Today, let’s have Korean BBQ at home! If you follow these steps, I’m sure you will have the best BBQ experience that you’ve ever had. Alright, are you guys ready? Let’s get started!
#1 DOENJANG JJIGAE (2-3 servings)
Ingredients:
- 4 cups (960ml) water or rice water, plus more if needed
- 3.5 oz (100g) Korean radish (or daikon)
- 3.5 oz (100g) beef brisket (or any cut of beef)
- 6 tbsp Korean soybean paste (doenjang), plus more or if needed
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp minced garlic
- 2 green onions
- 1/2 yellow onion
- 2 shiitake mushrooms
- 1/2 chili pepper (optional)
- 1/3 zucchini
- 1/2 firm tofu (or medium-firm tofu)
- Hot cooked rice, about 1 cup (210g) for 1 serving, to serve
Instructions:
1. When washing the rice, save some rice water for the broth.
2. Cut the radish and beef into bite-sized pieces.
3. In a pot, add 4 cups of water along with the radish and beef. Add Korean soybean paste, Korean chili pepper flakes, and minced garlic. Stir it well. Bring it to a boil.
4. Meanwhile, prepare other ingredients. Thinly slice the green onions, onion, mushrooms, and chili pepper (if using). Cut the zucchini and tofu into bite-sized pieces. Add the green onions, onion, mushrooms, chili pepper and zucchini to the boiling stew to the boiling stew and simmer until the vegetables are cooked.
5. Taste and if it’s too salty, add more water. If it’s too bland, add more soybean paste.
6. Top with the tofu and boil for another 1-2 minutes. Serve.
NOTES:
- If you finished making it too early, turn the heat off. You can boil it again right before serving.
- It can be eaten while having BBQ or after the BBQ.
#2 SSAMJANG (Korean dipping sauce)
Ingredients:
- 1/2 tbsp finely chopped chili pepper
- 1 tbsp thinly sliced green onion
- 2 tbsp Korean soybean paste (doenjang)
- 2 tbsp Korean chili paste (gochujang)
- 1/2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp toasted sesame oil
- 1 tbsp light corn syrup
- 1 tbsp minced garlic
- 1 tbsp Korean plum extract (maesil) (or substitute with Sprite/ sugar)
- 1 tbsp toasted sesame seeds (optional)
Instructions:
In a small container, add all the ingredients for ssamjang. Mix together. Set aside.
NOTES:
- Ssamjang is not only for BBQ. You can also dip veggie sticks.
- Although we have ssamjang, you can also dip it in some wasabi, salt & black pepper, or salt & black pepper with sesame oil.
#3 GREEN ONION SALAD
Ingredients:
- 1 big green onion (or 5 smaller green onions)
Salad Dressing:
- 1 tbsp sugar
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- 1/2 tbsp fish sauce
- 1 tbsp toasted sesame seeds (optional)
Instructions:
1. Split the green onion lengthwise and fold it in half. Thinly slice it. (If you’re using smaller green onions, just cut them into pieces, about 2 inch (or 5cm) long.) Soak them in cold water for 5 minutes and drain well.
2. In a small container, add all the ingredients for the salad dressing. Mix together. Right before grilling, add the dressing little by little and toss together. (You don’t need to use all of it.)
#4 SSAM (Lettuce Wrap)
Ingredients:
- 20 lettuce leaves
- 5 cloves garlic
- 1-2 chili peppers
- 1/3 carrot
- 1/3 cucumber
1. Prepare lettuce wrap and veggie sticks.
2. Thinly slice some garlic cloves and chili peppers.
NOTE:
- If you don’t like raw garlic, you can cook them with a splash of oil.
#5 BBQ TIME
To show you the BEST Korean BBQ feast, I’ve got some pork belly, which is about 1 inch (2 cm) thick. However, if it’s difficult to get this, you could also try with thinly sliced pork belly or other cuts of pork.
Ingredients:
- Pork belly, pork shoulder or pork leg (or beef, chicken, etc.)
- 1 tbsp neutral-tasting oil (optional)
Instructions:
1. If you’re using a thick cut like me, pat dry the meat with kitchen towels.
2. In a pan (or wok), add the oil (1 tbsp) and place it over medium heat. Try to use a pan with some height or a wok to reduce oil splatter. (If you’re using a thin cut, you can skip the oil.)
3. Once it’s heated, sear the skin-side first. Once it gets crispy golden brown, increase the heat to medium-high and sear the rest of it! Try to flip every 30 seconds so that it can cook evenly.
