Grilled Recipes
205 recipes. Page 4 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.
Iya Dekomawashi Miso Skewers
Iya dekomawashi is a Tokushima skewer of taro, small potato, firm tofu, konjac, and buckwheat dumpling. Each component is cooked first, threaded in order, dry-grilled, brushed with sweet ginger miso, and grilled again until the sauce browns. The name is linked to the way cooks rotate skewers beside an irori hearth, a motion compared with the turning head of a wooden puppet in Awa ningyo joruri. Five contrasting textures share one skewer, while caramelized miso ties the mild roots, tofu, and buckwheat together.
Korean Grilled Deodeok Root
Deodeok-gui is a traditional Korean mountain vegetable dish where peeled deodeok roots are pounded flat with a mallet, coated in a paste of gochujang, gochugaru, honey, sesame oil, and garlic, then grilled over high heat. The pounding step is critical: it breaks down the tough fibers so the seasoning absorbs evenly and the root develops a pleasant chewiness instead of remaining stringy. Soaking the peeled deodeok in lightly salted water for about thirty minutes before pounding draws out the sharpest bitterness, leaving only the characteristic mellow, slightly medicinal aroma the root is known for. That bittersweet quality sits in balance between the fermented spice of gochujang and the sweetness of honey. Quick grilling at high temperature chars the glaze just enough to add smokiness while keeping the interior moist; applying the seasoning paste in two stages during grilling builds a thicker, glossier layer on the surface. Toasted sesame seeds scattered on top contribute nuttiness that complements the wild herb's earthy, resinous character.
Korean-Style Sirloin Steak
Deungsim steak-gui is a Korean-style sirloin steak marinated in soy sauce, sesame oil, sugar, minced garlic, and Korean pear juice, then seared on a hot pan or grill until done. Pear juice contains enzymes that break down surface proteins to tenderize the meat, though marinating beyond thirty minutes risks turning the texture mushy, so timing matters. The flavor base departs from Western steak fundamentals - soy sauce and sesame oil define the savory character here, and the sugar caramelizes at high heat into a sweet-salty crust on the exterior. Coarsely cracked black pepper goes on last, adding heat and sharpness that pushes the result toward a midpoint between bulgogi and a conventional grilled steak.
Korean Salt-Grilled Pork (Pork Belly and Neck BBQ)
Doejigogi-gui is Korea's salt-grilled pork, made by seasoning thick-cut pork belly or pork neck with nothing but coarse salt and grilling over charcoal or on a cast iron pan. Because no marinade masks the flavor, the quality of the pork itself determines the outcome, and thick-cut belly requires patient cooking over medium heat so the fat layers render fully before the exterior chars -- rushing over high flame leaves the fat chewy and greasy rather than crisp. Blotting excess rendered fat from the pan with paper towels during cooking keeps the meat grilling rather than deep-frying and preserves the smoky char that defines the dish. Garlic slices cooked on the same pan alongside the pork add a mellow roasted note. The classic accompaniments -- sesame oil and salt for dipping, fresh lettuce or perilla leaves for wrapping, a dab of doenjang, and a sliver of cheongyang chili -- create the complete Korean barbecue experience, where a bite of rich pork, crunchy greens, and pungent condiments come together in one mouthful.
Salt-Grilled Dokdo Shrimp
This dish features salt-grilled Dokdo shrimp, selecting flower or chicken shrimp caught near Dokdo island to highlight their natural flavor. The shrimp are rinsed, treated with rice wine to eliminate odor, and trimmed of long antennae while keeping the heads intact to preserve the rich umami flavor of the liver. A layer of coarse salt is spread over parchment paper in a pan and heated to distribute warmth evenly. The shrimp are arranged on the salt bed and cooked covered to trap moisture, preventing the flesh from drying. Once the shells turn bright red, they are turned and cooked briefly to ensure the meat remains tender instead of becoming tough. Squeezed lemon juice is applied before serving. The separated shrimp heads can be saved and stir-fried with butter to create an additional savory side dish.
