Best 13 Korean Barbecue Recipes

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**Korean barbecue**, also known as **gogigui**, is a popular Korean dish that consists of grilled meat, typically beef, pork, or chicken. It is usually served with a variety of side dishes, such as rice, kimchi, and japchae. Korean barbecue is a social dish that is often enjoyed with friends and family.

This article provides recipes for three different types of Korean barbecue: **bulgogi**, **galbi**, and **dakgalbi**.

* **Bulgogi** is a dish made with marinated beef that is grilled and served with a dipping sauce.
* **Galbi** is a dish made with marinated short ribs that are grilled and served with a dipping sauce.
* **Dakgalbi** is a dish made with marinated chicken that is grilled with vegetables and served with a dipping sauce.

All three of these dishes are delicious and easy to make. They are perfect for a party or a weeknight meal.

In addition to the recipes, this article also provides information on the different types of Korean barbecue grills, as well as tips on how to cook Korean barbecue at home.

Here are our top 13 tried and tested recipes!

BULGOGI BEEF (KOREAN-STYLE BARBECUE)



Bulgogi Beef (Korean-Style Barbecue) image

In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 1h20m

Yield 2

Number Of Ingredients 13

1 ¼ pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices
4 cloves garlic, finely crushed
¼ cup grated yellow onion
1 tablespoon freshly grated gingerroot
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar, or to taste
⅓ cup freshly grated Asian pear
¼ cup soy sauce
1 tablespoon Korean red pepper flakes (gochugaru)
½ teaspoon kosher salt
1 tablespoon vegetable oil, plus more for brushing skillet
2 cups hot steamed rice, or as needed
2 sliced green onion tops for garnish

Steps:

  • Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
  • Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
  • Season meat with salt and a drizzle of vegetable oil. Toss.
  • Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

Nutrition Facts : Calories 997.5 calories, Carbohydrate 63.4 g, Cholesterol 116.6 mg, Fat 66.9 g, Fiber 3.9 g, Protein 34.5 g, SaturatedFat 24.4 g, Sodium 2394 mg, Sugar 10.2 g

SLOW-COOKER KOREAN BARBECUE PORK SHOULDER



Slow-Cooker Korean Barbecue Pork Shoulder image

Saucy, sweet and spicy, this delicious dinner is great on the first day over rice, then leftovers are equally tasty on buns, in quesadillas or on top of a warming bowl of soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 12

Number Of Ingredients 10

1/2 cup soy sauce
1/2 cup packed brown sugar
2 tablespoons chili garlic sauce
2 Braeburn, Gala or Fuji apples, unpeeled, cored and chopped
12 cloves garlic, peeled
1-inch piece gingerroot, unpeeled
4 lb boneless pork shoulder roast
2 tablespoons vegetable oil
1 teaspoon salt
6 cups cooked white rice

Steps:

  • In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
  • Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
  • Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.

Nutrition Facts : Calories 470, Carbohydrate 38 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 13 g, TransFat 0 g

KOREAN BARBECUE-STYLE MEATBALLS



Korean Barbecue-Style Meatballs image

These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce.

Provided by Kay Chun

Categories     dinner, lunch, weekday, weeknight, meatballs, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)

Steps:

  • Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
  • Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
  • Bake until golden and cooked through, about 15 minutes. Serve warm.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 410 milligrams, Sugar 1 gram, TransFat 0 grams

KOREAN BARBECUE SHORT RIBS TERIYAKI



Korean Barbecue Short Ribs Teriyaki image

We are doing Korean-style barbecue beef short ribs, except that we're going to use a classic Japanese teriyaki marinade, which aside from being super easy, works incredibly well on this cut of beef. I served mine with rice and coleslaw, and topped the ribs with green onion and cilantro or cilantro flowers.

