Why Eat Korean BBQ?
Korean BBQ is known locally as gogi gui and refers to the Korean style of grilling different types of meats such as beef, chicken or pork on charcoal grills that are inlaid on the dining tables themselves. The most common method of preparing BBQ is marinating thin strips of beef or tenderloin which is called bulgogi. Galbi is another popular form of cooking where meat such short ribs of beef, pork, or chicken that are marinated in a sweet and savory sauce.
The meat will be brought raw to the table to be grilled. The person ordering should not do the grilling, but left to a professional chef. Although the waiter or waitress may ask if the person ordering would like to grill the meal him or herself, it would be best to have assistance, after all, burns can happen very easily. The professional chefs know the best temperature to flip the meat. It can be easy to either undercook or burn the meat!
Some Korean BBQ Dishes
There are a variety of Korean BBQ dishes available with different types if sauces.
- The Recipe: Basic Bulgolgi
· 1/4 pear grated
· I grated garlic clove
· 2 tablespoons of garlic sauce
· 1 tablespoon of gochugaru sauce (course Korean hot pepper flakes) or 1 teaspoon of red pepper flakes
· 1 tablespoon of grated peeled ginger
· 1 tablespoon of light brown sugar
· 1 tablespoon of toasted sesame oil
· 1 lb of boneless pork loin, trimmed hangar steak, boneless short rib, or skinless, boneless chicken breasts or thighs
· 2 tablespoons vegetable oil
· Kosher salt
· Sliced scallions
Directions for making Bulgolgi
1. Combine the pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil together in a large resalable plastic bag
2. Using a knife, slice the meat into thin strips. Add the meat to the marinade, seal the bag, and squish the meat and marinade around until coated.
3. Allow meat to sit at room temperature for 30 minutes or chilled for 8 hours.
4. Heat I tbsp of vegetable oil over medium-high heat until the oil shimmers. Remove half of the meat from the marinade and allow the excess to drip back into the bag.
5. Season lightly with salt while cooking in a single layer w/o moving until lightly browned, about 1 minute.
6. Toss meat and continue to cook while tossing occasionally until meat is cooked through and crisp at the edges at about 3 minutes.
7. Repeat the process with remaining meat using 1 Tbsp of vegetable oil and salt
8. Serve with scallions.
Korean Fried Chicken Wings
Chicken wings are an American favorite, and what could be better than a new twist and a Korean twist at that! Korean wings combine tasty Asian flavors with a big of spice.
· 3 lbs of chicken wings
· 2 teaspoons table salt
· 6 garlic cloves coarsely chopped
· 1 2″ pieces of fresh ginger peeled and coarsely chopped
· 1 cup and 1 1/2 Tbsp reduced sodium soy sauce
· 1/4 cup gochujang
· 1/4 cup packed light brown sugar
· 2 tablespoons fresh lemon juice
· 2 teaspoons honey
· 2 tablespoons rice wine
· 2 tablespoons unseasoned rice vinegar
· 1 teaspoon freshly ground black pepper
· 1/4 cup potato starch
· Peanut or vegetable oil
· 1 tablespoon sesame seeds
· Deep fry thermometer
Steps for Cooking Korean Wings
1. Season wings with salt, cover, and chill at least 8 hours and up to 1 day.
2. Bring garlic, ginger, soy sauce, gochujang, brown sugar, lemon, honey, wine, vinegar, and pepper to a boil in a saucepan over medium-high heath.
3. Reduce heath and simmer while stirring occasionally until mix thickens, about five minutes.
4. Strain sauce through a fine mesh sleeve and into a bowl. The solids should be discard and set the sauce aside.
5. Place the potato starch into a large bowl. Chicken wing should be patted dry with a paper towel and add the potato starch until evenly coated.
6. Fit a large cast-iron or heavy straight-sided skillet with the deep fry thermometer. Pour oil to 1″ and heat over medium-high heat until thermometers measure 325 degrees
7. Work in three batches. Fry the chicken wings, turn with wings to adjust to maintain temperatures between 300-325 until golden, about five minutes. Transfer wings to rack inside a baking rack.
8. Increase oil temperature to 375 degrees. Work in three batches, fry chicken until golden brown and crispy, about five minutes. Transfer wings back to rack and brush liberally with sauce and top with sesame seeds.
Korean Braised Short Ribs
Short ribs are one of the hallmarks of Korean cooking with a sweet and slightly sticky sauce to make these ribs super delicious!
· 3 tablespoons grape seed oil
· 3 lbs boneless short ribs
· 1 Asian pear cored and cut into thin slices
· 1 lemongrass stalk cut into rounds
· 7 scallions cut into large pieces
· 1/4 cup gochujang
· 1/4 cup tomato paste
· 2 cups red wine
· 1 1/2 cups of soy sauce
· 1/4 cup sesame oil
· 1 tablespoon fish sauce
· 2 tablespoons brown sugar
· 1/4 cup toasted sesame seed
Steps for Making Short Ribs:
1. Preheat the oven to 375 degrees F
2. Heat the grape seed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. The ribs should be seared until the ribs are brown on all sides, about 3 minutes per side.
3. Add the Asian pear, lemongrass, scallions, and ginger to the Dutch oven and cook for a few moments. Add the gochujang and the tomato paste and cook one to two minutes to caramelize. Next add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds, and 2 cups of water and bring to a simmer.
4. Add the short ribs making sure to cover them with liquid. Braise in the oven for 40 minutes.
5. Lower the oven temperature to 250 degrees F and continue to cook until the ribs are fork tender.
6. Transfer ribs to a cooking tray and cover with foil. Let rest. Be sure to strain the cooking liquid and return it to the Dutch oven. Reduce to medium-high heat for 5-8 minutes until it thickens. Serve over sweet potato grits.