Throwing yourself a Korean BBQ party at home isn’t as hard as you think it may be. All you need is a grill (we used this special grill, but a regular gas/charcoal grill or even your stovetop is fine), various meats and veggies, and your closest friends. Learn how to assemble the perfect KBBQ bite in this week’s episode!
Ingredients for Galbi Marinade:
-½ cup soy sauce
-½ cup water
-3 tbsp brown sugar
-2 tbsp mirin
-2 tbsp sesame oil
-6 cloves garlic
-1 inch chunk of ginger
-1 tsp black pepper
First, add ½ cup soy sauce, ½ cup of water, 3 tbsp brown sugar, 2 tbsp mirin, 2 tbsp sesame oil ½ onion, 1 apple, 6 cloves of garlic, 1 inch chunk of ginger, and 1 tsp of black peppers into the food processor. Once the mixture is pureed, transfer it into a large dish/ziploc bag that contains 2-3 lbs of short ribs. Make sure the marinade is distributed evenly and let the meat marinate for at least 1 hour, but up to 24 hours. The longer you marinate, the better the flavor of the meat.
When you’re ready to grill, remove the short ribs from the marinade and wipe off the excess. We also went with some thick slices of pork belly, whole garlic cloves & mushrooms, and thinly sliced onions that we seasoned with a little salt and pepper. For the perfect bite you’ll need some fresh Perilla leaves—Lauren picked these from her garden—some rice, some spicy miso paste called ssamjang, and some gochujang. You can find all of these ingredients at your local Korean grocery store.
For the full experience, we also picked up some Korean side dishes called Banchan. We chose mung beans, pickled radishes, Oden (fish cakes), and kimchi. To assemble the perfect KBBQ bite, grab a perilla leaf (or you can use a leafy green like bibb lettuce if you don’t have perilla). Spread a little ssamjang on the leaf, then place some rice and the meat of your choice on top of the rice. Finally, add some of the grilled veggies and you’re ready to dig in.
#KoreanBBQ #KoreanCooking #CasualGastronomy