kbbq

Bulgogi Kale Ssambap

beef

½ onion, thinly sliced

soy sauce

mirin

brown sugar

tbsp sesame oil

white onion

garlic

bundle kale

rice

½ tbsp gochujang

½ tbsp miso

½ tbsp soy sauce

honey

peanut butter

½ tbsp crushed walnuts

sesame seeds

tsp sesame oil

Blend all the ingredients for the bulgogi sauce. Pour the sauce over the beef and onions and marinate for at least 15 minutes.

Drizzle 1 tbsp of oil and cook the bulgogi on medium-high heat for 10 minutes.

Take the bulgogi off the heat and let it rest at room temperature while preparing the rest of the ingredients.

Blanch the kale in boiling water for 1 minute on each side. This process will make the kale go even greener and easier to roll. Take it out of the water on a wired rack and pat down excess moisture.

Remove the stems by cutting away the harsh stalky part. Alternatively, you can roll the blanched kale with a rolling pin to smash down the stalks.

Prepare the ssamjang by mixing all the ingredients.

Add a spoonful of rice, bulgogi, and ½ tsp of the ssamjang.

Lay the roll on a piece of cling film and shape it into a round “money bag.” Use the cling film as a guide to tighten the ssam to a rounded shape.

Brush the ssam with sesame oil and garnish with sesame seeds.

Gently open the roll and place it on a parchment-lined bento box. The parchment paper prevents the bento from absorbing excess liquid and also keeps the rolls in place from moving around into a jumbled mess!

Garnish with pickles. Enjoy!

This is an all-purpose Korean soy barbecue marinade that's super handy to have at all times that's perfect for meal prepping.

<meta charset="utf-8"><strong>All Purpose Korean Soy BBQ Marinade</strong>

sugar

mirin (For

sake (Can substitute with water)

onion

½ pear

g ginger

tsp black pepper

kg LA Kalbi cuts

Blend everything together.

Soak the short ribs in cold water for at least an hour to clean the blood and excess gunk on meat.

Drain the water and rinse the short ribs.

Add the marinade to the short ribs.

Place the marinated short ribs in a sealed container and marinate in the fridge overnight.

After the meat has finished marinating, you can divide it into smaller portions and keep in the fridge for future use.

There are three ways to cook these short ribs: braise, grill, and in the oven. Braising will yield the most tender result. It's also super easy and the quickest. Braise the short ribs in a large pan with ½ cup of the marinade and ½ cup of water. Simmer on medium-low heat until the glaze becomes sticky and the meat becomes caramelized.

Grilling will yield a nice char and smokiness. Grilling short ribs is a great way to spice up your summer grilling. Grill on each side for 2 minutes.

Using the oven or an airfryer is a great way to cook large portions. Place the ribs on a aluminum lined or parchment lined baking sheet with ½ cup marinade and bake at 160C for 30 minutes flipping mid-way through. Finish by broiling for 30 seconds on each side or torch for an added char and smokiness.

Kalbi, aka short ribs

If your local asian grocer doesn't carry bulgogi cuts, get a philly cheese steak cut! You can also opt to put a ribeye steak and freeze for 30 minutes to make it easier to shave into thin slices. You can also have thinly sliced pork belly for dwaeji bulgogi as well.

Bulgogi

https://www.youtube.com/watch?v=lXf70cPMGD4&#038;ab_channel=Doobydobap

Spicy and sweet tender pieces of pan fried pork, this spicy pork bulgogi recipe will teach you how to make one of the most popular Korean BBQ dishes at home in under 1 ½ hours.

Pork Bulgogi (Spicy Korean Pork)

52 g all-purpose soy sauce

gochujang

g gochugaru

g rice syrup (or honey)

g sesame oil

g black pepper

Korean pear

g garlic

pork

200 g yellow onion (julienned)

onions

vegetable oil

In a bowl, combine the soy sauce, gochujang, gochugaru, rice syrup, mirin, sesame oil, and black pepper. Whisk until everything is dissolved and fully combined.

In a food processor, add the whisked liquid marinade ingredients from the bowl and the pear, garlic, and ginger.

Pulse the food processor 10-15 times or until all the ingredients turn into a liquid. Taste test the marinade and adjust if necessary. NOTE: This recipe is a mild spice level you can adjust it after tasting. To add more spice, add more gochugaru and/or gochujang. To add more sweetness, add more rice syrup. To add more saltiness, add more soy sauce.

In a large mixing bowl, add the pork slices, yellow onion, and green onion. Pour the marinade over and use your hands (or tongs) to completely coat every piece of meat.

Transfer the marinated meat into an airtight container and fridge for at least 1 hour or overnight. Remove the meat from the fridge and place onto the counter to get to room temperature at least 20 minutes before cooking.

In a cast iron over medium heat, add the vegetable oil. Add the meat and continue to stir and cook for about 5-7 minutes or until the meat becomes firm and measures to 145 °F.

In my 12” cast iron skillet, I only cooked ⅔ lb of meat at a time so it wasn’t too crowded, allowing the meat to brown a bit towards the end. You may have to scrape down or clean the pan of burned bits before cooking each following batch.

Remove from the pan and serve immediately.

Make your own ssamjang at home for your next KBBQ dinner. You&#39;ll be able to customize this nutty, savory, and mildly spicy dipping sauce by adjusting the fermented soybean sauce or spicy paste.

Ssamjang (Korean dipping sauce)

tbsp doenjang (fermented soybean paste)

½ tbsp gochujang (add more if you like it spicy)

tbsp chopped onion

tsp rice syrup

garlic (chopped)

In a bowl, combine all the ingredients.

Stir to thoroghly mix. Taste and adjust based on your preference. For more saltiness, add more doenjang. For more heat, add more gochujang. For more sweetness, add more rice syrup or honey.

Serve immediately.

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Bulgogi Kale Ssambap

<meta charset="utf-8"><strong>All P...

Pork Bulgogi (Spicy Korean Pork)

Ssamjang (Korean dipping sauce)

Top 4 kbbq recipes from across the web

The most viewed kbbq recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bulgogi Kale Ssambap

<meta charset="utf-8"><strong>All P...

Pork Bulgogi (Spicy Korean Pork)

Ssamjang (Korean dipping sauce)

The most viewed kbbq recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine