The Complete Guide to KOREAN BBQ at Home (Kalbi, Bulgogi, Jumulleok, Samgyeopsal)
Тәжірибелік нұсқаулар және стиль
We are going to show you how to have the ultimate Korean BBQ feast at home. We’ll go through the cuts of meat, marinades, sides, and how to eat it. This is a feast best enjoyed as a backyard buffet of smokey, savory, sweet, and delicious barbeque meat. You will need a few things like a table top grill, but trust me, it’s a worthwhile investment. The options here are endless, but we chose to make:
0:00 Why have Korean BBQ?
2:28 Kalbi (Korean BBQ Beef Short Ribs)
5:00 Bulgogi (Thinly Sliced Beef)
6:16 Jumulleok (Sesame Sirloin Steak)
8:01 Samgyeopsal (Spicy Pork Belly and Plain Pork Belly)
10:38 Scallion Salad
Just for fun, we also had plain short ribs, wagyu beef tongue, and rice cakes. For this episode we didn’t make the Banchan, but they play an important part of the experience by balancing out the flavors and cleaning the palate. We picked ours up at the local Korean Grocery Story. My favorite part of this whole Korean BBQ experience?... I don't have to cook for everyone and I only eat what I like (which is everything).
For those of you in Toronto, we get our Meat from D&G Quality Meats.
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INGREDIENTS
Kalbi
4lbs Beef Short Ribs, ½” sliced
½ cup Soy Sauce
½ cup water
¼ cup sugar
2 Tbsp Honey
¼ cup Mirin
2 Tbsp Sesame Oil
½ Asian Pear, grated
½ Onion, grated
6 Garlic Cloves, Minced
1 tsp Ginger, minced
½ tsp Black Pepper (Or to taste)
3 Scallions, Thinly Sliced
Mix all the ingredients together and pour over the meat to marinate.
If you’re too lazy to grate the asian pear and onion, throw all the ingredients into a food processor (minus the scallions) and pour over the meat, mix together well to ensure the meat is evenly coated.
Allow the meat to marinate at least 6 hours and up to overnight in the fridge.
Bulgogi
1.5 lbs of Thinly Sliced Beef (about 3mm We used Chuck Flat Tail, but ribeye works well here)
½ Onion, Sliced
2 Scallions, Cut into 1” pieces
6 Tbsp Soy Sauce
3 Tbsp Brown Sugar
2 Tbsp Mirin
1 tsp Ginger, minced
2 Cloves Garlic, minced
1 Asian Pear, grated
Place meat, scallion, and sliced onions in a dish for marinating.
Mix the soy sauce, brown sugar, mirin, ginger, garlic and asian pear together and mix well. If you're too lazy to mince the ginger, garlic, and pear, you can throw all the marinade ingredients into a food processor or blender.
Pour over the meat and mix it all together.
Place in the fridge to marinate for at least 6 hours or up to overnight.
Jumulleok (Sesame Sirloin Steak)
2 lbs Steak (We used Wagyu Sirloin), ½” slices against the grain
Salt
Black Pepper
2 Tbsp Sesame Oil
1 Tbsp Soy Sauce
2 Cloves Garlic, Minced
2 Scallions Whites, Minced
Lightly salt and pepper the meat on both sides.
Place the meat into a dish for marinating. Mix in sesame oil, soy sauce, garlic, and scallion whites.
Mix in until the meat absorbs the marinade. Place in the fridge to marinate for at least 6 hours or up to overnight.
Spicy pork belly
1.5 lbs Pork Belly, ½” Strips across the grain
½ Asian Pear, cored and roughly cut
1 Small Onion, roughly chopped
1/2 cup Gochujang (Korean fermented chili paste)
3 Tbsp Soy Sauce
2 Tbsp Mirin
2 Tbsp Gochukaru (Korean chili flakes/powder)
2 Tbsp Sugar
1 Tbsp Sesame Oil
6 Garlic Cloves, minced
2 inch Ginger, minced
Mix all the marinade ingredients in a blender or food processor. Blend until smooth.
