How to make Korean BBQ at Home
This checklist will show you how to host a KBBQ party at your home.
Equipment
- 1 portable butane heater
- 1 grillplate
- Optional: 1 small bowl to use as a drip pan if you have a Kbbq grill plate with drip.
- 1 portion of vegetables
- Serve the barchan with 4-6 small plates.
- 1 pair scissors
- 3 stainless steel tongs
- 4 plates
- 4 sets of chopsticks
- 4 glasses or shot glasses
- 4 spoons
- If people desire rice, they will need 4 small rice bowls
- 12 small dipping bowls to serve 3 different sauces
Ingredients
MEAT
- 2-3 lb meat, brisket, bulgogi, pork belly, boneless short rib, chicken see above for options
BANCHAN (SIDEDISHES)
- 4-6 types of banchan see above for options
VEGETABLES
- 2 heads lettuce
- 1 medium onion sliced
- 1 small kabocha sliced
- 1 package mushrooms sliced
- 1 bulb garlic sliced thinly
- jalapeno sliced
OTHER
- 32 oz rice paper package or 2 c short-grain rice
DIPPING SAUCES
- 4 servings ssamjang
- 4 servings sesame oil salt dipping sauce
- 4 servings cho ganjang
Instructions
- Take a look at your guests before you host. Determine the number of food and meat to buy. You might need to inventory the tools you have collected, such as a gas stove, grill or Kbbq plate. You can also reuse plates and dishes that you already own. You do not have to make it fancy.
- Buy all meat, veggies, sides, rice paper, dipping sauce ingredients, and other items at your local Korean grocery store, such as H-Mart or Zion Market, Arirang or Arirang. You will need to marinate your meat before you make the dish.
- Make sure you have the sides ready: A. Rinse the lettuce and shiso leaves and let them dry. B. Rinse and toss the salad just before serving. C. Cut the ricepaper into 3x3-squares E. Cook the rice in a rice cooker F. Clean and chop all vegetables (onion slices, mushrooms, garlic slices or jalapeno).G. Prepare the dip sauces.H. You can either transfer the banchan to dishes or you can serve them straight from their packaging.
- Place the stove and grill pan in the middle of the table. You can fit more items if the table is larger. Place the salad, side dishes, and meat plates around the grill. Each person should have one plate, one pair of chopsticks, one spoon and the dipping bowls for each sauce.
- Grill your meat. Turn on the stove and start grilling. Grill non-marinated meats first, to ensure a cleaner grill. The marinated meats will quickly turn your grill black because they have sugar in their sauce. Once the meat begins to brown, and then turn it over. If your drip pan has a bowl, be sure to check the fat level throughout the night to see if it needs replacing.
- Grill vegetables: Place vegetables on the edge of the grill plate.
- You can eat the banchan while the meat is being cooked. Make sure you refill your banchan and other side dishes like rice paper or daikon radish during the meal.
- Once the meat has been grilled, make your wraps with lettuce, shiso and rice paper. Add the meat to the wrap and dip it in the sauces. Take a large bite and fold the wrap over with your hands or chopsticks if using rice paper.
- Enjoy the meat and veggies as soon as possible after they are cooked.