Korean Domi Sogeum Gui (Salt-Grilled Sea Bream)
Domi-sogeum-gui is a Korean pan-grilled sea bream dish where fillets are seasoned with nothing more than coarse salt and black pepper, then cooked skin-side down for the majority of the cooking time. Sea bream sits at a favorable point among white fish varieties, carrying enough natural fat to produce a clean, rounded umami from salt alone without needing additional marinades or sauces. Patting the surface completely dry with paper towels before the fish goes into the pan is essential, as any surface moisture will cause the skin to steam rather than crisp. Placing the fillet skin-side down first and keeping it there for roughly seventy percent of the total cooking time allows the skin to turn crackling and golden while the heat travels up through the flesh from below. A brief flip to finish the flesh side is all that is needed, since overcooking removes moisture from the delicate meat quickly. Minced garlic and chopped scallions placed on top after cooking add a fresh, pungent note, and a squeeze of lemon from the side wedge sharpens the bream's mild, clean sweetness by cutting through any lingering fish aroma.
Korean Aralia Shoot Pork Belly Skewers
Dureup-samgyeop-kkochi-gui is a Korean spring skewer in which blanched aralia shoots (dureup) are wrapped in thin slices of pork belly, threaded onto skewers, glazed with a gochujang-based sauce, and grilled. The aralia shoots must be blanched in lightly salted boiling water for no more than thirty seconds. Longer blanching destroys the firm, slightly snappy bite and drives off the volatile aromatic compounds responsible for dureup's characteristic bitter-herbal fragrance -- the defining quality that makes this a spring seasonal dish. After blanching, the shoots should be thoroughly blotted dry so the pork belly adheres cleanly without slipping. The glaze is made from gochujang, soy sauce, maesil-cheong (plum extract syrup), minced garlic, and sesame oil, and it should be applied in two stages -- once before grilling and once partway through -- to build up a layered, intensely flavored coating. Over the grill, the fat in the pork belly renders and bastes the dureup inside the wrap, while the shoot's clean, slightly astringent bitterness cuts through the pork's richness in a pairing that is complementary rather than competing. The plum extract in the glaze caramelizes under direct heat into a sticky, sweet-tart lacquer, and a finishing scatter of whole sesame seeds adds both visual contrast and a toasted, nutty close. The dish works equally well as a drinking snack or as a main banchan.
Korean Grilled Pork Cheek
Dwaeji bolsal gui is a Korean grilled pork cheek dish in which the cheek meat is marinated in soy sauce, minced garlic, and ginger for at least 30 minutes before being seared quickly over high heat. The cheek is the muscle used constantly for chewing, which produces an exceptionally fine-grained texture with dense collagen throughout. Slicing through a piece reveals alternating layers of fat and lean, so the richness shifts with each bite. High heat is non-negotiable for this cut. A hot surface triggers the Maillard reaction, building a well-browned crust while the interior stays juicy. Cooking the same cheek over low heat for an extended time breaks down the collagen completely, leaving the meat soft and flabby rather than springy. Grilling sliced onion and green onion in the same pan and layering them with the cooked pork sharpens the overall flavor, the pungent vegetables cutting through the cheek's deep meatiness.
Korean Soy-Glazed Pork Back Ribs
Dwaeji-deunggalbi ganjang-gui is a Korean soy-glazed pork back rib dish where thick cuts attached to the spine bone are coated in a glaze of dark soy sauce, honey, garlic, and ginger juice, then slow-roasted in an oven or grill. The thick meat requires at least two hours of refrigerated marination so the salt from the soy sauce and sweetness from the honey penetrate close to the bone, and during cooking the sugars in the glaze caramelize into a glossy, dark-brown crust. A two-stage cooking method defines the final texture: forty minutes covered at 180 degrees Celsius to cook the meat through completely, then ten minutes uncovered at higher heat to crisp the surface without drying out the interior. Ginger juice is not a replaceable ingredient here - it neutralizes the pork's gamey undertones, and leaving it out throws off the flavor balance noticeably. The ribs are eaten by pulling the meat from between the bones by hand, which makes them well suited as an anju - a drinking side dish - alongside beer or soju.
