A Guide to Korean BBQ at Home

Overview

Korean BBQ (KBBQ) at home is a fun, communal dining experience – you and your guests cook and eat together right at the table. Not only do you get to enjoy delicious grilled meats, but you also control the ingredients (and skip the long restaurant lines!). This guide will walk you through everything you need – from equipment options and ingredients to side dishes, drinks, and table setup – to recreate an authentic KBBQ night at home.

If you have any questions write them in the comments below and we’ll get back to you with an answer!

Equipment Options for Home KBBQ

Before firing up the grill, make sure your space is well-ventilated – open a window or run a fan, because KBBQ gets smoky. Luckily, you don’t need a fancy setup. Here are your best at-home grill options:

Other Tools:
Grab long-handled tongs, kitchen scissors (key for snipping pork belly and galbi), grill-safe trays for raw meats, and heat-resistant gloves if needed. A little prep makes the whole setup smoother.

Key Ingredients to Buy for KBBQ

One of the joys of Korean BBQ is the spread of ingredients – you’ll be grilling a variety of meats and wrapping them up with fresh veggies and flavorful sauces. Here’s a breakdown of the key food items you should have, categorized by type:

Meats and Proteins

KBBQ is all about variety, so offer a mix of proteins to keep things interesting:

• Beef:

  • Go with brisket (chadol baegi) for quick, thin grilling.

  • Bulgogi and galbi bring sweet-savory marinated flavor.

  • Tip: Marinate beef ahead and grill later to avoid burning sugar.

• Pork:

  • Pork belly (samgyeopsal) is king – no marinade needed.

  • Spicy pork (daeji bulgogi) and jowl/shoulder are solid choices.

  • Marinated pork ribs are also a hit if you want variety.

• Chicken:

  • Use thighs for juiciness – marinate in soy-garlic or spicy gochujang.

  • Cooks fast and gives a lighter option for guests.

  • Just make sure it’s fully cooked through.

• Seafood:

  • Shrimp, scallops, squid, or fish steaks grill fast and taste great.

  • Grill last or on lower heat to avoid overcooking.

  • Optional, but a nice change of pace.

How much: Plan on 1/3 to 1/2 lb of meat per person. Leftovers? Cook them up the next day.

Marinades and Seasonings

You can buy marinades or mix your own – either works!

• Bulgogi/Kalbi Marinade:

  • Soy, sugar, garlic, sesame oil, and pear/apple.

  • Great for beef; let it soak a few hours or overnight.

  • Premade versions work well too – just dilute a bit.

• Spicy Marinade:

  • Gochujang-based, sweet and spicy.

  • Best for pork or chicken.

  • Store-bought or DIY with gochujang, soy, garlic, sesame oil.

• Basic Seasonings:

  • Salt, pepper, sesame oil, sesame seeds.

  • Great for pork belly and veggies.

  • Keep garlic, scallion, and soy sauce handy.

Tip: Marinate in the fridge. Take out 30 mins before grilling. Use separate plates for raw and cooked meat.

Vegetables and Wraps

Balance the meat with fresh and grilled veggies.

• Lettuce & Perilla Leaves:

  • Red/green leaf lettuce is perfect for wraps (ssam).

  • Perilla adds a herby twist.

  • Wash, dry, and pile them on the table.

• Grillable Veggies:

  • Mushrooms, zucchini, onions, carrots, sweet potato.

  • Lightly oil and salt before grilling.

  • Grilled kimchi is a game-changer.

• Garlic & Chilies:

  • Grill garlic for sweetness, serve chilies raw or grilled.

  • Adds bite and fire to your wraps.

  • Simple but bold flavor boosters.

• Salads & Crunch:

  • Scallion salad (pa muchim) or light dressed greens.

  • Cucumber/carrot sticks for texture and freshness.

  • Adds a clean break from the meats.

Sauces and Condiments

No KBBQ is complete without the right dips.

• Ssamjang:

  • A mix of doenjang, gochujang, sesame oil, and garlic.

  • Buy it premade or make your own.

  • Essential for wraps – don’t skip it.

• Sesame Oil Dip:

  • Sesame oil + salt + pepper.

  • Great for unseasoned meats like brisket.

  • Add chili flakes for extra punch.

• Gochujang:

  • Use as-is or thin with vinegar/oil.

  • Optional if you already have ssamjang.

  • For spice lovers who want a little heat on the side.

• Soy-Vinegar Dip (Optional):

  • Soy sauce + vinegar + wasabi/lemon.

  • Pairs best with seafood or fatty cuts.

  • Not necessary but nice to offer.

• Other Touches:

  • Kimchi (grilled or cold) complements meat perfectly.

  • Sprinkle sesame seeds on meat or sauces for flavor and flair.

  • Use multiple small sauce dishes so everyone can reach and dip easily.

Where to Buy Your KBBQ Ingredients

Wondering where to find all the KBBQ essentials? Here’s a quick guide:

• Korean Grocery Stores (Best Option):
  Shops like H Mart, Zion Market, or Lotte carry everything – thin-sliced meats, marinades, kimchi, banchan, and soju. These stores are your one-stop shop, and staff can usually help if you’re unsure where to look.

• Other Asian Markets:
  Chinese or Japanese stores often carry thin cuts for hot pot, which work for KBBQ. You can also find sauces like miso or chili paste that sub in a pinch. The selection is smaller but still covers basics like soy sauce and veggies.

• Local Butchers & Supermarkets:
  Ask your butcher to slice meat thin (brisket, short ribs, pork belly). Some grocery stores stock pork belly and “flanken cut” short ribs. You’ll also find jarred kimchi and basic sauces in the international aisle.

