Korean barbeque (gogi-gui) is a world-renowned dining experience that celebrates the sizzle, smoke and savour of meat cooked at the table.
While high-quality cuts of pork belly, beef short rib and chicken thigh take centre stage, it’s the spices and seasonings that transform Korean BBQ into a bold, unforgettable feast.
Here are the essential Korean pantry heroes every BBQ enthusiast should know:
Gochujang (Fermented Red Chilli Paste):
At the heart of Korean flavour is gochujang, a deep red paste made from chilli powder, glutinous rice, fermented soybeans and salt. Sweet, spicy and umami-rich, it’s used in marinades for pork and chicken, offering depth and a gentle heat that caramelises beautifully over the grill. Often thinned with sesame oil or rice wine for marinades, it also makes an excellent dipping sauce when mixed with vinegar and sugar.
Ganjang (Soy Sauce):
Korean soy sauce, or ganjang, is saltier and lighter in colour than Japanese or Chinese varieties. It forms the savoury backbone of many marinades, especially for beef cuts like bulgogi and galbi. Blended with garlic, sugar, sesame oil and grated pear, ganjang creates a perfectly balanced sweet-savoury base that tenderises and enhances the meat’s natural flavour.
Doenjang (Fermented Soybean Paste):
This earthy, pungent paste adds umami depth to marinades and dipping sauces. While less sweet than gochujang, doenjang contributes complexity, especially to beef dishes. A spoonful mixed with sesame oil and garlic is a popular banchan dip for grilled meats, often served alongside fresh lettuce and perilla leaves.
Sesame Oil:
Nutty, aromatic and rich, toasted sesame oil is a finishing touch that elevates grilled meat. It’s rarely used for cooking due to its low smoke point but is essential in marinades and dipping sauces. Mixed with salt and pepper, sesame oil makes a simple yet addictive accompaniment for freshly grilled cuts.
Korean Chilli Flakes (Gochugaru):
These sun-dried red pepper flakes are milder than typical chilli powder and have a smoky-sweet heat. Gochugaru gives marinades a vibrant red hue and subtle spice. It’s also sprinkled over grilled meats or incorporated into dipping sauces for an extra flavour kick.
Garlic and Ginger:
Though not uniquely Korean, garlic and ginger are indispensable in Korean BBQ prep. Used generously in marinades, they provide warmth and brightness. Korean cuisine often uses raw minced garlic as a garnish or mixed into ssamjang (a dipping paste of doenjang and gochujang).
Sugar or Asian Pear:
A touch of sweetness is key to balancing spice and salt. Korean BBQ marinades frequently include sugar or grated Asian pear to tenderise the meat and create that irresistible charred crust. The fruit also adds subtle fragrance and moisture.
Together, these ingredients form the flavour foundation of Korean BBQ. Whether you’re grilling galbi in your backyard or sizzling samgyeopsal at the table, mastering these seasonings will bring the soul of Korea to every bite.
