Imagine your grill becoming the launching pad for a culinary journey around the world. The scent of roasted garlic fills the air, spicy chilies tickle your nose – and instead of bratwurst and neck steak, there's Korean bulgogi, Malaysian sambal shrimp, and Argentinian chimichurri beef. Sound like an adventure? It is. Because BBQ with international flavors brings a breath of fresh air to the grill – with these simple yet ingenious recipes that are guaranteed to impress.

Korean barbecue

with Gochujang

– Recipe for grilled bulgogi

Gochujang—this deep red, fermented chili paste from Korea—adds sweetness, spiciness, and plenty of umami. It's the perfect marinade for bulgogi, the traditional Korean BBQ beef.

Recipe:
– 500 g beef (e.g. B. flank steak), cut into thin slices
– 2 tbsp gochujang
– 2 tbsp soy sauce
– 1 tbsp brown sugar
– 2 tsp sesame oil
– 2 garlic cloves, chopped
– 1 tsp grated ginger
– 1 spring onion , finely chopped

Mix everything together and marinate the meat for at least 2 hours (preferably overnight). Grill briefly over high heat – your Korean BBQ is ready!

Our BBQ specials offer you, for example, the HOTTY Legacy in various sizes and the round HOTTY Halo , so you can relax and keep your food warm straight after grilling and put it on the table - extremely easy to handle.

Malaysian sambal prawns

– exotic, spicy & incredibly good

Sambal is as ubiquitous in Malaysia as ketchup is here—only much more exciting. This paste made from chili, garlic, lime, and sometimes shrimp paste pairs perfectly with seafood.

Recipe:
– 400 g raw shrimp with shell
– 2 tbsp Sambal Oelek (or Sambal Belacan for the brave)
– 1 tbsp lime juice
– 1 tsp brown sugar
– 1 tbsp vegetable oil
– 1 pinch of salt

Mix everything together, marinate the shrimp briefly, and string them onto skewers. Grill for about 2 minutes per side. Serve with a dollop of coconut rice or simply as is – and you'll be transported straight to Southeast Asia.

Argentinian Chimichurri

– Herbal power for your steak (or vegetables)

Chimichurri is Argentina's gift to the barbecue world—spicy, fresh, and green. Whether you use it traditionally with beef or as a kick on roasted vegetables—this stuff rocks.

Recipe for the sauce:
– 1 bunch of flat-leaf parsley
– 2 cloves of garlic
– 1 tsp oregano
– 1/2 tsp chili flakes
– 3 tbsp red wine vinegar
– 6 tbsp olive oil
– Salt & Pepper

Finely chop everything and mix together – done. Serve as a highlight with a grilled ribeye or on grilled vegetables like eggplant and zucchini. And hey: It also tastes great cold as a spread on bread.

Conclusion: International barbecue recipes turn your BBQ into a taste trip

Whether you're craving spicy gochujang meat, fiery sambal shrimp, or fresh chimichurri, these barbecue recipes from around the world will bring true variety to your plate. And the best part: With our HOTTY BBQ specials, every barbecue stays relaxed, without any grilling acrobatics. Simply marinate, grill, and place on our cool boards to keep warm, enjoy—and maybe feel a little wanderlust. 🌶️🍤🥩

Give it a try and spice up your grill – without a plane ticket, but with tons of flavor!