Korean barbecue, also known as gogigui, is a popular method of grilling meat over a gas or charcoal grill built into the dining table. The term “Korean barbecue” refers to the Korean method of grilling rather than the item being cooked. Meat commonly grilled in this fashion includes beef, pork, chicken, and seafood.
The most popular cuts of meat for Korean barbecue are galbi (beef short ribs), bulgogi (thinly sliced marinated beef), samgyeopsal (thick-cut belly pork), and dak galbi (spicy marinated chicken).
Many people unfamiliar with Korean cuisine wonder if Korean barbecue has a lot of spice like other Korean dishes. The answer depends on the specific dish, restaurant, and personal preferences. While Korean barbecue is often seasoned, it does not have to be overwhelmingly spicy or hot for those who prefer milder flavors.
Is Traditional Korean BBQ Spicy?
Authentic Korean barbecue tends to use savory seasoning like soy sauce, garlic, sesame oil, sugar, and black pepper rather than a lot of red chili pepper spice. The marinades create delicious umami flavor rather than high levels of heat.
For instance, bulgogi and galbi are seasoned with a marinade called bulgogi-jum that contains soy sauce, garlic, sesame oil, sugar, black pepper, and other ingredients for a sweet and savory meat dish without much spice.
Samgyeopsal is another mild Korean barbecue option. It is simply thick slices of pork belly meat seasoned with just salt and sesame oil before grilling. The natural fat renders while cooking to create juicy and flavorful pieces of meat absent of chili pepper heat.
Simple salt and pepper seasonings are also popular for grilling thinly sliced raw beef called yukhoe. The beef is tenderized by being gently scored then dressed with a bit of oil and the salt brings out the natural flavors.
While the barbecue meats themselves are not spicy, diners can control the level of heat to their personal taste with the addition of gochujang (Korean chili pepper paste) and kimchi (fermented spicy cabbage) side dishes. So those who enjoy some spice have the ability to add it themselves.
Exceptions with Spicy Marinades
There are certain Korean barbecue dishes that intentionally have a spicy marinade containing gochugaru (Korean red chili pepper flakes). The level of spiciness varies depending on the amount of chili pepper used.
The prime example of spice-infused Korean barbecue is dak galbi. It consists of chicken thigh meat marinated in a gochujang-based sauce. The sweet heat from the chili paste pairs wonderfully with the chicken.
Another spicy option is buldak, which is chicken marinated in a sauce with lots of gochugaru to give it some serious kick. People who love extremely spicy food may find even traditional buldak to be mild, so some restaurants offer extra spicy buldak seasoned with additional peppers.
For beef, a popular spicy Korean barbecue dish is spicy pork belly called deungshimyangnyeom galbi. It is marinated in a combination of gochujang and gochugaru. The amount of peppers added gives it heat that ranges from mildly spicy to very hot.
Some cooks also add gochugaru, gochujang, or hot pepper slices to non-spicy marinades to give them extra spice. The chili instantly infuses everything with heat. This technique is commonly used for pork belly or beef short ribs to please spice lovers at the table.
Spicy Dipping Sauces and Sides
Regardless of the spice level of the meat marinade itself, Korean barbecue meals come with an array of spicy dipping sauces and side dishes known as banchan.
Having a few selections of chili-based sauces and spreads allows individuals to control the amount of heat they want with any bite. Additionally, kimchi and other fermented veggies like cucumber bring spicy flavors that balance with the savory grilled meats.
Here are some of the most popular spicy Korean barbecue accompaniments:
Gochujang (Red Chili Paste)
This thick, sticky condiment is made from fermented soybeans, rice, and chili peppers. It provides sweet and spicy flavors. The Scoville heat level ranges from 1,000 to 4,000 units.
Ssamjang (Spicy Bean Paste)
A combination of gochujang and doenjang (fermented soybean paste), ssamjang has a thicker texture and earthier flavor than gochujang alone. It averages around 5,000 Scoville units.
Gochugaru (Korean Chili Flakes)
These dried red chili peppers can be sprinkled onto any dish. The heat level varies from 4,000 to 8,000 Scoville units depending on quality.
Kimchi
Made from salted and fermented napa cabbage and radish, kimchi offers sour and spicy flavor. It ranges from mild to fiery depending on fermentation length.
Spicy Pickled Cabbage
Cabbage pickled with chili peppers offers salty, sour, and spicy flavors. Pickled radish and cucumbers also often contain heat.
| Condiment | Scoville Heat Units |
|---|---|
| Gochujang | 1,000 – 4,000 SHU |
| Ssamjang | Around 5,000 SHU |
| Gochugaru | 4,000 – 8,000 SHU |
Is Korean BBQ Spicy for Americans?
Whether or not Korean barbecue is considered spicy depends greatly on individual diner’s tolerance and preference for heat.
