A planning draft for 4
A varied Korean BBQ table for four
Pork and shrimp share the table with spinach, braised potatoes, scallion salad, a clean dipping sauce, and chilled sikhye.
Customize in the planner
Linked by immutable recipe ID
The menu
Classic Samgyeopsal with Sesame-Salt SeasoningGrilled Meat · base yield 4Gochujang Grilled ShrimpSeafood · base yield 4Sigeumchi Namul Seasoned SpinachBanchan · base yield 4Gamja Jorim Soy-Braised PotatoesBanchan · base yield 6Pajeori Korean Scallion SaladFresh & Wraps · base yield 4Yangnyeom Ganjang Scallion-Soy Dipping SauceSauces · base yield 12Sikhye Sweet Rice PunchDesserts & Drinks · base yield 12
Sequence
Service order
- Prepare sikhye, braised potatoes, spinach, and clean dipping sauce within their recipe windows.
- Finish scallion salad close to service and keep it away from raw-food prep.
- Cook pork and seafood in separate controlled batches with clean transitions.
- Serve chilled dessert from a protected refrigerated reserve.
Capacity and separation
Equipment checklist
- One appropriately sized manufacturer-approved cooking appliance
- Calibrated instant-read thermometer
- Dedicated seafood and meat prep tools
- Separate raw platters plus clean cooked-food platters
- Small serving dishes placed at both ends of the table
Generated from recipe records
Consolidated planning list
Quantities scale each linked draft to 4 servings and combine matching item names and units. Verify package sizes, pantry stock, optional items, preparation notes, and every recipe before purchasing.
10 g · brown sugarB09
85 g · commercial yeotgireum-garu barley malt powderD05
130 g · cooked short-grain riceD05
3 g · fine saltM10
10 g · fine salt for blanching waterB06
10 g · fresh gingerD05, SF01
25 g · garlicB06, B09, SA04, SF01
10 g · Gochugaru (Korean red pepper flakes)F02, SA04, SF01
60 g · GochujangSF01
65 g · granulated sugarD05
1 g · ground black pepperM10
30 ml · honeySF01
35 ml · Korean rice syrupB09, SA04
450 g · mature spinach with stemsB06
10 g · mild green chile (optional)B09
10 ml · Neutral cooking oilB09
5 g · pine nuts (optional)D05
680 g · raw large shrimp, about 16–20 count per poundSF01
260 g · ScallionsB06, F02, SA04, SF01
900 g · skinless pork belly slabM10
450 g · small waxy baby potatoesB09
140 ml · Soy sauceB06, B09, F02, SA04, SF01
10 g · sugarF02
70 ml · toasted sesame oilB06, B09, F02, M10, SA04, SF01
20 g · toasted sesame seedsB06, B09, F02, SA04
30 ml · unseasoned rice vinegarF02, SF01
1520 ml · waterB09, D05, SA04