Provided by Chef John

Time 4h15m

Yield 4

Number Of Ingredients 8

½ cup soy sauce
½ cup sake
⅓ cup mirin (Japanese sweet wine)
¼ cup packed brown sugar
2 teaspoons finely grated ginger
2 tablespoons finely minced green onions
1 teaspoon ground turmeric
2 pounds beef short ribs, cut flanken-style

Steps:

  • Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
  • Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
  • Preheat a charcoal grill for high heat.
  • Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
  • Serve immediately, spooning or brushing on any accumulated juices from the plate.

Nutrition Facts : Calories 623.9 calories, Carbohydrate 24.4 g, Cholesterol 93.1 mg, Fat 41.6 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 17.6 g, Sodium 1858 mg, Sugar 21.7 g

SPICY-SWEET KOREAN BARBECUE SAUCE (SSAMJANG)



Spicy-Sweet Korean Barbecue Sauce (Ssamjang) image

Ssamjang, meaning "sauce for wraps" in Korean, has a wonderful combination of sweet, spicy and salty elements. It's like American barbecue sauce, which makes sense, as it's often used with grilled Korean specialties like bulgogi (marinated shaved beef), galbi (thinly sliced short ribs) and pork belly. Its main ingredient, doenjang, is a slow-fermented soybean paste that is similar to Japanese miso, providing the same rich umami flavor. Any Asian food market would stock multiple brands of doenjang; one of our favorite Korean cooking teachers, Emily Kim, a.k.a. Maangchi, advises simply, "Buy the most expensive one!"

Provided by Julia Moskin

Categories     condiments

Time 5m

Yield 1/3 cup

Number Of Ingredients 7

1/4 cup fermented soybean paste (doenjang)
1 to 2 teaspoons Korean red chile paste (gochujang)
1 garlic clove, minced
1 scallion, chopped
1 teaspoon sugar or honey
2 teaspoons roasted sesame oil
1 teaspoon sesame seeds, toasted

Steps:

  • In a bowl, combine all ingredients, adjusting the amount of chile paste to taste. Use immediately or cover and refrigerate for up to 1 week.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 22 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 3852 milligrams, Sugar 14 grams

KOREAN BARBECUE BEEF, MARINADE 2



Korean Barbecue Beef, Marinade 2 image

Provided by Jenny Kwak

Categories     Beef     Garlic     Marinate     Kiwi     Summer     Grill/Barbecue     Soy Sauce

Yield Serves 2

Number Of Ingredients 8

1 pound beef short ribs, cut for kalbi (see tips, below)
2 tablespoons brown sugar
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons crushed garlic
1 tablespoon rice wine (sake)
Pinch of black pepper
1/2 piece of fresh kiwi, juiced in a blender

Steps:

  • 1. Distribute the sugar evenly on the beef short ribs by sprinkling it on each piece. Allow beef to sit for 10 minutes.
  • 2. In a bowl, mix together soy sauce, sesame oil, garlic, sake, and black pepper. Put aside.
  • 3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the sauce and mix. Allow the beef to marinate for 2 hours before barbecuing.

KOREAN BARBECUE RICE BOWL



Korean Barbecue Rice Bowl image

Beef roast au jus, fresh mushrooms, and leafy spinach make an unforgettable Korean-inspired dish.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 20m

Yield 4

Number Of Ingredients 10

1 (15 ounce) package beef roast in au jus
1 (8.5 ounce) package UNCLE BEN'S® Jasmine READY RICE®
1 tablespoon vegetable oil, divided
1 (8 ounce) package button mushrooms, quartered
1 teaspoon Korean barbecue sauce
4 cups baby spinach
1 clove garlic, finely chopped
2 cups shredded carrots
1 teaspoon chopped fresh ginger root
2 tablespoons Korean barbecue sauce, or to taste

Steps:

  • Heat beef according to package directions.
  • While beef is resting, heat rice as directed on package.
  • In a medium skillet, heat 2 teaspoons of oil over medium-high heat. Cook and stir mushrooms for 3 to 4 minutes; transfer to a medium bowl. Stir in 1 teaspoon barbecue sauce. Keep warm.
  • In the same skillet, heat spinach, garlic, and 1 tablespoon water for 1 minute or until spinach is bright green and reduced in size. Transfer to a serving bowl; keep warm.
  • Add remaining 1 teaspoon oil to the skillet. Cook and stir carrots and ginger over medium-high heat for 1 minute or until carrots are crisp-tender. Transfer to a serving bowl; keep warm.
  • Cut beef into smaller pieces. Divide all ingredients among 4 bowls; drizzle with additional Korean barbecue sauce.

