Korean BBQ is the popular method of grilling meat right at the dining table. Korean BBQ restaurants have gas, charcoal, or portable stove grills built into the tables. Marinated meats like bulgogi and kalbi are grilled and eaten along with various small Korean side dishes called banchan.
This is a really long post, but the gist of it is: grill meat at the table, pop it into a leafy vegetable, top it off with sauce and enjoy.
A grill/hot plate.
Marinated meats.
Vegetables + sauce.
Banchan or side dishes. This is optional, I guess, but it’s not really Korean BBQ with out it.
Drinks. A key part of KBBQ.
How to make Korean BBQ
A few hours before you want to eat, or the day before, marinate the meats, prep the vegetables, buy the banchan, and make the sauces in this post. Buy the liquor you need and refrigerate because no one should drink warm soju if they can avoid it.
When you are ready to eat, make the rice and the noodles and set the table up with banchan, dipping sauces, rice, and noodles.
Heat up your grill or hot plate. Make sure the windows are open if you’re inside.
Brush some oil on the grill.
When it’s hot, add some slices of meat. Flip as needed.
As the pieces are cooked, take them off the grill, wrap it up, top it, sauce it, and eat it. See below for details. You can also take the cooked pieces off the grill and place them on a plate. Cook, eat, and repeat.
