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Recipe:Korean BBQ Spread

  • Prep time:
  • Cook time:

Serves 4-6


  • WF USDA Prime Thin Bone-In Short Ribs, thawed 

    QTY 2 packages

  • WF A-5 Thin Boneless Beef, thawed 

    QTY 2 Packages

  • WF Thin Pork Coppa, thawed 

    QTY 2 Packages

  • WF Pork Belly, thawed 

    QTY 2 Packages

  • Sesame Seeds

  • Oil for Grilling

  • Store Bought Bulgogi Sauce 

    QTY 2 bottles

  • Store Bought Gochuang Marinade 

    QTY 2 bottles

  • Garnishes: Store Bought Kimchi

    QTY 1 jar

  • Scallions

    QTY 3-4

  • Lettuce leaves, washed

    QTY 10-12

  • Store Bought Ssamjang sauce (found in Asian markets)

  • Carrots and Cucumbers, peeled and cut into thick strips and served cold with SSamjang sauce

    QTY 2 each large

  • Cooked White Rice

    QTY 4 cups

  • Spicy Scallion Salad: Fresh Scallions or Green Onions cut in large strips

    QTY 1/2 lb.

  • Soy Sauce

    QTY 2 Tbsp.

  • Raw or Turbinado Sugar

    QTY 1 Tbsp.

  • Sesame Oil

    QTY 1 Tbsp.

  • Sesame Seeds

    QTY 1 Tbsp.

  • Korean Chili Powder

    QTY 2 t.

  • Vinegar

    QTY 2 t.

  • Chopped Garlic

    QTY 1 t.

  • Mix all ingredients together in a bowl and serve with Korean BBQ meats wrapped in lettuce leaves. 

  • Radish Salad: 1 lb. Korean Radish or Daikon, cut in thin strips. Mix with 3 Tbsp. Korean chili flakes, 2 Tbsp. fish sauce, 1 Tbsp. rice vinegar, 4 cloves of minced garlic and ½ tsp. sugar. Serve at room temp.


  1. In two separate large rectangular dishes, marinate the thin beef cuts and the pork belly strips with Bulgogi for at least 3-4 hours or overnight.

  2. In another large rectangular dish marinate the Pork Coppa with Gochuang sauce.

  3. ½ hour before serving, place marinated meats at room temperature and light up the grill. Set the table with plates and place all garnishes around table.

  4. Grill the meats turning quickly being careful not to burn. Sprinkle with sesame seeds. Place in platter as you go and serve immediately with salads and garnishes.

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