Perhaps the blandest cut in the entire KBBQ oeuvre, grilled duck absolutely needs to be topped with a variety of condiments to enhance the flavor, or else it will kind of just taste like chicken. Often intensely spicy and bitter, these leaves can be a bit of an acquired taste for non-native diners, but are a must-have for more experienced folk.
But it will also be a juicy, greasy burst of flavor. Swipe it in soybean paste doenjang to bring out the savory, or just have the hunky thing by itself. I won't lie; any greens you add at a KBBQ joint are like tomato slices on a cheeseburger -- technically "healthy," but mostly there for texture. The kalbi served at miss KOREA BBQ is "top secret," but Park did disclose that it contains, as all kalbi marinades do, a mix of "soy sauce, garlic, and meat-tendering fruits.
Another classic dish, bulgogi, or "fire meat," is predominantly sweet and chewy, and best had in copious amounts. It's the kind of barbecued meat that you have with scallion salad -- or any other cold, crunchy, green side dish, really -- so you can take your mind off the abundant grease about to line your stomach, and focus on the delicious pork gracing your taste buds. Crunchy leaves of romaine lettuce are standard, but your restaurant might even offer bitter perilla leaves raw or spicy and marinated , or paper-thin squares of rice rolls.
The chicken can either be served whole or sliced, marinated or non-marinated, and barbequed to perfection. A ribeye steak is a hearty cut of beef. It has flavorful marbling that lets the cut be grilled with enough fattiness to keep it juicy and tasty when cooked. These strips are served very thin, this makes them easy to cook up. The strips need to be frozen beforehand to avoid the fat melting.
Thinly sliced pork belly is similar to bacon. It is fatty and juicy, and because of its thin slicing it is quick and easy to fry up. A pork chop is marbled, which gives the cut a great flavour when grilled. The pork chop can either be served whole, or cut into smaller bits and marinated. This cut of meat has a deep flavour, making it popular for grilling. Skirtmeat has a smaller fat content than pork belly. It is a healthier option to the fattier cuts, but is still full of flavour and cooks up juicy.
The hanjeongsal strips are cut from the front park of the neck and from the pork loin. It is a chewy piece of meat but the even marbling helps make the cut tender and full of flavor. Pork rib meat is served marinated and braised. It is a very popular cut to serve in Korean BBQ and can either be marinated using a traditional marinade, or using a personal favorite marinade.
Marinated pork can be made using a variety of different cuts of pork. If you have a favorite cut of pork, then use that to be cut up. The marinade is usually sweet and spicy, but you can adjust it to your tastes. Pork rind is cooked differently in Korean BBQ. It is popular among Korean women as it is said to contain lots of collagen which is good for the skin, keeping you looking young.
Thin, marinated pork which is stir-fried or grilled. It is one of the most common dishes served in Korean BBQ and has a sweet and savory flavor due to the Asian-pear and soy marinade. This cut comes from the inner part of the tenderloin.
It is marbled, keeping it tender and juicy when cooked. It is the leaner of the tenderloin cuts but is still full of flavor. This is one of the best cuts of meat around, and it is quite pricey. It is beautifully marbled, making it incredibly tender and full of juicy flavor. It is similar to Wagyu beef. The marbled brisket is sliced very thin because of its high fat content. The thin slicing stops the meat having an overpowering fatty flavor.
It is a quick cooking meat, and its an affordable cut as well. Thinly sliced beef rib meat is one of the most commonly eaten Korean BBQ cuts around. It is affordable, but is marbled well and has a very beefy flavor.
Cha-dol is thinly sliced beef brisket. It is not marinated and grilled as is. It is a fatty cut and grills up quickly, together with a simple dressing it makes a nice addition to a fresh salad. Thinly sliced beef short rib that is marinated and can be grilled and eaten as is or wrapped in some fresh lettuce. Beef tongue is sliced up thin and is prepared with a quick grilling. It has a rich and bold flavour and is slightly darker than other beef.
The quick cooking time keeps the beef tongue slices juicy and tender. Do you love meat? Are you missing late night smoky grilled meats? Do you love hands-on dining where you get to do it yourself? Korean BBQ is perfect for you. This is a little on all things Korean BBQ. What it is, what you should buy, how you should set the table, and how you do it.
Korean BBQ for everybody! Korean barbecue is all about balance and contrast between flavors and textures. These are banchan: little side dishes that go with Korean BBQ. You order your meats and they come to the table, raw. Everything is smoky, meaty, savory, and delicious. Eat meat, drink copious amounts of alcohol, and repeat!
Sounds fun right?! I like the interactive part of it and Mike likes the meat and alcohol. We both love the food.
It was an itch we just had to scratch. So we did the thing: the ultimate way to KBBQ, right at home. Korean BBQ is the popular method of grilling meat right at the dining table. Korean BBQ restaurants have gas, charcoal, or portable stove grills built into the tables. Marinated meats like bulgogi and kalbi are grilled and eaten along with various small Korean side dishes called banchan.
Korean BBQ is traditionally eaten in ssam form. Ssam just means wrap, but the implication is a one-bite-sized wrap of fresh cold lettuce with a small piece of grilled meat and topped with sauce ssamjang. To be honest, you can probably buy everything you need at H-Mart or a local Korean grocery store. At its core, Korean barbecue is about wrapping delicious meat in lettuce and dipping it in ssamjang. A korean BBQ grill is specifically designed to let the fat safely run off without flaring up so that you can cook indoors, and also not let any thinly sliced or tiny pieces of meat fall through.
