Winter is here, and it’s time to fire up the grill for mouth-watering barbecue dishes! If you’re a fan of Korean food, you’re in luck because I have compiled a list of my best Korean BBQ recipes for you to try at home. I have tried and tested these recipes and earned high praise from my family and friends.
The marinades for these dishes are easy to assemble and don’t only trim a little to marinate. They are perfect for a quick and easy meal, and they can also be doubled or tripled to feed a larger group, making them ideal for Winter gatherings.
To make things even easier, you can prepare my all-purpose Korean marinade that can be used for all of these dishes, eliminating the need to assemble a new marinade every time.
If you don’t have access to an outdoor grill or prefer not to use one, you can still enjoy these dishes by using a portable gas or electric grill or even broiling them in your oven. Whatever method you choose, you’re in for a treat with these delicious Korean BBQ dishes that are perfect for Winter!
Table of Contents
Delicious Korean BBQ Recipes
From marinated meats to delectable side dishes, prepare to embark on a culinary adventure that will satisfy your taste buds and impress your guests.
LA Galbi – Grilled Beef Short Ribs
Galbi, also known as Kalbi, refers to marinated beef short ribs, a staple in Korean BBQ. These succulent ribs are known for their rich, savory, and slightly sweet flavor. The secret to their deliciousness lies in the marinade, which typically includes soy sauce, garlic, sugar, and other seasonings. This marinade infuses the meat with incredible taste, making Galbi a favorite among BBQ chicken enthusiasts worldwide.
Ingredients
- 3 to 4 pounds of cross-cut beef short ribs, sliced to about 1/3 inch thick.
Marinade
- 1/2 cup of soy sauce
- 1/2 cup of water
- 1/4 cup of sugar. You can reduce the amount of sugar and add more pear or Korean plum syrup according to your taste.
- 2 tablespoons of honey
- 1/4 cup of cooking rice wine (Korean matsul mirim or mirin)
- 2 tablespoons of sesame oil
- 1/2 Korean/Asian pear, grated (you can use a substitute – please refer to note 1 for more information). You can blend the pear with the next 3 ingredients.
- 1/2 medium onion, grated
- 2 tablespoons of minced garlic (about 6 plump cloves)
- 1 teaspoon of minced ginger (about 1-inch chunk)
- 3 scallions thinly sliced
- 1/2 teaspoon of black pepper
- 1 teaspoon of sesame seeds (optional)
Instructions
For the ribs
- Before cooking, it is important to prepare the ribs properly. Start by rinsing them under running water to remove bone dust, then drain the excess water well. Next, You have two options for tenderizing the meat: light pounding with a meat tenderizer or stretching it out with your hands. While this step can help tenderize the meat and make it easier to cook, it is optional and can be skipped.
For the marinade
- Mix all marinade ingredients. Marinate the meat for 6-8 hours or overnight for best results. The thicker the meat, the longer the marinating time required.
Cooking the ribs
- To begin, heat the grill to medium-high temperature. Grill the short ribs on a pellet grill, turning them only once, for 2-3 minutes on each side. It is recommended to use charcoal or wood charcoal (soot bul) for grilling, but if those are not available, a gas grill or a grill pan over the stovetop can also be used.
Spicy Grilled Chicken
This chicken bulgogi recipe is the perfect addition to your grilling repertoire. Its spicy flavor will surely please those who love bold, intense flavors. I prefer boneless thigh meat since its flat surface is perfect for marinating and grilling. However, if you like chicken breast, you may use it instead. In Korea, deboned drumstick meat is also popular for similar dishes. Whether to keep the skin or not is a matter of personal preference.
Ingredients
- 2 pounds of boneless chicken thighs. You may use chicken breast as an alternative. It depends on personal preferences.
For the marinade
- 2 to 3 tablespoons of gochujang (Korean red chili pepper flakes)
- 1 tablespoon of sugar (you can use light brown sugar or any substitute of your choice)
- 3 tablespoons of soy sauce
- 2 tablespoons of rice wine or mirin (white wine can also be used)
- 2 tablespoons of gochujang (Korean red chili pepper paste)
- 2 tablespoons of Maesil Chung
- 1 tablespoon of sesame oil
- 1/4 of medium onion, grated (about 1/4 cup)
- 2 tablespoons of minced garlic
- 2 teaspoons of grated ginger
- 1/2 teaspoon of salt
- Pepper according to your taste
For the garnish
- 2 tablespoons of scallions, chopped
- 1 teaspoon of sesame seeds
Instructions
- To prepare the chicken, start by rinsing the chicken pieces and trimming off any excess fat.
- Cut each chicken thigh in half crosswise and open up any thick parts.
- Grab a bowl and mix the marinade ingredients well.
- Marinate the chicken in the refrigerator with the marinade overnight.
- When ready to cook, preheat a lightly oiled grill over medium-high heat. Once hot, add the chicken pieces and cook on each side for 4 to 6 minutes until cooked through and slightly caramelized. Be sure to reduce the heat if the chicken starts to burn. If you can’t go for an outdoor grill, cook the chicken indoors on a grill pan or skillet.
Grilled Poke Belly
Grilled Poke Belly is a dish that has gained popularity among young people. It is a relatively cheap and easy dish to prepare at home as it doesn’t require any marinade.
You can easily find thinly sliced pork belly in Korean markets, which vary from paper-thin slices to thick ones.
Ingredients
- 1 pound of sliced fresh pork belly
- Eight cloves of thinly sliced garlic
- 4 sliced green chili peppers
- 3-4 sliced scallions
- 2 to 4 ounces of mushroom caps
- 4 chili peppers (optional)
- 2 heads of red or green lettuce
Sesame Oil Sauce (per person)
- 1 tablespoon of sesame oil
- 1/2 teaspoon of salt
- Black pepper (to taste)
Instructions
- Let’s begin by preparing the vegetables. Afterward, let’s mix the ingredients for each of the sauces separately.
- Heat your grill, or if you don’t have one, you can use a flat or grill pan.
- Cut the pork belly strips into bite-sized pieces. If you prefer, you can grill the pork belly first and then use kitchen scissors to cut them into smaller pieces.
- Once ready, add the meat, garlic, chili peppers, and any other vegetables you like to the grill. Grill over moderate heat until it’s cooked through, flipping everything once. For the best results, serve right off the grill or pan as you cook.
Conclusion
These Korean BBQ recipes will elevate your cooking skills and bring the authentic taste of Korea to your table. Whether you’re a novice or a seasoned chef, these dishes offer a delightful journey into Korean cuisine. So fire up the grill and savor the delicious flavors of Korean BBQ right at home!
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