or eight years, Sempio has tried to add its soy sauce to Sysco's online ordering catalog but failed. Then we told the distributor we needed Sempio's soy sauce for our Cupbop. With our growing buying power, we successfully added the Korean soy sauce to its ordering system, followed by other items like CJ's mandu (dumpling), Ottogi's mayonnaise, Orion's Turtle Chips, Binggrae's Samanco (fish-shaped ice cream with red bean filling) and Lotte Chilsung's Milkis soda," he said.

"There's a growing trend of people who watch Korean dramas and then seek out Korean food. This favorable trend is like a strong, favorable wind that can propel Korean food into the spotlight."

Looking at talented young people in the Korean food industry today, opening over 55,000 chicken restaurants and competing fiercely within the country, Song encourages them to venture out for bigger pie and grab this golden opportunity.

"Before coming to the U.S., my only talent was dancing. I was a failing student and barely spoke English. Unlike my friends from wealthy families, I had to work part-time after arriving in Utah. Despite these challenges, I started my own business with a much smaller amount of money than what's typical for Korean entrepreneurs. I've been running this business with the belief that failures are actually new opportunities to take a step forward," he said.

"I really want to say language is not that much of a problem. I wish many more aspiring young people would challenge and seek out bigger markets because the market is wide open waiting for us now."

Song gave the example of Chipotle Mexican Grill, a relatively new entrant in the U.S. market that opened in 1993 and rapidly expanded into a colossal business with a market value exceeding 100 trillion won.

"The restaurant chain is over 50 times more worth than, say, Korea's Shinsegae with market value of less than 2 trillon won. This shows how massive this American food market is. I wish young Koreans dream big dreams. The worst that can happen is that you close your doors, but you will gain much more than that. It is a valuable experience. The self-esteem and confidence you gain is beyond words."

3 red flags to look out for at a Korean barbecue restaurant, according to a top Korean chef

• Chef Samuel Kim shared red flags to look for when trying a new Korean barbecue restaurant. 
• While all-you-can-eat is usually a great price, Kim said it likely won't deliver on quality.
• He also recommends skipping restaurants where the meat isn't cooked in front of you.

After years of cooking in some of New York City's top kitchens, including Jean-Georges and The Modern, chef Samuel Kim wanted an opportunity that would bring him closer to the Korean food he grew up with.

Kim is now the senior director of culinary operations for Baekjeong , a Korean barbecue restaurant with seven locations in California and Washington — and an eighth opening this summer in Los Angeles' famed Koreatown neighborhood.

"Coming to work here was the first time it really made sense," Kim told Business Insider. "I'm cooking the food I grew up eating. It's the food my parents ate. It's the food I eat when I go home. It's just who I am."

Kim hopes that by expanding Baekjeong's reach, he can share Korean barbecue with more people who've never tried it. And he shared some tips to help newcomers and Korean barbecue lovers find restaurants that offer the most authentic experience .

All-you-can-eat might be a great deal, but it won't be the best meal

"Usually, when you go to all-you-can-eat, it's buffet food," Kim told BI. "Unless you're at one of the fancy spots, all-you-can-eat doesn't usually deliver on the quality or flavor because it's mass-produced. That's, for me personally, a red flag."

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"I rarely eat all-you-can-eat," the chef added. "I understand people are driven by value as opposed to quality; there's always a market for it. But if you want a truly authentic, flavor-driven Korean barbecue meal, don't eat all-you-can-eat."

The meat isn't cooked in front of you

"If you go to a Korean barbecue restaurant and they don't cook the meat in front of you, that's a huge red flag," Kim said. "One, I question the quality of the meat because they don't bring it out to you raw and show you. Two, it goes against the custom of Korean barbecue."

Kim said Korean barbecue has traditionally been a "celebration of the whole community."

"Everyone would eat around the open fire where they would grill," he added. "In modern society, we don't have many opportunities where we eat around the grill, but with Korean barbecue, we're able to do it at a restaurant and share the experience with the people you're dining with. It's that custom of how Korean barbecue became important for us."

