What to Buy for a Korean Barbecue

A Korean barbecue needs more than meat and a grill. Plan the food by guest count, then make sure you have enough small bowls, chopsticks, serving tools, cooling space and safe fuel for the table grills. Meat should stay refrigerated until it is time to cook, while vegetables, marinades, kimchi and side dishes can be portioned ahead. This checklist also covers the practical items people often remember too late, such as gas cylinders, extension cords, waste bins and a sheltered setup.

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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
- Beef ribeye - 3 kg
- Thinly sliced beef - 3 kg
- Pork belly - 2,5 kg
- Chicken thigh fillet - 2,5 kg
- Shrimp - 1,5 kg
- Tofu - 1,5 kg
- Mushrooms - 1,5 kg
- Zucchini - 2 kg
- Bell peppers - 2 kg
- Onions - 1,5 kg
- Spring onions - 6 bunches
- Garlic - 6 bulbs
- Ginger - 300 grams
- Romaine lettuce - 8 heads
- Cucumbers - 2 kg
- Carrots - 1,5 kg
- Rettich - 2 pieces
- Fresh chili peppers - 200 grams
- Korean pears - 6 pieces
- Kimchi - 3 kg
- Rice - 3 kg
- Korean rice cakes - 1,5 kg
- Sweet potatoes - 2 kg
- Seaweed sheets - 4 packs
- Ssamjang - 4 jars
- Gochujang - 3 jars
- Soy sauce - 3 bottles
- Sesame oil - 2 bottles
- Rice vinegar - 2 bottles
- Honey - 1 jar
- Brown sugar - 1 kg
- Sesame seeds - 500 gram
- Cornstarch - 500 grams
- Sunflower oil - 2 liters
- Mayonnaise - 1 jar
- Korean chili flakes - 250 grams
- Salt - 500 grams
- Black pepper - 100 grams
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Ginger beer - 4 bottles
- Spa Blauw - 24 bottles
- Sparkling water - 12 bottles
- Korean soda - 24 cans
- Korean rice wine - 12 bottles
- Beer - 48 bottles
- White wine - 6 bottles
- Red wine - 4 bottles
- Coffee - 500 grams
- Tea - 1 box
- Milk - 4 liters
- Sugar - 500 grams
- Ice cubes - 12 kg
- Paper towels - 6 rolls
- Napkins - 200 pieces
- Aluminum foil - 4 rolls
- Cling film - 2 rolls
- Food storage containers - 20 pieces
- Garbage bags - 30 pieces
- Dish soap - 2 bottles
- Hand soap - 3 bottles
- Toilet paper - 12 rolls

Tips

Plan around 250–350 g of raw meat per adult if the barbecue is the main meal, plus vegetables, rice or other side dishes. Add about 10% more when the guest count is uncertain.
Prepare marinades and sauces at least 4–6 hours before cooking, and marinate the meat in the refrigerator. Wash and cut vegetables no more than 24 hours ahead for the best texture.
Allow at least one small bowl per guest for sauces or side dishes, and provide serving tongs and spoons for every shared platter. Keep raw meat tools separate from cooked-food utensils.
Check the fuel and grill setup 2–3 days before the event. For electric equipment, test extension cords and power strips in advance; for gas grills, confirm the cylinders are full and compatible.
Buy or collect coolers with enough space for all meat and drinks, and chill beverages for at least 4 hours. Put waste bins near the eating area so used plates, napkins and packaging do not collect on the tables.

Frequently asked questions

How much meat do I need for a Korean barbecue?: Buy about 250–350 g of raw meat per adult when Korean barbecue is the main meal. For 20 adults, that means roughly 5–7 kg, with an extra 10% if guests are likely to eat more or the final number is uncertain.
What side dishes do I need for Korean barbecue?: Plan two to four side dishes per guest, including kimchi and other vegetables or salads. Portion them into small bowls or serving platters before guests arrive, and prepare enough rice or another filling side for the full group.
How far in advance should I buy and marinate the meat?: Buy fresh meat no more than 1–2 days before the barbecue and keep it refrigerated. Marinate it 4–6 hours ahead, or overnight for tougher cuts, then keep it cold until the grills are ready.
How many Korean table grills and gas cylinders do I need?: A practical starting point is one table grill for every 4–6 guests, depending on the grill size and table layout. Check the fuel requirement for each grill at least 2–3 days ahead and keep a spare cylinder available when the event runs for several hours.

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