Grilled Recipes
205 recipes. Page 7 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.
Sasebo Lemon Steak
Lemon steak is a Sasebo, Nagasaki griddle dish developed around 1955 as a lighter Japanese interpretation of American-style steak. Thin slices of beef loin are seared quickly on one side over high heat, then finished with a sauce of grated onion, garlic, soy sauce, and lemon juice. The second side cooks in the bubbling sauce just long enough for the thin meat to heat through without becoming tough. Bright citrus cuts the richness while onion and soy capture the beef juices. In Sasebo, diners often finish by adding rice to the hot plate and mixing it with the remaining sauce and meat drippings.
Korean Grilled Soy-Doenjang Pork
Maekjeok-gui is a traditional Korean grilled pork dish that is traced back to the Goguryeo period, prepared by marinating thick-cut pork neck in a paste of doenjang, soy sauce, rice syrup, minced garlic, ginger powder, sesame oil, and black pepper before grilling. Unlike most contemporary Korean marinades, which center on gochujang or sugar, maekjeok uses doenjang as its primary seasoning, which means the dominant flavor is a deep, fermented umami rather than sweetness or heat. The soybean paste bonds with the abundant intramuscular fat in pork neck during grilling, producing an intense savory quality that develops layer by layer over the heat, while the viscous rice syrup reduces into a shiny lacquer-like glaze on the surface. Shallow scoring on both faces of each thick pork slice allows the marinade to penetrate beyond the surface and reach the interior, and at least thirty minutes of marinating time is recommended for this effect. Doenjang scorches significantly faster than sugar, so the correct technique is to sear both sides first and then apply any final glaze only after reducing the heat or briefly pulling the meat from direct flame, which preserves the gloss without introducing bitterness. After removing from the grill, letting the meat rest for two minutes under a scattering of sliced green onion allows the juices to redistribute, so the pork stays moist and does not run when cut.
Korean Grilled Pork Makchang
Makchang-gui is a Korean grilled pork large intestine dish where the offal is thoroughly cleaned, blanched for seven minutes to remove impurities and excess fat, then coated in a marinade of gochujang, soy sauce, sugar, minced garlic, gochugaru, sesame oil, and black pepper. The blanching step eliminates off-flavors and firms the intestine's texture so it holds up on the grill without falling apart. After fifteen minutes of marinating, the deeply wrinkled surface absorbs the sweet-spicy sauce, which caramelizes into a dark, sticky glaze over medium heat as the interior moisture slowly evaporates. The result is a chewy exterior with a rich, fatty interior that releases its flavor gradually with each bite. Patience with medium heat prevents the sugar-heavy sauce from scorching before the intestine is cooked through. Scissored into bite-sized pieces at the table and wrapped in perilla leaves or napa cabbage with a dab of doenjang, makchang-gui is a late-night staple in Korean grilled meat restaurants, particularly in the Daegu and Busan regions where the dish is most deeply rooted.
Korean Gochujang Grilled Garlic Scapes
Maneuljjong-gochujang-gui is a Korean vegetable side dish where garlic scapes cut into six-centimeter pieces are blanched for just thirty seconds, then stir-grilled in a pan with a sauce built from gochujang, gochugaru, soy sauce, oligosaccharide syrup, and minced garlic. The thirty-second blanch is precisely timed to loosen the tough outer fibers of the scape so the sauce has a surface to cling to, while the crisp interior stays intact. Plunging the scapes into cold water immediately after blanching is necessary to halt carryover cooking and lock in the texture. The garlic scape's own sharp, pungent bite merges with gochujang's fermented depth to build a layered spiciness that carries more complexity than raw chili heat alone, and the oligosaccharide syrup contributes both a glossy coating and a restrained sweetness that rounds off the sauce. When the sauce starts catching on the pan, adding a tablespoon of water loosens it without washing out the flavor. Sesame oil and toasted sesame seeds go on at the very end to finish the dish with a nutty, roasted aroma.
Sangayaki (Miso-Pounded Mackerel Grilled in Shells)
Sangayaki is the grilled form of namero, the finely pounded fish preparation associated with fishermen around Chiba's Boso Peninsula. A whole mackerel is filleted, skinned, and cleared of bones before the flesh is chopped with a knife. Miso is added and the mixture is pounded again until distinctly sticky, which helps it stay tender and cohesive during grilling. Julienned ginger, minced onion, and green pepper are folded in. The mixture is packed level into five clean abalone shells, covered with a shiso leaf, and placed over heat. It is done when the fish has puffed up, the center is opaque, and no raw mixture remains. The dish recalls fishermen carrying namero in abalone shells when they went to work in the mountains, then steaming or grilling it at their huts.