Korean Pork Ribs (Sweet Pear-Marinated BBQ Ribs)
Dwaeji-galbi is one of the most recognized Korean barbecue dishes, made with LA-cut pork ribs marinated in a thick sauce of pureed pear, soy sauce, sugar, corn syrup, garlic, and onion. The pear puree serves a dual purpose: it sweetens the marinade naturally while its proteolytic enzymes break down the muscle fibers, allowing the meat to pull away from the bone with minimal resistance. Marinating for four to six hours lets the seasoning penetrate deep into these thick cuts, but extending beyond a full day causes the enzymes to degrade the surface too aggressively, resulting in a mushy texture. Searing over high heat on a charcoal grill until the sugary glaze chars and caramelizes is essential to the dish. The blackened edges where the sugars meet open flame produce the defining sweet-smoky crust that separates galbi from ordinary grilled pork. Eaten wrapped in leafy greens with rice or as a standalone plate, it is a fixture at Korean outdoor grills and social gatherings.
Korean Dwaeji Kkeopdegi Gui (Grilled Pork Skin)
Dwaeji-kkeopdegi-gui is grilled pork skin that has been parboiled to draw out excess fat and eliminate the raw, gamey odor of the skin before it meets the fire. After blanching, the skin is coated in a spicy marinade built on gochujang and gochugaru, reinforced with soy sauce, minced garlic, and sugar to balance heat with savory depth. The skin is almost pure collagen, which makes blanching time critical: too brief and it stays rubbery with an unpleasant resistance, too long and it goes limp, forfeiting the springy chew that defines the dish. As the marinated pieces hit a hot grill or cast iron, the skin contracts and buckles, forming ridges and shallow pockets that trap the glaze. Every bite delivers a concentrated hit of spicy-sweet flavor where the caramelized marinade has pooled in those grooves. The texture offers a satisfying, slightly elastic chew that is unlike any other grilled meat. It is most commonly eaten wrapped in a perilla leaf with ssamjang, or served straightforwardly alongside soju as a classic drinking snack.
Korean Grilled Pork Neck (Salt-Seasoned Fatty Neck Cut BBQ)
Dwaeji-moksal-gui is Korean salt-grilled pork neck sliced one centimeter thick and seasoned with nothing more than coarse salt and black pepper before being laid on a blazing grill. The neck cut is laced with fine intramuscular fat that renders quickly over high heat, basting the meat from within and producing a rich, clean pork flavor that needs no marinade to taste complete. Cuts with roughly a seven-to-three fat-to-lean ratio give the best results, where fat and juice remain in balance through the cooking. Each side must sear for under two minutes over maximum heat to build a dark, caramelized crust while the center stays moist. Flipping repeatedly drops the surface temperature and produces a gray, steamed result rather than the charred exterior that defines the dish. The standard way to eat moksal-gui is in a ssam: a leaf of lettuce loaded with a roasted garlic clove, a smear of ssamjang, and a slice of the grilled meat, folded and eaten in a single bite.
Salt-Grilled Pork Dwitgogi
This dish features pork dwitgogi, a selection of assorted pork cuts valued for a springy and chewy texture compared to standard pork belly. The meat is prepared by applying soju to eliminate gamey odors and patting it dry to ensure a clean sear. The cooking process starts by searing the pork in a preheated heavy pan on high heat to seal in the juices. Once the meat is partially cooked, sea salt and crushed black pepper are added to distribute the seasoning evenly. Garlic cloves and green onions are then cooked directly in the rendered pork fat, infusing the meat with their aromas. Grilling continues until the pork is golden brown and springy. The completed dish is traditionally served hot alongside boiled meljeot, a salted anchovy sauce that provides a deep, savory element to the roasted pork.
