Grilled Recipes
205 recipes. Page 3 of 9
Grilling is central to Korean cuisine. From marinated bulgogi to sizzling samgyeopsal (pork belly) and crispy grilled mackerel, these dishes deliver bold, smoky flavors that are hard to resist. Whether cooked over charcoal or on a stovetop grill pan, the caramelized crust is what makes Korean grilled dishes special.
Korean Gochujang-Grilled Butterfish
Byeongeo gochujang-gui is a Korean spicy grilled butterfish where fillets are brushed with a paste of gochujang, soy sauce, plum syrup, minced garlic, and red pepper flakes, then pan-fried over medium heat. Butterfish has an exceptionally fine, soft flesh that absorbs the marinade readily, and the plum syrup's fruity acidity offsets the fermented heat of gochujang so the finish stays clean. The glaze must be applied in thin, repeated layers during cooking; a single thick coat causes the sugars to scorch before the fish cooks through. Each side needs roughly three to four minutes over medium heat, and a wide spatula prevents the delicate flesh from breaking when flipped. A light squeeze of lemon at the end adds brightness that prevents any lingering oiliness and sharpens the overall flavor.
Korean Grilled Beef Brisket
Chadolbaegi-gui is Korean grilled brisket cut paper-thin across the grain and seared over maximum heat for thirty seconds to a minute per side. The defining characteristic of the cut is its alternating bands of fat and lean meat: when the fat hits the grill, it renders almost instantly, producing a savory richness and charred, slightly crispy edges at the same time. No marinade is used. The grilled slices go straight into a dipping sauce of sesame oil and coarse salt, or onto a lettuce leaf spread with doenjang ssamjang and folded into a wrap. The window between perfectly cooked and burnt is extremely narrow with this cut, so the meat requires constant attention-keeping the tongs moving and distributing heat evenly across the grate is the most reliable way to cook each slice without scorching.
Tuna Steak
Chamchi steak is a pan-seared fresh tuna dish where a thick block of tuna is seasoned with olive oil, salt, and black pepper, then pressed onto a smoking-hot pan for under thirty seconds per side. This extreme brevity is deliberate: it produces a dark, caramelized Maillard crust on the surface while leaving the interior a vivid, translucent pink that is barely cooked through. Temperature control is the central technique - if the pan is not hot enough, the tuna releases moisture and steams rather than sears, so the oil should be at the point of just-visible smoke before the fish goes in. A squeeze of lemon at the end brightens the rich, iron-forward flavor of the raw center.
Cantonese Honey Char Siu (Glazed BBQ Pork with Five-Spice Honey)
Char siu is the defining roasted meat of Cantonese cooking, recognizable by the lacquered sheen and reddish-amber color of the cuts hanging in the windows of siu laap shops across Hong Kong and Guangzhou. Pork neck or shoulder is the preferred cut because the fat distribution throughout the muscle fibers keeps the meat moist during the high-temperature roast. The marinade combines soy sauce, hoisin sauce, five-spice powder, Shaoxing rice wine, and honey. Five-spice - star anise, cassia cinnamon, cloves, Sichuan pepper, and fennel seeds ground together - contributes an aromatic complexity that bridges the saltiness of soy and hoisin with the sweetness of honey. After an overnight marinade, the meat roasts at high heat while being basted repeatedly with a honey glaze that lacquers the surface with successive layers of caramel. The traditional method suspends the pork on hooks inside a lychee charcoal oven, exposing every surface to radiant heat and allowing fat to drip away freely. This technique produces a crust that is sweet and concentrated on the outside while the interior stays fatty and juicy. The edges of the cut, where the honey carbonizes against the direct heat, develop a thin, slightly bitter char that is the most prized part of any char siu. Char siu is eaten sliced over rice as a complete one-plate meal, piled over wonton noodles, or served cold with hot English mustard as a simple appetizer.
Chicken Gyro
Chicken gyro is a Greek pita wrap in which chicken thigh is marinated in olive oil, lemon juice, salt, pepper, and dried oregano before being grilled or pan-seared until the skin side develops a golden, crisp char. Chicken thigh withstands high-heat cooking far better than breast because its higher fat content keeps the meat moist and tender even when the exterior is well caramelized. Tzatziki is made by squeezing excess water out of grated cucumber and mixing it into plain Greek yogurt with minced garlic, fresh dill, a small pour of olive oil, and a pinch of salt. Its cold, sharp acidity is the necessary counterweight to the richness of the grilled meat, cooling every bite. Thinly sliced red onion adds a pungent crunch while halved cherry tomatoes or diced tomato bring bright juiciness inside the wrap. The pita should be warmed on a dry pan or grill for about thirty seconds per side immediately before assembling so it stays soft and pliable enough to wrap without cracking under the filling. Assembled and eaten immediately, the contrast between the hot, charred chicken and the cold sauce defines the dish.