They sell a bunch of different ones online and they also sell them at Asian grocery stores. Besides the grill, you need a heat source.
Your options are:. Maybe keep a stick around to press the hush button on your smoke detector if you have crazy tall ceilings. Read more in the smoke section below. And the food, of course! They will have all the right cuts and they even sell the meats marinated, if you want a super easy chill vibes BBQ night:. After H-Mart, most Asian grocery stores will have a selection of pre-sliced meats in the frozen section that are probably meant for hot pot but will work great for KBBQ.
And, finally, you can hit up the regular grocery store or a butcher. You can buy a rib-eye, pop it in the freezer and thinly slice it. Instead of Korean flanken-cut short ribs, get some boneless short ribs and slice those thin as well. Most grocery stores carry pork belly slices sometimes called side pork and chicken is always a good choice too, especially when you marinate it in the spicy bulgogi marinade.
The biggest difference is the cut of meat used. Bulgogi is made with thinly sliced meat and kalbi are short ribs. The marinade is essentially the same. They are absolutely a key part of Korean barbecue. Banchan, or side dishes, are placed around the grill for everyone to share. You can make your own banchan please check out Maangchi for some great recipes! Plus you can get some Melona ice cream bars and roasted seaweed snacks that are 10 times cheaper than the seaweed snacks at Whole Foods.
How could you not love rolled eggs with tiny vegetable confetti?! The table needs sauces and seasoning so everyone can customize to their hearts content.
Mike actually loves putting rice into his ssam, so if you like, serve up some bowls of rice with your KBBQ. Lots of times Korean BBQ actually comes naked so you can appreciate the pure flavors of the meats.
We kept some of the meats plain so we could enjoy them with salt and sauce. To keep smoke at a healthy level at home, make sure your windows are open and your hood fan is on. Better yet, now that it is summer, have your KBBQ feast outside! In Seoul, they have outdoor places where there are heaters and blankets for a cozy experience. To minimize smoke, always cook unmarinated meats first, then move on to marinated meats.
If it starts to get extremely smoky, take a break and change or clean the grill plate. Here's a rundown. Before anyone jumps in with a well, actually, I know that you could easily put together a phenomenal pescatarian Korean-barbecue meal, and, with a few tweaks, even a vegetarian one. There are plenty of meatless options available at a Korean-barbecue spot, but let's be real—meat is the star of the show.
If you want to split hairs with me on this, I have a little experiment for you: Send a group text to friends, family, or coworkers, proposing a Korean-barbecue excursion. Then, after you receive the initial volley of enthusiastic responses, clarify that this will be a meatless meal. Observe how long it takes for the " The smoky richness of Maillard -charred meat and rendered fat is the foundation of Korean barbecue.
The other elements at the table certainly play significant roles, and are delicious in their own right, but they're supporting actors that complement and provide balance to the waves of meat coming off the grill. So, let's talk about that meat. If you're throwing a Korean-barbecue feast at home, you have plenty of cuts of meat to choose from that can be prepared in a variety of ways.
Beef and pork are the most commonly used proteins for barbecue. Depending on the cut, the meat can be simply seasoned and grilled, or it can be marinated before cooking. Here's a small selection of heavy-hitter Korean-barbecue items that highlight the interplay of savory, spicy, sweet, bitter, and fermented flavors that's the hallmark of Korean cuisine. Korean barbecue prizes the flavor of beef. As with most steak cookery, prime cuts generally hit the grill with minimal seasoning, while tougher ones are often marinated before cooking.
Galbi short ribs and bulgogi usually made with thinly sliced sirloin, ribeye, or brisket are the best-known examples of the latter approach, and both employ a savory-sweet soy sauce—based marinade. This marinade is delicate and restrained, so as not to overpower the meat, with the toasty aroma of sesame oil lingering in the background, along with the sweetness of Asian pear, brown sugar, and mirin.
When purchasing beef for galbi or bulgogi, go with the cuts that you can easily find and that make sense for your grill setup at home.
For galbi, you can seek out the LA-style, flanken-cut short ribs that I used for my recipe, but keep in mind that they cook quickly and you'll need intensely high heat to get any char on them, so a charcoal grill will work best. If you can't find flanken-cut short ribs, or if you prefer thicker pieces of beef, don't let that stop you from making galbi.
When I visited Seoul a few years ago, the best barbecue galbi I had was cut into long, hanger steak—like boneless pieces. I've also had galbi cut into thick planks. As for bulgogi, don't even bother preparing it on the grill unless you have something like a wire mesh rack to keep the smaller pieces of beef from falling through your grill grates; it's not worth the aggravation.
Without it, you're better off cooking bulgogi in a skillet on your stovetop. In contrast with the one used for galbi, the gochujang -spiked marinade that gets tossed with pork for dwaeji bulgogi is anything but restrained.
While beef is prized for its clean, meaty flavor, pork in Korean cuisine is considered more funky and intense, and therefore is often paired with more assertive ingredients. I love the flavor contrast between dishes like galbi and dwaeji bulgogi, and they can easily be grilled at the same time.
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