At its core, Korean BBQ, or ‘gogi-gui’ in Korean, refers to the grilling of meats, especially beef, pork, and chicken. Unlike Western barbecues, Korean BBQ is typically cooked at the dining table on built-in gas or charcoal grills. This practice creates an immersive experience, allowing guests to cook their own meat to their liking.

Meats:

Bulgogi: Thinly sliced beef marinated in a blend of soy sauce, sugar, sesame oil, garlic, and pear.

Samgyeopsal: Pork belly strips, unseasoned and cooked to crispy perfection.

Galbi: Beef short ribs, often marinated.

Marinades and Sauces: The heart of Korean BBQ lies in its marinades and sauces.

Ssamjang: A spicy and savory sauce, this is a blend of fermented soybean paste (doenjang), red chili paste (gochujang), sesame oil, and other ingredients.

Gochujang: A spicy red chili paste, essential for adding that kick to your dishes.

Banchan: These are side dishes that accompany the meat. Kimchi (fermented cabbage), pickled radishes, and seasoned spinach are just a few examples.

Lettuce and Herbs: Korean BBQ meats are often wrapped in lettuce or perilla leaves and eaten with a dollop of ssamjang, some rice, and other accompaniments.

Tabletop Grill: You can invest in a Korean tabletop grill or use a regular portable grill. Make sure to place a protective layer underneath to catch any drippings.

Grill Tongs: For turning and serving meat.

Scissors: Korean BBQ scissors come in handy to cut meats right on the grill.

Preparing the Meats: Start by choosing high-quality cuts. For Bulgogi, thinly slice the beef and marinate it for at least an hour. Samgyeopsal requires no marination, but ensure the pork belly slices are thick. Galbi can be marinated overnight for maximum flavor.

Setting the Table: Arrange the table with the grill in the center. Place plates of raw meat, banchan, sauces, lettuce, and other accompaniments within everyone’s reach.

Grilling: Preheat the grill. Once hot, place the meats on the grill. Use tongs and scissors to turn and cut the meat. Remember, thin slices cook quickly, so keep an eye on them.

Eating Korean BBQ: Take a leaf of lettuce, add a piece of grilled meat, a dollop of ssamjang, maybe a slice of garlic or a piece of kimchi, and wrap it all up. Pop it in your mouth and savor the flavors!

• Always prioritize safety when using tabletop grills. Ensure good ventilation and be cautious of open flames.

• Experiment with various marinades and sauces to find what you love best.

• Don’t overstuff the grill; cook in batches to maintain optimal temperature.

• Engage your guests. The interactive nature of Korean BBQ is what makes it so special. Encourage everyone to participate in the grilling and wrapping.