Welcome to PYRO’s Global Grill Series, where we take your taste buds on a fiery journey around the world! This May, we’re diving into the bold, savory, and irresistibly smoky flavors of Korean BBQ—a feast of sizzling meats, vibrant banchan (side dishes), and the interactive joy of grilling at your table.
Korean BBQ is more than just a meal—it’s an experience. From the rich, caramelized marinades to the crisp, refreshing accompaniments, every bite is a harmony of textures and flavors. Whether you’re wrapping succulent meats in fresh lettuce with spicy ssamjang or balancing the heat with tangy pickled radish, this is dining at its most dynamic.
Here’s what’s on the grill:
갈비 (Galbi) – Marinated Short Ribs (aka PYRO Short)
A crown jewel of Korean BBQ, galbi features tender beef short ribs marinated in a sweet-savory blend of soy sauce, pear, garlic, and sesame oil. The pear not only tenderizes the meat but also adds a subtle sweetness that caramelizes beautifully on the grill. Sliced thin for quick cooking, these ribs are rich, juicy, and packed with umami—perfect for wrapping in lettuce or enjoying straight off the grill.
불고기 (Bulgogi) – Marinated Sliced Beef
Bulgogi ("fire meat") is Korea’s most famous BBQ dish, featuring thinly sliced beef marinated in a sweet and savory sauce of soy, sugar, sesame oil, garlic, and pear. The result? Melt-in-your-mouth tenderness with a perfect char. Traditionally cooked over an open flame, our version stays true to its roots—slightly smoky, irresistibly juicy, and best enjoyed with a dab of ssamjang.
Banchan (Side Dishes): The Perfect Companions
No Korean BBQ is complete without an array of banchan—small, flavorful side dishes that refresh the palate and enhance every bite.
오이무침 (Oi Muchim) – Spicy Cucumber Salad
Cool, crunchy cucumbers tossed in gochugaru (Korean chili flakes), garlic, sesame oil, and vinegar. The perfect balance of spicy, tangy, and refreshing to cut through the richness of grilled meats.
Ssam (Lettuce Wraps with Ssamjang Sauce)
Fresh lettuce and perilla leaves served with ssamjang—a thick, savory paste made from fermented soybeans, chili, garlic, and sesame oil. Add a slice of grilled meat, a garlic clove, and a chili for the ultimate flavor explosion.
Pickled Radish (Musaengchae or Danmuji)
Thinly sliced radish, lightly pickled in vinegar, sugar, and salt, with a touch of gochugaru for a mild kick. Crisp, tangy, and the perfect palate cleanser between bites of smoky meat.
Korean-Style Deep-Fried Radish Cake (Tteok-Mu Kimchi Jeon)
A crispy, golden-brown delight—chewy radish cakes pan-fried until crunchy, often paired with kimchi for an extra punch of flavor. A must-try for texture lovers!
Reserve your table now—let’s get grilling!