Korean Salt-Grilled Croaker
Mineo-sogeum-gui is a Korean salt-grilled croaker where fillets are seasoned with only coarse sea salt and white pepper, then pan-fried skin-side down in olive oil. Croaker is a lean white-fleshed fish with a subtle but genuine depth of flavor, and restraint with seasoning allows that natural character to come through clearly. Patting the surface completely dry before cooking is critical, since any moisture on the skin prevents it from crisping and causes it to stick to the pan. A whisper-thin coat of flour on the fillet creates a light barrier that forms a delicate crust on contact with the hot oil. Placing the fillet skin-side down and cooking it that way for roughly seventy to eighty percent of the total time allows the flesh to finish gently from residual heat after flipping, which prevents it from drying out. Minced garlic is introduced only in the final minute so it perfumes the oil without burning. A squeeze of lemon juice and a scatter of sliced chives at the table add brightness that frames the clean flavor of the fish rather than competing with it. Fresh croaker is best from July through August, but frozen fillets can be prepared with the same method.
Moo Ping (Thai Grilled Pork Skewers)
Moo ping are popular Thai grilled pork skewers known for their sweet and savory glaze. The dish features thinly sliced pork neck marinated in a rich mixture of coconut milk, palm sugar, soy sauce, fish sauce, minced garlic, and black pepper. Soaking the bamboo skewers in water before cooking prevents them from burning on the hot grill. The coconut milk in the marinade acts as a tenderizer, ensuring the marbled pork neck remains moist and juicy inside. The pork slices are threaded onto skewers and grilled over medium-high heat. During the final minute of cooking, brushing on the remaining marinade helps the palm sugar and soy sauce caramelize on the surface, creating a glossy, slightly charred glaze. These skewers are traditionally eaten warm, frequently paired with sticky rice as a staple street food option.
Korean Garlic-Grilled Octopus
Muneo-garlic-gui is a Korean seafood drinking snack made by slicing pre-boiled octopus into bite-size pieces, seasoning them with salt, pepper, and red chili flakes, then searing them hard in olive oil with minced garlic over high heat. The garlic goes in first at low heat to bloom slowly in the oil, then the flame is raised and the octopus is added so the exterior chars rapidly while the interior stays springy and resilient. The olive oil coats the surface at high temperature and locks in moisture, producing a scorched crust outside and a genuinely tender bite within. A squeeze of fresh lemon juice at the finish cuts through the oil and brings the natural brininess of the octopus into sharp relief. The octopus should go straight to the table after cooking, as the texture toughens quickly, and thorough pan preheating is essential to getting the sear right.
Korean Spicy Grilled Octopus
Muneo-yangnyeom-gui is a Korean spicy grilled octopus dish where pre-boiled octopus is cut into bite-sized pieces, marinated for ten minutes in gochujang, gochugaru, soy sauce, oligosaccharide syrup, and minced garlic, then seared quickly in a smoking-hot pan. Since the octopus is already cooked, extended heat exposure only toughens it-the entire grilling step should finish within three to four minutes. Blotting the octopus completely dry before cooking prevents the sauce from becoming watery and ensures rapid caramelization at high temperature. Sesame oil, sliced green onion, and sesame seeds are tossed in after the heat is off, adding a toasted, aromatic layer over the spicy-sweet glaze.
Korean Grilled Mixed Mushrooms
Mushroom-gui is a Korean grilled mixed mushroom dish combining king oyster, shiitake, and oyster mushrooms, seasoned simply with butter, minced garlic, salt, and black pepper. Each mushroom variety contributes a different texture: king oyster offers a dense, meaty chew from its thick stem, shiitake delivers concentrated umami from its cap, and oyster mushrooms add a delicate, silky shred. The key technique is to resist stirring the mushrooms after placing them in the pan-their high water content must evaporate first before the surfaces can brown and develop flavor. Adding butter partway through rather than at the start prevents it from burning while still infusing the mushrooms with its richness.
Korean Mentaiko Butter Grilled Cod Roe
Myeongnan-butter-gui is a Korean pan-grilled dish where whole salted pollock roe sacs are cooked slowly in melted butter over low heat. The thin membrane surrounding the roe holds thousands of tiny eggs that rupture easily under strong heat, so maintaining a gentle, patient flame throughout is the single most important part of the technique. As the butter melts and pools around the roe, it forms a continuous, fatty coating that melds with the inherent saltiness of the cured roe, building an intensely savory flavor without any additional seasoning required. Once one side turns a pale golden color, the roe is carefully turned over and the process repeated on the other side, aiming for a surface that is lightly set and golden while the interior remains soft and warm. A generous scattering of finely chopped parsley over the finished dish introduces a bright, herbal freshness that cuts cleanly through the rich, salty butter and balances the overall profile.
