It seems that korean BBQ is all the rage right now. I watched an episode of Mind of a Chef with Korean BBQ, then this month’s Bon Appetit magazine had a section on Korean BBQ, and lastly, a friend emailed me a feature piece from CNN on making kimchi. I guess I’m getting a pretty strong signal from the ether to make some Korean BBQ.
The components were:
- Thin-sliced beef marinaded overnight in garlic, ginger, onion, pear puree, soy and sesame oil
- Ssam sauce, a mixture of fermented soy paste (like miso), Korean hot chili paste, sesame seeds, onion, green onion, and sesame oil
- Lettuce leaves for wrapping meat and ssam.
- My home-fermented kimchi. SO GOOD!
- Carrots quick-pickled in rice vinegar, sugar, and salt with black pepper and cardamom
We ended up having eight total for dinner. My guests brought Georgean (the country, not the state) walnut and chard balls, caprese salad, homemade fruit and chili salsa. And, of course, lots of beer. In cans.
Apologies for not taking more pictures and many thanks to my guests who did take pictures!
August 27, 2014 at 12:53 pm
Beer in cans is bad and bad for you. I hope you poured it into glasses. I must try your KimChi. I purchased a jar at the Rockford Farmer’s Market. I guess I must make Korean BBQ and try that too.
August 27, 2014 at 1:19 pm
I’m happy to send you a jar of my Kimchi! It’s really good.
Better yet, I’ll try to bring some with me on our trip to the Midwest in October.
September 1, 2014 at 10:05 am
Korean food is delicious! http://backpackerlee.wordpress.com/2013/12/01/korean-foodporn/
September 1, 2014 at 7:11 pm
I’m going to be swinging past H Mart in Boston, a giant Korean grocery store. Any advice on pantry staples I could get to help me cook better Korean food?