Kim said most Korean barbecue chefs won't cook the meat from start to finish, letting customers take over grilling responsibilities as part of the "traditional custom." But at Baekjeong, things are done a bit differently.

"We've spent so much time sourcing quality meat; we want to ensure you're eating the meat when it's perfectly cooked," he said. "People wait a long time to get into our dining room because we're embraced by the community so strongly, so we don't want you to have to wait and then pay for your meal — and also have to cook it."

The restaurant feels like a nightclub

"There are some restaurants where you walk in, and it just doesn't seem like a barbecue restaurant," Kim said. "Flashing strobe lights and that type of stuff, clearly that model is successful, and to each their own. But, for me, that would be a red flag."

"Maybe I'm dating myself, and I'm the older generation, but I grew up in Korea and went to high school in Korea, and that's not what Korean barbecue was for me when I lived there," he added. "That's not what it's about."

Kim said sharing both a meal and conversation is integral to the experience.

"Korean barbecue, for me, is going to a place where you can see the people you're eating with," he said. "It's not dark, and you can actually hear them."

"It's about eating the meat off the grill while having conversations, ordering some beer and Soju," he added. "It's like a backyard barbecue you'd have with your friends, but you're having it in the restaurant."

Watch: How 1,700 pounds of spicy stew is cooked over wood fires in South Korea

• Main content

Restaurant spotlight: Craving Korean BBQ? Here’s the best restaurant I've tried this week

Whether planning your next date night or family dinner, this interactive dining experience is a new must-try in port orange..

Port Orange recently welcomed a new Korean barbecue restaurant, and, yes, it’s as good as it looks.

After being in the works for over a year, Hanwoo Korean BBQ finally opened for business less than two weeks ago at 5790 Journey’s End Way, the former location of Mellow Mushroom, bringing a fresh, new flavor variety to Port Orange residents.

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Hanwoo prides itself on providing customers a true, interactive Korean BBQ experience with tender, marinated meats, served communal-style, as well as fresh seafood, a range of authentic spiced sides and a full bar of fruity and funky-flavored cocktails.

According to the menu, the “complex” flavor profiles of Hanwoo’s cuisine will give guests “a new perception of taste.”

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While classic American barbecue ranges by region in cooking methods, techniques and flavors , it's most generally associated with a rather tangy, sweetened and smoky flavor profile , often made with tomato, vinegar and mustard sauce bases.

Many traditional Korean marinades, on the other hand, exude a sweet, savory and spiced flavor base, as noted by simplyhatfield.com, often incorporating fresh fruits, soy sauce, toasted sesame oil and ginger, among other ingredients. And Hanwoo certainly hit the nail on the head with its vast array of complexly flavored, rich meats, ranging from the bite sized-cut lamb and pork belly, to the gator, hanger steak, sea bass and others.

How does it work?

When it comes to enjoying Korean BBQ, it’s more than a meal; it’s an experience — one that seemed to be a crowd-pleaser for larger parties, double-daters and families alike during my recent visit.

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After being seated, you’ll find that each table features a hot, personal grill situated front and center — one my server turned on at the start of my meal, adjusted and replaced during its duration, and turned off once finished.

Hanwoo’s menu features two dinner options, the signature dinner priced at $48.99 per person and the classic dinner, priced at $36.99 per person, with the main differentiating factor being meat selections — like the signature dinner’s additional choices of gator meat, sea bass and filet.

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Both dinners offer unlimited appetizers with choices including gyoza (chicken dumplings) — of which I proudly re-ordered multiple times throughout my meal — corn dogs, crispy fried shrimp and marinated roast beef; as well as unlimited kimbap — a veggie, chicken, beef or shrimp dish comparable to sushi, yet void of raw fish; and unlimited sides — including spicy cucumber and radishes, sweet and sour seaweed, kimchi, and potato and egg salad.

The star of the show is the cook-it-yourself, array of unlimited meats, ranging from tuna, gator, pork belly and spicy marinated chicken to classic bulgogi (marinated ribeye), New York strip, pork short rib and marinated lamb.

