I declared that the Kimchi had fermented and was ready to eat! That means a celebration with Korean BBQ. I put the grill basket directly onto the charcoal to generate maximum heat.
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)
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!