We got a lot, but still not enough heat putting the grill basket on the grate above the hot coals. So instead, we put the grill basket directly on the coals and got the heat we wanted. (Photo credit @MichaelERea)

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:

• Rice
• 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

The banchan – the sides that go with the meat. I made quick pickled carrots, my home-fermented kimchi, and ssam, a dipping sauce.

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!