3 Best Korean BBQ Grills for Both Home and Camping

Korean BBQ Grill

Today, the popularity of Korean food continues to rise without slowing down.
Many Korean restaurants are popping up not only in the US, but also in various countries such as the UK, Germany, France, and Italy.
Among the various restaurants in Korea, the number of people who like KoreanBBQ is increasing.
Korean BBQ is easy to do at home and can be enjoyed easily even while camping.
Should I eat expensive BBQ at a Korean restaurant?
In this guide, we will introduce Korean barbecue grills that are good for both home and camping use, along with various recipes.
Read all the way through.

Index

• What is Korean BBQ?
• Korean BBQ Grill
• Grill Pan For Both Home and Camping Use
• Specification
• Washing Dishes and Care
• Make Korean BBQ.

What is Korean BBQ?

Korean BBQ is one of the must-have dishes for Koreans.
Choose your meat first. Choose from beef, pork belly, neck, or ribs. Personally, I like ribs.
After heating the grill, place the meat on top and turn it over to brown it, then place the ssamjang, garlic, kimchi, and meat on top of the lettuce and pile it up to eat in one bite. It tastes really great.
In Korea, you can eat meat anywhere in Korea, and you can enjoy it in various places such as Seoul, Myeong-dong, and Itaewon.

Korean BBQ Grill

Grill Pan For Both Home and Camping Use

We recommend using a cost-effective GrillPan that can be used at home as well as camping.
How about a GrillPan that can be used for grilling meat at home with one GrillPan and camping?
Here are some Korean BBQ Best Grills that are good value for money.

A. General Type 13Inch Grill Pan

B. IH Induction Type 13Inch Grill Pan

C. General Type 13Inch Grill Pan

This Korean BBQ Kogi GrillPan is a must-have item in Korea as it has the shape of a traditional Korean pot lid upside down.
If you like camping and like to grill meat korean bbq at home, this is one of the must-have grill fans.
SCSP’s GrillPan is a product made in Korea.
The GrillPan is included in a separate storage bag. This GrillPan does not throw away oil, but collects oil and cooks kimchi in oil.
If there is a lot of oil, you can throw away some of it and cook kimchi with the remaining oil, or chop some meat and kimchi into small pieces and mix them with rice.
If you add sesame oil and seaweed powder and eat it, it becomes a fantastic bibimbap.

Specification

The GrillPan has a 6-layer coating, so it does not stick and is convenient to wash dishes.
Material: Aluminum – Coated with carborundum particles, which are said to be the hardest.
Type: IH induction Type , General Type
Heat source: IH induction type [Can be used with all heat sources including IH induction. ]
General type [ Can be used with all heat sources except IH induction. ]
Maximum temperature the GrillPan can withstand: 752°F.
Product composition: GrillPan + storage bag

Washing Dishes and Care

After washing and drying the BBQ grill, you can store it in the storage bag.
Wipe lightly with a tissue.
Do not use harsh scouring pads. Clean meat grease with detergent using a soft scouring pad before storage.

Make Korean BBQ.

Make Korean BBQ.

Use a gas stove and induction at home, and set the temperature to 212°F to 248°F (100°C to 120°C) over a campfire or charcoal fire at the campsite.
Measure the temperature using a digital thermometer
I usually like ribs, so I grill them.
Marinate the ribs in the seasoning for about 12 hours in the refrigerator.

How to Make Rib Seasoning

12 tbsp dark soy sauce
5 tablespoons cooking wine
3 tbsp sugar
1 green onion
2 tablespoons minced garlic
2 tablespoons sesame oil
2 tablespoons of starch syrup
Black pepper powder 4 times
200ml water

It’s delicious if you add more below. You can omit it if you don’t have it.

It is even more delicious if you grind an apple and a pear one by one in a blender.
3 tablespoons plum juice

Add all seasonings to a bowl and mix well.
Rinse the ribs well in water and spread them out in a large bowl.
Pour the seasoning over it. Pour in the seasoning and then pour in the water.
The amount of water is 200ml, but you don’t have to keep this word.
Pour just enough to cover the meat.
Wrap the bowl with plastic wrap.
Put the bowl covered in plastic wrap in the refrigerator and let it ferment for about 12 hours.
And when you take it out and bake it, it’s really delicious.

Popular cuts of meat in Korea

Pork parts: samgyeobsal, mogsal, hangjeongsal, galmaegisal
Beef parts: deungsim, salchisal, buchaesal