Nutrition Facts : Calories 351.8 calories, Carbohydrate 36.8 g, Cholesterol 57 mg, Fat 11.8 g, Fiber 3.3 g, Protein 25.8 g, SaturatedFat 3.6 g, Sodium 565.7 mg, Sugar 6 g

DAEJI BULGOGI (SPICY KOREAN PORK BARBECUE)



Daeji Bulgogi (Spicy Korean Pork Barbecue) image

Try this quick and simple Korean pork barbecue recipe for an outstanding Korean meal. The caramel notes of brown sugar balance the heat of sambal oelek and crushed red pepper.

Provided by ElizabethKnicely

Categories     Pork

Time 2h40m

Yield 1 pork tenderloin, 4 serving(s)

Number Of Ingredients 9

1 lb pork tenderloin, trimmed
2 tablespoons brown sugar
2 tablespoons low sodium soy sauce
1 1/2 tablespoons sambal oelek or 1 1/2 tablespoons thai chili paste
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
cooking spray

Steps:

  • Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.
  • Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
  • Prepare grill.
  • Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.

Nutrition Facts : Calories 180.7, Fat 5.2, SaturatedFat 1.5, Cholesterol 73.8, Sodium 328.1, Carbohydrate 8.3, Fiber 0.1, Sugar 6.9, Protein 24

KOREAN BULGOGI (SWEET BARBECUE BEEF STRIPS)



KOREAN BULGOGI (SWEET BARBECUE BEEF STRIPS) image

Categories     Beef     Marinate     Kid-Friendly     Quick & Easy

Yield 4 plates

Number Of Ingredients 11

Ingredients: Serves 4 people
3 lbs thinly sliced beef (sirloin or rib eye)
5 tbsp sugar
½ cup soy sauce
2 garlic cloves, minced
1, 2 tbsp Mirin (cooking wine)
1 onion, cut into strips
2 tbsp sesame oil
2 tbsp toasted sesame seeds
1 cup green onions
2 cups thinly sliced carrots (optional)

Steps:

  • 1. Try to slice the beef as thinly as possible. Selecting premium cuts of meat recommended for extra taste and quality. 2. Mix all ingredients in a large mixing bowl enough to fit the batch of thinly sliced beef. Mix to coat and marinate in refrigerator for at least a few hours, although overnight refrigeration is recommended. 3. After marination, cook over medium high heat on a non-stick skillet or frying pan. Cook until meat loses its pink color or until slightly charred. 4. Serve hot with rice and banchan (side dishes) including lettuce varieties for wraps. Red leaf lettuce, Boston bibbs, and romaine lettuce work best. *For easier slicing of the beef, stick the beef in the freezer for 20~25 minutes. This will make cutting much easier, trying to attain paper-thin slices.

KOREAN BARBECUE TOFU



Korean Barbecue Tofu image

Make and share this Korean Barbecue Tofu recipe from Food.com.

Provided by Hadice

Categories     Soy/Tofu

Time 2h10m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 1/2 lbs firm tofu, cut into 1/4 inch slices
1/2 cup soy sauce
6 tablespoons sugar or 6 tablespoons artificial sweetener, of your choice
2 teaspoons dry mustard
4 garlic cloves, minced fine or 1/2 teaspoon garlic powder
2 teaspoons onion powder
2 tablespoons oil

Steps:

  • Marinate tofu at least 2 hours (overnight is best) in a mixture of ingredients #2-#6.
  • Brown with sides in a skillet in the oil.
  • Garnish with chopped green onion, mushrooms and snow peas.
  • Enjoy!

