Korean BBQ at Home - A Taste of Korea for Your Family Table

Thu, 18 June 2026

Korean BBQ at Home - A Taste of Korea for Your Family Table

Today we’re making a classic Korean BBQ spread with pork belly, steak, grilled vegetables, kimchi, lettuce wraps, and Pa Muchim – a fresh Korean spring onion salad.

Serves 4

For the BBQ

· 500g pork belly (samgyeopsal)

· 2 steaks

· 1 large onion, sliced into thick rounds

· 4 garlic cloves, thinly sliced

· 2 chilli, thinly sliced

· 6 small mushrooms

· 200g kimchi

· Lettuce leaves for wrapping

· Steamed rice

· Ssamjang (Korean BBQ dipping sauce)

For the Pa Muchim (Spring Onion Salad)

· 6–8 spring onions, thinly sliced

· 1 tbsp Korean chilli powder (gochugaru)

· 1 tbsp soy sauce

· 2 tbsp vinegar

· 1 tsp sugar

· 1 tsp sesame oil

· 1 tsp sesame seeds

Method

1. Prepare the Pa Muchim(Spring Onion Salad)

Thinly slice the spring onions and gently rinse them in cold water. This helps reduce their sharpness and keeps them crisp.

Drain well.

In a bowl, combine the chilli flakes, soy sauce, vinegar, sugar, sesame oil and sesame seeds.

Add the spring onions and toss gently until evenly coated.

Set aside

2. Grill the Meat and Vegetables

Heat a grill plate or frying pan over medium-high heat.

Place the pork belly and steak on the grill.

Add the onion slices, mushrooms, garlic and kimchi around the meat.

Cook the pork belly until golden and crispy on both sides, then cut into bite-sized pieces.

Grill the vegetables until softened and lightly caramelised.

Cook the steak to your preferred doneness and slice before serving.

3. Build Your Ssam

To enjoy Korean BBQ the traditional way, make a ssam (lettuce wrap).

Place a lettuce leaf in your hand and add:

· A piece of grilled pork belly or steak

· A small spoon of ssamjang

· Some grilled kimchi

· A slice of grilled garlic and chilli

· A little grilled onion

· A small handful of Pa Muchim

·

Fold the lettuce around the fillings and enjoy in one bite.