The Complete Guide to KOREAN BBQ at Home (Kalbi, Bulgogi, Jumulleok, Samgyeopsal)

Ingredients

• 1 lb Beef Short Rib (plain) (trimmed, sliced about 3/4 inch thick)
• 1.5 lb Beef Short Rib (cowbee) (sliced thin for quick grilling)
• 1.5 lb Beef Bulgogi (chuck) (cut against the grain, about 1/4 inch thick)
• 1 lb Beef Strip Loin (sesame‑oil beef) (sliced thin, about 1/2 inch)
• 1.5 lb Pork Belly (layered, sliced 1/2 inch thick; half plain, half spicy)
• 1 Asian Pear (ripe, sweet; can substitute red apple)
• 1 cup Soy Sauce (low‑sodium preferred)
• 0.5 cup Mirin (or rice wine) (adds subtle sweetness)
• 0.25 cup Brown Sugar (for sweet balance)
• 2 tbsp Honey (liquid sweetener for cowbee and spicy pork)
• 4 tbsp Sesame Oil (toasted, for flavor and shine)
• 6 cloves Garlic (minced or pressed)
• 2 tbsp Ginger (freshly grated)
• 1 Onion (medium, grated for marinades)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Salt (kosher or sea salt)
• 2 tbsp Gochujang (Korean fermented chili paste)
• 1 tbsp Korean Chili Flakes (gochugaru) (for spicy pork belly and salad dressing)
• 2 bunches Scallions (green onions) (white parts for beef, green parts for salad)
• 2 tbsp Toasted Sesame Seeds (for salad dressing)
• 1 tbsp White Vinegar (adds acidity to salad dressing)
• 1 tsp Sugar (for salad) (balances salad dressing)
• 1 tbsp Toasted Sesame Oil (for salad dressing)

Instructions

1. Buy and Freeze Meats

   Visit a reputable butcher, ask for each cut (plain short rib, thin‑sliced short rib for cowbee, bulgogi beef, strip loin, pork belly) sliced about 3/4‑inch thick. Place the whole pieces in the freezer for 10‑15 minutes so they firm up for easy slicing later.

   Time: PT10M

2. Season Plain Short Rib

   In a bowl combine 1 tsp salt, 1 tsp black pepper, and 1 tbsp toasted sesame oil. Toss the plain short rib pieces until evenly coated. Set aside.

   Time: PT5M

3. Make Cowbee Marinade

   Add 1 cup soy sauce, 0.5 cup mirin, 0.25 cup brown sugar, 2 tbsp honey, 2 tbsp sesame oil, 2 tbsp grated ginger, 6 minced garlic cloves, 1 tsp black pepper, 1/2 Asian pear (grated), and 1 grated onion into the Vitamix. Blend on low until smooth.

   Time: PT5M

4. Marinate Cowbee Short Rib

   Place the thin‑sliced short rib in a large zip‑top bag, pour the cowbee marinade over, and massage to coat. Seal and refrigerate for at least 6 hours, up to overnight.

   Time: PT5M

5. Make Bulgogi Marinade

   Blend 1 cup soy sauce, 0.5 cup mirin, 2 tbsp brown sugar, 1 tsp black pepper, 2 tbsp grated ginger, 6 minced garlic cloves, 1 grated onion, and 1/2 Asian pear (grated) until smooth.

   Time: PT5M

6. Marinate Bulgogi Beef

   Toss the sliced bulgogi beef with the prepared bulgogi sauce, ensuring each piece is separated. Refrigerate for 6‑12 hours.

   Time: PT5M

7. Prepare Sesame‑Oil Beef Marinade

   In a bowl mix 2 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp minced garlic, 1 tsp salt, 1 tsp black pepper, and the white parts of 2 scallions (thinly sliced). Add the strip loin pieces and coat evenly. Refrigerate until ready to grill.

   Time: PT5M

8. Make Spicy Pork Belly Marinade

   Blend 2 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sesame oil, 1 tbsp honey, 1 tbsp brown sugar, 1/2 Asian pear (grated), 1 grated onion, 2 tbsp grated ginger, 2 tbsp minced garlic, 1 tbsp Korean chili flakes, and 1 tsp toasted sesame seeds.

   Time: PT5M

9. Season Pork Belly

   Divide the pork belly into two equal piles. Toss one half with 1 tsp salt (plain). Toss the other half with the spicy pork belly marinade, ensuring full coverage. Refrigerate for at least 4 hours.

   Time: PT5M

10. Prepare Scallion Salad Dressing

    In a small bowl combine 1 tbsp Korean chili flakes, 1 tsp sugar, 2 tbsp toasted sesame seeds, 1 minced garlic clove, 1 tbsp soy sauce, 1 tbsp white vinegar, and 1 tbsp toasted sesame oil. Stir until dissolved.

    Time: PT5M

11. Slice and Rinse Scallions

    Using a scallion slicer (or sharp knife), cut the green parts of the scallions into thin ribbons. Rinse in cold water for 3 minutes, then spin dry in a salad spinner or pat with a towel.

    Time: PT5M

12. Assemble Scallion Salad

    Toss the sliced scallions with the prepared dressing. Let sit for 5 minutes before serving.

    Time: PT5M

13. Preheat Korean BBQ Grill

    Set the gas Korean BBQ grill to high heat (about 400°F / 200°C) and allow it to heat for 5 minutes.

    Time: PT5M

    Temperature: 400°F

14. Grill the Meats

    Using tongs, grill each meat batch: plain short rib 5‑7 min per side, cowbee short rib 3‑4 min per side, bulgogi 2‑3 min per side, sesame‑oil beef 2‑3 min per side, plain pork belly 4‑5 min per side, spicy pork belly 4‑5 min per side. Adjust time for thickness.

    Time: PT20M

    Temperature: 400°F

15. Serve

    Arrange grilled meats on a platter. Provide perilla leaves, lettuce, ssamjang (optional), and the scallion salad. Let diners wrap meat with greens, add a dab of ssamjang, and enjoy.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

45g

Carbohydrates

30g

Fat

45g

Fiber

2g