Grilled Recipes
175 recipes. Page 8 of 8
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.
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.
Korean Grilled Doenjang Onions
Onions are sliced into 2 cm rings, secured with skewers, and grilled over medium heat while being brushed with a sauce of doenjang, gochujang, minced garlic, perilla oil, and water. Over eight to ten minutes of flipping and re-brushing, the onion's moisture evaporates and its natural sugars concentrate into pronounced sweetness, while the doenjang chars lightly at the edges to add a toasted, earthy note. Perilla oil softens the salt intensity of the doenjang, and a finish of sliced green chili and ground sesame layers in mild heat and nuttiness. At 146 calories per serving, this is a low-calorie side dish that also works as a light accompaniment to drinks.
Korean Grilled Chicken Hearts
Chicken hearts are trimmed, rinsed, and marinated briefly in cooking wine to remove any off-flavors before being seasoned with salt, pepper, and garlic. They are seared over high heat in a single layer for about six minutes total, which keeps the interior springy and chewy rather than tough. Finished with sliced scallion, this high-protein dish works well as a drinking snack or a quick weeknight side.
Grilled Chicken Heart Skewers
A recipe for chewy and nostalgic street-style grilled chicken heart skewers.
Korean Grilled Salmon with Doenjang
Salmon fillets are coated with a glaze of doenjang, gochujang, honey, minced garlic, sesame oil, and lemon juice, then grilled skin-side down over medium-low heat. The fermented soybean paste gives a deep, earthy savoriness while honey and lemon provide contrasting sweetness and brightness. A second brushing of glaze near the end builds a glossy crust without burning, leaving the flesh moist inside.
Korean Gochujang Butter Grilled Salmon
Salmon is marinated in a mixture of gochujang, soy sauce, and honey, then seared in a pan with butter that bastes the fillet as it cooks. The glaze caramelizes on the surface, creating a glossy, slightly spicy-sweet crust, while the butter adds a layer of richness underneath. A final brush of sauce and a two-minute rest allow the flavors to set and the juices to redistribute evenly.
Korean Soy-Glazed Grilled Lotus Root
Lotus root slices are soaked in vinegar water to reduce astringency, blanched briefly, then pan-grilled with a soy sauce, oligosaccharide syrup, and garlic glaze. The coating turns glossy as it reduces, giving each slice a balanced salty-sweet finish while the interior stays crisp and clean-tasting. Topped with sesame seeds, this vegetable side holds up well in packed lunches and as an everyday banchan.
Korean Beef Jeon (Egg-Coated Pan-Fried Thin Beef Slice)
Thinly sliced beef round is seasoned with salt, pepper, and garlic, dusted in flour, then dipped in beaten egg and pan-fried over medium heat. The flour layer bonds the egg batter to the meat, keeping the coating intact through cooking, while a short fry time preserves the beef's soft grain. Yukjeon is a staple of Korean holiday spreads and gathering tables, often served alongside other assorted jeon.