Korean Grilled Octopus
Nakji-gui is a traditional Korean preparation of grilled small octopus that requires specific cleaning techniques and precise timing. The preparation begins by cleaning the small octopus through a process of vigorous rubbing with salt to remove impurities from the skin. Once cleaned, the octopus is coated in a marinade that includes gochujang, soy sauce, sesame oil, minced garlic, and corn syrup. This small octopus possesses significantly finer muscle fibers compared to a full-sized octopus, a physical trait that results in a very narrow window between a desirable springy texture and an undesirable rubbery one. A cooking time of only two minutes is frequently sufficient to push the protein past the point of no return, so the person cooking must stay attentive and remove the tentacles from the heat as soon as they firm up and take on color. The gochujang and corn syrup within the marinade undergo rapid caramelization when they come into contact with the hot surface of the pan or grill. This reaction forms a red, lacquered shell around each tentacle that provides a combination of fermented heat and sweetness in every bite. Using a direct flame for cooking introduces smoky and charred notes that increase the complexity of the flavor profile. If the dish is prepared in a pan rather than on a grill, the octopus must be dried thoroughly first. Any moisture remaining on the surface will generate steam and cause the octopus to braise instead of grill, which prevents the formation of the caramelized exterior. After the cooking process is complete, the octopus is usually snipped into bite-sized pieces with kitchen scissors. It can be served as a wrap with perilla or lettuce leaves, or it can be laid over a bowl of steamed rice.
Nasu Dengaku (Miso-Glazed Eggplant)
Nasu dengaku cooks halved eggplants until tender, coats the cut faces with a sweetened miso glaze, and broils only long enough to bubble and spot the surface. Wash 2 large eggplants and split them lengthwise. Score each cut face deeply in a crosshatch pattern without piercing through the skin. The cuts allow oil and glaze to reach the thick flesh rather than remaining only on top. In a small saucepan, combine 2 tablespoons miso, 1.5 tablespoons mirin, 1 tablespoon sake, and 1 tablespoon sugar. Stir over low heat until the sugar dissolves and the mixture becomes uniform, then remove it before the miso catches on the pan. Heat 3 tablespoons vegetable oil in a wide skillet and place the eggplants cut-side down. Cook over medium heat until the scored surface is golden and the flesh softens. Eggplant absorbs oil quickly, so tilt or rotate the pan to distribute the listed oil instead of leaving one section dry. Turn the halves and cook the skin side for 2 minutes, then transfer them to a baking tray with the cut faces up. Spread the miso glaze in a thin, even layer over every scored surface. Place the tray under an oven grill or in a toaster oven for about 2 minutes, watching continuously. The sugar in the glaze can move from browned to burnt quickly; remove the eggplant as soon as the sauce bubbles and develops small light-brown spots. Scatter 1 teaspoon toasted sesame seeds over the warm glaze. Serve while the flesh is hot and soft enough to lift easily from the skin, without leaving the glazed surface under residual grill heat.
Korean Grilled Neobiani Beef Patties
Neobiani-gui is a Korean royal-court grilled beef patty made by kneading finely minced beef with minced onion, green onion, soy sauce, sugar, garlic, sesame oil, and black pepper, then shaping the mixture into thin oval patties and pan-frying until caramelized. The dish traces its origins to the royal court cuisine of the Joseon dynasty, where the seasoning was kept deliberately restrained to let the beef's natural flavor take center stage. Squeezing excess moisture from the minced onion before mixing strengthens the patty's structure, and the onion's natural sugars caramelize during cooking, adding a gentle, almost floral sweetness to the crust. Resting the shaped patties in the refrigerator for fifteen minutes firms the protein bonds so the patties hold their shape in the pan. Cooking over medium-low heat is essential: the surface develops a glossy, lacquered sear while the interior cooks through evenly, and excessive heat risks charring the outside before the center is done. The finished patties carry a thin, aromatic glaze from the soy sauce and sesame oil, making them a refined centerpiece on the Korean table.
