The Complete Guide to KOREAN BBQ at Home (Kalbi, Bulgogi, Jumulleok, Samgyeopsal)
We are going to show you how to have the ultimate Korean BBQ feast at home. We’ll go through the cuts of meat, marinades, sides, and how to eat it. This is a feast best enjoyed as a backyard buffet of smokey, savory, sweet, and delicious barbeque meat. You will need a few things like a table top grill, but trust me, it’s a worthwhile investment. The options here are endless, but we chose to make:
0:00 Why have Korean BBQ?
2:28 Kalbi (Korean BBQ Beef Short Ribs)
5:00 Bulgogi (Thinly Sliced Beef)
6:16 Jumulleok (Sesame Sirloin Steak)
8:01 Samgyeopsal (Spicy Pork Belly and Plain Pork Belly)
10:38 Scallion Salad
Just for fun, we also had plain short ribs, wagyu beef tongue, and rice cakes. For this episode we didn’t make the Banchan, but they play an important part of the experience by balancing out the flavors and cleaning the palate. We picked ours up at the local Korean Grocery Story. My favorite part of this whole Korean BBQ experience?... I don't have to cook for everyone and I only eat what I like (which is everything).
For those of you in Toronto, we get our Meat from D&G Quality Meats.
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INGREDIENTS
Kalbi
4lbs Beef Short Ribs, ½” sliced
½ cup Soy Sauce
½ cup water
¼ cup sugar
2 Tbsp Honey
¼ cup Mirin
2 Tbsp Sesame Oil
½ Asian Pear, grated
½ Onion, grated
6 Garlic Cloves, Minced
1 tsp Ginger, minced
½ tsp Black Pepper (Or to taste)
3 Scallions, Thinly Sliced
Mix all the ingredients together and pour over the meat to marinate.
If you’re too lazy to grate the asian pear and onion, throw all the ingredients into a food processor (minus the scallions) and pour over the meat, mix together well to ensure the meat is evenly coated.
Allow the meat to marinate at least 6 hours and up to overnight in the fridge.
Bulgogi
1.5 lbs of Thinly Sliced Beef (about 3mm We used Chuck Flat Tail, but ribeye works well here)
½ Onion, Sliced
2 Scallions, Cut into 1” pieces
6 Tbsp Soy Sauce
3 Tbsp Brown Sugar
2 Tbsp Mirin
1 tsp Ginger, minced
2 Cloves Garlic, minced
1 Asian Pear, grated
Place meat, scallion, and sliced onions in a dish for marinating.
Mix the soy sauce, brown sugar, mirin, ginger, garlic and asian pear together and mix well. If you're too lazy to mince the ginger, garlic, and pear, you can throw all the marinade ingredients into a food processor or blender.
Pour over the meat and mix it all together.
Place in the fridge to marinate for at least 6 hours or up to overnight.
Jumulleok (Sesame Sirloin Steak)
2 lbs Steak (We used Wagyu Sirloin), ½” slices against the grain
Salt
Black Pepper
2 Tbsp Sesame Oil
1 Tbsp Soy Sauce
2 Cloves Garlic, Minced
2 Scallions Whites, Minced
Lightly salt and pepper the meat on both sides.
Place the meat into a dish for marinating. Mix in sesame oil, soy sauce, garlic, and scallion whites.
Mix in until the meat absorbs the marinade. Place in the fridge to marinate for at least 6 hours or up to overnight.
Spicy pork belly
1.5 lbs Pork Belly, ½” Strips across the grain
½ Asian Pear, cored and roughly cut
1 Small Onion, roughly chopped
1/2 cup Gochujang (Korean fermented chili paste)
3 Tbsp Soy Sauce
2 Tbsp Mirin
2 Tbsp Gochukaru (Korean chili flakes/powder)
2 Tbsp Sugar
1 Tbsp Sesame Oil
6 Garlic Cloves, minced
2 inch Ginger, minced
Mix all the marinade ingredients in a blender or food processor. Blend until smooth.
This will be more than required. Pour enough over the pork belly to marinate. Keep the rest aside in your fridge for use later as a topping or dipping during the bbq.
Place in the fridge to marinate for at least 6 hours and up to overnight.
Scallion Salad
7-8 Scallions
Dressing
2 Tbsp Soy Sauce
1 Tbsp Sugar
1 Tbsp Sesame Oil
1 Tbsp toasted sesame seeds
2 tsp Korean chili powder (gochugaru)
2 tsp White Vinegar
1 tsp Garlic, minced
Instructions
Thinly slice the scallion length wise. Easiest done using a scallion slicer (
Rince the scallion under cold water for 2 - 3 mins to remove the slimy surface.
Drain and dry the onions using a salad spinner or strainer.