Chicken Inasal (Bacolod Citrus Lemongrass Grilled Chicken)
Chicken inasal is the defining grilled chicken of Bacolod City in the Western Visayas region of the Philippines, so inseparable from its origin that it is commonly called Bacolod chicken. An overnight marinade of calamansi juice, cane vinegar, lemongrass, and garlic allows the acid to work deep into the muscle fibers, tenderizing the meat while coating it in layered citrus and herb fragrance. During grilling over coconut-shell charcoal, the chicken is basted repeatedly with annatto oil, which stains the skin a vivid orange and keeps the exterior perpetually moist so it never dries over the coals. The charcoal smoke combines with the calamansi and lemongrass aromatics to build a smoky-citrus flavor profile that distinguishes inasal from other grilled chicken preparations. The chicken is served alongside garlic rice with a small dish of chicken oil mixed with calamansi juice for dipping. In Bacolod, an entire street called Manokan Country is lined with dozens of inasal stalls that operate simultaneously every evening, filling the neighborhood with charcoal haze.
Chicken Satay
Chicken satay is a Southeast Asian grilled skewer dish that originated in Java, Indonesia, where it is thought to have developed from the influence of Arab and Indian traders who brought kebab and spiced meat traditions to the archipelago. Chicken pieces are marinated in a wet spice paste of turmeric, coriander, cumin, lemongrass, and coconut milk, which tints the meat yellow and begins to tenderize it before it reaches the fire. The skewered pieces are then cooked over charcoal, and as the heat intensifies, the coconut milk in the marinade caramelizes against the direct flame, forming a sweet, charred crust at the edges while the interior stays moist. The dish is inseparable from the peanut sauce served alongside it: roasted peanuts are ground and blended with coconut milk, tamarind, palm sugar, and chili into a thick dipping sauce that holds nuttiness, sweetness, sourness, and heat in simultaneous balance. From Java, satay spread across Malaysia, Thailand, and Singapore, with each country developing its own regional variations in spice combination, skewer size, and sauce recipe. At night markets throughout Southeast Asia, rows of satay sticks lined up over glowing charcoal produce a fragrant smoke that draws customers from considerable distances, and the smell of charring spiced meat remains one of the most vivid sensory memories for travelers who pass through the region.
Chicken Souvlaki (Greek Lemon Herb Grilled Chicken Skewer)
Chicken souvlaki consists of Greek grilled skewers prepared using pieces of chicken thigh that have been submerged in a marinade of lemon juice, olive oil, garlic, and dried oregano. This marination period is intended to give the citric acid sufficient time to interact with the meat. The lemon juice functions by breaking down surface proteins, which allows the various seasonings to move into the interior of the chicken instead of remaining only on the surface. Simultaneously, the olive oil establishes a physical boundary during the grilling stage that reduces the rate of moisture evaporation, ensuring that the inside of each piece remains moist. The addition of dried oregano contributes an earthy and slightly bitter herbal quality that balances the acidity of the lemon to produce the clean and straightforward flavor profile typical of Greek outdoor cooking. Using chicken thigh meat is a deliberate choice because its natural fat distribution protects the muscle fibers from becoming tough under the high heat of the grill, unlike leaner breast meat. This results in individual pieces that have a glossy exterior and a tender texture when they are removed from the heat. Serving the skewers with a portion of plain yogurt provides a temperature and texture contrast to the warm, smoky meat. When these components are combined inside warm pita bread with slices of fresh tomato and raw onion, the dish becomes a portable meal that provides satiety without creating a sensation of heaviness.
Korean Chili Soy Grilled Tofu
Chili-tofu-gui is a Korean pan-grilled tofu dish where firm tofu slices are browned on both sides, then glazed with a sauce of soy sauce, minced hot green chili, garlic, sesame oil, and sugar. Pressing moisture out of the tofu before cooking is essential for achieving a clean, golden-brown sear without oil spattering across the pan. Once the sauce is added, a brief simmer on low heat coats each slice in a glossy layer where the soy's saltiness, the sugar's sweetness, and the chili's sharp heat play against the tofu's neutral base. The dish works equally well as a weeknight side dish or as a quick drinking snack. Adding one tablespoon of water when simmering the sauce prevents it from reducing too sharply and ensures each slice is evenly coated rather than over-salted. A scattering of sesame seeds at the end is optional but recommended.
