Homemade Korean BBQ is the ultimate family style meal. Easy marinated bulgogi, kalbi, and spicy pork belly to be grilled right at your dinner table with all the great Korean bbq sides that you love.
INGREDIENTS:
Bulgogi Beef:
4lbs (1.8kg) Ribeye, thinly sliced
4 tablespoons (55g) brown sugar
Pinch white pepper
4 teaspoons (18g) toasted sesame oil
4 tablespoons (48g) mirin
3 tablespoons (64g) honey
1 Asian pear, blended till puree
1/2 cup (118ml) soy sauce
6 cloves garlic, finely chopped
6 green onions, thinly sliced
Kalbi:
Same marinade as Bulgogi Beef
4 cross-cut short ribs
Pork Belly:
2 green onions, very finely chopped
Juice of 1 lemon
2 tablespoons (40g) gochujang
2 tablespoons (42g) honey
2 tablespoons (36g) soy sauce
1 tablespoon (15g) of rice vinegar
1 teaspoon (5g) toasted sesame oil
2 lbs (907g) skinless pork belly ⅓” thick slices
Gamja Potatoes:
1 lb (454g) baby potatoes, cut into 1-inch chunks
Vegetable Oil for cooking
1 tablespoon (9g) brown sugar
1 tablespoon (14g) mirin
2 tablespoons (36g) soy sauce
2 tablespoons (36g) dark soy sauce
2 tablespoons (30g) rice wine vinegar
2 teaspoons (14g) honey
Splash water
Toasted sesame seeds
2 green onions, thinly sliced
Cucumbers:
1 seedless English cucumber, cut into 1/2 inch coins
Salt to taste
2 tablespoons (30g) spicy chili crisp
Juice from 1 lemon
Pinch of mushroom salt
Sesame Garlic Sauce:
1/4 cup (56g) toasted sesame oil
3 cloves garlic, grated
1 tablespoon (11g) flakey salt
Ssamjang Sauce:
1/2 cup (103g) gochujang
1/3 cup (112g) honey
3 tablespoons (42g) toasted sesame oil
2 tablespoons (22g) toasted sesame seeds
3/4 cup (155g) doenjang
4 green onions, thinly sliced
5 cloves garlic, grated
Assembly Additions:
4 cups (820g) of steamed rice
1 jar Kimchi
1 pack of Nori Snacks
Bowl of Toasted Sesame Seeds
Flakey Salt
1 head Boston Lettuce
INSTRUCTIONS:
Bulgogi Beef:
In a medium-size bowl, add brown sugar, white pepper, sesame oil, mirin, honey, blended Asian pear, soy sauce, and garlic; mix it till combined, then stir in green onions.
To the sliced beef, add ¾ of your marinade, cover with plastic wrap and let it marinate for 15 min.
Kalbi:
In a medium-size bowl, add your ribs and pour the rest of your Bulgogi marinade; cover with plastic wrap and let marinate for 15 min.
Pork Belly:
In a medium-size bowl, add green onions, lemon juice, gochujang, honey, soy sauce, rice vinegar, and sesame oil; mix till homogenous.
Mix in your belly, cover with plastic wrap, and let it marinate for 15 min.
Gamja Potatoes:
Heat a 12” skillet over medium-high, add enough oil to coat the bottom, then add potatoes, season with salt, give them a toss; once they start getting some crispy golden brown color on a few sides, add brown sugar, mirin, soy sauce, dark soy sauce, rice wine vinegar, honey, and water.
Toss the potatoes to mix and coat, let them get to a simmer, and light simmer, tossing occasionally for 8 to 10 minutes or until all the braising liquid is reduced.
Cucumbers:
Score your cucumber coins in a crossed hatched patterned only on one side, cut them into quarters, place them on a medium-size bowl, season with salt and let them sit for 5 minutes. Then drain the water extracted from them, rinse and drain once again.
To your cucumbers, add spicy chili crisp, lemon zest, and juice; stir and season with mushroom salt.
Sesame Garlic Sauce:
In a medium-size bowl, add all ingredients and mix until thoroughly combined.
Ssamjang Sauce:
In a medium-size bowl, add all ingredients and mix until thoroughly combined.
