What You Need to Get Started

Korean BBQ at home does not require a Korean BBQ restaurant's setup. While a tabletop grill or portable gas burner with a grill plate is ideal, a regular cast iron skillet, grill pan, or even an outdoor grill works perfectly. The goal is high, direct heat to get a good sear on the meat.

Essential equipment:

• Portable gas burner + grill plate — the most authentic setup for cooking at the table
• Kitchen scissors — Koreans cut grilled meat with scissors right on the grill
• Tongs — for flipping meat
• Lettuce and perilla leaves — for wrapping (ssam)
• Small dipping bowls — for ssamjang, sesame oil + salt, and other sauces

Meat Cuts Guide

Samgyeopsal (삼겹살) — Pork Belly

The most popular Korean BBQ meat. Samgyeopsal is thick-sliced pork belly grilled without any marinade. The fat renders out on the grill, creating crispy edges and juicy, tender meat. Dip in sesame oil mixed with salt and pepper, wrap in lettuce with a smear of ssamjang, and you have the quintessential Korean BBQ bite.

Bulgogi (불고기) — Marinated Beef

Bulgogi is thinly sliced beef (usually sirloin or ribeye) marinated in a sweet soy sauce mixture with Asian pear, garlic, and sesame oil. The sugar in the marinade caramelizes beautifully on the grill. It is the most internationally recognized Korean BBQ dish and arguably the easiest to master at home.

Galbi (갈비) — Short Ribs

Galbi refers to beef short ribs, either cut flanken-style (across the bone, LA galbi) or as individual ribs. The marinade is similar to bulgogi but slightly sweeter, and the meat is thicker, giving a more substantial bite. LA galbi, named after the Korean-American community in Los Angeles, is the most common cut for home grilling.

Marinades & Sauces

The three essential sauces for Korean BBQ:

• Ssamjang — A thick, savory dipping paste made from doenjang and gochujang. It goes inside every ssam wrap.
• Sesame oil + salt — A simple dip of sesame oil with a pinch of coarse salt and black pepper. Especially good with unmarinated pork belly.
• Soy-vinegar dip — Soy sauce, rice vinegar, and a touch of wasabi or mustard. Used for fattier cuts.

Setting Up the Table

A Korean BBQ table is a communal affair. Place the grill in the center and arrange everything within arm's reach:

• Ssam vegetables — Lettuce leaves (red or green leaf), perilla leaves (kkaennip), and thinly sliced raw garlic
• Essential sides — Sangchu-geotjeori (fresh lettuce salad), pa-muchim (spicy scallion salad), and baechu-geotjeori (fresh cabbage kimchi)
• Rice — White rice in individual bowls
• Kimchi — Always on the table
• Sliced raw garlic and green peppers — Grilled alongside the meat for extra flavor

The Art of Ssam (Wrapping)

Ssam is the Korean technique of wrapping grilled meat in a leaf with toppings. Here is how to build the perfect ssam:

• Place a lettuce leaf flat on your palm
• Add a piece of grilled meat
• Add a thin slice of raw garlic (or grilled garlic)
• Add a small spoonful of ssamjang
• Top with pa-muchim or a piece of kimchi
• Fold the leaf into a bundle and eat in one bite — this is important, taking multiple bites is considered bad form

Pro Tips

• Freeze meat for 30-60 minutes before slicing — it makes cutting paper-thin bulgogi much easier
• Marinate for at least 2 hours, overnight for best results. The Asian pear in bulgogi marinade acts as a natural tenderizer.
• Do not overcrowd the grill — cook in batches so each piece gets proper contact with the hot surface
• Grill kimchi alongside the meat — heating it up brings out caramelized, smoky flavors
• End with a stew — Many Korean BBQ meals finish with kimchi-jjigae or doenjang-jjigae to balance the richness of grilled meat