kbbq

at home [WIP]

ingredients

on the side:

  • rice

  • lettuce (optional) for lettuce wraps

sauces:

  • ssamjang

  • toasted sesame oil

  • toasted sesame seeds

banchan:

  • cucumber salad from thewoksoflife

    • cucumber

    • dressing:salt, sugar, sesame oil, light soy sauce, rice vinegar

    • garlic

    • chili oil

    • toasted sesame seeds

  • gamja jorim (korean braised potatoes)

    • potatoes (white or yukon) · carrot

    • braising liquid: soy sauce · sugar · mirin · minced garlic · black pepper · sesame oil · roasted sesame seeds · gochujang or gochugaru optionally for spice

  • eomuk bokkeum (stir fried fish cake)

    • fish cake · minced garlic · carrot

    • sauce: soy sauce · mirin · sugar · black pepper · gochugaru (red chili pepper flakes)

marinade options:

  • salt on unmarinated meats

  • whatever tf kgrill sauce you can find from H mart or pat central lolol. marinate for ~1 hour (or read instructions of bottle)

on the grill:

  • 200g meat pp e.g. sliced short ribs, sliced pork belly. if not sliced, scissor cut that yourself (a legit good option for meats from Longos)

  • slices of veg e.g. pumpkin/squash, mushrooms, beans

  • cheesy corn from Maangchi

    • 2.5oz mozzarella cheese, sliced thinly

    • 216g unsalted canned corn

    • pinch of salt and pepper

    • ½ tbsp unsalted butter

    • ⅛ cup mayonnaise

    • ½ tbsp sugar

  • gyeranjjim (korean steamed egg)

    • eggs

    • broth. or if broth concentrate then add water

  • garlic slices

  • kimchi if you have any

iamafoodblog has for more kbbq tips

steps

for the smashed cucumber salad:

  1. Note: if you prefer to omit the chili oil, heat up a tablespoon of oil in a pan and drizzle it over the cucumber. Seems weird, but in Chinese cooking, uncooked vs. cooked oil have different flavors and are treated as such!

  2. Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.

  3. On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.

  4. In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil (or cooked plain oil), and toss it well. Serve, garnished with sesame seeds and cilantro.

for the gamja jorim (korean braised potatoes):

  1. Peel and cut potatoes into about 1-inch cubes. Cut the carrot, peppers, and onion into big chunks.

  2. In a small bowl, combine all the braising liquid ingredients except the sesame oil and seeds. Stir well.

  3. In a non-stick pan (or a small pot), sauté the potatoes in cooking oil over medium heat for 4 - 5 minutes, stirring occasionally so the potatoes don't stick to the pan.

  4. Add the sauce mix and bring it to a boil over high heat. Drop the carrot pieces in. Cover, and reduce the heat to medium and cook until the potatoes are almost cooked through (about 5 to 6 minutes, depending on the type or size of potatoes). The potatoes should be firm and not mushy.

  5. Stir in the green peppers and onion, and continue to boil (uncover this time) until the sauce is reduced and slightly thickened, about 3 minutes. The potatoes will continue to soak up the sauce even after being cooked. Stir in the sesame oil and sprinkle with sesame seeds.

for the eomuk bokkeum (stir fried fish cake):

  1. Bring a medium pot of water to a boil and turn the heat off. Plunge the fish cake for 30 seconds. Drain and cool. This step removes excess oil and softens the fish cake, but you can skip it if you want.

  2. Cut the fish cake into bite size pieces. Thinly slice the vegetables.

  3. Heat a non-stick pan with 2 tablespoons of oil over medium high heat. Add the garlic, onion, and scallions, and cook for a minute. Reduce the heat to medium. Add the fish cake and chili peppers, and stir-fry for about 1 minute.

  4. Add the sauce ingredients over the fish cake and vegetables. Stir well, and cook until the sauce is well distributed and absorbed and the fish cake and vegetables are tender, about 1 minute.