This will be more than required. Pour enough over the pork belly to marinate. Keep the rest aside in your fridge for use later as a topping or dipping during the bbq.
Place in the fridge to marinate for at least 6 hours and up to overnight.
Scallion Salad
7-8 Scallions
Dressing
2 Tbsp Soy Sauce
1 Tbsp Sugar
1 Tbsp Sesame Oil
1 Tbsp toasted sesame seeds
2 tsp Korean chili powder (gochugaru)
2 tsp White Vinegar
1 tsp Garlic, minced
Instructions
Thinly slice the scallion length wise. Easiest done using a scallion slicer (amzn.to/2VqTYiJ)
Rince the scallion under cold water for 2 - 3 mins to remove the slimy surface.
Drain and dry the onions using a salad spinner or strainer.
Mix together soy sauce, sugar, sesame oil, sesame seeds, gochugaru, vinegar, and garlic. Set aside.
Dress the salad just before serving.
EQUIPMENT
If you're planning to purchase equipment, please consider supporting our Amazon Affiliate link.
▸ Korean BBQ Grill/Cooktop: amzn.to/3jtgUpn
▸ Butane Gas Stove: amzn.to/3fBxSkj
▸ Meat Scissors: amzn.to/2VmwlrI
▸ Scallion Slicer: amzn.to/2VqTYiJ
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#koreanbbq #kbbq #bbq
Пікірлер: 47
Please hit that 👍LIKE Button and 👉 SUBSCRIBE Need to cool off after having Korean BBQ? Bingsu is the way to go: kzread.info/dash/bejne/hIGpxtaBm5fFe84.html
Really awesome job love me some Korean bbq love the flavors from one chef to another nice job 👍 thank you
This was a great video. Very informative and looks and sounds good.
I wanted to let you know that I loved the short you put on FB featuring your firepit🔥🔥🔥 Those hotdogs & marshmallows looked Sooooooo FABULOUS!!!
Thank you for that wonderful video we will make it .. Best regards from France
Wow! Nice to have BBQ at your place!
Very nice
Never had the scallion salad. That's a gotta do.👍
Great job, love you guys! Perfect timing, I’ve been talking to my friend about going to Korean BBQ, but something keeps coming up when we’re going to go out, maybe I should just do it at home…
@KindofCooking
2 жыл бұрын
Doooo it!!!! Takes a bit of prep but worth it in the end imo
This Weekend … i will try… 🤠
Wow, Hi my friend is good. I enjoyed the video. It's looks delicious and good recipe. 🥰😂💥🥰😍😃🥰😍😃😍😃🥰😃😍😍🥰😃
I loved this video so much. I'll be doing this for my girlfriend soon.
After watching Pork Belly Rhapsody we too started doing K BBQ at home with shoyu, wasabi & fried garlic chips at the side cos I love Japanese BBQ
@KindofCooking
2 жыл бұрын
The b-roll beauties in that show made me soooo hungry.
Hi! Great video ! Can you provide link to your hot pot?
My all time favorite Asian food ... Maybe even my #1 fave btr than Chinese and I'm Chinese 😂😱. Shhhh don't tell my mom😂. This is how much I love Korean food in general but more so kbbq😋😋😋 If I can like this vid 10k times I would!
@KindofCooking
2 жыл бұрын
Thank you! Hehe one of my favorites too!!! Your secret is safe with us.
I do not want to burden you two too much, but could you make the Korean pickled white carrots?
good video
@KindofCooking
2 жыл бұрын
Thank you!
I love this kind of cooking. Instead we invited the guest and cook, we invited them to cook their own meal😅
i would love to be able to make all of this or eat it. But i cant eat any type of onions T_T i hate that i have an onion allergy. i know i can leave it out but i feel like it would ruin the dish
The simpler the better, charcoal, pork belly, onion, garlic, chili peppers, kimchi, samjang and some rustic rice wine. Maybe get fancy with shio koji marinade on the pork.
