1. Prepare selected banchan according to individual recipes. For Sukju Namul, blanch mung bean sprouts until tender-crisp, drain, and dress with 1 tbsp soy sauce, 1 tsp sesame oil, 1 minced garlic clove, and 1 tsp sesame seeds. For Oi Muchim, slice cucumber and toss with gochugaru, 1 minced garlic clove, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil, and 1 tsp sesame seeds. If making homemade kimchi, ensure it's ready ahead of time, or use good quality store-bought kimchi. 2. Make Dips: For Ssamjang, combine doenjang, gochujang, 1 minced garlic clove, 1 tsp sesame oil, and optional honey. Mix well until smooth. For a Soy-Ginger dip, combine 3 tbsp soy sauce, 1 tbsp rice vinegar, grated ginger, and sliced scallions. Stir until combined. 3. Arrange and Serve: Arrange all prepared banchan in small, individual serving bowls on a large platter or directly on the table. Place the Ssamjang and Soy-Ginger dip in separate small dishes. Serve alongside grilled Korean BBQ meats, fresh lettuce leaves for wraps, and cooked rice. Encourage guests to mix and match banchan and dips with their grilled meat.