Eonyang-style Charcoal Bulgogi
Eonyang bulgogi slices beef ribeye thinly, seasons it first with pear juice and then with a soy-based marinade, and grills the pieces as one broad layer on a wire grate. Cut 400g of ribeye across the grain to a thickness of 2 to 3mm. Trim only the unusually long pieces with two or three knife cuts, keeping visible slices instead of turning the beef into mince. Add 2 tablespoons of pear juice, toss gently without tearing the meat, and let it stand for 10 minutes. In a separate bowl, mix 3 tablespoons of soy sauce, 1.5 tablespoons of sugar, 1 tablespoon of minced garlic, 2 tablespoons of minced scallion, 1 tablespoon of sesame oil, and 0.5 teaspoon of black pepper. Pour this marinade over the pear-treated beef and mix lightly so the thin shapes remain intact. Preheat the wire grill before cooking and brush it with 1 teaspoon of cooking oil. Place the seasoned slices with their edges overlapping slightly, forming one thin, wide layer rather than scattered individual pieces. Grill over medium heat and turn the layer so both sides cook. Remove it when the edges are browned and no raw red portion remains in the center. Keeping the beef at 2 to 3mm and joining the slices in one layer helps the meat cook evenly over the grate. Oiling the hot grill before laying down the beef reduces sticking and tearing when the thin layer is turned.
Korean Euneo Sogeum-gui (Salt-Grilled Sweetfish)
Euneo-sogeum-gui is a salt-grilled freshwater sweetfish dish where whole fish, intestines left intact, are seasoned only with coarse salt and cooked slowly over charcoal or a wire grill until the skin crisps and chars lightly at the edges. Sweetfish carries a distinctive fresh fragrance comparable to cucumber or watermelon rind, a quality that earned it the name 'fragrant fish' in Japanese, and that delicate aroma would be overwhelmed by any marinade or heavy seasoning, making salt the only appropriate choice. The intestines contain a concentrated bitterness balanced by deep umami, and eating the fish whole, organs included, is the traditional approach rather than an afterthought. Grilling slowly over medium heat while turning the fish at intervals prevents the lean flesh from drying out while allowing the skin to develop an even, crackled crispness. Skewering the fish in a wave-like curve before cooking is the classic presentation that allows fat to render and drip naturally during grilling, basting the skin from the inside. A squeeze of lemon at the table brings acidity that tempers the slight bitterness from the organs and brightens the overall finish. Fish caught and grilled the same day is considered ideal, and smaller individuals tend to carry a purer aroma and a milder bitterness.
Korean Grilled Flounder (Salted Whole Flatfish Pan-Fry)
Gajami-gui is a Korean grilled flounder preparation in which a whole flat fish is salted for twenty minutes before being pan-fried or grilled over a wire rack until both sides develop an even golden-brown crust. Flounder has thinner flesh and a lower moisture content than most flatfish, which means it carries almost no fishy odor and needs only salt to taste genuinely clean on the palate. Splashing a small measure of rice wine over the fish before cooking neutralizes any remaining off-notes, and pressing the surface completely dry with kitchen paper afterward is what separates a flounder with truly crisp, caramelized skin from one that steams, sticks, and falls apart. Flipping must be done once and decisively with a wide spatula, because the flesh is delicate enough that repeated contact breaks it apart before serving. Resisting the urge to move the fish once it is in the pan is equally important: undisturbed contact with the hot surface is what drives the browning on each side. A garnish of shredded daikon with soy sauce or a sharp chili-soy dipping sauce provides a clean contrast that sharpens the perception of the fish's mild, natural flavor.
Korean Grilled Eggplant (Soy Garlic Glazed Charred Eggplant)
Gaji-gui is Korean grilled eggplant, halved lengthwise, scored, and cooked slowly over medium heat until the flesh turns soft and creamy while the skin side holds a slight firmness. Salting the cut surface and resting it for ten minutes before cooking pulls out bitter moisture through osmosis and also reduces how aggressively the eggplant absorbs oil during grilling. The scoring pattern is functional as well as visual, creating channels that allow heat to penetrate into the thick interior so the eggplant cooks through evenly rather than remaining hard at the center while the outside chars. Covering the pan after laying the eggplant cut-side down traps steam and gently cooks the flesh from within. A sauce of soy sauce, sesame oil, Korean chili flakes, minced garlic, and sliced green onion is spooned over the grilled surface while the eggplant is still hot, and the residual heat releases the fragrance of garlic and sesame oil while the liquid seeps into the scored channels and seasons the interior. Toasted sesame seeds scattered over the top add a final layer of nuttiness that gives the otherwise mild eggplant the complexity needed to hold its own as a proper banchan.
