Korean Barbecue

Korean Barbecue

Like yesterdays post for day Three we will be featuring something Korean, but dont worry it would not be as exotic as live octupus but it will be something served raw but totally cooked according to your preference, the ever delicious Korean Barbecue.


Gogigui or Korean Barbecue is a term referring to the method of grilling meats such as pork, chicken or beef on table tops using built in charcoal or gas grills or portable stoves. This is one of my favourite type of restaurants, not just it offers a lot of variety it also is very interactive and encourages more discussion compared to a normal meal (similar to the effects of American outdoor barbecues).

Different types of meats can be used and it can either be marinated or just plain, here are some of the popular meats served:

  • Beef Bulgogi – Sweet and Savoury Marinated Beef Steaks
  • Beef Galbi – Marinated Beef Short Ribs
  • Chadol Baki – Thinly Sliced Beef Brisket
  • Deungshim Gui – Beef Sirloin
  • Anshim Gui – Beef Tenderloin
  • Dweji Bulgogi – Spicy Pork Bulgogi
  • Jumulleok – Sesame Oil marinated Pork Steaks
  • Samgyeopsal – Thick Cut Unsalted Bacon
  • Dak Gui – Spicy Soy Chilli Marinated Chicken

It’s not just the meats who have that amount of variety, also the banchan (side dishes) that come along with it like Kimchi (fermented vegetables) and Namul (steamed, marinated or stir-fried vegetables) are just countless. So if you are looking for a variety in your dinner then this one is for you.


Korean Barbecue
 
Prep time
Cook time
Total time
 
Ingredients
Beef Bulgogi
  • 500g flank steak, thinly sliced
  • ⅓ cup soy sauce
  • 2½ tbsp white sugar
  • 3 tbsp spring onions, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp sesame seeds
  • 2 tbsp sesame oil
  • freshly ground black pepper
Beef Galbi
  • 500g beef short ribs, thin cuts
  • 3 tbsp brown sugar
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 1 small onion, finely chopped
  • 1 pear, pureed
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • freshly ground black pepper
Pork Samgyeopsal
  • 500g pounds of pork belly, ½ inch thick
  • 3 tbsp sesame oil
  • salt
Dak Gui
  • 500g chicken wings
  • 2 tbsp sweet-spicy chili paste (kochujang)
  • 3 tbsp mirin
  • 1 tbsp soy sauce
  • 2 cloves garlic
  • 1 tbsp sesame oil
  • 3 tbsp spring onions, finely chopped
  • 1 tbsp grated fresh ginger
  • freshly ground black pepper
Instructions
  1. In a grill place all ingredients, then cook and eat to your heart’s content 🙂

 

Recommended

21 Responses

  1. peachkins says:

    Oh this looks seriously delicious!!

  2. Love this idea!
    🙂 Mandy

  3. Tessa says:

    This looks wonderful! Is it cooked on a flat top or griddle?

  4. nors says:

    Pre pwede bang mag pabook jan sa korean buffet target. Magkano per head? Eat all you can ha…. Sarap pre nakakamiss yan. Punta tayo ulit sa city

  5. Guia Obsum says:

    I just posted about Korean food too, and now you’re making me salivate once more. I really love Korean fare. 🙂

  6. YES!!! I grew up eating all these things, my mom is from South Korea. Loved this post!

  7. ceciliag says:

    just fantastic.. I am jealous!! c

  8. Caroline says:

    So much delicious meat….mmm!!

  9. Love 2 Type says:

    yes, it would be nice to be cooking and eating right there on the table where everyone is gathered…

  10. hotlyspiced says:

    A BBQ is my favourite way to cook. My husband says he finds going outside to cook on a bbq very therapeutic xx

  11. Kristy says:

    Now this does sound like it would make for a fun restaurant experience. Gorgeous plate of meat!

  12. wok with ray says:

    Oh yes, Korean BBQ in a Korean restaurant is the best not just because of the great food but like what you said, the interaction. To me, that’s what’s missing when you eat in a different restaurant. This is a good post, Raymund!

  13. Nami | Just One Cookbook says:

    LOVE Korean BBQ and I can eat it every week! There is no good Korean place around here but big Korean town in 40 mins. But BBQ season is here and we’ll be grilling by ourselves more! You have great posts going on this week. Sorry I’ve been absent. This week was crazy busy for me…

  14. Carolyn Chan says:

    I am so lucky there is a super good Korean BBQ restaurant a block away from me. Love it!

  15. Marlo Perez says:

    love that food..and we are going to Korean restaurant here in Batangas City this evening for a food treat to my pamangkins..we have frequently eat at a Korean resto since I am working in a firm where we have Korean managers and mostly if we have dinner ( courtesy of our managers) they have those Korean foods ( dont know the name basically) just eat and eat..

  16. Rita says:

    We love Korean BBQ. Do you happen to know the dipping sauce they use in Korean Grill restaurants? We know it’s not just soy sauce (regular or less sodium). We just want to know so we can have a complete experience of Korean BBQ at home. Thanks.

    • Raymund says:

      You can make it by combining regular soy sauce, brown sugar, toasted sesame seeds, sesame oil. If its too salty you can dilute it with water. Adjust the contents to suit to your liking.

  1. November 27, 2014

    […] are a lot of Korean Barbecue places here in Auckland there are expensive ones and tons of the affordable ones where the price […]

  2. July 27, 2017

    […] Korean food is almost synonymous to table top gas-powered barbecue grills, it might be good in some ways but it takes the limelight leaving other Korean dishes in the dark. There are many great dishes that the Korean cuisine can offer and one way to find that out is by dining in to a Korean restaurant that does not offer Korean barbecue. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: