Korean BBQ

Ingredients for the Bulgogi:

  • half kg in thin slices of beef (rump steak or rib eye)
  • 2 small onions, halved and cut into thin slices
  • 1 small carrot cut into fine slices
  • 6 tablespoons of soy sauce
  • 3 tablespoons of water
  • 2 tablespoons of white sugar
  • 2 tablespoons of honey
  • 2 tablespoons of rice wine
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons of sesame oil
  • 2 tablespoons of sesame seed
  • 3 tablespoons of grated Korean pear
  • 1 / 8th teaspoon of pepper

Ingredients for the Dak Bulgogi

  • half kilogram of boned chicken thighs
  • 3 tablespoons of soy sauce
  • 1 tablespoon of lime juice
  • 1 tablespoon of brown sugar
  • 1 tablespoon of honey
  • 1 tablespoon of rice wine
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon of grated ginger
  • 1 tablespoon of sesame oil
  • a pinch of black pepper
  • 1 tablespoon of sesame seed

Ingredients for the LA Galbi

  • 1 kg cross cut beef ribs
  • 6 spoons of soy sauce
  • 6 tablespoons of water
  • 3 tablespoons of sugar
  • 2 tablespoons of honey
  • 3 tablespoons of rice wine
  • 2 tablespoons of sesame oil
  • 3 tablespoons of grated Korean pear
  • 3 onions, halved and then cut into thin slices
  • 2 tablespoons finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 1 / 2nd teaspoon of black pepper
  • 1 tablespoon of sesame seed

Preparation:

Bulgogi

Bulgogi is a marinated beef dish prepared on a BBQ. In Korea these barbecues in restaurants are often built into the table, but it works perfectly with an ordinary barbecue.

Thin slices of beef are used for bulgogi, which is preferably nicely marbled. A rib eye steak is pretty close. If you do not have one, a thick rump steak can also be used.

  1. place the steak in the freezer for an hour, so that it becomes half hard. This makes it easier to cut
  2. cut into thin slices of about half a centimeter, perpendicular to the direction of the fiber of the meat
  3. Put all the ingredients for this recipe, including the meat, in a resealable plastic bag. Let marinate for about an hour. Put the bag in the refrigerator for this.

Dak bulgogi

Dak bulgogi is a variation of bulgogi with chicken. The marinade is sweet and savory.

It is best to use boned chicken thighs for this (chicken thigh fillet), but chicken breast fillet also succeeds.

  1. cut away any fat from the chicken thighs
  2. cut the chicken thigh fillet transversely to the length into pieces of about 2 to 3 cm wide. Then you get slices of about 2 cm at 4 cm.
  3. Add all ingredients of the recipe together in a plastic resealable freezer bag. The chicken meat must also be included.
  4. mix well!
  5. let marinate in the refrigerator for about an hour.

LA Galbi

LA Galbi is a recipe for barbecued sliced ​​beef ribs.

Butchers in Europe usually only sell pork ribs, but they have beef ribs. This is usually sold as large pieces of soup meat. Ask the butcher to slice the soup meat  in slices of about 1.5 cm perpendicular to the bone with the bone included.

Attention: it must be marinated quite a long time to soften! Provide at least 2 hours to marinate.

  1. add all the ingredients of the recipe, including the meat in a resealable freezer bag.
  2. close the bag and mix the marinade and the meat very well.
  3. Leave to marinate in the refrigerator for 2 hours.

BBQ!

  1. The baking of the meat is like a normal BBQ.
  2. Korean bbq is eaten with many vegetables. Choose which vegetables you prefer.
  3. Best serve with white rice.

Tasty !