Nogari-gui (Korean Grilled Dried Young Pollock)
Nogari-gui cooks trimmed dried pollock slowly in butter and serves it with a gochujang and mayonnaise dipping sauce. Use kitchen shears to remove hard fins and rough edges from 180g dried pollock. Cut the thicker sections into similar lengths so the pieces heat at a comparable rate. If the fish is too rigid to trim comfortably, microwave it for only 20 seconds and stop when it is just warm. Longer microwave heating can make the dried fibers tougher, so use this step only when needed. For the sauce, mix 1 tablespoon gochujang, 2 tablespoons mayonnaise, 0.5 teaspoon sugar, and 1 teaspoon lemon juice until no sugar grains remain and the color is uniform. Warm a wide pan over medium-low heat for about 1 minute, melt 20g butter, and tilt the pan when small bubbles appear so the butter covers the base. Lay the pollock pieces in a single layer without overlap and cook the first side for about 3 minutes. Turn them when the edges begin to curl and the surface becomes light brown. Cook the second side for 3 to 4 minutes, removing the pieces while the outside is crisp but the center has not become leathery. Lower the heat immediately if the butter darkens quickly. Serve the grilled pollock warm with the prepared sauce before the dried fish cools and firms up.
Korean Salt-Grilled Sea Bass
Nongeo sogeum-gui is a Korean salt-grilled sea bass where scored fillets are seasoned only with coarse salt and black pepper, then seared skin-side down in olive oil infused with garlic and fresh thyme. Sea bass has firm, low-odor white flesh that takes well to minimal seasoning, and pressing the skin against the hot pan for a full five minutes drives out moisture and renders the thin fat layer underneath into a crisp, shattering crust. After flipping, the aromatic oil pooled in the pan is spooned over the flesh for three to four minutes-the fish is done when the center shifts from translucent to opaque white. A squeeze of lemon at the table adds brightness that cleans up any residual richness from the oil-basted cooking.
Korean Butter-Grilled Squid Beaks
Ojingeo-ip-butter-gui is a Korean bar snack made by searing squid beaks in melted butter with minced garlic over high heat. Thoroughly patting the squid beaks dry with paper towels before they hit the pan is a non-negotiable step: any residual moisture causes violent splattering and prevents the butter from forming a direct, fragrant crust on the surface. Three minutes of rapid stir-frying over high heat keeps the texture springy and chewy rather than tough and rubbery, which is the line squid crosses the moment heat is applied too long. Adding soy sauce and cooking wine creates a savory glaze as the liquid rapidly evaporates and concentrates against the hot surface. A finish of red chili flakes and cracked black pepper introduces a clean, warm heat that lingers behind the buttery garlic aroma, rounding out every bite. The dish comes together in under five minutes, which makes it one of the most practical snacks to serve alongside drinks.
Korean Stuffed Squid Grill
Ojingeo-sun-gui is grilled stuffed squid, a Korean dish where cleaned squid tubes are filled with a mixture of soaked glutinous rice, crumbled tofu, diced carrot, soy sauce, and sesame oil, sealed with toothpicks, and grilled over medium heat with frequent turning. The glutinous rice needs at least three hours of soaking to cook through evenly inside the squid cavity, and the tofu must be pressed dry in cheesecloth to prevent the filling from becoming waterlogged and falling apart. Filling only seventy to eighty percent of each tube is essential because the rice expands as it cooks, and overstuffed squid will burst on the grill. When sliced into 1.5-centimeter rounds after grilling, each piece reveals concentric layers in cross section: the chewy squid exterior, a sticky ring of glutinous rice, and a soft tofu core at the center. The seasoning built into the filling with soy sauce and sesame oil is sufficient on its own, so no dipping sauce is required.
Korean Okdom Sogeum Gui (Salt-Grilled Tilefish)
Okdom sogeum-gui is a salt-grilled tilefish dish iconic to Jeju Island, where the whole cleaned fish is rubbed with a thin layer of ginger juice, seasoned with coarse salt and pepper, and pan-fried skin-side down for six to seven minutes over medium-high heat. Tilefish has moderately fatty, firm flesh that develops deep umami with salt alone, and the ginger juice is applied sparingly-just enough to neutralize any fishiness without masking the fish's own character. Thorough surface drying with paper towels before cooking is non-negotiable for crisp skin, and the pan must be fully preheated or the fish will stick immediately. Chopped green onion and fresh lemon juice served alongside provide a sharp, aromatic contrast to the clean, mellow flavor of the grilled tilefish.
