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    Stay In Tonight And Make One Of These 4 Homemade Korean-Style Dinners

    Korean BBQ, eff me up.

    4 Homemade Korean-Style Dinners

    Watch the recipe video here:

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    Spicy Korean BBQ-Style Pork

    Servings: 4


    1½ pounds boneless pork shoulder or pork belly, chilled or frozen for easier slicing

    ½ onion, sliced into half moons

    3 green onions, sliced into 2-inch pieces

    3 cloves garlic, minced

    1 teaspoon ginger, minced

    ¼ cup Korean red chili paste (Gochujang)

    1 teaspoon red pepper flakes

    ¼ cup soy sauce

    3 tablespoons rice wine

    1 tablespoon sesame oil

    1 tablespoon sugar

    1 teaspoon black pepper

    1 tablespoon canola oil

    Sesame seeds, to garnish

    Rice, to serve


    1. Slice the pork into extremely thin slices, then transfer to a large bowl.

    2. Add in onion, green onion, minced garlic, minced ginger, Korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, and pepper, then mix until the pork and the vegetables are evenly coated with the marinade.

    3. Marinate in the refrigerator for at least 30 minutes.

    4. Heat the oil in a pan over high heat, then being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.

    4. Sprinkle a bit of sesame seeds on top, then serve with rice

    5. Enjoy!

    Korean-Style Ribs


    1/2 cup of soy sauce

    2 tablespoon of rice vinegar

    2 tablespoon of sesame oil

    2 tablespoon of red pepper powder

    8 garlic cloves, minced

    1 tablespoon of grated ginger

    1 cup of onions

    3 pounds of baby back ribs

    1/4 cup of honey

    sesame seeds for garnish

    chopped scallions for garnish


    1. Combine marinade ingredients in a bowl. Pour marinate over ribs and lets them marinate for at least 4 hours.

    2. After marinating, place ribs on baking dish. Reserve the marinade for later. Bake ribs at 325°F (160°C) for 2 1/2 to 3 hours.

    3. Pour the leftover marinade into a saucepan, add the honey and bring to a boil to form a glaze. Set aside.

    4. After 2 1/2 to 3 hours, remove the ribs from the oven. Pour the glaze over the ribs and broil for 5-10 minutes.

    5. Enjoy!

    Korean-Style BBQ Beef

    Servings: 2-3


    700 grams rib eye steak, or any other well-marbled, tender cut

    ½ onion, cut into chunks

    3 cloves garlic

    ½ pear, peeled and cut into chunks

    1 spring onion, cut into chunks

    3 tablespoons brown sugar

    1 teaspoon black pepper

    ⅓ cup soy sauce

    3 tablespoons sesame oil

    ½ onion, cut into thin slices

    1 tablespoon canola oil

    2 spring onions, sliced into ½ centimeter rounds, to garnish

    1 teaspoon sesame seeds, to garnish

    Rice, to serve

    Korean side dishes (banchan), to serve (optional)


    1. Slice the beef as thinly as you can, then set aside in a large bowl. Having frozen or cold beef makes the slicing easier.

    2. In a blender or food processor, blend the onion chunks, garlic, pear, spring onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.

    3. Pour the marinade over the beef, add the onions, then mix evenly. Cover with cling film and marinate for at least 30 minutes in the fridge.

    4. Heat canola oil in a skillet over high heat.

    5. Being careful not to crowd the pan, sear the marinated beef and onions until browned, then sprinkle with the spring onions and sesame seeds.

    6. Serve with the rice and side dishes

    7. Enjoy!

    Spicy Korean Chicken

    Serves 2-3


    10 chicken wings and drumettes

    1 cup cornstarch

    Oil, for frying

    Sesame seeds, for serving


    ½ cup cornstarch

    ½ cup flour

    2 teaspoons salt

    1 cup water


    2 tablespoons soy sauce

    ¼ cup honey

    2 tablespoons rice vinegar

    2 tablespoons Korean chili paste (gochujang)

    2 cloves garlic, minced

    1 tablespoon ginger, grated


    1. Mix the ingredients for the batter in a bowl until smooth with no lumps.

    2. Heat oil in a pot to 340°F (170˚C).

    3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.

    4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160˚C).

    5. Drain the wings and increase the heat.

    6. Heat oil to about 375°F (190°C).

    7. Fry the wings a second time until golden brown and crispy.

    8. Drain and set aside.

    9. In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings

    10. Enjoy!