Go Back
+ servings
korean bbq | www.iamafoodblog.com
Print Recipe
4.84 from 31 votes

Korean BBQ at Home

A complete guide to Korean BBQ at home featuring Kalbi short ribs, bulgogi brisket and spicy bulgogi pork belly, as well as all the fixings needed for a night of celebration, fun, and meat.
Prep Time25 mins
Cook Time5 mins
Marinating Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: korean
Keyword: Korean BBQ
Servings: 4
Calories: 1169kcal


Kalbi/Bulgogi Marinade

  • 1 medium onion chopped, roughly 2 cups
  • 1 pear cored, Asian pear preferred, roughly 1 cup
  • 8 cloves garlic minced
  • 1 tbsp ginger crushed
  • 1/2 cup soy sauce low sodium preferred
  • 1/4 cup brown sugar
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 tsp black pepper
  • 1 tbsp gochujang Korean hot pepper paste


  • 2 lb bone-in short ribs Korean cut (thinly sliced), use 1/2 the amount if boneless
  • 1 lb brisket thinly sliced, sirloin or ribeye ok as well
  • 1 lb pork belly thinly sliced

Ssamjang (dipping sauce)

  • 1 cup doenjang Korean fermented soy bean paste
  • 1/2 cup gochujang Korean hot pepper paste
  • 1/4 cup honey
  • 1/4 cup toasted sesame oil
  • 8 green onions thinly sliced
  • 8 cloves garlic crushed
  • 2 tbsp toasted sesame seeds

Pajeori (Green Onion Slaw)

  • 6 green onions
  • 1 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 1/2 tsp sugar
  • 1/2 tsp toasted sesame seeds
  • 1 tsp gochugaru Korean hot pepper flakes, optional


  • 4-8 oz Banchan at least 4 kinds, see post
  • 2 heads lettuce mix/match of red leaf, green leaf, butter, romaine, iceberg
  • 2 packs perilla leaves
  • 1 cup crunchy vegetables julienned
  • 6-8 cloves garlic raw, sliced
  • 2-3 jalapeños sliced
  • 6 cups cooked rice
  • 16 oz naengmyeon Korean cold noodles, prepared, optional
  • 4 tbsp toasted sesame oil
  • 4 tbsp toasted sesame seeds
  • 4 tsp flaky sea salt


  • Well before you want to eat, make the marinade: In a blender, blend the onion, pear, garlic, and ginger with 1/4 cup water, then combine the onion-pear mix with the soy sauce, brown sugar, toasted sesame oil, and black pepper. Marinate your meats for a minimum of 2 hours or overnight: 
    Kalbi short ribs: use 1/3 of the marinade with the Korean cut short ribs
    Bulgogi brisket: use 1/3 of the marinade with your thinly sliced brisket (or sirloin or ribeye)
    Spicy Bulgogi pork belly: finally, add 1 tbsp gochujang (or more, if you want it spicier) to the remaining marinade and combine with the pork belly.
    bulgogi and kalbi for korean bbq | www.iamafoodblog.com
  • Combine the ssamjang ingredients to make the ssamjang. Set aside, covered, in the refrigerator so the flavors can meld.
  • Make the green onion slaw: Trim the green onions then cut into 3 inch lengths. Slice each piece longways so you get shredded green onions. Soak in cold water for 5 minutes, drain well, then toss the remaining ingredients. Refrigerate, covered, until ready to use.
  • When you are ready to eat, lay out the banchan on small plates, cook your rice, and divide your ssamjang and other seasonings up among the table.
    korean bbq | www.iamafoodblog.com
  • Cook the meat on the hot plate/grill pan, flipping as needed. Enjoy as ssam!
    ssam | www.iamafoodblog.com


Makes about 3 cups marinade.
You aren’t restricted to these meats, feel free to buy whatever strikes your fancy or is easy/comfortable! For chicken, try chicken thighs, cut into 1 inch pieces. For pork, try pork jowl if you can find it!
This is probably actually enough food for 6 but it's better to have leftovers vs. running out of food at a Korean BBQ.
Estimated nutrition doesn’t include side dishes, sauces…or alcohol.


Calories: 1169kcal | Carbohydrates: 25.3g | Protein: 53.5g | Fat: 79.7g | Saturated Fat: 29.9g | Cholesterol: 186mg | Sodium: 1473mg | Potassium: 663mg | Fiber: 2.7g | Sugar: 16.3g