How to organise a Korean barbecue

A Korean barbecue works best when guests can eat in small rounds rather than waiting for one large serving. Start by fixing the guest count and collecting dietary requirements, then reserve enough table grills, tables and chairs. Most preparation happens before guests arrive: chill drinks, marinate the meat, portion the kimchi and side dishes, and set up separate workstations. On the day, focus on safe grill placement, steady fuel, clear traffic around the tables and keeping raw meat refrigerated until it is needed.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Send invitations
2
Process registrations
3
Collect dietary requirements
4
Determine the final number
5
Check the shopping list
6
Reserve barbecues
7
Confirm tables and chairs
8
Check the weather forecast
9
Share the route and parking information
10
Do the shopping
2 people
11
Store meat refrigerated
12
Wash and cut vegetables
2 people
13
Make marinades and sauces
2 people
14
Marinate the meat
2 people
15
Portion kimchi and side dishes
2 people
16
Chill drinks
17
Set out tableware and cutlery
18
Clean the venue and terrace
2 people
19
Set up party tent
3 people
20
Set up tables
2 people
21
Set up chairs
2 people
22
Set up workstations
2 people
23
Set up barbecues safely
2 people
24
Prepare fuel and tools
2 people
25
Set the tables
2 people
26
Set up a side-dish buffet
2 people

Event

27
Welcome guests
2 people
28
Give barbecue instructions
29
Serve the first grill round
3 people
30
Refill side dishes
2 people
31
Replenish raw ingredients
2 people
32
Refill drinks
33
Collect dirty dishes
2 people
34
Empty trash bins
35
Serve the final grill round
2 people
36
See off guests
2 people

Aftercare

37
Chill leftovers safely
2 people
38
Let barbecues cool down
2 people
39
Wash dishes
2 people
40
Clear tables and chairs
3 people
41
Take down the party tent
3 people
42
Clean the venue
2 people
43
Clean the barbecues
2 people
44
Dispose of waste
45
Return borrowed items

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Party tent
Tablesqty 6
Chairsqty 32
Buffet tableqty 2
Waste binsqty 3

Tableware

Platesqty 40
Bowlsqty 40
Chopsticksqty 40
Forksqty 40
Knivesqty 40
Glassesqty 40

Equipment

Korean table grillsqty 6
Gas cylindersqty 6
Coolersqty 4
Extension cordsqty 4
Power stripsqty 3
Kitchen scale

Kitchen

Cutting boardsqty 6
Chef's knives and meat knivesqty 6
Serving tongsqty 10
Serving spoonsqty 8
Mixing bowlsqty 8
Serving plattersqty 12
Aluminum traysqty 12
Meat thermometersqty 3

Decorations

Tableclothsqty 8
Name badgesqty 35
Paper lanternsqty 12
Table décorqty 6

Lighting

String lightsqty 4
Outdoor lightsqty 4

Cleaning

Dishpanqty 2
Spongesqty 6
Bucketsqty 2

Catering

Groceries

Tips

Confirm the final number of guests before buying meat, drinks or tableware. Use the kitchen scale to portion the meat consistently, and keep a small margin for late confirmations rather than shopping without a headcount.
Marinate the meat several hours ahead, or the day before when the recipe allows it. Keep it refrigerated in covered containers and bring out only the quantity that fits on the grills at one time.
Set up one workstation for raw meat and another for vegetables, sauces and cooked food. Use separate cutting boards, knives and serving tongs so raw meat does not cross-contaminate side dishes.
Place the table grills where guests can reach them without extension cords crossing walkways. Check gas cylinders, power strips and fuel before guests arrive, and keep a meat thermometer at each busy cooking area.
Plan for weather before the day itself: check the forecast, install the party tent if needed and protect drinks and tableware from wind. Share route and parking information with guests at least one day in advance so arrivals do not disrupt the setup.

Frequently asked questions

How much meat do I need for a Korean barbecue?: Plan around 250 to 300 grams of raw meat per adult when kimchi, vegetables, rice or other side dishes are served. Add about 50 grams per person if the barbecue is the main meal and there are few sides.
How far in advance should I marinate Korean barbecue meat?: Marinate most beef and pork for at least 2 hours, and preferably overnight if the recipe permits. Keep the meat refrigerated throughout, and do not leave it at room temperature for more than 2 hours in total.
How many table grills do I need for a Korean barbecue?: Allow one table grill for roughly 4 to 6 guests, depending on its cooking surface. For 20 guests, four to five grills usually prevent long waits; confirm the exact capacity before reserving them.
When should I set up a Korean barbecue?: Finish the main setup 60 to 90 minutes before guests arrive. Set tables, chairs, workstations and safe grill positions first, then chill drinks, place tableware and bring out only the first trays of meat shortly before serving.

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