Discover the Art of Interactive Korean BBQ in Covent Garden

Step into Covent Garden, London’s vibrant heart of theatre, street performers, and now—interactive Korean BBQ. Here, smoke, spice and sizzle collide with modern dining flair to create a mouthwatering experience that’s more than just dinner—it’s a party at your table! Imagine a built-in tabletop grill that invites everyone to play chef, sizzling tender pork ribs brushed in a luscious gochujang glaze, and an atmosphere buzzing with chatter, laughter and the clink of chopsticks. Intrigued? You’re about to discover how to bring this fun, communal feast to life in your own home—or book a hands-on session with us at Soom.

In this guide, we’ll walk you through everything from selecting the perfect St Louis cut pork ribs to smoking them to mahogany-brown perfection, then brushing on a signature sweet-spicy gochujang glaze that will have your guests coming back for more. Along the way, you’ll pick up top tips on interactive dining—just like our immersive grill-table workshops—and learn how to host a small group with style, flair and zero stress. Ready to light up the grill and steal the show? Let’s get started! 🎉🔥

Fancy a deeper dive into the interactive BBQ scene? Check out our full Korean BBQ Culinary Experience: A Fusion of Tradition and Modernity at Soom’s Covent Garden venue.

Ingredients You’ll Need

Before you fire up the grill, let’s make sure your mise en place is on point. Gathering everything in advance means smooth sailing when the sizzle starts. Here’s your shopping list:

1 rack St Louis cut pork spare ribs (around 1.2–1.5 kg)
Your favourite BBQ rub (we love a Korean-inspired blend or The Gospel All Purpose for a smoky kick)
5 pats of butter
1 tbsp light brown sugar
1 tbsp agave nectar or honey

For the Signature Gochujang Glaze (makes enough for 4 racks):

½ cup gochujang (Korean red pepper paste)
4 tbsp soy sauce (tamari or low-salt works, too)
4 tbsp agave nectar or honey
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp sesame oil
2 tbsp grated garlic (about 4 cloves)
2 tbsp grated fresh ginger
1 tsp dried chilli flakes (optional, for extra heat)

Garnish:

¼ cup crushed cashews
1 tbsp sliced green onions

Pro tip: If you’re short on time, you can prep the glaze and even rub the ribs the night before. Just wrap everything tightly in cling film and refrigerate. Overnight marination amps up the flavour big time! 🙌

Prepping Your Pork Ribs

Remove the membrane.
Flip the rack meat-side down. That silver skin (membrane) can be stubborn—use a paper towel to grip it and peel it off in one piece. This lets your rub penetrate the meat and gives you super-tender ribs.
Season generously.
Lay the ribs on a tray and coat both sides with your chosen rub. Make sure to cover the edges, too. Let them rest at room temperature for at least 15 minutes to allow the spices to bloom—one hour is even better if you have the time.
Set up your smoker or pellet grill.
Aim for a steady 110 °C (225 °F). Hickory, pecan or apple wood pellets all lend a sweet, fruity smokiness that pairs beautifully with pork. Keep a water pan in the smoker to maintain humidity—this will help develop a glossy, chewy bark.

Why smoke low and slow? It gives the connective tissues time to break down gradually, resulting in ribs that practically fall off the bone with a gentle tug. Patience pays off! ⏳🔥

Smoking and Wrapping for Juicy Ribs

Smoke until mahogany.
Place the ribs meat-side up on the grate. You want to see a deep, reddish-brown sheen appear after about 2 hours. Resist the urge to peek too often—every time you open the smoker, heat escapes.
Spritz for moisture.
Every 45 minutes, mist the ribs with apple cider vinegar or a 50/50 water-vinegar mix. This helps keep the bark from drying out and adds a subtle tang.
Lock in the flavour (the Texas “crutch”).
After around 2 hours—when the ribs take on that gorgeous mahogany hue—transfer them to two sheets of heavy-duty foil. Dot the centre with butter, brown sugar and agave nectar. Place the ribs, meat-side down, onto the butter mixture and seal the foil tightly to create a steam packet.
Continue cooking.
Slide the foil “boat” back into the smoker for another 60–90 minutes, or until the meat starts to pull away from the bones and an instant-read thermometer reads roughly 95 °C (203 °F). This wrapping stage ensures melt-in-your-mouth tenderness.
Rest and unwrap.
Carefully open the foil, catching any juices in a bowl for saucing later. Let the ribs rest for 5 minutes before moving on to glazing.

