Instead of the cut of meat, bulgogi actually refers to the sweet and savoury taste used to marinade the beef. However still, thinly cut slices of sirloin, ribeye, or brisket are most commonly used to make bulgogi suited for BBQ.
These beef short ribs are specifically made for Korean BBQ. These types of beef is cut thin across the bone. Alternatively, you can also do away with boneless short ribs too, which are usually cut a bit thicker.
Even though they’re both beef, they aren’t the same. The greatest difference is the cut of meat used. Bulgogi is made with thinly sliced meat while kalbi are short ribs. However, both the marinade are essentially the same.
Pork Belly (also known as Samgyeopsal)
Samgyeopsal is probably the most popular BBQ pork because it’s pork belly. It comes either marinated or plain and can be thick cut or thin.
Pork Jowl (also known as Hanjungsal)
This is another pork favourite. Pork jowl is chewy, juicy, and perfectly marbled. Additionally, it doesn’t flare up on the BBQ grill up as much as pork belly would because of the fat content. We recommend keeping your hanjungsal plain as it is.
Although chicken may not be as popular for a Korean BBQ, but when they show up on the BBQ, they are usually prepared in a cheese buldak style – chicken thighs marinated in a spicy gochujang fiery sauce. The BBQ chicken thighs are first grilled, then smothered in melty mozzarella cheese.
As mentioned, chicken may be a rare guest on the BBQ grill, but when they show up, it is usually thighs marinated in bulgogi sauce.