A planning draft for 8
A staged Korean BBQ table for eight
Two meats and grilled fish anchor a larger spread of kimchi, tofu, zucchini, wraps, pear-cucumber salad, two sauces, and yakgwa.
Customize in the planner
Linked by immutable recipe ID
The menu
LA-Style GalbiGrilled Meat · base yield 6Spicy Gochujang Grilled Chicken ThighsGrilled Meat · base yield 4Godeungeo Gui Grilled MackerelSeafood · base yield 4Baechu KimchiBanchan · base yield 16Dubu Jorim Braised TofuBanchan · base yield 4Hobak Bokkeum Stir-Fried ZucchiniBanchan · base yield 4Ssam Lettuce and Herb PlatterFresh & Wraps · base yield 6Asian Pear and Cucumber SaladFresh & Wraps · base yield 4Classic SsamjangSauces · base yield 16Korean BBQ Onion Soy-Vinegar Dipping SauceSauces · base yield 12Yakgwa Honey-Ginger CookiesDesserts & Drinks · base yield 18
Sequence
Service order
- Complete approved make-ahead banchan, sauces, and dessert before the event day where their recipes allow.
- Set duplicate clean serving points and label raw, cooked, meat, and seafood tools.
- Grill in a planned sequence, resetting the approved surface only as its manual permits.
- Replenish table dishes from protected reserves instead of placing full batches in the active cooking zone.
Capacity and separation
Equipment checklist
- Manufacturer-approved appliance capacity matched to the group
- A second appliance only if circuits, clearances, supervision, and manuals all permit it
- Two calibrated thermometers or a documented cleaning transition
- Dedicated raw and cooked handlers and clearly separated platters
- Duplicate serving bowls for greens, sauces, and banchan
Generated from recipe records
Consolidated planning list
Quantities scale each linked draft to 8 servings and combine matching item names and units. Verify package sizes, pantry stock, optional items, preparation notes, and every recipe before purchasing.
110 g · all-purpose flourD03
1030 g · Asian or Korean pearF06, M03
1800 g · boneless skinless chicken thighsM17
60 g · carrot (optional)B01
10 g · coarse saltSF07
160 ml · cold waterM03
10 ml · cool potable water (optional)SA01
100 g · crown daisy leaves (optional)F01
35 g · Diamond Crystal kosher saltB01
30 g · DoenjangSA01
10 g · fine saltB15, F06
900 g · firm tofuB10
2000 g · flanken-cut beef short ribs, about 6 mm / 1/4 inch thickM03
40 g · fresh gingerB01, D03, M03, M17
30 ml · fresh lemon juiceF06
160 g · garlicB01, B10, B15, F01, M03, M17, SA01
120 g · Gochugaru (Korean red pepper flakes)B01, B10, F06, M17
160 g · GochujangM17, SA01
300 g · green leaf lettuceF01
2.5 g · ground black pepperM03
0.5 g · ground cinnamonD03
75 g + 20 ml · honeyD03
60 ml · Korean fish sauceB01
870 g · Korean or Persian cucumbersF01, F06
150 g · Korean radishB01
60 ml · Korean rice syrupM17
10 ml · Korean rice syrup or honeySA01
1000 g · Korean zucchini (aehobak)B15
55 g · mild Korean green chiles (optional)F01
1350 g · napa cabbageB01
120 ml · Neutral cooking oilB10, B15, SF07
440 ml · neutral high-heat oilD03
85 g · packed brown sugarM03
80 g · Perilla leavesF01
5 g · prepared Korean or yellow mustard (optional)SA05
300 g · red leaf lettuceF01
55 g · Saeujeot (salted fermented shrimp)B01, B15
190 g · ScallionsB01, B10, B15, F06, SA01
470 ml · Soy sauceB10, M03, M17, SA05
60 g · sugarB01, F06, SA05
130 g · sweet onionSA05
10 g · sweet rice flourB01
110 ml · toasted sesame oilB10, B15, D03, M03, M17, SA01
15 g · toasted sesame seedsB10, B15, SA01
120 ml · unseasoned rice vinegarF06, SA05
490 ml · waterB01, B10, D03, SA05
1400 g · whole mackerelSF07
380 g · yellow onionB01, M03, SA01