Korean Fried Chicken
Crispy chicken glazed with a sweet and spicy sauce, garnished with sesame seeds and green onions.
Cuisine
Korean Catering in Pune
Korean BBQ tables, bibimbap bowls and house-fermented kimchi — a standout menu for younger crowds and brand launches.
Korean Catering in Pune from Welcome Caterers costs ₹900–₹1,400 per plate as an indicative band, plus GST, with chefs, stewards, equipment and clearance included. We plan for 100 guests up to 1,000+. Send the date, venue and guest count to +91 96731 98867 and you get a written per-plate quote the same day.
At a glance
What Korean catering costs and needs
Indicative figures for planning, not a quote. Send the date, venue and guest count to +91 96731 98867 and you get a written per-plate number the same day.
Indicative per plate
₹900–₹1,400 per plate — mixed veg and non-veg buffet, two live counters.
Guest range
Planned from 100 guests up to 1,000+.
Live counters
One live counter per 75 guests
Counter throughput
75-100 guests per hour per counter
Service staff
One steward per 25 guests
Plated service
One steward per 12 guests
Setup on site
Four hours on site before service. Six hours for a full wedding spread.
Book by
Six to ten weeks in peak season, two to three weeks otherwise.
Tabletop Korean BBQ
House-made kimchi
Bibimbap build-your-own bar
Korean fried chicken counter
Menu
What we serve
Starters
- Kimchi pancake
- Mandu dumplings
- Korean fried chicken
- Tteokbokki
Mains
- Bulgogi
- Japchae
- Bibimbap
- Army stew
Sides
- Kimchi
- Pickled radish
- Seaweed salad
Desserts
- Bingsu counter
- Honey butter churros
Signature card
Our Korean menu, dish by dish
At Welcome Caterers, we are dedicated to providing you with exquisite meals right at your chosen location. Our team ensures that every dish is prepared with the freshest ingredients and utmost care, creating a delightful culinary experience for you and your guests.
Appetizers
Pajeon (Scallion Pancakes)
Savory pancakes made with scallions and a light batter, served with a soy dipping sauce.
Gyoza (Korean Dumplings)
Pan-fried dumplings filled with minced meat and vegetables, served with a spicy dipping sauce.
Kimchi
Traditional fermented napa cabbage and radish, seasoned with chili pepper, garlic, and ginger.
Soups
Miso Soup
Light soup made with fermented soybean paste, tofu, seaweed, and green onions.
Doenjang Jjigae
Prawn, beansprouts, cucumber, coriander.
Seafood Soup (Haemuljjigae)
Tomato purée, veg stock, garlic, cheese, celery stick, onion, butter, creamed horseradish, olive oil, lemon.
Salads
Korean Seaweed Salad
Refreshing salad made with seasoned seaweed, sesame oil, and sesame seeds.
Cucumber Salad (Oi Muchim)
Spicy cucumber salad tossed with gochugaru (Korean red pepper flakes), garlic, and vinegar.
Asian Slaw
Crunchy cabbage salad with carrots, sesame dressing, and a hint of spice.
Chickpea Salad
Protein-packed salad with chickpeas, cucumber, tomatoes, and a sesame-soy dressing.
Sides
Spring Rolls (Korean Style)
Crispy spring rolls filled with vegetables and served with sweet dipping sauce.
Korean Pickled Vegetables (Jangajji)
Assorted pickled vegetables, providing a tangy contrast to main dishes.
Sweet Potato Balls
Crispy bites made from mashed sweet potatoes, lightly fried for a crunchy exterior.
Corn Cheese
Cheesy corn dish baked to perfection with melted cheese and a hint of spice.
Desserts
Bingsu
Shaved ice topped with sweetened condensed milk, fruits, and red bean paste.
Hotteok
Sweet pancakes filled with brown sugar syrup and nuts, served warm.
Mochi Ice Cream
Chewy rice cake filled with creamy ice cream in various flavors.
Yuzu Cheesecake
Creamy cheesecake infused with yuzu citrus flavor for a refreshing finish.
Every dish is cooked at your venue by our chefs. Vegetarian, Jain and vegan versions of the full card are available on request.