Korean Soy Garlic Grilled Duck
Ori-ganjang-gui is a Korean soy-braised grilled duck dish where scored duck breast is marinated for twenty minutes in a sauce of soy sauce, minced garlic, honey, cooking wine, ginger juice, and black pepper, then placed skin-side down in a cold pan to start cooking. The cold-start method slowly renders the thick subcutaneous fat layer into the pan over eight minutes, building up a pool of self-basting duck fat that eliminates the need for added oil and crisps the skin without burning it before the breast is flipped. Soy sauce and honey caramelize at high heat into a glossy dark brown glaze, while ginger juice actively breaks down the gamey odor that duck fat often carries. In the final two minutes, the remaining marinade is brushed back onto the meat and sliced onions are added to the pan, where their natural sugars rise and merge with the salty-sweet soy coating to form a deeply savory side that complements the duck. The sliced meat can be wrapped in perilla or lettuce leaves, or the rendered cooking juices can be spooned directly over rice.
Korean Herb Grilled Duck Breast
Ori-gaseumsal herb-gui is Korean herb-grilled duck breast, scored at one-centimeter intervals across the skin and fat layer without cutting into the flesh, then rubbed all over with a mixture of salt, pepper, minced garlic, rosemary, thyme, and olive oil. Starting the breast skin-side down in a cold pan over medium-low heat is what allows the thick fat layer to render gradually rather than seizing up against sudden heat. After eight minutes the fat has largely melted out and the skin is golden and crisp; flipping for four more minutes finishes the flesh. Soy sauce and pear juice added at the end reduce within a minute on the residual heat, building a glossy, fruit-tinged glaze that coats the surface. Resting the breast on a cutting board for five full minutes before slicing against the grain is what keeps the juices in the meat rather than running onto the board. Each slice shows a cross-section of crackling, herb-scented skin over a rosy, medium-cooked interior.
Korean Ori Gochujang Gui (Gochujang Grilled Duck)
Ori-gochujang-gui is spicy gochujang-grilled duck, where sliced duck is marinated for fifteen minutes in a paste of gochujang, soy sauce, Korean chili flakes, minced garlic, pear juice, and sesame oil, then grilled alongside sliced onion over medium-high heat for ten to twelve minutes with frequent turning. Pear juice tempers the aggressive salt and heat of gochujang while acting as a natural tenderizer for the duck, and sesame oil forms a thin film that slows moisture loss during grilling. As duck fat renders out and combines with the chili paste, a concentrated sweet-spicy sauce pools in the pan-basting the meat continuously with this liquid builds a glossy, lacquered surface. Wrapping each piece in a perilla leaf before eating adds an herbal fragrance that softens the chili burn.
Korean Salt-Grilled Duck (Crispy Skin Duck Breast with Ginger)
Ori-sogeum-gui is Korean salt-grilled duck breast where shallow score marks cut into the skin at one-centimeter intervals expose the fat layer without piercing through to the flesh, allowing the subcutaneous fat to render fully while the meat juices stay contained. A ten-minute pre-treatment with cooking wine, ginger juice, and minced garlic neutralizes the gamey odor that duck skin can carry. After marinating, the surface must be patted completely dry with kitchen paper so the salt stays granular on the skin rather than dissolving into moisture that would cause steaming instead of crisping. The scored breast goes into a cold pan skin side down, then the heat is raised gradually to medium-low, coaxing the thick subcutaneous fat to melt slowly and render clear while the skin crisps in its own fat over eight minutes. The pan never needs additional oil. Flipping for four to five minutes on the flesh side finishes the interior, and a three-minute rest off the heat redistributes the juices so the sliced surface stays clean and the meat is uniformly cooked from edge to center. Sliced on a bias and wrapped in perilla leaves with ssamjang, the fermented bean paste adds depth and complexity to the salt-forward duck flavor. A side of fresh garlic chive salad cuts through any richness and lifts the overall plate.
Korean Grilled Squid and Pork
Osam-gui is a Korean mixed grill of squid and pork belly marinated together in a spicy sauce of gochujang, soy sauce, sugar, minced garlic, and sesame oil, then cooked on a pan or grill. As the pork belly renders its fat, it merges with the marinade to form a rich, savory-spicy sauce in the pan that the squid absorbs during cooking, producing a deeper flavor than either ingredient would achieve alone. The two proteins cook at very different rates, so the pork belly goes in first for five to six minutes to render its fat and partially cook through before the squid is added-squid toughens past three to four minutes of heat exposure. The gochujang paste scorches easily at high temperatures, so maintaining medium heat and turning the pieces frequently is necessary to build a glossy glaze without any burnt bitterness.
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.