Korean barbecue checklist: what to arrange and when

A Korean barbecue needs more preparation than a regular buffet because guests cook at the table. Use this checklist to confirm numbers, dietary requirements, grills, fuel, seating and weather plans in the right order. Do the shopping only after registrations close, then keep meat refrigerated until it is time to cook. On the day, set up separate workstations, test every grill safely and allow enough table space for side dishes, sauces and hot equipment.

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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

Send invitations
Process registrations
Collect dietary requirements
Determine the final number
Check the shopping list
Reserve barbecues
Confirm tables and chairs
Check the weather forecast
Share the route and parking information
Do the shopping
2 people
Store meat refrigerated
Wash and cut vegetables
2 people
Make marinades and sauces
2 people
Marinate the meat
2 people
Portion kimchi and side dishes
2 people
Chill drinks
Set out tableware and cutlery
Clean the venue and terrace
2 people
Set up party tent
3 people
Set up tables
2 people
Set up chairs
2 people
Set up workstations
2 people
Set up barbecues safely
2 people
Prepare fuel and tools
2 people
Set the tables
2 people
Set up a side-dish buffet
2 people

Event

Welcome guests
2 people
Give barbecue instructions
Serve the first grill round
3 people
Refill side dishes
2 people
Replenish raw ingredients
2 people
Refill drinks
Collect dirty dishes
2 people
Empty trash bins
Serve the final grill round
2 people
See off guests
2 people

Aftercare

Chill leftovers safely
2 people
Let barbecues cool down
2 people
Wash dishes
2 people
Clear tables and chairs
3 people
Take down the party tent
3 people
Clean the venue
2 people
Clean the barbecues
2 people
Dispose of waste
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

Close registrations before finalising food quantities. Use the confirmed number of guests to portion meat, kimchi, side dishes, drinks and tableware, and keep dietary requirements visible during preparation.
Reserve the Korean table grills and confirm tables and chairs early. Allow roughly one grill for every 4–6 guests, depending on the grill size and how much food guests will cook at once.
Prepare marinades, sauces, vegetables and side dishes before guests arrive. Marinate the meat in the refrigerator and take out only the amount that can be cooked promptly; keep the rest chilled.
Set up a separate workstation for raw meat and another for serving cooked food. Use separate cutting boards, knives and tongs, and keep meat thermometers available so grilling does not rely on appearance alone.
Check the weather forecast before the final setup and prepare the party tent, lighting and power safely. Keep gas cylinders and extension cords away from heat, walkways and areas where guests may spill drinks.

Frequently asked questions

How much meat do I need for a Korean barbecue?: Plan around 250–350 g of raw meat per adult when rice, kimchi and several side dishes are served. Add about 100–150 g per child, then buy according to the final guest count and dietary requirements.
How many Korean barbecue grills do I need?: Allow one table grill for approximately 4–6 guests, depending on its cooking surface and the number of meat varieties. For 20 guests, that usually means about 4–5 grills, with fuel or power checked before the event.
When should I marinate the meat for Korean barbecue?: Marinate most meat 4–12 hours before cooking and keep it refrigerated throughout. Delicate cuts or sliced vegetables may need less time, so prepare those closer to the event rather than leaving them overnight.
How early should I set up a Korean barbecue?: Start the physical setup at least 2–3 hours before guests arrive. Set tables, chairs, workstations and grills first, then place chilled drinks, tableware, sauces and side dishes shortly before serving.

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