Korean BBQ

I have to say, I haven’t met anyone how Doesn’t like Bulgogi or Korean BBQ! (With the exception of Vegans, Vegetarians of course)

The word “Bulgogi” literally translates to “fire meat”, and the beef bulgogi is the most popular BBQ meat consumed worldwide. For Bulgogi, meats and seafood are pre-marinated in sweet and savory soy based sauce typically overnight, then they are grilled on a large, round stone dome griddle that sits on a simple grill or thin metal top upon which the food is placed.

The origins of Bulgogi come from the Northern Kingdom of Goguryo, which dates back to over 1,500 years! Traditionally, the meats were cooked on a charcoal grill. The charcoal intensifies the aroma of the meat and stimulates the appetite and brings out the true unique flavor of Korean food. Charcoal also has antibacterial and dehumidifying properties, so some Koreans use it to purify the air in the homes and even in their drinking water.

Bulgogi is made from thin slices of sirloin or other prime cuts of beef, Galbi short ribs, Chicken Dak Galbi and Samgyeop Sal pork tri-tips are some of the most common BBQ meats enjoyed by practically everyone.

Bulgogi is usually served with various side dishes and vegetables to enjoy as “Ssam” by wrapping the meat in leafy greens like lettuce or sesame leaves with ssamjang which is a dipping sauce made by sauteeing soy bean paste, chilli paste, minced garlic, sesame oil and chilli pepper. You can also enjoy Ssamjang without the meat by adding tofu into the mix.

Here is an interesting fact.

Bulgogi is NOT the main course of a meal. Unlike most people who eat rice with the beef and side dishes, you will notice that typically all Koreans eat the main entree at the end of the BBQ, which is a bowl of rice with soup or naengmyun which is vermicelli noodles served either with chilled beef broth or with spicy sauce and boiled egg!

Also, most Koreans prefer pork to beef. So today, I would like to share one of my favorite recipes which is sweet, spicy and savory pork. You can also try using the same marinade for chicken and calamari.

Enjoy!

Doeji Bulgogi (Pork BBQ)

(Yield: 3-4 servings)

Ingredients You’ll Need:

• 1 lb. pork belly or pork shoulder, thinly sliced
• 1 onion, thinly sliced
• 20 sesame leaves and lettuce

To make the Marinade:

• 2 Tbsp. Gochujang chili paste
• 1/2 cup pear puree or brown sugar
• 2 Tbsp. Mirin or white wine
• 2 Tbsp. lite Soy sauce
• 1 Tbsp. Sesame oil
• 2 Tbsp. minced garlic
• 1 Tbsp. minced ginger
• 1 Tbsp. chopped green onion
• 1 Tsp. ground black pepper
• 2 Tsp. toasted Sesame oil

Directions

1. Prepare the marinade by stirring all the ingredients in a bowl.
2. Add the sliced pork and sliced onion and mix well.
3. Cover with a wrap and chill in the fridge for at least 30 minutes. I’d recommend 2-3 hours, if you have time!
4. Heat up a grill pan and cook the pork thoroughly for at least 12-15 minutes.
5. Serve with the leafy greens, sliced garlic cloves, ssamjang sauce and steamed rice.

Tip: You can also enjoy Samgyeopsal (pork belly tri-tip) in a traditional way, by grilling fresh pork belly and then dipping it in Sesame oil mixed with salt and pepper!

Watch my episode on Korean BBQ broadcasted on PBS!