SLOW-COOKER KOREAN BARBECUE PORK SHOULDER



Slow-Cooker Korean Barbecue Pork Shoulder image

Number Of Ingredients 10

1/2 cup Soy Sauce
1/2 cup Packed Brown Sugar
2 tablespoons Chili Garlic Sauce
2 Braeburn, Gala or Fuji apples, unpeeled, cored and chopped
12 Cloves garlic, peeled
1 1-inch piece gingerroot, unpeeled
1 4 Pound Boneless pork shoulder (Boston) roast
2 tablespoons Vegetable oil
1 teaspoon Salt
6 cups Cooked white rice

Steps:

  • In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
  • Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
  • Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.

BULGOGI (KOREAN BARBECUE)



BULGOGI (KOREAN BARBECUE) image

Categories     Beef     Broil

Yield 3 - 4 servings

Number Of Ingredients 9

1 lb. beef, cut in thin slices about 3 inches square
2 1/2 tablespoons sugar
4 1/2 tablespoons soy sauce (use Japanese or Chinese brand)
4 tablespoons minced green onion
2 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger root
2 tablespoons ground sesame seed
Dash pepper
2 tablespoons sesame seed oil

Steps:

  • Toss the thin meat slices with sugar. Mix all remaining ingredients except sesame seed oil. Pour the mixure over meat and toss. Allow to marinate a few brief minutes, but not for a long time because soy sauce will harden the meat. Then add sesame seed oil and cook. Lacking a bulgogi grill, you could lightly saute the marinated meat in a lightly oiled heavy skillet with similar results.

BULGOGI/KOREAN BARBECUE



BULGOGI/KOREAN BARBECUE image

Categories     Beef

Yield 4 people

Number Of Ingredients 6

300 g beef (sirloin)
seasoning sauce : 36 g (2 tbsp) soy sauce, 12 g (1 tbsp) sugar, 10 g (½ tbsp) honey
14 g (1 tbsp) minced green onion, 16 g (1 tbsp) minced garlic, 3 g (½ tbsp) sesame salt
0.5 g (1/5 tsp) ground black pepper, 50 g (pear 100 g) pear juice, 13 g (1 tbsp) sesame oil
200 g (medium 1 ea) onion
100 g lettuce

Steps:

  • 1. Clean blood of beef with cotton cloths, remove fats and tendons, and cut into 5 cm-wide, 4 cmlong and 0.3 cm-thick along with opposite direction of the texture. 2. Skin onion and wash, shred at intervals of 0.5 cm-wide (190 g). 3. Blend seasoning sauce. 4. Wash lettuce under running water. RECIPE 1. Add seasoning sauce to the beef and fumble with hands, then add onion, marinate it for 30 min. 2. Heat the barbecue pan, pan-fry the beef on high heat for 3 min. then turn over the beef, lower the heat to medium, fry it another 5 min. 3. Serve with lettuce.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use quality ingredients: The better the quality of your ingredients, the better your Korean barbecue will taste. Use fresh, high-quality meats, vegetables, and sauces.
  • Marinate your meats: Marinating your meats in a flavorful sauce or marinade will help to tenderize them and add flavor. Be sure to marinate your meats for at least 30 minutes, or up to overnight.
  • Cook your meats over high heat: Korean barbecue is typically cooked over high heat, which helps to caramelize the meats and give them a slightly charred flavor. If you're cooking your meats indoors, use a grill pan or a cast iron skillet.
  • Don't overcook your meats: Korean barbecue meats are typically cooked quickly over high heat, so be careful not to overcook them. Overcooked meats will be tough and dry.
  • Serve your meats with a variety of side dishes: Korean barbecue is typically served with a variety of side dishes, such as rice, kimchi, and banchan (small side dishes). This helps to balance out the flavors of the meats and add some variety to your meal.

Conclusion:

Korean barbecue is a delicious and versatile dish that can be enjoyed by people of all ages. With a little bit of preparation, you can easily make Korean barbecue at home. Just be sure to follow these tips and you'll be sure to have a delicious meal.

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