The Ultimate Guide to Cooking Korean-Style Barbecue While Camping

Camping has become a huge part of Korean culture in recent years, as many city dwellers, especially in Seoul, escape to nature for a breather. Of course, relaxing outdoors and taking a break from city noise are big draws, but one of the best reasons to go camping, especially to Koreans, is the food.

So much of Korean food culture revolves around eating together, and nothing embodies that better than Korean barbecue. Sitting in a circle around the fire, grilling meat, wrapping it in lettuce, passing side dishes, and pouring soju for one another creates a kind of bonding that’s hard to replicate anywhere else. These days, you’ll often see K-pop stars or actors in dramas and variety shows playing games over barbecue while camping, which only accelerates the trend. Brands have caught on too, rolling out “easy camping meat sets” that make the experience even more accessible. 

That said, cooking Korean barbecue over an open fire can feel a little daunting if you’re not equipped. But with a few tools, some planning, and a few tips, you can make delicious fire-kissed memories with minimal effort.

What Tools Will You Need?

The right equipment makes the barbecue experience much easier. I suggest bringing:

• Grill pan or portable barbecue grid: Cast-iron grills work, but you’ll get a better smoky flavor using a grill that exposes the meat directly to fire.
• Tongs: Long, heat-resistant tongs keep you safely away from the flames.
• Kitchen scissors: These are essential for cutting meat into bite-sized pieces or chopping vegetables.
• Thermometer: It’ll help ensure your meat is perfectly cooked.
• Wire racks: These work like a flat-top cooking surface over charcoal and are useful for controlling heat and keeping meat at the right temperature.
• Aluminum foil pans: These extremely versatile pans can serve as plates, frying pans, baking pans, or even pots for soup. They’re also great for setting up a stable grilling station and help prevent any unexpected flare-ups from open flames.

What Should You Cook?

The most important ingredient is, of course, the meat. Choosing the right cut is especially important when grilling over an open fire. Avoid thinly sliced meats like brisket or pork belly, which can cook too quickly and dry out. Instead, pack your cooler with thicker cuts, such as:

• Beef sirloin steaks
• LA galbi, a cut of thinly sliced beef short ribs
• Thick pork belly (about 1–2 inches)

For non-marinated meats like thick pork belly, it’s best to simply grill on-site and enjoy with simple seasonings like salt and toasted sesame oil, which is the traditional Korean way. For thick beef steaks, generously salt all sides before grilling to lock in flavor. And for LA galbi, a traditionally marinated cut, marinate a day advance, or pick up pre-marinated packs from the store for convenience. (Seafood is also fantastic on the grill: Large clams, squid, and shell-on shrimp are popular choices that hold up well over open flames.)

In addition to the main proteins, don’t forget the classic accompaniments. While I consider banchan like kimchi and scallion salad optional, three essentials — all easily found at H-Mart or other Korean grocery stores —  make the experience feel truly Korean:

• A variety of fresh lettuce or perilla leaves
• Ssamjang (Korean barbecue dipping sauce)
• Peeled garlic, either thinly sliced or left in whole chunks

Okay, How Do I Actually Grill All This Stuff? 

Grilling over charcoal is different from cooking in a restaurant: In addition to getting the meat to the correct doneness, you’ll also need to consider controlling the heat to prevent flare-ups. To simplify what can seem daunting, one foolproof method is the water bath technique, shared by the popular Korean YouTubers like MeatCreator and Yooxicman. Here’s how it works:

1. Fill an aluminum foil pan halfway with water. 
2. Place a wire rack on top of the pan.
3. Add fully lit, white-looking charcoal on top of the wire rack.
4. Place your grill basket, or another wire rack, over the charcoal. This is where you’ll add your meat..

This setup allows you to grill the meat directly over the charcoal for that smoky flavor, while the water bath prevents flare-ups by catching dripping fat. The steam from the water also helps keep meat tender and juicy as it cooks.

Understanding heat zones is also important. Fully white charcoal indicates it’s ready. Areas directly above the coals are hot zones, while spots slightly further away are indirect heat zones, perfect for keeping cooked meat warm or for cooking noodles and soups. You’ll know the meat is ready once it’s no longer pink when cut into bite-sized pieces. Visual cues are usually your best guide, but for more accuracy, use a thermometer: steaks and larger pork cuts should reach 145°F (63°C), while chicken should reach 165°F (74°C).

Extras to Make It Feel Like a Korean Barbecue Feast

One of my favorite ways to finish a camping barbecue is with ramyun. You can use cup noodles for convenience, or lean into the campfire experience by making the instant noodles in cast iron pots. Adding grilled meat to the broth instantly deepens the flavor. Nongshim Shin Ramen Noodle Soup and Ottogi Jin Ramen are classic, spicy, brothy options that pair well with any grilled meat. If you want something saucier, Nongshim Chapagetti Jjajang Noodles or Samyang Buldak Ramen are perfect choices. 

Other optional additions include:

• Canned corn and cheese for a simple corn cheese side
• Korean instant rice, which can be heated in boiling water for a few minutes to make steaming hot rice

Korean barbecue is as much about fun and togetherness as it is about rules: One of my favorite camping memories is making pork belly ssam for my dad while he grilled, and slurping ramyun in the cold breeze. Focus on creating fun memories, and hopefully that will reduce the stress — you can even encourage a camping potluck: Have the meat enthusiasts bring the cuts for the grill, while the snack and noodle lovers stock up on all the side dishes. Even if you’re not usually into camping, Korean barbecue in the wild might just make you want to do it again and again. Just don’t forget the chopsticks!