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Korean Barbecue at Home

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Sweet-and-salty short ribs and chicken + lots of vibrant sides

韩国烤肉餐因为是完美的聚会it’s festive, convivial, and guests can tailor their meal to their taste. Plus, it’s an easy menu for the cook: The marinades for the barbecued short ribs (kalbi) and chicken (dak gogi) come together quickly and are best done ahead so the meat can absorb the sweet-and-salty flavors. Most of the banchan (the vegetable side dishes) can also be made ahead— some have to be—and some are no-cook, so all that’s left to do on the day of the dinner is make rice and grill the kalbi and dak gogi, which takes minutes. A sociable, delicious way to explore Korean tastes and textures, this feast is sure to become one of your favorites.

Menu Timeline

Up to 2 Days Ahead (At Least 1 Day Ahead)

  • Make the Cucumber Kimchi.
  • Make the Ssamjang.

1 Day Ahead

  • Make the Pickled Radish.
  • Make the Korean Bean Sprouts.
  • Marinate the short ribs and the chicken.

2 Hours Ahead

  • Cut and soak the scallions for the the Scallion Salad.
  • Make the Korean Spinach.

40 Minutes Ahead

  • Remove the spinach and bean sprouts from the fridge to let them come to room temperature.
  • Cook the rice for the barbecued chicken and short ribs.
  • Wash and prep the lettuce and scallions for serving with the chicken and short ribs.
  • Prepare the grill fire and clean the grill grate.

Just before serving

  • Grill the short ribs and chicken.
  • Toss the Scallion Salad with its seasonings.

Shopping List

Fresh Produce

  • 2 medium heads red green or red leaf lettuce
  • 1 lb. spinach
  • 1 lb. small cucumbers, such as Kirby or small Persian (about 6)
  • 5 oz. piece daikon (3 to 4 inches long)
  • 4 oz. fresh soybean sprouts
  • 1 small yellow onion
  • 3 bunches scallions (at least 20 medium)
  • 2 medium shallots
  • 2 bulbs garlic
  • 1 5-inch piece fresh ginger
  • 1 bunch fresh chives

Meat

  • 2 lb. 1/2 -inch-thick, cross-cut, bone-in short ribs (flanken)
  • 2 lb. boneless, skinless chicken thighs, cut crosswise into 1-1/2-inch-thick strips

Other Groceries (most items can be found at an Asian market)

  • 3 cups white rice, preferably short-grain
  • 1 cup Asian sesame oil
  • 6 Tbs. apple (or Asian pear) juice
  • 3-1/2 Tbs. mirin
  • 3 Tbs. mul yut (malt syrup; or substitute light corn syrup)
  • 3 Tbs. gochugaru (Korean red chile flakes; or substitute crushed red pepper flakes)
  • 3 Tbs. dwenjang (fermented soy bean paste; or substitute red miso)
  • 2-1/2 Tbs. gochujang (red chile paste)
  • 2 Tbs. roasted sesame seeds
  • 2 Tbs. saeujeot (Korean salted shrimp; or substitute fish sauce)
  • 2 big pinches of Korean chile threads (or substitute 4 Tbs. thinly sliced fresh long red chiles)

Pantry Staples

  • 3/4 cup soy sauce
  • 1/2 cup granulated sugar
  • 2-1/2 tsp. plain rice vinegar
  • 1 tsp. untoasted white sesame seeds
  • Vegetable oil
  • kosher salt
  • black peppercorns

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