In looking to create a menu for an early-season barbecue that would appeal to everyone — meat lovers, vegetarians, culinary thrill-seekers and whoever else might show up — I realized that such a menu already exists. It’s just that it isn’t what we think of as “American food.”

Still, it is American to not fuss about the origin of recipes, especially when the menu spotlights both intensely flavored grilled marinated meat and a bunch of quirky, flavorful and mostly meatless side dishes.

In this case, the source is Korean. And with a little planning and advance work, you can make beef bulgogi and banchan (the name for the little tidbits either served first or as accompaniments) at home. And you’ll make them as well as or better than you’ve eaten them on 32nd Street in Manhattan or wherever your local joint might be. In other words, you’ll kick off the grilling season with an appealing, exotic, even exciting menu that will make most others seem dull.

The exoticism and excitement derive from both the ingredients and the techniques. Many of the ingredients you’ll need can be found at any halfway decent grocery store, but there is one important exception: gochujang, or Korean chili-bean paste. This combines the salty, complex tang of miso with a mild fire, and it’s an absolute must as a condiment for the beef. (If you’ve eaten Korean barbecue, you’ve been offered it.)