Those accustomed to mild flavors may find even tiny amounts of gochugaru or kimchi quite hot. On the other end of the spectrum, hardcore spice lovers may desire extra chili peppers or hot sauces to make Korean barbecue spicier.
When it comes to Scoville units, the spice levels in Korean barbecue tend to be lower than famously fiery dishes like Sichuan Mapo Tofu, Thai curries, Indian vindaloos, or Mexican salsa.
However, Scoville ratings just quantify the amount of capsaicin and not the full experience of heat perception. Other qualities like sour, sweet, and salt also influence the intensity felt. So Korean barbecue can subjectively feel hotter than expected from the Scoville values alone.
Below is a table categorizing Korean barbecue spice levels on a scale familiar to many Americans:
| Spice Description | Scoville Heat Units | Examples |
|---|---|---|
| Mild | 0 – 1,000 SHU | Plain bulgogi, galbi, samgyeopsal |
| Medium | 1,000 – 5,000 SHU | Kimchi, gochujang dip |
| Hot | 5,000 – 10,000 SHU | Extra spicy buldak, pickled peppers |
| Extra Hot | Over 10,000 SHU | Added hot sauce or peppers |
Based on this scale, most Korean barbecue without spicy marinades would be considered mild. But the array of spicy banchan offers opportunities to increase the heat level.
Those who find even mildly spicy food uncomfortable may want to request less spicy options when dining at Korean barbecue restaurants. There are often less spicy kimchi and pickles for people who prefer gentle flavors.
For extreme spice lovers, it may be disappointing that Korean barbecue meat itself does not bring searing heat like hot wings or Nashville hot chicken. Adding extra gochugaru chili flakes, fresh hot peppers, and spicy sauces is the best way to amp up the spice at Korean barbecue restaurants.
Regional Differences in Spiciness
In Korea, the food from different regions has varying levels of spice. Southern provinces like Jeolla and Gyeongsang are particularly renowned for their love of chili peppers. Unsurprisingly, Korean barbecue restaurants from this region of Korea tend to incorporate more red pepper heat into their marinades and sides.
Northern regions like Seoul have milder palates, so their Korean barbecue uses less capsicum flavor. Koreatowns in the United States with more immigrants from northern Korea also reflect those milder tastes.
Restaurants also adjust their spice levels based on local preferences in their geographic area. For example, Koreatowns in areas like Los Angeles and New York serve vibrant spicy flavors familiar to their multi-ethnic community. But a Korean restaurant in the Midwest may tone down the heat for their clientele.
Within the United States, there are certainly regional taste differences as well. Those from the Southwest and Southeast that favor spicy Cajun and Mexican flavors have higher heat tolerance and preferences than Northern diners. So don’t assume that all Korean barbecue in America has the exact same spice profile.
Strategies to Handle the Spice
Here are some tips if you find Korean barbecue to be too hot:
Order Mild Options
Opt for galbi, bulgogi, or pork belly rather than spicy chicken dishes. Also request less spicy kimchi and banchan.
Skip Spicy Sauces
Use plain salt or sesame oil dipping sauce. Avoid the chili pepper pastes.
Balance With Non-Spicy Food
Eat the meat without spicy toppings first. Follow up with white rice, lettuce wraps, and cooling cucumber kimchi.
Have Dairy
Rich yogurt drinks like milkis help tame the heat. Ice cream is also soothing.
Stay Hydrated
Water prevents your mouth from feeling on fire. Barley tea is a good Korean option.
Limit Alcohol
Alcohol like soju makes your mouth more sensitive to spiciness. Drink in moderation.
Being prepared with these handy tips will help you fully enjoy the savory Korean barbecue experience even if you are sensitive to spice. Communicating your heat preference to staff at the restaurant helps you get dishes tailored to your comfort level as well.
Conclusion
At its core, Korean barbecue focuses on high quality meat with complementary marinades rather than just excessive spicy heat. The typical galbi, bulgogi, and samgyeopsal are mildly seasoned to highlight the flavor of the meat itself.
Options like spicy dak galbi chicken do carry more noticeable chili pepper spice, but are balanced by sweetness. And the array of banchan sauces and kimchi provide diners the flexibility to add as much or as little heat as they desire.
Regional differences mean those from areas like the American Southwest can expect bolder capsicum flavors when dining on Korean barbecue than those from the Northeast and Midwest. Discussing spice preferences with the restaurant staff helps ensure your meal matches your taste sensitivities no matter where you are.
So while Korean barbecue offers plentiful possibilities to incorporate spice, it does not have to be mouth-burning for those who prefer gentle flavors. With knowledge of the key dishes and smart ordering, anyone can find a pleasing Korean barbecue experience whether they crave four alarm fiery heat or would rather keep their taste buds mild.