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.
- 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 ribsBulgogi 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.
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.
Cook the meat on the hot plate/grill pan, flipping as needed. Enjoy as ssam!
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