Korean Grilled Beef Short Ribs with Scallions
Galbisal-pachae-gui is a Korean grilled beef dish featuring short rib finger meat marinated in dark soy sauce, sugar, sesame oil, and garlic for at least one hour, then seared over high heat and served under a pile of cold-dressed shredded green onion. Rib finger meat sits between the rib bones and carries a well-balanced ratio of fat to lean, which allows the soy marinade to penetrate the fat layers and produce a deep, lingering savory flavor when exposed to direct heat. High heat causes the edges of the marinated meat to char quickly, creating a brief overlap of caramelized sweetness and smoke that defines the overall aroma of the dish. The shredded green onion is soaked in cold water until the sharp raw pungency fades and the cell walls firm up, then lightly tossed with sesame oil and toasted sesame to complement rather than compete with the heavy soy note of the beef. When a piece of hot seared meat and a tangle of cold scallion are eaten together, the contrast between the temperature, the rich beef fat, and the clean, sharp allium flavor creates a layered experience that cannot be replicated by eating either component alone. This dish is often made for home gatherings centered on table grilling, and the visual contrast of dark caramelized beef against the white-green scallion mound makes it striking as a shared centerpiece.
Korean Grilled Beltfish (Galchi-gui)
Galchi-gui is grilled beltfish, salted and pan-fried until the skin crisps and the flesh cooks through. Beltfish has a high fat content relative to most white fish, and as the flesh heats, its own oil migrates toward the skin, crisping the exterior without the need for added cooking oil. That same fat keeps the flesh moist well after the fish leaves the heat. Each steak should be cut to around three centimeters thick. Thinner pieces lose their moisture quickly under high heat, while thicker cuts will burn on the outside before the center reaches temperature. The pan needs to be fully preheated before the fish goes in: a cold or lukewarm surface causes the skin to stick and steam rather than sear. When the pan is hot enough, the skin releases cleanly and turns golden through the Maillard reaction. Coarse salt is the only seasoning in the traditional Jeju preparation, and nothing else is added. A squeeze of lemon at the table cuts the richness of the oily fish with clean acidity, lifting the aftertaste. Beltfish caught in the waters around Jeju in spring are considered the finest, with firmer flesh and a richer flavor than fish from other seasons.
Korean Grilled Pork Skirt Meat
Galmaegisal-gui consists of grilled pork skirt steak harvested from the diaphragm muscle of the pig. This specific cut is recognized in Korean cuisine for its scarcity, as a single animal yields only between 200 and 300 grams of meat. Due to this limited supply, the cut is categorized as a specialty item within Korean barbecue establishments rather than a standard staple. Structurally, the meat resembles beef skirt steak because it features a very pronounced grain. This physical characteristic results in a texture that provides a substantial and firm chew. Additionally, the cut carries a specific fatty aroma that is characteristic of pork yet distinct from other common grilled parts of the animal. Before the meat reaches the heat, it typically receives a light seasoning composed of soy sauce, minced garlic, and cracked black pepper. The cooking process requires a high temperature, using either a bed of natural charcoal or a heavily heated pan to sear the exterior rapidly. Because the slices are relatively thin, the preparation involves keeping each side over the maximum heat source for less than sixty seconds. This timing ensures that the surface undergoes the Maillard reaction to achieve caramelization without drying out the interior. Ideally, the center of the meat remains slightly pink, reaching a medium level of doneness. If the cooking time extends beyond this window, the muscle fibers tend to contract and tighten significantly. Such overcooking removes the springy and resilient texture that defines the quality of this particular cut. When prepared over charcoal, the smoke particles are able to enter the juices of the pork, which produces a complex layer of smokiness. This specific flavor profile is difficult to achieve when using a standard gas or electric heating element. Once removed from the grill, the hot slices are traditionally dipped into a small saucer containing sesame oil and coarse grains of salt. This combination allows the toasted scent of the oil to blend with the smoky residue from the charcoal. For the final step of the meal, the meat is often placed inside a wrap made of fresh perilla or lettuce leaves. The addition of these greens introduces a botanical flavor that balances the inherent richness of the grilled pork.
