You don’t need a built-in tabletop grill to make restaurant-caliber Korean BBQ recipes at home (that would be pretty cool, though). Tender bulgogi, crispy-edged kalbi, and perfectly charred squid are all within the realm of possibility on a run-of-the-mill backyard grill. In minutes, you can turn out restaurant-caliber fare to tuck into perilla or lettuce leaves or put on white rice with all the ssamjang your heart desires.
Meaty mains aren’t the only star in the Korean BBQ galaxy, either. Those rich, savory proteins shine when served with crisp, tart, and spicy pickled and fresh veggies and banchan (assorted toppings and side dishes). And no one in the history of barbecue or life has ever been sad to see a sizzling dish of Korean corn cheese hit the table.
Make your Korean barbecue spread as elaborate or simple as you like. Swap the steak for kalbi-style mushrooms to make a vegetarian feast, and prepare as many or few banchan as seems reasonable. When KBBQ is on the table, you’re in for a great meal—no matter how you sear and slice it.
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