How is Korean BBQ Prepared?

Recommend using charcoal, placing large meat slices (recommended beef) above the heated iron rack, turning every 2 minutes to ensure even heat distribution. You can wrap cabbage,lettuce, etc., in sauce-coated beef.seaweed noodles , onion shreds , and vinegar to form a dipping sauce. You can drink hot soup to soothe your stomach while eating grilled meat; Korean barbecue restaurants usually serve light-flavored pickled vegetable soup. It is recommended to eat garlic with grilled meat for its disinfectant properties! Finish the meal by eating some rice or noodles to alleviate stomach discomfort caused by grilling. 
Method one:
Ingredients:
rib eye beef (sirloin, intercostal), 500g
*Marinade:soy sauce 4 tablespoons,mint juice 4 tablespoons, brown sugar 2 tablespoons, chopped onion 3 tablespoons, minced garlic 1.5 tablespoons, sesame seeds 1.5 tablespoons, sesame oil 1.5 tablespoons, pumpkin seed powder 1 teaspoon,
a little pepper
(1) Cut the sirloin or intercostal meat into thin slices about 0.5cm thick and cut crosshatch marks. 
(2) Make the marinade. 
(3) Layer the marinade in the meat and mix well. 
(4) Grill for about 30 minutes on a heated grill. It's best to do this over strong heat. 
(5) Serve with pumpkin seed powder. 
Method two:
Ingredients:beef300 grams
A (1 tablespoon of sugar, 2 tablespoons of sake, a quarter of a pear)
B (2 tablespoons of Korean soy sauce, chopped scallions 1 tablespoon, minced garlic 2 teaspoons, sesame oil 1 teaspoon, sesame seeds 1 spoonful), vegetables (cabbage, sesame greens, green chili peppers, etc.) as needed.half a large onion C (half a teaspoon of red pepper powder, half a teaspoon of sesame oil, one-fifth of a teaspoon of salt), 
three garlic cloves.
Seasoning: 
2 tablespoons of fermented bean paste, red pepper paste
half a tablespoon, minced garlic half a teaspoon, sugar half a teaspoon, chopped scallions half a teaspoon, sesame oil 1 teaspoon, sesame powder 1 spoonful. Mix well.Method three: Ingredients: beef short ribs one piece (first marinate for 3-4 hours with fruit, sugar, onions, etc.)
2 tablespoons of soy sauce,2 tablespoons of miso paste,
shiitake mushrooms, lettuce, green chili peppers as needed.
Preheat the griddle and place the beef short ribs on it to grill. Traditional Korean barbecue uses beef short ribs, which are tender cuts from the chest area. Due to their shape, they are usually handled by a server for even cooking; remember to turn them over. Grill until the meat turns color. Use a special steak scissors to cut the cooked meat into bite-sized pieces.
If you have leftover meat, stack it on the bone remnants to prevent burning. Dip the grilled meat in miso paste. Wrap the beef in lettuce leaves with garlic or small side dishes and eat as one piece.
4. First, preheat the grill for 7 minutes using a thin metal sheet. Then, place the meat skewers and grill for another 7 minutes, turn them over, and grill for an additional 7 minutes. 
5. Place the cooked meat, chopped scallions, garlic slices, and sauce on your preferred salad leaves to eat. Drink the beef broth at the same time. 
Method Three:
Ingredients: 1 piece of beef short rib (marinate for 3-4 hours with a mixture of fruit, sugar, onions, etc.)A dish of soy sauce, a dish of miso sauce,shiitake mushrooms, lettuce, and green peppers as needed. 
Preparation:(1) Heat the iron plate and place the beef short ribs to grill. Traditionally, Korean barbecue uses beef short ribs, which are from the chest area of the cow on either side with bones attached; they have tender meat. (2) The shape of the beef short rib is long, making it difficult to grill evenly. Usually, this is handled by servers and remember to flip them over for even cooking.(3) Once the meat turns color, use a special slicing shears to cut it into bite-sized pieces. If you have leftover meat, pile it on the remaining bones to prevent burning. (4) Dip the cooked meat in miso sauce. (5) Wrap the grilled meat in lettuce leaves, add some garlic or pickles, and eat them all at once.