There’s barbecue, then there’s Korean barbecue. And these Korean barbecue recipes are unlike anything you’ve ever had!
Koreans are masters of barbecue. Whether it’s pork or tofu, the grill is their domain.
And they know how to cook up a savory storm! Classics like chicken bulgogi will blow your mind.
Then there are vegan anomalies like mushroom ribs that conflict with everything you know in the most amazing way.
If you consider yourself a lover of barbecue, you haven’t lived until you’ve tried Korean barbecue.
Here is the best of the best to guide you on your journey.
Pork belly is a prime cut that should be prepared with care and consideration. I mean, this is no ends meat.
So if you want to do it justice, start with samgyupsai gui.
This popular dish features grilled fatty, succulent pork belly with garlic, chili peppers, and veggies grilled alongside.
Next to pork belly, short ribs are another luxury that’s fall-off-the-bone tender. They should melt in your mouth with every bite.
The outside is caramelized with a sweet and tangy marinade, while the ribs are utter perfection.
To add more complexity, grill these ribs over wood charcoal.
Bulgogi is a traditional Korean barbecue that is a must for any meat lover. It’s typically made with pork or beef, but this recipe is all about the latter.
Thin cuts of juicy ribeye get sealed tight in a sweet and spicy soy-based marinade, then left to sit for hours.
Once they’re ready, it only takes a few minutes to cook.
If you’re turning this into a real meal, kimchi and white rice are the prime choice of sides to go along with it.
This spicy barbecue is all about the gochujang. Gochujang is a spicy chili paste that is essential in Korean cooking.
In this recipe, it adds a pungent kick to a well-balanced marinade that touches on all the flavors.
If you’ve been wanting to try authentic Korean food, this is a great one to try. The pork is oozing with flavor and it doesn’t take long to grill.
I am all for classic wings coated in Frank’s, but this stuff is another level. Each crispy wing is dripping with sweet, spicy, and savory goodness.
You’ll love how gorgeously crispy the outside gets while remaining juicy on the inside.
These tend to get pretty messy, so you may want a roll of paper towels on hand.
Fire up the grill because your friends will want to get a taste of this.
The combination of pineapple juice and smoky pork has summer barbecue written all over it.
These pork ribs are very garlicky with just the right hint of pungent ginger.
Preparation and grilling take a good amount of love and care. So this one doesn’t come quickly. But as they say, good things come to those who wait.
If you’re looking for something a bit easier, try this recipe. These chicken thighs don’t take too much prep and they’re quick on the grill.
For the marinade, you’ll need a variety of ingredients to create a well-balanced contrast of flavors. Gochujang, rice wine, and brown sugar are just a few.
When you’re ready to plop meat on the grill, be sure to brush the grates with oil first. It would be a shame if this scrumptious meat sticks to the grill.
Pork lovers, prepare to weep out of sheer happiness. Maekjeok is a savory and umami way to prepare pork butt.
The key for this marinade is doenjang which is a type of fermented soybean. It’s packing a mouthful of umami that gets balanced out by honey and rice wine.
You can turn these into lettuce wraps or serve them with sauteed chives for an authentic touch.
There are a ton of incredible ways Koreans grill beef and pork. But what about the seafood?
Don’t worry, I didn’t forget about these tasty jumbo shrimp. The zippy, spicy marinade nails it and this doesn’t take long to make.
So if you’re looking for an easy Korean appetizer, this is a great finger food to serve your guests.
Just be sure to devein the shrimp so it doesn’t mess with the flavor.
Once you try the shrimp skewers, you’ll want to give this salmon a whirl.
This irresistible flaky filet is smothered in a simple sauce that’s pungent and sweet.
The marinade is mostly garlic, ginger, and brown sugar with some soy sauce to create a caramelized effect.
This salmon is simple enough to make during the week and sophisticated enough to serve for the holidays.
Looking to do some meal prep now to save time later? This freezer meal should be the first up on your list.
You’ll cook chuck beef in the slow cooker with some simple flavorings like pears, garlic, and soy sauce. Once it’s cooled down, portion it out and freeze.
Then the next time you’re craving Korean beef barbecue, all you’ll have to do is heat it and eat it.
Now, this is how you make tender tantalizing skewers out of a standard ingredient like beef.
These savory skewers will have everyone running to the grill. They’re super juicy with a subtle fresh burst from green onions.
These chicken legs will be your family’s new favorite dish.
You’ll create a thick and sweet umami sauce with ingredients like soy sauce, brown sugar, and rice vinegar.
Then, let it all bake in the oven until you get a nice crispy coating.
This is a good one to have on hand when you crave barbecue, but it’s too chilly to fire up the outside grill.
Burger lovers, prepare yourself for greatness. This recipe takes the classic flavors of bulgogi and stuffs it in a toasted bun.
It’s juicy, savory, and so full of flavor. I especially love the spicy mayo that gets smeared on the lean beef patties.
Grab yourself a cool one to wash it all down. This one’s all about hanging out and enjoying some good company.
Even Koren tofu burgers are insanely amazing! Vegetarian or not, you seriously need to try these.
The tofu has a lovely crispy coating of sesame seeds and a surprising amount of flavor from the sweet and spicy marinade.
My favorite part, though, is it’s all covered in a gochujang barbecue sauce and tangy kimchi.
Want to try a traditional Korean breakfast? This grilled mackerel is a tasty place to start.
Mackerel may not be your idea of breakfast, but it will be now.
The fish has a simple coating of flour and curry powder, so you won’t have to worry about a long list of ingredients first thing in the day.
I love the crispy skin and fresh hint of lemon. However, if you’re not a fan of fish skins, you can easily peel them off after cooking.
Baked Korean meatballs are a fun break from the usual routine.
They’ll call for Ritz crackers for binding and a touch of gochujang for a kick.
These are surprisingly easy to pull together and pair well with a bowl of steamed rice and veggies.
Bulgogi is one of my favorite Korean dishes, and even the vegan version is addicting.
It has all the savory flavors of beef bulgogi, minus the meat. You’ll use vegan beef and agave so it’s completely plant-based, and saute everything in a pan.
These make for smashing Korean bowls and burritos alike.
Speaking from experience, shrimp lovers will go bonkers for these skewers.
Aside from the garlic and honey, these tender shrimp have the perfect fiery kick and rich zippy citrus butter.
It may be tempting to use regular butter, but I implore you to give it a try. It makes all the difference.
This recipe is brilliant! The mushrooms have a meaty texture and deep, savory flavor.
You’ll want to use king oyster mushrooms and not skimp on the barbecue sauce.
For serving, you could plate these like ribs, throw them on a bun, or turn them into a bowl, all of which are equally delicious.
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