If you’re looking for the best meats to grill for your next Korean BBQ then you should know that there are many choices to choose from. The best meats for Korean BBQ are ones that are thinly sliced and have a lot of marbling. This is because the thin slices will cook evenly on the grill and the marbling will add flavor and tenderness to the meat.
In this blog post, we will discuss the different meats that are perfect for Korean BBQ. Let’s start!
What Is The Best Meat For Korean BBQ?
Samgyeopsal is the best cut of meat for Korean BBQ. It is a thick cut of pork belly that is marinated in a special sauce before being grilled. The best thing about samgyeopsal is that this cut of pork meat is very juicy and flavorful that even when it’s not marinated, it will still taste great.
If you’re wondering what makes pork the best meat other than its flavor, keep on reading.
What Are The Popular Meats For A Korean BBQ?
Pork Belly (Samgyeopsal)
Thick cuts of pork belly are ideal for Korean BBQ because they are juicy and full of flavor. Samgyeopsal is a type of pork belly that is usually marinated when you order in a Korean BBQ restaurant. However, non-marinated pork belly is also available if that’s what you want to taste the natural savor of the meat.
It is the top choice of many because it is affordable and easy to find. You can even buy it in your local grocery store. After grilling, it is traditionally wrapped in a lettuce before eating.
Beef (Bulgogi)
Beef is another great option of meat for Korean BBQ. Bulgogi is a type of thinly sliced beef from the loin area of the cow. The best thing about bulgogi is that it has a sweet and savory flavor that will definitely tantalize your taste buds.
It is also one of the pricier options when it comes to meat. But, its unique flavor makes it worth the price. You can find bulgogi in most Korean BBQ restaurants.
Boneless Short Ribs (Galbi)
Galbi is a type of beef short rib that is also a favorite cut of meat to order in a Korean BBQ by many. Galbi traditionally comes from beef meat, but as the years pass by and fusion cuisine became popular, there are now pork galbi and lamb galbi options as well.
The best thing about galbi is that it is very tender and juicy. It is also one of the pricier options when it comes to Korean BBQ meats but its taste definitely makes up for the price. Just like samgyeopsal and bulgogi, this can be bought or ordered in Korean BBQ restaurants in both marinated and non-marinated options.
Boneless Chicken (Dak Galbi)
Dak galbi is a type of chicken that is boneless and marinated. It is usually made with gochujang (Korean chili paste), garlic, ginger, onion, and other vegetables. The best thing about dak galbi is its sweet and spicy flavor.
It is also a great option if you’re looking for something different from the usual meats that are grilled in Korean BBQ. You can find dak galbi in most Korean BBQ restaurants and some offer non-marinated options when the restaurants are particular about the sauces that come with the dish.
Thin Sliced Beef Brisket (Chadolbagi)
Chadolbagi is a type of cut of beef that is very thin because of its heavy marbling. The reason why it is cut very thinly is that the cut technique helps it not to have an overwhelming fatty flavor. The best thing about chadolbagi is that it has a lot of flavors even without any marinade.
Chadolbagi curls up and cooks swiftly once it’s placed over a hot grill. It is also one of the pricier meats that you can order in a Korean BBQ restaurant. But, its rich flavor makes it all worth it.
Short steak (jumulleok)
Jumulleok is a type of short steak that is usually cut from the chuck area of the cow. The best thing about jumulleok is its chewy texture that makes it perfect to be grilled.
It is also one of the most affordable options when it comes to Korean BBQ meats. You can find jumulleok in most Korean BBQ restaurants.
Flank Steak (Chimasal)
Chimasal is a type of flank steak that comes from the abdominal muscles of the cow. It is a lean cut of beef which means that it has little fat marbling. On the other hand, despite the little amount of fat marbling, it is served unmarinated and cook quickly.
Flank steak is also of the pricier options when it comes to Korean BBQ meats. However, it is still a favorite of many because of its unique flavor.
Rib-eye Stick Roll (Kkot Deungsim)
Kkot deungsim is a type of rib-eye steak that is rolled and skewered. The best thing about kkot deungsim is it has flavorful marbling that lets the cut be grilled with enough fattiness. It also keeps its juicy and tasty flavor when cooked.
In terms of pricing, it is of the pricier options but still popular because of its rich taste. If you have the budget, you should try this.
Bone-in Thigh / Fire Chicken (Buldak)
Buldak is a type of chicken that is marinated in a red dressing and then grilled. Traditionally, it can be eaten plain but in some restaurants, it is topped with a gooey layer of cheese.
Why Is Pork The Most Popular Meat For Korean BBQ?
Pork is the most popular meat for Korean BBQ because it is very flavorful, affordable, and easy to cook. But its affordability is what makes pork meat the top choice for many people. It is also widely available in many grocery stores.
The most popular cut of pork meat for a Korean BBQ is samgyeopsal. Although nowadays, even though there are people who prefer beef over pork, there are still many who can’t get enough of pork as their staple meat. For a Korean BBQ, Samgyeopsal is the most popular cut choice when ordering in a korean restaurant.
Samgyeopsal (pork belly) became popular in Korea back in the 1980s and 1990s as an alternative to beef because cattle supply was deficient. To the rest of the world including Australia, samgyeopsal also became popular and well-received along with other cuts and types of meat for Korean BBQ.
According to the Sydney Morning Herald, the first Korean restaurant in Australia was Korean House, which opened in 1975 on William Street by accountant Myongho Pak. Today, there are many Korean BBQ restaurants in Australia and pork meat, samgyeopsal, would be the crowd favorite to order.
Is Korean BBQ Popular In Australia?
Korean BBQ is very popular in Australia and now becoming a known type of cuisine. One particular reason is the cook-it-yourself journey experience that one person goes through when in a Korean BBQ restaurant. For many, this approach is new than having a regular BBQ that will be served to you already cooked meanwhile with a Korean BBQ, the doneness of your meat is up to you when grilling.
According to Su Wan-han, the owner and chef at Melbourne restaurant BBQ 1988 from his interview with SBS, Australians tend to appreciate the different dining experience that it offers when having a Korean BBQ. Aside from the fact that you’re eating in a Korean restaurant, you are the one who grill your own meat. This also adds to the fact that before cooking, you’re served with good meat along with a variety of side dishes.
What Is The Difference Between BBQ And Korean BBQ?
What makes Korean BBQ different from a regular BBQ is the fact that the meat is usually thinly sliced and marinated before cooking. Also, even when you’re not in a Korean restaurant, having a Korean BBQ in your own home, indoors, is possible. This is because Korean BBQ grills are designed to be used indoors.
Another difference is that, for a regular BBQ, you would use coal or gas as your source of heat, whereas for a Korean BBQ, you would use charcoal. This is because charcoal gives the meat a more authentic flavor.
Want To Have A Korean BBQ In Your Own Home?
It is possible to have Korean BBQ right in your own home if you don’t want to go out. With the right tools to prepare the meat of your choice, such as pork, and the ingredientes to marinate, you’re good to go. All you need is a Korean BBQ grill that can be placed in the middle of your dining table and some charcoal.
If you want to make the perfect thin slices of meat for your Korean BBQ, you should check our Z Grills Australia’s artisan knife bundle. Also, we have also have a Z Grill BBQ Hotplate kit that is perfect for your Korean BBQ needs.
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