Alongside your meat, customers can choose from a variety of fresh veggies — including broccoli, asparagus or mushrooms; soups; and other sides, including white rice or seasoned ramen to pair with their meal.

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Though servings are unlimited, as I made my way down the list, my waitress delivered two meats at a time to the table, both accommodating the personal grill’s limited cooking space and avoiding contamination of meats that would otherwise be pushed to wayside while awaiting their spot above the flame.

My personal favorites were undoubtedly the bulgogi — a richly-marinated, slightly sweet helping of sliced ribeye that caramelized to perfection on the grill; and the marinated lamb — a very distinct yet mildly-flavored meat cut into small chunks and nonetheless tender, savory and well-seasoned.

I paired my meats with a side of white rice, seasoned ramen and broccoli, carrots and onion that I threw on the grill alongside — of course — another helping of fried shrimp. That's the simple fun of the experience — combinations are unlimited and customizable per your taste preferences or curiosities. So have fun with it and come hungry.

More from Hanwoo Korean BBQ

Hanwoo also offers an early-bird special priced at $26.99 from noon – 4 p.m. Friday – Sunday with a condensed variety of unlimited appetizers, kimbap, sides and meats.

Though a limited selection of cocktails were available during my recent visit, the eatery does feature a full bar with menu options including Seoul Mule, Soju gimlet and Hanwoo Delight as well as a lengthy list of red and white wines — but be sure to ask your server for availability.

According to the menu, Hanwoo accepts reservations for parties of six and larger and allows children 3.5 feet in height and shorter to eat for free. Depending on “seasonality and availability” Hanwoo’s menu offerings may change in the future.

Hanwoo Korean BBQ is located at 5790 Journey’s End Way in Port Orange and is open 4 – 10 p.m. Monday - Thursday, noon - 11 p.m. Friday and Saturday, and noon - 10 p.m. on Sunday. For information, visit facebook.com.

Korean fried chicken giant bb.q opens in Montgomery

A new concept for a Southern staple has opened in Montgomery.

bb.q chicken , which specializes in Korean fried chicken, has opened in a standalone restaurant at Stratford Square Shopping Center in the 1900 block of the Eastern Boulevard. And it may not be what you first think.

First, the name, pronounced bee-bee-que, stands for Best of the Best Quality Chicken. If you thought the abbreviation stands for barbecue, well, that’s understandable.

The Korean version of fried chicken uses a lower temperature in preparation leading the lighter, crispier and more tender chicken than traditional fried chicken, the company’s website touts. The chicken can be served with the option of several spicey, sweet or garlic-based sauces. There are chicken pieces; breasts, thighs etc., tenders and wings to choose from.

The menu rounds out with sides ranging from fries, onion rings, fried dumplings, coleslaw and steamed rice.

The Montgomery restaurant has been open about a month.

“This place will do very well,” reviewer TN Dougherty wrote on Google. “The food was great, the service was great, the place looks great. Large selection of sauce options. Food comes out hot, fresh, and crunchy. Well worth the wait! Can't wait to come back to try more menu options.”

bb.q chicken has seen huge growth in the American market since the first location opened in 2007. There are now more than 160 restaurants in the country. The parent company Genesis BBQ is headquartered in South Korea and is one of that nation's largest food service companies.

Earl Martin, manager of Stratford Square, worked several months to land the location.

“They are growing like crazy, so they must be doing something right,” he said. “I think they will do very well here.”

The menu offers “something different,” said Montgomery resident Kate Dennis, who recently joined friends for lunch.

“I have to admit, some of the sauces were a little too spicey for me,” she said. “I’m still trying to learn about Korean food, since we have such a large Korean community here. It’s been fun learning.”

The restaurant is open 11 a.m. to 9 p.m. Sunday through Wednesday and 11 a.m. to 10 p.m. Thursday through Saturday.

Contact Montgomery Advertiser reporter Marty Roney at [email protected].

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THE 10 BEST Restaurants Near Moscow-City

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