An Introduction to Korean BBQ
Servings: 4 serves
Ingredients
Bulgogi marinade and beef
- 800 g thin-sliced rib eye (bulgogi-cut)
- 1/2 asian pear or apple, grated
- 60 mL soy sauce
- 2 tbsp brown sugar
- 2 tbsp mirin or rice wine
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 2 cm fresh ginger, grated
- 2 spring onions, sliced
- 1 tbsp toasted sesame seeds
Ssamjang dipping sauce
- 3 tbsp doenjang (Korean fermented soybean paste)
- 1 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 cloves garlic, minced
To serve
- Iceberg or red leaf lettuce, washed
- Steamed jasmine rice
- Kimchi
- Pickled radish (mu)
- Bean sprouts seasoned with sesame oil and salt
Instructions
- Combine all marinade ingredients in a bowl. Add the beef. Massage to coat. Cover. Refrigerate at least 4 hours, ideally overnight.
- Make ssamjang: combine doenjang, gochujang, sesame oil, honey and garlic. Stir until smooth.
- Set up a grill plate, electric griddle, or hot heavy pan in the centre of the table.
- Cook the marinated beef in batches over high heat — 90 seconds per side. Don't crowd.
- Eat: take a lettuce leaf, add a spoonful of rice, a piece of beef, a smear of ssamjang, a pinch of kimchi or pickled radish. Wrap and eat in one bite.
- Repeat with the next batch. Keep banchan, rice and lettuce topped up.