Churrasco (Brazilian Rotisserie-Grilled Meat)
Churrasco threads picanha, pork belly, chicken thighs, chicken hearts, and linguiça onto separate metal skewers, seasons them with coarse salt, and rotates them over charcoal or in a rotisserie. Cut 800g of picanha into thick slices across the grain, fold each piece into a U shape, and pierce it with a skewer. Cut 400g of pork belly and 300g of chicken thighs into large pieces. Prepare 200g of chicken hearts and 300g of linguiça, but keep all five meats on separate skewers instead of mixing them. Their thicknesses and cooking rates differ, so separating the skewers allows each type to be removed as soon as it is fully cooked. Divide 30g of coarse salt evenly across the meat and press it lightly onto the surfaces. Immediately before grilling, brush away loose crystals that have not adhered to keep the salt level controlled. Set the skewers over a charcoal grill or in a rotisserie oven over medium-low heat. Rotate them so one side is not held over the heat continuously, and cook until the exterior is browned and the center of each meat is fully cooked. Do not remove every skewer at the same time. Check the picanha, pork belly, chicken thighs, hearts, and sausage separately and take each one off in its own time. After removing a skewer, slice the meat across the grain and serve it immediately. Separating the meats and rotating them throughout cooking are the two controls that define the preparation in this recipe.
Korean Grilled Corn with Soy Butter
Corn-gui is Korean grilled corn on the cob brushed with a glaze of soy sauce, melted butter, sugar, and minced garlic, then turned slowly over medium heat until the kernels develop a caramelized, salty-sweet crust. The corn is pre-cooked by boiling or microwaving before grilling, so time on the grill is dedicated entirely to building flavor through caramelization and char. Grilling over too-high heat burns the sugar before the corn colors evenly, so patience and repeated thin coats of glaze at every turn are essential. The result layers the corn natural starch sweetness with the richness of butter and the deep savoriness of fermented soy sauce, all in one bite.
Korean Grilled Beef Daechang
Daechang-gui is Korean grilled beef large intestine, cleaned and lightly seasoned with salt, black pepper, minced garlic, and sesame oil before being seared on a high-heat pan. The thick layer of fat lining the inside of the intestine renders quickly over intense heat, and it is this fat that produces the dish's characteristic richness and crisp exterior as the outer surface browns. The fat is also the reason moderation matters: too much rendered fat left in the pan makes the finished dish greasy rather than luxuriously fatty, so blotting with a paper towel midway through cooking keeps the balance. Adding julienned onion and garlic chives at the end introduces vegetable moisture and fresh, sharp aromatics that cut through the heaviness. Daechang is one of the most sought-after cuts at Korean gopchang restaurants, where it is cooked tableside on a grill and eaten immediately - because the intestine tightens and toughens as it cools, eating it directly off the heat is the only way to catch it at its best. Soju or cold beer alongside is standard, and the contrast between the fatty meat and the cold, clean drink is a central part of the experience.
Korean Daegu Doenjang Gui (Doenjang-Grilled Cod)
Daegu doenjang gui is a Korean grilled cod dish where fillets are coated with a paste of doenjang, minced garlic, and sesame oil, then cooked until the paste forms a thin, concentrated crust over the fish. Cod is mild-flavored white fish that accepts the deep, fermented soybean character of doenjang without conflict -- the seasoning defines the fish rather than overpowering it. As the paste dries slightly against the heat, a dark crust seals the surface while the flesh underneath stays moist and flakes cleanly. Controlling the amount of doenjang is critical because the paste can easily oversalt the delicate fish if applied too heavily. Serving with sliced green onion or perilla leaves provides a fresh, herbal counterpoint to the earthy, savory paste.
Korean Salt-Grilled King Prawns
Daeha-sogeum-gui is a Korean salt-grilled king prawn preparation where whole shell-on prawns are placed directly on a bed of coarse sea salt and cooked over indirect heat. The salt draws out surface moisture while conducting steady, even heat beneath the shells, so the prawns essentially steam inside their own carapace and keep their flesh springy rather than contracted. Scoring the back with kitchen scissors and removing the intestinal tract before cooking eliminates any off-note from the gut, leaving only the clean, natural sweetness of the prawn. The precise moment to pull them from the heat is when the shells turn a solid bright orange, as any longer drives off the moisture that keeps the flesh tender. A squeeze of fresh lemon adds acidity that sharpens the natural umami without masking it, and the dish works well with no additional seasoning at all.