• Online Shopping:
  Sites like Weee!, H Mart Online, and Amazon can deliver pantry staples. Some online butchers offer KBBQ meat kits. Drizly and similar services may carry Korean alcohol.

• DIY Alternatives:
  Can’t find a side dish? Make simple ones at home like cucumber pickles or sesame sprouts. Substitutes work fine – the goal is tasty grilled meat with good sides.

Pro Tip: Shop 1–2 days before your BBQ so you have time to marinate and prep. Don’t forget fuel, sauces, and equipment – better to be overprepared than scrambling mid-grill.

Essential Side Dishes (Banchan) and Condiments

Side Dishes (Banchan)

KBBQ isn’t complete without banchan – small side dishes that cut through the richness of the grilled meat. You don’t need a dozen, but a few well-chosen ones go a long way.

• Kimchi:
  The go-to side dish. Fermented, tangy, spicy – a must. Grill some with pork belly for next-level flavor. Buy it pre-made and serve chilled or grilled.

• Pickled Radish (Daikon):

  • Ssam-Mu: Thin radish sheets for wrapping meat, sweet and sour.

  • Musaengchae: Shredded, lightly spiced radish salad.
    Both are crisp, refreshing palate cleansers.

• Lettuce & Perilla:
  Essential for wraps and also count as sides. Add raw garlic slices and chili peppers for optional grilling or wrapping.

• Namul (Seasoned Veggies):

  • Bean sprouts: Lightly seasoned, nutty.

  • Spinach: Blanched and tossed in sesame oil.

  • Cucumber salad: Spicy, vinegary crunch.
    Just pick one or two – they’re easy to prep or buy ready-made.

• Filling Sides (Optional):

  • Gamja salad: Korean-style potato salad.

  • Japchae: Stir-fried glass noodles.

  • Rice: Always a good idea for balance and carbs.

• Dipping Sauces:
  Always include ssamjang and sesame oil + salt dip. Individual or shared bowls work – just make sure they’re on the table.

Time-saver tip: Most banchan can be bought pre-made at Korean markets. You don’t need to make them all – even just kimchi, radish, and one veggie side will round out your spread.

Goal: Aim for variety – something fermented, pickled, fresh, and savory. These contrasting bites make each wrap and grill session more exciting and balanced.

Perfect Drink Pairings

KBBQ and booze go hand in hand – if you're drinking, here are the go-to options:

• Soju:
  Korea’s top spirit (about 20% ABV), smooth, slightly sweet, and perfect for fatty meats. Drink it chilled in shot glasses. Flavored options like peach or grapefruit are fun too. Tradition says don’t pour your own – let someone else do it. It’s dangerously easy to drink, so pace yourself!

• Beer (Maekju):
  Crisp Korean lagers like Cass or Hite pair great with grilled meats. Try a somaek (soju + beer) for extra fun. No Korean beer? Any light lager or pilsner will do – just serve it cold.

• Makgeolli:
  A milky, slightly fizzy rice wine with a sweet tang. Lower in alcohol (6-8%), it balances spicy dishes well. Shake gently before serving and pour into cups or bowls. A nice rustic vibe.

• Korean Cocktails:
  Mix soju with Yakult and Sprite for a creamy sweet cocktail, or just add fruit juice. Makgeolli + Sprite is also a thing. Plum wine (Maesilju) or bekseju are solid bonus picks if you want something different.

• Non-Alcoholic Options:
  Barley or corn tea (toasty and caffeine-free), sparkling water, Korean pear juice, or sodas like Milkis. Have something for kids and non-drinkers too.

Whatever you choose – shots, cocktails, or tea – drinks bring out the fun and balance the richness of the meal. Just don’t forget to hydrate and enjoy the moment!

Table Setup Tips for an Authentic KBBQ Experience

A well-set table makes home KBBQ feel legit. Here's how to get the vibe right:

• Center the Grill:
  Place your grill in the middle of the table so everyone can reach it. Use a heat-resistant mat if needed. If using open flame, keep flammables away and have baking soda or an extinguisher nearby. Everything else revolves around the grill.

• Surround It with Food:
  Arrange meats, veggies, and banchan in small bowls around the grill. Use ramekins or store packaging if space is tight. Garlic, chili peppers, and a colorful variety of sides should be within reach.

• Individual Settings:
  Give each person a plate, chopsticks (or fork), spoon, and dipping bowls. One dish for ssamjang, one for sesame oil dip. Metal chopsticks are traditional, but use what’s comfortable.

• Grill Tools:
  Have tongs (one for raw, one for cooked) and at least one pair of scissors at the table for snipping meat. This makes the meal feel interactive and authentic.

• Serving Platters:
  Use big plates for raw meats, a basket or tray for lettuce/perilla, and bowls for any salads. It may feel crowded, but that full-table look is part of the fun.

• Extras & Ambiance:
  Napkins, paper towels, tissues – have them handy. Play K-Pop or Korean jazz. If indoors, open a window or set up a fan. Grill breaks are totally fine – this meal is meant to be slow and social.

When in doubt, keep it simple: grill in the center, good food all around, and let people cook, wrap, and enjoy at their own pace.

Now You’re Ready!

Get your ingredients, invite some friends, and have fun with your DIY Korean BBQ night. It might take a bit of prep work, but once the grill is going, it’s all about enjoying the moment – flipping meats, clinking soju glasses, and building delicious wraps full of flavor. As Korean BBQ fans say, “Mashikeh Duseyo!” (Bon appétit!) Enjoy your homemade KBBQ experience – you’ll impress your guests and satisfy those KBBQ cravings right from the comfort of your home. Happy grilling!