Step 1

Well before you want to eat, make the marinade: In a blender, blend the onion, pear, garlic, and ginger with 1/4 cup water, then combine the onion-pear mix with the soy sauce, brown sugar, toasted sesame oil, and black pepper. Marinate your meats for a minimum of 2 hours or overnight: Kalbi short ribs: use 1/3 of the marinade with the Korean cut short ribsBulgogi brisket: use 1/3 of the marinade with your thinly sliced brisket (or sirloin or ribeye)Spicy Bulgogi pork belly: finally, add 1 tbsp gochujang (or more, if you want it spicier) to the remaining marinade and combine with the pork belly.

Step 2

Combine the ssamjang ingredients to make the ssamjang. Set aside, covered, in the refrigerator so the flavors can meld.

Step 3

Make the green onion slaw: Trim the green onions then cut into 3 inch lengths. Slice each piece longways so you get shredded green onions. Soak in cold water for 5 minutes, drain well, then toss the remaining ingredients. Refrigerate, covered, until ready to use.

Step 4

When you are ready to eat, lay out the banchan on small plates, cook your rice, and divide your ssamjang and other seasonings up among the table.

Step 5

Cook the meat on the hot plate/grill pan, flipping as needed. Enjoy as ssam!