korean barbecue

In Korea, bulgogi is eaten with your hands, so take your lettuce, wrap up the beef and dig in!

Bulgogi

beef sizzle steaks, halved crossways

milliliters (1/4 cup) tamari (wheat-free soy sauce)

(1/4 cup) white sugar

tbsp rice wine vinegar

garlic cloves, finely chopped

white pepper

nashi, peeled, cored, coarsely chopped

red onion,

tbsp sesame oil

butter lettuce, leaves

shallots, trimmed, thinly sliced

red capsicum,

This delicious barbecue  is very easy to do even more so if you use the marinade powder (that&#039;s where I &quot;discovered&quot; this delicious Korean dish), but making it from scratch using a mini food processor or blender makes it almost as easy as opening a packet of  marinade mix.

Dwaeji Kalbi (Sweet and Spicy Korean Pork Barbecue)

kilo Pork Spareribs (2.2 lbs

Brown Sugar (packed)

Soy Sauce

Water

Mirin (sweet rice wine)

pc Red Onion (peeled and finely grated)

pc Apple (small size /

Garlic (minced)

Sesame Oil

Black Pepper

Red Pepper Chili Flakes (or ½ teaspoon Cayenne Powder)

pcs Green Onions (thinly sliced (optional))

SPRINKLE SUGAR

Sprinkle brown sugar over pork and mix well to evenly coat.

LET SIT

Let sit at room temperature for 10 minutes while preparing marinade.

WHISK

In a bowl, whisk together remaining ingredients.

TRANSFER

Transfer pork into a large sealable freezer bag. 

ADD MARINADE

Add marinade, press out excess air from bags, and seal.

TURN BAG

Turn bag over several times to ensure beef is evenly coated.

REFRIGERATE

Refrigerate for at least an hour (for pork cutlets/tenderloin) but preferably overnight (especially if using spare ribs).

HEAT GAS

Heat gas or charcoal grill to medium-hot.

DRAIN

GRILL PORK

Grill pork, turning once, to desired doneness, about 3 to 4 minutes per side.

GARNISH

Garnish with thinly sliced green onions, if desired.

SERVE

Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

Korean BBQ Marinade Steak

Korean BBQ Seasoning

vegetable oil

soy sauce

tbsps white vinegar

sirloin steak

step 1

MIX Seasoning, oil, soy sauce and vinegar in small bowl.  

step 2

PLACE steak in large resealable plastic bag; add remaining marinade.  Turn to coat.  Refrigerate 30 minutes or longer.  Remove steak from marinade; discard any remaining marinade.

step 3

GRILL steak over medium-high heat 6 to 8 minutes per side or until desired doneness.

Dwaeji Galbi <br>(Korean Pork BBQ)

2kg (4.5 lb) Boston butt

tbsp neutral-tasting oil, plus more if needed

yellow onions,

Generous pinch of toasted sesame seeds, to garnish

yellow onion

green onions (100 grams),

Korean pear (250 grams) (or apple)

red apple (300 grams)

(360 milliliters) water

mirin

2.5 tbsp oyster sauce

corn syrup

tbsp toasted sesame oil

tbsp minced garlic

tbsp grated ginger

tsp black pepper

dark brown sugar (or white sugar)

tsp MSG (optional)

Lettuce

Korean dipping sauce (ssamjang)

Roughly chop the onion and green onions. Peel and chop the pear and apple. Take out the core. Throw everything in a blender.

Add 1.5 cups (360ml) of water. Blend it up until nice and smooth. Transfer it to a large mixing bowl.

Add the soy sauce, mirin, oyster sauce, corn syrup, sesame oil, garlic, ginger, black pepper, dark soy sauce, sugar, and MSG (if using). Give it a good mix until the sugar is dissolved. 

Cut the pork into slices, about 1/2 inch (1.2 cm) in thickness. Gently score them on both sides. To the marinade, add the pork pieces, one by one, and gently move them around so that it can coat our pork beautifully. Cover and marinate in the fridge for 12 hours.

Marinate Pork

In a pan, add a splash of oil, and wipe off the excess. Turn on the heat to medium-high. Once it gets nice and hot, add 2 or 3 pieces of your pork pieces. Cook for 5-6 minutes, turning the pork pieces every 30 seconds. (If it’s still about to burn, you can add a little bit more marinade or pour in some water. No problem at all!)

While that’s going, using your tongs and scissors, cut it into bite-sized pieces. Once it’s cooked through, remove from the pan and set aside. 

Cook Galbi

Thinly slice the onions and green onions.

Get yourself a cast iron pan and heat it over medium heat. Add a little bit of oil and sliced onions. Wait until you get a sizzle. Once the onions soften up a little bit, place your beautifully cooked galbi.

Sprinkle on sesame seeds and green onions. Serve with a bowl of hot rice, lettuce, and ssamjang. Enjoy~!

Plate

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 sesame oil

tsp rice syrup

garlic (chopped)

sesame seeds

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.

Everything you need for a full course vegan Korean BBQ, including crispy BBQ tofu, instant kimchi, cucumber salad, and spring rolls!