Thinking of shortcuts? If you don’t have a smoker, you can replicate the low-and-slow effect in your oven at 110 °C, then finish with a quick char on the grill. Convenience without compromise! 😉

Crafting the Signature Gochujang Glaze

While your ribs take their final nap in the foil, it’s time to whip up that show-stopping glaze. This sweet-spicy elixir is what transforms good ribs into unforgettable ones. Here’s how:

Combine all glaze ingredients in a saucepan over medium heat.
Whisk until smooth, fragrant and just starting to simmer—no need to reduce hard. You want a pourable, glossy sauce.
Remove from heat and let the flavours meld for at least 10 minutes.

Optional extra smoky punch: Pop the saucepan in your smoker for 10 minutes on a cooler rack. 🍖🌫️

Why this combo? Gochujang brings umami depth and moderate heat, soy sauce adds saltiness, agave nectar lends a caramel sweetness, and rice vinegar brightens the mix. A perfect balance of sweet, salty, spicy and sour—just what your ribs crave. 😋

Mid-Cook Inspiration: Interactive Dining Magic

Nothing beats cooking together. At Soom, we’re all about that interactive culinary workshop vibe—imagine your nearest and dearest gathered around a built-in grill table, tongs in hand, swapping tips and swapping stories. It’s a feast and a social event rolled into one.

Set out small bowls of extra rubs, marinades and condiments.
Provide aprons and gloves for easy, hands-on grilling.
Encourage your guests to experiment: “Try brushing your half with extra glaze and see what you prefer!”

You’re not just serving food; you’re crafting memories, laughter and maybe even a few competitive moments (who can crisp their ribs best?). Ready to take it to the next level? Discover more about our hands-on Korean BBQ Culinary Experience: A Fusion of Tradition and Modernity and bring the party to life. 🥳

Glazing and Final Sizzle

When the ribs have rested and the glaze is ready:

Open the foil “boat” carefully, catching that sweet liquid in a bowl.
Generously brush a thick layer of gochujang glaze over both sides of the ribs.
Return them to the smoker or fire up your tabletop grill for 10–15 minutes—just long enough for the glaze to tack up and caramelise.

Keep an eye on them: you want glossy, sticky ribs with charred edges, not burnt sauce. This final sizzle is where flavour peaks!

Plating, Garnishing and Serving

Now comes the fun part: presentation. Let those gorgeous ribs shine.

Transfer the ribs to a large wooden board or platter.
Slice between each bone with a sharp knife—this makes sharing easy.
Drizzle reserved cooking juices over the top for extra oomph.
Sprinkle with crushed cashews for crunch and sliced green onions for freshness.

Watch your guests’ faces light up as they reach for that first, tender, sticky-sweet bite. 🤤

Serve alongside:

Steamed white rice or rich kimchi fried rice
Pickled Korean radish (thin, crunchy discs)
Crisp lettuce leaves for DIY rib wraps
Banchan (small Korean side dishes) like kimchi, pickled cucumber and seaweed salad

Pair with something bubbly: a crisp lager, a bright Riesling or sparkling water with lime. The effervescence cuts through the richness perfectly. 🍺🍷

Why Interactive Korean BBQ Works

Ever wondered why interactive dining is such a hit? Here’s the low-down:

Social: Everyone becomes a chef at the table, sparking conversation and camaraderie.
Educational: You share techniques—“Here’s how to build a perfect charcoal ring!”—and learn from each other.
Memorable: The sights, smells and sounds of sizzling meat create multisensory memories that linger long after the meal.

At Soom, our goal is to bring genuine Korean hospitality to Covent Garden with a modern twist. Our custom grill tables, curated ingredients and small-group workshops let you dive into tradition while keeping it fresh, fun and accessible for all.

Ready for a proper hands-on feast? Find out more about our Korean BBQ Culinary Experience: A Fusion of Tradition and Modernity and reserve your spot today!

Ready to Host Your Own Korean BBQ?

There you have it: a complete playbook for interactive Korean BBQ pork ribs with a killer gochujang glaze. From that first rub to the final garnish, it’s all about layering smoke, sweetness, spice and crunch. So invite your friends, set the table, fire up the grill and let the good times roll. You’ll soon see why this communal style of dining is taking London—and Covent Garden in particular—by storm.

Hungry for more inspiration? Explore our Korean BBQ Culinary Experience: A Fusion of Tradition and Modernity and discover how to elevate your next gathering into an interactive feast to remember. Cheers to great food, great company and the joy of cooking together! 🎉🥢🔥

Note: For detailed bookings, private event enquiries or corporate workshops, visit Soom’s website and let us help you create the ultimate Korean BBQ experience in Covent Garden.