Korean Salt-Grilled Green Onion
Daepa-sogeum-gui is a Korean grilled vegetable dish made from the white sections of large green onions cut into 7-8 cm lengths, brushed with olive oil, dusted with coarse salt, and seared over high heat. The outer layers take on a slight char that produces a light smokiness, while the dense interior converts starch to sugar under the intense heat, turning remarkably sweet. Only the white parts are used because the green tops burn before they cook through, and holding each piece flat against the grill for two to three minutes per side ensures the center reaches the right texture. After grilling, a drizzle of sesame oil, a scattering of sesame seeds, and a small grating of lemon zest layer nuttiness and citrus brightness over the caramelized base. The result demonstrates how a single vegetable, treated simply and grilled hot, can produce a layered, deeply satisfying flavor.
Korean Grilled Chicken Neck Meat
Dak-moksal-gui is a grilled Korean chicken neck dish seasoned with soy sauce, cooking wine, minced garlic, and sesame oil, then seared quickly over high heat. Chicken neck contains streaks of intramuscular fat that give it a chewy, savory richness unlike the lean dryness of breast meat -- a quality prized among those who know the cut. Spreading the pieces flat on the pan surface creates maximum contact and promotes rapid browning through the Maillard reaction, and flipping within two minutes per side preserves the juices that would otherwise be lost with extended heat. Sliced green onion scattered at the finish adds a fresh, pungent layer on top of the sweet-salty soy base, and coarsely cracked black pepper sharpens the aftertaste. The dish works equally well as a rice side or a beer accompaniment.
Korean Salt-Grilled Chicken Gizzards
Dak-ttongjip sogeum-gui involves trimming the silver skin from chicken gizzards, seasoning them with salt and black pepper for ten minutes, then searing them in a hot, garlic-scented pan for six to seven minutes. High heat is essential: it crisps the exterior while keeping the interior springy and chewy, and overcrowding the pan causes the gizzards to steam rather than sear, turning them soft and rubbery. Removing the silver skin thoroughly before cooking reduces the tough, chewy membrane that can make gizzards difficult to eat. Scallion is tossed in for the final minute, and a squeeze of lemon juice at the end cuts through the richness and brightens the finish. The dish pairs particularly well with soju or beer, and adding sliced Cheongyang chili during cooking gives a spicier variation for those who want extra heat.
Korean Soy Glazed Chicken Wings
Dakbong-ganjang-gui is a Korean soy-glazed chicken wings dish where the wings marinate in a mixture of dark soy sauce, cooking wine, honey, minced garlic, and ginger for at least an hour so the seasoning works its way to the bone. The collagen concentrated around the wing bones melts during the long cook, creating a sticky, gelatinous quality beneath the skin that gives these smaller cuts a more satisfying chew than larger pieces. The sugars in the soy-honey glaze caramelize under heat and build a glossy, dark-brown coating that thickens with each basting. Basting once or twice mid-cook layers the glaze, and finishing at higher heat for the last few minutes crisps the surface while leaving the interior moist and tender. The contrast between the glazed exterior and the yielding meat beneath is the defining quality of the dish. A drizzle of sesame oil and a scatter of toasted sesame seeds over the finished wings add a roasted nuttiness that deepens the savory-sweet profile and signal that the dish is complete.
Korean Grilled Chicken Drumsticks
Dakdari-gui is a Korean grilled chicken drumstick marinated for at least two hours in soy sauce, gochujang, honey, garlic, and ginger juice, then cooked on a pan or grill until the skin is deeply browned and the meat pulls from the bone. Starting skin-side down over medium heat renders the subcutaneous fat slowly, producing a crackling-crisp skin; too high a flame chars the sugar in the marinade before the fat has time to melt. Once the skin turns golden and rigid, flip the drumstick and cover the pan to let steam finish the interior quickly without drying the meat. Drumsticks tolerate longer cooking times better than breast meat because of their higher fat and connective tissue content, and the flavor peaks when the leg bone separates cleanly from the muscle. The layered marinade -- gochujang's fermented heat, honey's sweetness, and ginger's sharp warmth -- balances the richness of the rendered chicken fat rather than fighting it. A scatter of sesame seeds over the finished drumsticks adds a final nutty note on top of the caramelized crust.