Korean Salted Mackerel Grill
Gan-godeungeo-gui is grilled salt-cured mackerel, one of the most dependable side dishes on a Korean home table. The mackerel is sold already salted at the market, so it goes straight onto heat without any additional seasoning preparation. During the curing process, the salt draws out excess moisture and firms the flesh, which makes the fish easier to handle than fresh mackerel and far less prone to falling apart in the pan. Cooking skin-side down over medium heat for seven minutes allows the fat embedded under the skin to render slowly outward, crisping the skin until it becomes paper-thin and shatters with the first touch of a spoon. Flipping the fish for just four more minutes finishes the flesh through without drying it out. The mackerel's oily richness is substantial enough to carry a bowl of rice on its own, but a wedge of lemon on the side adds a bright acidity that cuts cleanly through the fat, and a small mound of shredded daikon provides a palate-cleansing contrast that removes any lingering fishiness from the aftertaste. Frozen gan-godeungeo should be moved to the refrigerator the night before to thaw slowly, preventing the fish from weeping water all at once when it hits the hot pan.
Korean Grilled Soy-Marinated Blue Crab
Ganjang-gejang-gui is a Korean grilled blue crab dish where the crab is halved, marinated in soy sauce with garlic, ginger juice, and sesame oil, then cooked on a grill or in an oven until the shell chars and the meat absorbs the salty-sweet seasoning. The key flavor element is the crab's hepatopancreas inside the top shell, which solidifies under heat into a thick, intensely savory paste that acts as a built-in sauce when eaten with the leg and body meat. The sugars in the soy marinade caramelize over high heat, forming a glossy glaze across the shell surface, and a final brush of sesame oil before serving adds a toasted nuttiness over the briny crab flavor. Marinating time matters considerably: a minimum of thirty minutes allows the soy to penetrate the surface, but refrigerating the crab for one to two hours gives the seasoning time to reach the interior flesh, producing noticeably deeper flavor. Placing the grilled crab over a bowl of rice and mixing the shell's concentrated juices and tomalley into the grains makes a complete meal without any additional side dishes.
Korean Gapojingeo Beoteo Maneul Gui (Butter Garlic Cuttlefish Grill)
Gapojingeo beoteo-maneul-gui is butter-garlic grilled cuttlefish in which the thick body of the cuttlefish is scored in a crosshatch pattern and cooked in a pan with foaming butter and minced garlic. Cuttlefish flesh is substantially thicker and denser than regular squid, which means scoring is not optional for even cooking. Without it, the outside would overcook before heat reaches the center. The cuts also create channels that the melted butter and garlic flow into as the cuttlefish sears, infusing each section with concentrated fat and aromatics rather than just coating the surface. The timing of when to add the cuttlefish matters. The butter should be on medium heat and just beginning to foam at the edges when the cuttlefish goes in. At that temperature, the garlic releases its fragrance into the oil without burning, and the cuttlefish develops a golden crust before it has time to toughen. Two minutes per side is typically enough. The crosshatch pattern spreads open as the flesh cooks, and the surface takes on a lightly charred color that signals the Maillard reaction has done its work. Leaving it longer makes the flesh rubbery. A squeeze of lemon juice at the end cuts the richness of the butter and lifts the whole dish with a clean, acidic finish.
Korean Gapojingeo Yangnyeom Gui (Spicy Grilled Cuttlefish)
Gapojingeo-yangnyeom-gui is spicy grilled cuttlefish prepared by scoring the body in a deep crosshatch pattern and coating it with a glaze of gochujang, Korean chili flakes, soy sauce, oligosaccharide syrup, and garlic. The deep scoring is critical for the thick cuttlefish body: it allows the marinade to penetrate the flesh fully and causes the scored sections to curl open under high heat, creating a flower-like shape that maximizes surface contact with the glaze. When gochujang's heat and the syrup's sticky sweetness hit high heat together, they caramelize into a glossy, deep-red coating that clings to the cuttlefish, while sesame oil folded into the marinade adds a toasted undertone beneath the spice. Chunky-cut onion and green onion grilled alongside release moisture that evaporates into sweetness, naturally tempering the intensity of the chili glaze without diluting the marinade's savory depth. Patting the cuttlefish completely dry before marinating ensures the glaze adheres evenly rather than sliding off, and keeping the cooking time short over high heat prevents the flesh from turning tough and rubbery.
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.