@KindofCooking
2 жыл бұрын
Charcoal would make a huge difference.
Woo Hoo! Now you are literally speaking my language 😁🇰🇷🇰🇷🇰🇷(or at least one of my languages) 😁😎🇰🇷🐷🐖🇰🇷
@daegudiva
2 жыл бұрын
Korean BBQ seems to please all across the Globe💜💙🐖🇰🇷
@KindofCooking
2 жыл бұрын
For being one of our top fans, here’s a kbbq story for you. A few years ago I spent a few days in Seoul for work in July. I swear it was the hottest days I’ve ever experienced, by 8 or 9 am it was already 100+F ... with the humidity it was nearly unbearable. During the trip I had an awesome local friend act as our driver, guide, and tasked him everything in between including choosing our meals. For one of them we ended up at a Korean bbq place, it was absolutely jam packed. We sat down, already sweating, in front of our burners and began sweating even more. There were probably puddles around our tables. We look around and notice everyone else are suits, long sleeve clothes and haven’t even broken a sweat. They all looked at us weirdly ... not sure cuz we were wearing shorts and T-shirt’s or cuz we looked like we were under a constant shower. It was also one of the best bbq places I’ve had. Pork only but everything was sooo good.
@daegudiva
2 жыл бұрын
@@KindofCooking I take great joy from being one of your Top Fans! You both ROCK!
13:12 you have a little visitor here.
@jojo_1313
2 жыл бұрын
lol 😆 I saw that too and got grossed out
💜💜👍👍💜💜😀
Suggest sous-viding your pork belly and short ribs (in the marinade) for ~140F at 2-3 hours, drying them, and then barbequing them. It makes the cooking much faster (so the insides stay juicy while you still get a crisp surface), and especially for pork belly / jowl it pre-renders the fat so that it takes on a much more smoother texture. For the short-ribs, the shorter cooking time also results in less sauce stuck to your pan between rounds, and you can also dip your cooked meat in the now-pasteurised sauce for an extra burst of flavor. Lastly, less time spent cooking means you can spend more time with friends at the table, cook for more people with a single stove, and better predict when you need to start cooking to refill the hot meats. I had friends over who tried the non-sous-vide BBQ vs the sous-vide version, and the sous-vide ones won hands down, both for texture and flavor. I'll basically never do Korean BBQ without sous-vide again, even if it's a little more work. Give it a try!
@annylee4208
Жыл бұрын
Any other meat that can be Sous-vide for the BBQ? and can I sous-vide batch and frozen them for later BBQ?
@josephlcs
Жыл бұрын
@@annylee4208 I think any meat that you'd BBQ you can pre-sous-vide, but the ones that take a long time to cook would benefit more from it. E.g., fish, shrimp, probably don't need a lot of time on the BBQ, so it's probably not worth doing. Freezing the sous-vide meat before BBQ might work, but I'd make sure to thaw it to close to room temp before putting it on the grill. You're not putting it on the grill for very long since the meat is already sous-vided, so if you put thick cut frozen meat on the grill you might get cold insides, which aren't fun to eat.
Look at the table at the end lol there is no talk about all that other stuff lol
Don't add sugar but more soy sauce,vinegar and black pepper to hit the sharp taste
This gives me an idea, marinate pork belly with shio koji overnight, sous vide at 140 a couple hours, finish over red hot charcoal, slice and wrap Korean style.
@KindofCooking
2 жыл бұрын
That sounds awesome.
omg nooo the fucking fly when you closed up on the wagyu tongue T_T
@KindofCooking
2 жыл бұрын
I knooowwww!!! Didn’t realize it when editing until we put it on the tv.
I just saw your 2014 how to hotpot video and now this and I feel like I time skipped.
Beautiful! But your knife ruined all your hard work and beautiful presentation.
Everyone focuses on the meat and not the other array of things.
95% talking, 5% cooking. Sorry got annoyed 😂
@lukeandliz
12 күн бұрын
On a channel called "kind of cooking"????!!!?😮