4. Once it turns beautiful golden brown, take it out and place it on a cutting board. Cut into bite-sized pieces. Add the pork back in. Turn on the heat to medium-high heat. Flip every 30 seconds until golden brown and cooked through.
5. To serve, nicely place all the prepared dishes on the table and enjoy!
NOTE:
- If you’ve got beef & pork together, start with beef and finish it with pork.
WATCH FULL VIDEO
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Perfect Korean BBQ at Home
Ingredients
- Doenjang Jjigae (2-3 servings):
4 cups (960ml) water or rice water, plus more if needed
3.5 oz (100g) Korean radish (or daikon)
3.5 oz (100g) beef brisket (or any cut of beef)
6 tbsp Korean soybean paste (doenjang), plus more or if needed
1 tbsp minced garlic
2 green onions
1/2 yellow onion
2 shiitake mushrooms
1/2 chili pepper (optional)
1/3 zucchini
1/2 firm tofu (or medium-firm tofu)
Hot cooked rice, about 1 cup (210g) for 1 serving, to serve
- Ssamjang (Dipping Sauce for meat and veggies):
1/2 tbsp finely chopped chili pepper
1 tbsp thinly sliced green onion
1 tbsp toasted sesame oil
1 tbsp light corn syrup
1 tbsp minced garlic
1 tbsp Korean plum extract (maesil) (or substitute with Sprite/ sugar)
1 tbsp toasted sesame seeds (optional)
- Green Onion Salad:
1 big green onion (or 5 smaller green onions)
1 tbsp sugar
1 tbsp soy sauce
1 tbsp white vinegar
1/2 tbsp fish sauce
1 tbsp toasted sesame seeds (optional)
- Ssam (lettuce wrap):
20 lettuce leaves
5 cloves garlic
1-2 chili peppers
1/3 carrot
1/3 cucumber
- Korean BBQ:
Pork belly, pork shoulder or pork leg (or beef, chicken, etc.)
1 tbsp neutral-tasting oil (optional)
Directions
- Make Doenjang Stew
- When washing the rice, save some rice water for the broth. Cut the radish and beef into bite-sized pieces. In a pot, add 4 cups of water along with the radish and beef. Add Korean soybean paste, Korean chili pepper flakes, and minced garlic. Stir it well. Bring it to a boil.
- Meanwhile, prepare other ingredients. Thinly slice the green onions, onion, mushrooms, and chili pepper (if using). Cut the zucchini and tofu into bite-sized pieces. Add the green onions, onion, mushrooms, chili pepper and zucchini to the boiling stew and simmer until the vegetables are cooked. Taste and if it’s too salty, add more water. If it’s too bland, add more soybean paste. Top with the tofu and boil for another 1-2 minutes. Serve.
- Make Ssamjang
- In a small container, add all the ingredients for ssamjang. Mix together. Set aside.
- Make Green Onion Salad
- Split the green onion lengthwise and fold it in half. Thinly slice it. (If you’re using smaller green onions, just cut them into pieces, about 2 inch (or 5cm) long.) Soak them in cold water for 5 minutes and drain well.
- In a small container, mix together the sugar, Korean chili pepper flakes, soy sauce, vinegar, fish sauce, and sesame seeds (if using). Right before grilling, add the dressing little by little and toss together. (You don’t need to use all of it.)
- Prepare Ssam
- Prepare lettuce wrap and veggie sticks. Thinly slice some garlic cloves and chili peppers. (If you don’t like raw garlic, you can cook them with a splash of oil.)
- Although we have ssamjang, you can also dip it in some wasabi, salt & black pepper, or salt & black pepper with sesame oil.
- Start Grilling
- If you’re using a thick cut like me, pat dry the meat with kitchen towels. In a pan (or wok), add the oil (1 tbsp) and place it over medium heat. Try to use a pan with some height or a wok to reduce oil splatter. (If you’re using a thin cut, you can skip the oil.)
- Once it’s heated, sear the skin-side first. Once it gets crispy golden brown, increase the heat to medium-high and sear the rest of it! Try to flip every 30 seconds so that it can cook evenly. Once it turns beautiful golden brown, take it out and place it on a cutting board. Cut into bite-sized pieces. Add the pork back in. Turn on the heat to medium-high heat. Flip every 30 seconds until golden brown and cooked through.
- To serve, nicely place all the prepared dishes on the table and enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml