Asian Korean Bbq

Pinterent    Februari 18, 2024    Comment   

A guide to the components of a Korean-barbecue feast, from meats to banchan to drinks, whether you're creating one at home or ordering one out.

Sasha is a senior culinary editor at Serious Eats. He has over a decade of professional cooking experience, having worked his way up through a number of highly regarded and award-winning restaurant kitchens, followed by years spent in test kitchens for food publications.

As I grow older, getting a group dinner together becomes more and more of a headache. Between finding a night that works for everyone and (if it's a dinner out) choosing a restaurant in a semi-convenient location that has reservations available for that one night, it can turn into a real hassle. Then you get to the meal itself.

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Despite ubiquitous claims of menus designed for sharing, there are few times when they really work for parties of more than four people. Ordering with a larger group can be an ordeal. Unless you just allow one person to take over ordering for the whole table, it's madness. Even if you

Designate a course curator, that person bears the weight of tracking everyone's aversions and allergies, plus the usual did we order too much anxieties, on their shoulders.

But there are exceptions to this familiar scene of dystopian group dining, and Korean barbecue is one of them. Korean barbecue is meant to be a collective experience. You can't take on waves of grilled meat, endless dishes of

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Though it's certainly growing in popularity among non-Korean communities in the US, there are plenty of people out there who aren't familiar with the festive joys of Korean barbecue (or KBBQ, for the TL;DR crowd). And even if you've already been introduced to it, amid all the excitement and the whirlwind of smoky meat clouds flying overhead, you still might have ended the evening not fully aware of everything on the table, its relative necessity, and its significance. Of course, if you're planning to attempt your own Korean-style barbecue party, that knowledge becomes even more important.

Whether you're hitting the town with friends for a night out of Korean barbecue at a restaurant (ideally followed by classy private-room karaoke, where you can focus on butchering your favorite track without having to worry about strangers giving you judgmental side-eye), or hosting a feast in the comfort of your own home, every Korean-barbecue meal has certain components that should always be featured at the table. Here's a rundown.

Easily put together a phenomenal pescatarian Korean-barbecue meal, and, with a few tweaks, even a vegetarian one. There are plenty of meatless options available at a Korean-barbecue spot, but let's be real—meat is the star of the show.

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If you want to split hairs with me on this, I have a little experiment for you: Send a group text to friends, family, or coworkers, proposing a Korean-barbecue excursion. Then, after you receive the initial volley of enthusiastic responses, clarify that this will be a meatless meal. Observe how long it takes for the ... bubbles to turn into Oh, I forgot, I have to help my cousin move that weekend. Just to be clear: Nobody helps cousins haul poorly packed boxes of junk up three flights of stairs, just like nobody wants to go out for a vegetarian Korean-barbecue meal.

The smoky richness of Maillard-charred meat and rendered fat is the foundation of Korean barbecue. The other elements at the table certainly play significant roles, and are delicious in their own right, but they're supporting actors that complement and provide balance to the waves of meat coming off the grill.

So, let's talk about that meat. If you're throwing a Korean-barbecue feast at home, you have plenty of cuts of meat to choose from that can be prepared in a variety of ways. Beef and pork are the most commonly used proteins for barbecue. Depending on the cut, the meat can be simply seasoned and grilled, or it can be marinated before cooking.

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Here's a small selection of heavy-hitter Korean-barbecue items that highlight the interplay of savory, spicy, sweet, bitter, and fermented flavors that's the hallmark of Korean cuisine.

Korean barbecue prizes the flavor of beef. As with most steak cookery, prime cuts generally hit the grill with minimal seasoning, while tougher ones are often marinated before cooking.

(short ribs) and bulgogi (usually made with thinly sliced sirloin, ribeye, or brisket) are the best-known examples of the latter approach, and both employ a savory-sweet soy sauce–based marinade. This marinade is delicate and restrained, so as not to overpower the meat, with the toasty aroma of sesame oil lingering in the background, along with the sweetness of Asian pear, brown sugar, and mirin.

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When purchasing beef for galbi or bulgogi, go with the cuts that you can easily find and that make sense for your grill setup at home. For galbi, you can seek out the LA-style, flanken-cut short ribs that I used for my recipe, but keep in mind that they cook quickly and you'll need intensely high heat to get any char on them, so a charcoal grill will work best.

If you can't find flanken-cut short ribs, or if you prefer thicker pieces of beef, don't let that stop you from making galbi. When I visited Seoul a few years ago, the best barbecue galbi I had was cut into long, hanger steak–like boneless pieces. I've also had galbi cut into thick planks.

As for bulgogi, don't even bother preparing it on the grill unless you have something like a wire mesh rack to keep the smaller pieces of beef from falling through your grill grates; it's not worth the aggravation.

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Spiked marinade that gets tossed with pork for dwaeji bulgogi is anything but restrained. While beef is prized for its clean, meaty flavor, pork in Korean cuisine is considered more funky and intense, and therefore is often paired with more assertive ingredients.

I love the flavor contrast between dishes like galbi and dwaeji bulgogi, and they can easily be grilled at the same time. As with the beef, super-thin pieces of pork are hard to cook well on a grill; they're prone to sticking, and it's tough to get any char on the meat without overcooking it.

Your best bet is to go with cuts that have a good amount of fat on them, like belly or Boston butt, and that can be cut into half-inch-thick pieces for marinating and grilling.

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If you aren't into red meat or pork, give buldak (fire chicken) a try. Like dwaeji bulgogi, buldak is centered on a spicy-sweet sauce that, in this case, gets tossed with bone-in chicken thighs. The sugars in the marinade caramelize and char as the chicken cooks on the grill. It's up to you whether to simply cut up the juicy dark meat into bite-size pieces and serve them as they are, or cover them with a layer of gooey melted cheese.

At the table for spreading on them. Ssamjang is the universal no-cook, stir-together dipping sauce of Korean barbecue, combining the savory funk of

The sauce is rounded out by toasted sesame oil and sesame seeds, which provide subtle roasted, bitter notes, while fresh garlic and scallions wake everything up with a little allium bite.

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Translates to English as wrapped thick sauce, which sums up its purpose: It's slathered on lettuces and perilla leaves, which are then wrapped around pieces of grilled meat for parceled bites of barbecue. The type of meat will determine the amount of ssamjang you use with it; the subtler flavor of beef galbi can take a heavier amount than the already-amped-up savory punch of dwaeji bulgogi.

To make these wrapped meat parcels, you'll need some greenery, in the form of lettuces and perilla leaves. Perilla leaves, often sold as sesame leaves at Korean markets, come from the same mint family as Japanese

, and they have a grassy, slightly anise-y flavor that plays an excellent foil to the richness of grilled pork and beef.

Korean Bbq Chicken

As for lettuces, leafy varieties, like red leaf or Bibb, are key here, since the leaves need to be large and sturdy enough to hold ingredients without tearing, but also flexible enough to wrap around these items. Avoid rib-heavy lettuces, like romaine, which snap too easily down the center when rolled up.

The lettuce and perilla leaves act not only as handheld wrappers for grilled meats and ssamjang but also as a refreshing vegetal and herbal contrast to those ingredients. It's important to take good care of the leaves so that they stay bright and fresh and don't arrive at the table limp and sad. Wash and dry the leaves thoroughly, and store them on a platter under a damp paper towel in the fridge until you're ready to serve the meal.

Along with the ssamjang and grilled meats, there should be an array of finishing garnishes at the table for sprinkling into these leafy bites of food. Thinly sliced fresh green Korean chilies, sliced garlic cloves, and scallions are all good things to have available, along with toasted sesame seeds.

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One of the best garnish moves I've seen was at a barbecue restaurant where sliced