My husband and I spend way too much going out to get KBBQ so we’re bringing it home.
I’d love to get recipes for what meat to use, marinate, sauces, noodles, flavor water boils etc. Any tips and tricks would be so helpful!
RogueViator
Pork Belly for Samgyupsal
– Remove the skin. – Cut lengthwise (think Bacon) 1/2 to 1 inch thick slices and season with soy sauce, sugar, garlic powder, oyster sauce, and black pepper. Let this sit for a few hours before grilling (overnight is better). – When it comes to the skin, you can boil it in aromatics until fork tender. At that point remove it, pat it dry, sprinkle it with salt, and let it air dry for several hours (overnight is better). You can then air fry it or oven-roast it for crispy crackling that goes with spicy noodles.
Old-Dig-8142
k bbq at home is so easy!
I wouldn’t do anything to the meat, just grill.
If you really want a marinade: soy sauce+water 50/50, mirin or sake, brown sugar, ginger, garlic, black pepper, grated pear or apple, green onion, white onion. A lot of marinade recipes don’t add water. If you don’t, your sauce will be too chunky and salty. The meat will be in a thick sauce instead of crisping up. If you ever bought the bulgogi from Costco, you know what I’m talking about.
For dipping sauce: Soy: soy sauce, mirin (cooking wine), sliced onion or green onion, sliced garlic, Ssamjang: you can find prepared at the Korean market Salt and pepper and sesame oil: try to get chunkier salt!
Wraps: green or red leaf lettuce, perilla, minari, etc…it’s not the same without the herbs!
ETA: taste your bbq marinade for salt (very quickly just dip your finger and taste a small amount). Add more soy if it tastes too bland. Same with the sugar.
yellowjacquet
Look up the website Korean Bapsang! Many incredible and authentic recipes on there for just about whatever you could want.
5 Comments
My husband and I spend way too much going out to get KBBQ so we’re bringing it home.
I’d love to get recipes for what meat to use, marinate, sauces, noodles, flavor water boils etc. Any tips and tricks would be so helpful!
Pork Belly for Samgyupsal
– Remove the skin.
– Cut lengthwise (think Bacon) 1/2 to 1 inch thick slices and season with soy sauce, sugar, garlic powder, oyster sauce, and black pepper. Let this sit for a few hours before grilling (overnight is better).
– When it comes to the skin, you can boil it in aromatics until fork tender. At that point remove it, pat it dry, sprinkle it with salt, and let it air dry for several hours (overnight is better). You can then air fry it or oven-roast it for crispy crackling that goes with spicy noodles.
k bbq at home is so easy!
I wouldn’t do anything to the meat, just grill.
If you really want a marinade: soy sauce+water 50/50, mirin or sake, brown sugar, ginger, garlic, black pepper, grated pear or apple, green onion, white onion. A lot of marinade recipes don’t add water. If you don’t, your sauce will be too chunky and salty. The meat will be in a thick sauce instead of crisping up. If you ever bought the bulgogi from Costco, you know what I’m talking about.
For dipping sauce:
Soy: soy sauce, mirin (cooking wine), sliced onion or green onion, sliced garlic,
Ssamjang: you can find prepared at the Korean market
Salt and pepper and sesame oil: try to get chunkier salt!
Wraps: green or red leaf lettuce, perilla, minari, etc…it’s not the same without the herbs!
ETA: taste your bbq marinade for salt (very quickly just dip your finger and taste a small amount). Add more soy if it tastes too bland. Same with the sugar.
Look up the website Korean Bapsang! Many incredible and authentic recipes on there for just about whatever you could want.
Not a popular thing but sliced raw garlic.