Korean Grilled Spicy Chicken Ribs
Dakgalbi-gui is the original Chuncheon-style grilled chicken dish, where bone-in thigh and leg pieces marinate in a crimson paste of gochujang, soy sauce, sugar, garlic, sesame oil, and ginger before cooking directly over an open flame or on a very hot pan. Unlike the more widely known iron-plate dakgalbi stir-fried with vegetables, this grilled version focuses solely on the meat to maximize char and smoky flavor on the surface. Deboned thigh meat spread flat exposes more surface area to both the marinade and the heat, concentrating flavor throughout, and a minimum two-hour rest in the marinade ensures the spice penetrates deep into the flesh. The gochujang caramelizes at high temperatures, forming edges that are simultaneously spicy, sweet, and faintly bitter from the char.
Korean Assorted Grilled Chicken
Dakgogi-gui-modeum is a Korean assorted chicken grill that brings breast, thigh, and wing pieces together on a single plate, each cut seasoned differently: salt for the breast, gochujang paste for the thigh, and soy-based glaze for the wings. Because each cut carries a different ratio of fat to muscle, cooking times must be calibrated individually rather than treating all three the same. Breast meat loses moisture quickly and needs the shortest time over heat, while wings benefit from longer cooking to render the fat under the skin. The salt-seasoned breast keeps its clean, mild flavor front and center; the gochujang thigh delivers fermented heat and a char at the edges; the soy-glazed wing balances sweet against salty in each sticky bite. Serving all three together lets diners compare three distinct outcomes from the same bird, making the role of seasoning and cut easy to taste side by side rather than just understand in theory.
Korean Chili Grilled Wings
Daknalgae-gochugaru-gui is a Korean chili-crusted chicken wing dish tossed in a coarse mixture of gochugaru, soy sauce, cooking wine, oligosaccharide syrup, minced garlic, and ginger powder, then grilled or pan-fried until the surface crisps. Unlike smooth gochujang, the coarse gochugaru particles cling to the chicken skin and crisp up during cooking, forming a textured, spicy crust on the surface, while the oligosaccharide syrup melts and binds those flakes firmly to the skin. The cooking wine neutralizes any gamey odor from the chicken and, as the alcohol evaporates, carries the garlic and ginger aromatics across the surface. A final blast of high heat lightly singes the chili flakes, adding a smoky dimension to the heat. Black pepper scattered over the top introduces another layer of sharpness that makes the overall heat more complex. Marinating the wings for at least thirty minutes before cooking allows the seasoning to penetrate the meat, yielding a deeper flavor once grilled. An air fryer at 200 degrees Celsius for 18 to 20 minutes produces an even crispier result than pan grilling.
Korean Garlic-Grilled Chicken Gizzards
Dakttongjip-maneul-gui is a Korean dish of chicken gizzards grilled and stir-fried over high heat with whole garlic cloves and cheongyang chili peppers. Gizzards are dense, pure-muscle organs with a firm, satisfying chew that sets them apart from other chicken cuts. Scoring them deeply before cooking opens the compact tissue so heat penetrates evenly and seasoning reaches the interior; a ten-minute soak in cooking wine beforehand removes any off-odor and lets the flavors absorb. Whole garlic cloves cooked alongside the gizzards undergo a visible transformation - the exterior caramelizes to a golden brown while the inside softens and turns almost creamy, converting raw sharpness into a rounded, sweet depth. The seasoning stays deliberately minimal - only salt and black pepper - so the natural flavor of the gizzards remains the focus, with cheongyang chilies providing a brief, clean heat that punctuates each bite without overwhelming the palate. The dish works equally well as an anju with drinks or as a savory side with steamed rice.
Korean Soy-Glazed Kabocha Grill
Danhobak-ganjang-gui is a Korean soy-glazed kabocha squash dish where thick half-moon slices are pre-steamed or microwaved until just tender, then pan-grilled with a glaze of soy sauce, corn syrup, minced garlic, and sesame oil. Pre-cooking the squash is essential: it eliminates the need for prolonged grilling, so the glaze can caramelize quickly over high heat without the interior remaining raw. The natural sugars in kabocha meet the salt of the soy sauce to create a pronounced sweet-salty contrast. The corn syrup melts into a shiny, lacquer-like coating on the surface. Sesame oil should be added only after removing from heat to preserve its fragrance, and a scattering of toasted sesame seeds finishes the dish with a crunchy, nutty accent. Kabocha squash skin is fully edible and becomes slightly crisp when grilled, creating a pleasant textural contrast with the soft, sweet interior. Substituting a spoonful of gochujang for part of the soy sauce produces a spicy variation, and minced cheongyang chili added to the glaze layers heat over the sweet-salty profile for a more intense side dish.
About Grilled
Marinated versions use soy sauce or gochujang-based glazes, while salt-grilled preparations highlight the natural flavor of the ingredients. Wrap a piece in fresh lettuce with a dab of ssamjang for the full experience.