Cost
What it costs, and what the rate already covers
These are the same bands quoted everywhere else on this site. The number inside a band moves with the menu, the counter count, the service style and the guest count — not with the page you happen to be reading.
| What you are booking | Per plate | Typical of |
|---|---|---|
| Simple vegetarian buffet, single cuisine | ₹450–₹800 | Pooja lunches, satvik and Jain thali service, office vegetarian menus |
| Mixed veg and non-veg buffet, two live counters | ₹900–₹1,400 | House parties, birthdays, smaller receptions |
| Wedding or reception spread, five to eight counters | ₹1,400–₹2,200 | Full wedding service with dessert bar and paan counter |
Bands need client sign-off before launch and exclude GST. Send the date, venue and headcount for a written quote the same day.
Included in the per-plate rate
- Chefs and counter cooks for every station
- Uniformed stewards and an on-site supervisor
- Chafing equipment, counter facades and crockery
- Venue recce and counter layout plan before the date
- Full clearance, waste removal and venue handover
Quoted separately
- GST on the invoice
- Travel and logistics beyond Pune-Pimpri-Chinchwad or Lonavala
- Premium proteins, imported cheese and out-of-season produce
- Generator or power backup where the venue cannot supply it
- Extra service hours beyond the agreed window
Counter-wise
Live counters for this menu
Every counter below can be booked on its own, without a full menu, or combined into the spread above. Each one carries its own price, footprint and power requirement.
Dietary
Jain, vegetarian, vegan and allergen handling
Pune guest lists almost always include pure vegetarian, Jain and no-onion-no-garlic eaters, and increasingly vegan and gluten-free guests. We run those as separate kitchen lines with their own utensils, oil and counters rather than as an afterthought tray at the end of the buffet.
Separate kitchen lines for vegetarian, Jain, satvik and vegan food, each with its own utensils, pans and fresh oil.
No onion, no garlic, no root vegetables on a Jain line — and the base gravies rebuilt rather than stripped.
Counter signage on every station with veg and non-veg marking and the major allergens named.
Fasting and upvas menus prepared with sendha namak, kept off the regular kitchen line entirely.
Full ingredient lists sent ahead where a guest has a nut, dairy, gluten or sesame allergy.
The dietary counters physically separated in the layout, with their own stewards who stay on that counter.
Hyperlocal
Korean Catering near you
Pune City
Pimpri-Chinchwad
Lonavala to Khandala
Panchgani to Mahabaleshwar
56 neighbourhoods covered across Pune and the ghats.
Read next
Before you send the enquiry
FAQs
Korean Catering questions
Can tabletop Korean BBQ run indoors?
Yes, using smokeless electric grills that vent downwards — they need a power point per table and clearance from the venue. Charcoal tabletop grilling only works outdoors or under a high open canopy.
Is the kimchi vegetarian?
Our house kimchi is fermented without fish sauce or shrimp paste, so it is vegetarian and vegan by default. If you want the traditional version with jeotgal, say so and we will ferment a separate batch.
How spicy is the food by default?
We cook Korean menus at two heat levels on the same counter — a moderate gochujang base for most guests and a hotter version marked at the counter — so nobody has to choose between bland food and food they cannot eat.
Does Korean fried chicken work for large numbers?
Yes, but it needs planning. It is fried in batches to order at the counter, so the queue is managed by counter count rather than by frying ahead and letting the coating go soft.
Is there a full vegetarian Korean menu?
Yes — kimchi pancake, veg mandu, tteokbokki, japchae, veg bibimbap and army stew made with a vegetable and gochujang base. It is a complete menu, not a two-dish afterthought.
How far ahead should we book?
Six to ten weeks for October to February weddings and the Diwali corporate season. Outside that, two to three weeks is usually comfortable, and short-notice bookings taken when the kitchen has capacity.
Can we taste the menu before we confirm?
Yes. We arrange a tasting for confirmed enquiries, and the final dish list, spice levels and sweetness are locked after it rather than before. Sharing the date, venue and guest count gets you a written per-plate quote the same day.
Plan your Korean menu with us
Tastings before booking, live counters at your venue, and one supervisor with you all evening.