Name: Korean BBQ Feast Platter: Grill-At-Table Edition
Prep time: 1 h
Total time: 1 h
Yield: 12 servings
Ingredients: 6 lbs boneless beef short ribs (LA galbi-cut, or substitute ribeye, thinly sliced); 3 lbs shrimp, peeled and deveined (large or extra-large); 2 lbs fresh salmon fillet, skin removed, sliced into 1/2" thick pieces; 2 cups soy sauce (low sodium preferred); 1 cup brown sugar; 1/2 cup mirin or rice wine; 1/2 cup sesame oil; 12 cloves garlic, finely minced; 2 tbsp fresh ginger, grated; 1 Asian pear, peeled and grated (or substitute apple); 1 large yellow onion, grated; 2 tsp black pepper; 2 tbsp toasted sesame seeds; 2 bunches scallions, thinly sliced (green part only); 1/2 cup neutral oil (for grilling); 2 large heads green leaf lettuce, leaves washed and separated; 2 large English cucumbers, thinly sliced; 2 bunches radishes, thinly sliced; 2 cups kimchi (napa or daikon, no mango/avocado); 1 cup ssamjang (Korean spicy dipping sauce); 1 cup gochujang (Korean chili paste); 1 cup pickled daikon; 3 cups cooked short-grain rice; 1 dozen eggs (for optional tabletop steamed eggs or fried eggs); 1 cup roasted seaweed sheets (gim); 1 cup shredded carrots; 1 cup bean sprouts, quickly blanched; 1 cup fresh perilla leaves (optional, if available)

Korean BBQ Feast Platter: Grill-At-Table Edition

miradu

This Korean BBQ feast is tailor-made for easy entertaining after a leisurely day in Guerneville. Big, bold flavors come from overnight-marinated beef short ribs, tender salmon, and juicy shrimp—each ready to hit the grill in minutes. All the fixings are prepped ahead: crisp lettuce, tangy pickles, vibrant veggies, kimchi, sauces, and fluffy rice. Guests can assemble their own lettuce wraps, loading up proteins and toppings for a hands-on, social meal. Minimal day-of effort, maximum flavor and fun: perfect for feeding a crowd when you want to host, not hover over the stove.

Ingredients

Instructions

1. MAKE AHEAD: Marinate the Beef & Salmon – In a large bowl, whisk together soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, grated Asian pear, onion, and black pepper. Divide in half. Place short ribs in one large zip-top bag or container, and salmon slices in another; pour half of the marinade over each. Marinate both in the fridge at least 8 hours and up to 24 hours (overnight preferred).
2. MAKE AHEAD: Prep Veggies & Fixings – Wash and dry lettuce leaves and perilla leaves. Slice cucumbers, radishes, and carrots; store in airtight containers. Blanch bean sprouts for 1 minute in boiling water, then chill. Set all toppings and kimchi in serving bowls for easy assembly.
3. MAKE AHEAD: Prep Shrimp – Toss peeled shrimp with 2 tbsp soy sauce, 1 tbsp sesame oil, and a pinch of black pepper. Store, covered, in fridge up to 8 hours.
4. MAKE AHEAD: Cook Rice – Prepare rice ahead (rice cooker or stovetop). Keep warm, or refrigerate and reheat before serving.
5. MAKE AHEAD: Sauces & Sides – Portion ssamjang, gochujang, pickled daikon, and roasted seaweed sheets into small bowls for serving.
6. DAY OF (1 HOUR OUT): Remove meats and shrimp from fridge 30 minutes before cooking. Prepare a grill (outdoor or grill pan), brushing grates with neutral oil. Set up a station with all toppings, sauces, and rice.
7. GRILL: Sear short ribs and shrimp over high heat, 2-3 minutes per side until charred and cooked through. For salmon, grill ~1-2 minutes per side, just until cooked but still tender. Transfer to platters.
8. OPTIONAL: Tabletop Eggs – Crack eggs into a greased nonstick skillet or steamer (if available), and steam or fry to soft-set. Serve warm.
9. SERVE: Guests build lettuce wraps (“ssam”): Lay down a lettuce/perilla leaf, add rice, protein (beef, shrimp, or salmon), toppings (kimchi, veggies, pickles), sauces, and a piece of seaweed. Fold and eat!