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Korean BBQ at Home

Korean, barbecue, BBQ, Ssamjang, Recipe, Grill, International Barbecue Cuisine, Free Cooking and BBQ Magazine

Korean BBQ is a popular method of grilling meat at the table, on a small grill over charcoal, or a stone hotplate over a gas burner. Thin pieces of meat are quickly seared on both sides, then eaten in one bite, wrapped in a piece of lettuce, accompanied by an array of pickles, sauces and aromatics. It’s absolutely delicious, and a cool way to make your dinner into a communal, interactive experience. Aside from the prep work, it’s actually pretty easy, as your guests are essentially cooking their own meal as they chat.

To get started you’ll need a tabletop grill like a Japanese hibachi. This is basically a ceramic box that sits in the middle of the table, with charcoal burning inside and a grill grate on top. Any kind of charcoal grill would work here, but the idea is that it’s small enough to sit in the middle of the table, and insulated enough that it doesn’t burn the table! Alternatively, you can use a portable butane gas stove, with a stone barbecue plate on top. These are readily available from your nearest Asian supermarket.

If you’re lazy, you can buy pre-sliced meat cut specifically for Korean BBQ from the freezer of your Asian supermarket too. However, it’s a lot cheaper for you to slice it at home yourself. If you put your meat in the freezer until it becomes firm, it makes it really easy to make thin, consistent slices.

Popular cuts of meat to use are Pork Belly, Beef Sirloin, Rib Eye, and Boneless Short-ribs. You can really use anything, but we recommend cuts with a bit of fat marbling for the best results.

Korean, barbecue, BBQ, Ssamjang, Recipe, Grill, International Barbecue Cuisine, Free Cooking and BBQ Magazine

After your meat has stiffened in the freezer, take a sharp knife and cut into thin slices. You’re aiming for slices between ¼ inch and ½ inch thick. Slice up some chilies, some king oyster mushrooms, some cloves of garlic, and some thick rings of onion too. These can be tossed on the grill or eaten raw by your guests when they’re assembling their own lettuce wraps.

Korean, barbecue, BBQ, Ssamjang, Recipe, Grill, International Barbecue Cuisine, Free Cooking and BBQ Magazine

One essential accompaniment to anything Korean is the spicy fermented cabbage known as kimchi. Again, this is available at your Asian grocery store, but it is increasingly available at supermarkets everywhere.

Now that you have your sliced meat and vegetables, your grill, and your kimchi, we’re going to teach you how to make two simple sauces that will take your Korean BBQ night to the next level. This is everything you need to deliver a memorable BBQ night with a twist. Enjoy!

Korean, barbecue, BBQ, Ssamjang, Recipe, Grill, International Barbecue Cuisine, Free Cooking and BBQ Magazine

Sesame Dipping Sauce

2 Tablespoons Sesame Oil
Salt (to taste)

This is such a simple sauce, but it complements the flavors of Korean BBQ perfectly. You simply add a couple pinches of salt to some sesame oil. That’s it!

Korean, barbecue, BBQ, Ssamjang, Recipe, Grill, International Barbecue Cuisine, Free Cooking and BBQ Magazine

Ssamjang

¼ cup Korean Red Pepper Paste (gochujang)
¼ cup Korean Fermented Soybean Paste (doenjang)
2 minced Scallions
1 clove minced Garlic
½ finely diced Medium Size Onion
1 tablespoon Sesame Oil
½ tablespoon Sesame Seeds
1 tablespoon honey

Ssamjang is an addictive spicy dipping sauce that is always served with Korean BBQ. You can buy a pre-made Ssamjang from Asian grocery stores, but making it yourself is much more impressive. Simply add all the ingredients to a bowl, and mix thoroughly.





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