Vegan Korean BBQ

16-oz block firm tofu (453 g)

cornstarch (30 g)

Tbsp oil (30 mL)

salt

Kalbi Sauce (120 g)

Napa cabbage

Kimchi Hot Sauce (120 g)

Cucumber Salad (click for recipe)

Vegan Spring Rolls

Press Tofu: Drain the tofu and wrap in a few layers of paper towels. Place something heavy (like a cast iron skillet) on top and let sit for 20 minutes to remove excess moisture.

Instant Kimchi: Meanwhile, finely shred the cabbage and stir together with Kimchi Hot Sauce (5 minutes).

Cucumber Salad: Make cucumber salad using this recipe (15 minutes).

Spring Rolls: Cook spring rolls according to instructions on the package (for ease, I like to microwave them then transfer to the stove to make them crispy).

Coat Tofu: Cut tofu into bite-sized blocks. In a bowl, toss tofu together with cornstarch until evenly coated.

Cook Tofu: Heat oil in a large skillet over medium heat. Add the tofu and cook, flipping occasionally, until golden brown and crispy on all sides, about 10 minutes. Remove from heat. Sprinkle with salt, then stir in Kalbi Sauce.

These vegan Korean BBQ burgers are made with tempeh for a delicious protein packed meal. The burgers are glazed with Korean BBQ sauce for an extra punch of savory and topped with kimchi slaw for the perfect veggie burger!

Vegan Korean BBQ Burgers

tempeh

water

tbsp low sodium tamari (substitute soy sauce)

tbsp oil

tbsp gochujang (substitute sriracha, or leave out)

tsp doenjang (substitute miso)

tsp rice wine vinegar

garlic,

ginger

bread crumbs

burger buns

mayonnaise

Korean BBQ sauce (below)

Kimchi slaw (below)

Crumble the tempeh into chunks and add to...

Crumble the tempeh into chunks and add to a pot along with all of the ingredients except for breadcrumbs. Bring to a boil, then partially cover with a lid and turn the heat down to simmer. Let simmer for 10-15 minutes or until the water is mostly absorbed and boiled off. Stir a couple of times. If after 15 minutes water still remains, pour any excess off.

Transfer the tempeh to a mixing bowl and...

Transfer the tempeh to a mixing bowl and let cool down enough to handle. To speed this up, place it in the freezer for about 5 minutes.

Add the breadcrumbs to the mixing bowl and...

Add the breadcrumbs to the mixing bowl and using your hands mash the mixture until it comes together. Add more breadcrumbs if it is very wet and won't hold together, and add liquid (water, a little tamari, or more oil) if it is too dry and crumbly.

Divide the dough into 4 pieces and form...

Divide the dough into 4 pieces and form them into patties.

Heat a skillet over medium low heat, add...

Heat a skillet over medium low heat, add oil and cook the burgers about 4 minutes on each side, or until golden brown.

Glaze the top of the burgers with the...

Glaze the top of the burgers with the Korean BBQ sauce.

Enjoy on toasted buns, slathered with vegan mayo...

Enjoy on toasted buns, slathered with vegan mayo (see note for gochujang mayo option) and topped with kimchi slaw.

für Einsteiger der koreanischen Küche der perfekte Anfang

kg falsches Rinderfilet

EL Zucker

EL Sojasauce

EL geröstetes Sesamöl

große Zwiebel

Kiwi

Zehen Knoblauch

Pfeffer

Das Rinderfilet muss ganz dünn geschnitten sein, also dünner als Rouladen. Je dünner, desto besser. Wenn es etwas zerfällt, ist das nicht schlimm.

Den Zucker mit der Sojasauce und dem Sesamöl vermischen. Die Kiwi zerdrücken/pürieren, Knoblauch fein hacken und zur Mischung dazugeben. Etwas Pfeffer nach Belieben dazu.

Die Zwiebel in grobe Spalten schneiden und dazugeben.

Anschließend das Fleisch Scheibe für Scheibe einlegen, gut durchmischen und mind. 6 Stunden marinieren. Am besten morgens einlegen und am Abend essen oder am Abend vorher einlegen und dann zu Mittag zubereiten.

Entweder auf einem Tischgrill kurz von beiden Seiten anbraten, geht aber auch in der Pfanne oder im Ofen auf einem Backblech.

Große Champignons passen hervorragend dazu. Kann man einfach mit grillen. Mit Klebereis servieren.

Top 8 korean barbecue recipes from across the web

The most viewed korean barbecue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bulgogi

Dwaeji Kalbi (Sweet and Spicy Korea...

Korean BBQ Marinade Steak

Dwaeji Galbi <br>(Korean Pork BBQ)

Ssamjang (Korean dipping sauce)

Vegan Korean BBQ

Vegan Korean BBQ Burgers

Bulgogi

Top 8 korean barbecue recipes from across the web

The most viewed korean barbecue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bulgogi

Dwaeji Kalbi (Sweet and Spicy Korea...

Korean BBQ Marinade Steak

Dwaeji Galbi <br>(Korean Pork BBQ)

Ssamjang (Korean dipping sauce)

Vegan Korean BBQ

Vegan Korean BBQ Burgers

Bulgogi

The most viewed korean barbecue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine