Korean Barbecue at Home

With quarantine, my K BBQ craving has reached exponential heights. Unless you feel like living dangerously, I would do this outside or somewhere with a lot of ventilation.

What you need:

• Non-stick KBBQ Pan- I like this one because it’s colorful, has a drain, and nothing sticks to it, so it’s easy to clean.

• Coleman Stove (or some sort of stove) - I like the Coleman because it’s easy to clean, and works great for camping too. Make sure you also have propane.

Meats

• Brisket

• Beef Short Ribs

• Sirloin Beef Strips

Sauces

• Marinade: I like the taste of this marinade

• Sesame Oil Sauce: Sesame oil + salt & pepper

• Gochujang: can never go wrong with this one. I prefer the squirt bottles of this over the tubs.

• Soy Sauce: Add some scallions, rice vinegar, and brown sugar for a sweet sauce.

Sides

• Hearty Greens (i.e. pea shoots)

• Bean Sprouts

• Chopped Daikon Radish with Korean Chili Flakes. Trust me the Korean chili flakes are worth it.

• White Rice - I love this one because it’s so soft and the perfect grain shape. It’s actually sushi rice, but works well for K bbq. I like to boil it in chicken broth.

• Kimchi

• Jap Chae (if you’re feeling ambitious)

What you need to do:

It’s pretty simple now that you have the ingredients. Place Kbbq plate on burner and place small bowl near the hole of the plate to catch drippings (in front of the burner). Cooked meats to desired doneness, and dip in sauces. Enjoy with sides.