How to Host a Korean BBQ at Home (Twin Cities Ingredient Guide)

Korean BBQ, or gogigui, is built for summer — thin-sliced meats grilled right at the table, wrapped in lettuce, and piled with side dishes. You don’t need a restaurant tabletop grill to do it well at home; you just need the right ingredients and a little bit of prep. Here’s what to buy, what it’s for, and how to put it all together.

The Meat

Korean BBQ works best with thin-cut, well-marbled meat that cooks fast over high heat.

  • Bulgogi (marinated thin-sliced beef) — sirloin or ribeye, sliced paper-thin, marinated in soy sauce, sugar, garlic, and sesame oil.
  • Galbi (marinated short ribs) — flanken-cut beef short ribs, the classic centerpiece of any Korean BBQ spread.
  • Samgyeopsal (pork belly) — thick-cut, unmarinated, and grilled plain so the fat renders and crisps at the table.
  • Marinated chicken thigh — a lighter option, usually done in a gochujang-based marinade.

Find these at: Fresh Meat — ask the butcher counter for flanken-cut short ribs or thin-sliced bulgogi beef if it’s not already out.

The Banchan (Side Dishes)

No Korean BBQ spread is complete without banchan — small side dishes meant to be shared and refreshed throughout the meal.

  • Kimchi (napa cabbage is the standard, but radish and cucumber kimchi are great additions)
  • Pickled radish (muchim) — cuts through the richness of the meat
  • Seasoned bean sprouts and spinach (namul)
  • Steamed egg (gyeran-jjim) if you want something heartier

Find these at: Produce for fresh napa cabbage, daikon, and cucumbers, plus our refrigerated section for ready-made kimchi and banchan.

The Sauces

These are non-negotiable — they’re what actually make the meal taste like Korean BBQ rather than just grilled meat.

  • Ssamjang — a thick, savory dipping paste (soybean paste, gochujang, garlic, sesame oil) for wrapping with lettuce
  • Gochujang — for spicier marinades or as a standalone dip
  • Sesame oil with salt and pepper — the classic dip for plain grilled pork belly
  • Doenjang — fermented soybean paste, often used in a side soup (doenjang-jjigae)

Find these at: Snacks and our condiments aisle — look for Sempio, CJ, or Chung Jung One brands.

The Wraps and Carbs

  • Lettuce leaves (butter or romaine work well) and perilla leaves, for wrapping bites of meat and banchan
  • Short-grain rice, steamed plain as a base
  • Japchae (glass noodles), stir-fried with vegetables, as an optional extra dish

Find these at: Rice and Noodles and the produce section for fresh lettuce and perilla.

Equipment

You don’t need a built-in tabletop grill — a portable butane tabletop grill, a cast iron griddle, or even a grill pan on the stove all work. Useful extras:

  • Kitchen scissors (for cutting meat and banchan at the table — standard in Korean BBQ restaurants)
  • Tongs
  • Small individual dipping bowls for sauces

How to Put It Together

  1. Marinate the night before. Bulgogi and galbi both benefit from at least 6–8 hours, ideally overnight.
  2. Prep banchan first. Most can be made a day ahead and served cold or at room temp.
  3. Cook in order of fat content. Start with pork belly (it takes longer and benefits from rendering), then move to marinated meats, which cook fast and can scorch if the grill gets too hot.
  4. Build your wrap. Lettuce leaf → a smear of ssamjang → a piece of grilled meat → a bit of banchan. Fold and eat in one bite.
  5. Keep it casual. Korean BBQ is meant to be a slow, social meal — grill in small batches throughout, rather than cooking everything at once.

FAQ

What meat is traditionally used for Korean BBQ? The most common cuts are thin-sliced marinated beef (bulgogi), flanken-cut short ribs (galbi), and pork belly (samgyeopsal). Marinated chicken thigh is a common lighter option.

Do I need a special grill for Korean BBQ at home? No — a portable tabletop butane grill is traditional, but a cast iron griddle, grill pan, or even an outdoor grill will all work well.

Where can I buy ssamjang, gochujang, and Korean BBQ meats in the Twin Cities? Shuang Hur Supermarket carries a full range of Korean BBQ sauces, marinades, and butcher-cut meats at both our Minneapolis and St. Paul locations.

Can I make Korean BBQ vegetarian? Yes — grilled mushrooms (king oyster and shiitake hold up especially well), tofu, and grilled vegetables are common additions alongside or instead of meat.