Mix together soy sauce, sugar, sesame oil, sesame seeds, gochugaru, vinegar, and garlic. Set aside.
Dress the salad just before serving.
EQUIPMENT
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#koreanbbq #kbbq #bbq
HOW TO MAKE EASY BEEF BULGOGI || KOREAN BBQ SAUCE
Ingredients : Beef of your choice (beef used in the video is beef steak cut from supermarket)
CJ Foods Brand Korean BBQ Marinade
Bulgogi, literally fire meat, is a gui made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish
Korean Style BBQ Beef Bulgogi Recipe | SAM THE COOKING GUY 4K
Today I'll show to how to make Korean-Style BBQ Beef Bulgogi - perfect quick & easy dinner recipe!
00:00 Intro
2:03 Slicing the short rib
4:38 Making the bulgogi
8:35 Grilling
9:28 Plating
10:28 First Bite
11:36 Outro
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???? INGREDIENTS:
➔ Boneless Short Rib
➔ Rice (I used packaged)
➔ Green Onions
➔ Sesame Seeds
⭕ FOR THE MARINADE...
➔ Garlic
➔ Ginger
➔ Brown Sugar
➔ Yellow Onion
➔ Soy Sauce
➔ Sesame Oil
➔ Pear
➔ Gochujang (you can use red pepper flakes)
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Quick Korean BBQ at Home | WEEKNIGHTING
This quick Korean BBQ dinner is one of THE most fun dinners you can make on a weeknight, but the flavors are worthy of the weekend. Go to and use my code BRIAN for 25% off your first month's supply of Seed's DS-01® Daily Synbiotic
FULL RECIPE & INSTRUCTIONS @ :
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(makes 2 servings)
BULGOGI
▪500 grams/1 pound ribeye steak
▪30 grams or 2Tbsp soy sauce
▪15 grams or 1Tbsp brown sugar
▪10 grams or 2tsp Mirin
▪3 grams or 1tsp black pepper
▪3 cloves of garlic, grated or pressed
▪10 grams or 2tsp sesame oil
▪10 grams/1 long drizzle honey
▪25 grams or 1/2 an Asian pear, grated
▪75 grams or 1/2c thinly sliced white onion (½ an onion)
▪20g or 2 bunches of scallion tops sliced into 2” pieces
For the Crunchy Toppings:
Oi Muchim (Spicy Quick-Pickled Korean Cucumbers)
▪400 grams or 3-4 Persian cucumbers, sliced into coins
▪20 grams or 1.5Tbsp kosher salt
▪30 grams or 1/3c sliced scallions
▪10 grams or 3 cloves fresh garlic, grated
▪5 grams or 2tsp sesame seeds
▪10 grams or 2 1/2t granulated sugar
▪10 grams or 2t rice vinegar
▪7-8 grams or 1 1/2t sesame oil
▪25 grams or 2Tbsp Korean Gochugaru
Pickled Daikon Radish and Carrot:
▪225 grams or 1c water
▪75 grams or 1/3c rice vinegar
▪100 grams or 1/3c + 1Tbsp distilled vinegar
▪40 or 3Tbsp grams granulated sugar
▪4 grams or 1t kosher salt
▪150 grams (1 large) carrot, julienned
▪150 grams (¼ to ½ of 1) daikon radish
For Serving:
▪Green leaf lettuce leaves
▪Ssamjang
▪Cooked white rice
▪Sesame seeds (for garnish)
CHAPTERS
0:00 Intro and preparing the bulgogi
2:16 Preparing the crunchy toppings (banchan)
5:52 Taking care of my gut with Seed (ad)
6:52 Cooking the beef
8:23 Building the lettuce wraps
9:31 Let’s eat this thing
#kbbq #koreanbbq #weeknighting
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Korean BBQ-Style Beef (Bulgogi)
Here is what you'll need!
Korean-Style BBQ Beef
Servings: 2-3
INGREDIENTS
700 grams rib eye steak, or any other well-marbled, tender cut
½ onion, cut into chunks
3 cloves garlic
½ pear, peeled and cut into chunks
1 spring onion, cut into chunks
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
½ onion, cut into thin slices
1 tablespoon canola oil
2 spring onions, sliced into ½ centimeter rounds, to garnish
1 teaspoon sesame seeds, to garnish
Rice, to serve
Korean side dishes (banchan), to serve (optional)
PREPARATION
Slice the beef as thinly as you can, then set aside in a large bowl. Having frozen or cold beef makes the slicing easier.
In a blender or food processor, blend the onion chunks, garlic, pear, spring onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
Pour the marinade over the beef, add the onions, then mix evenly. Cover with cling film and marinate for at least 30 minutes in the fridge.
Heat canola oil in a skillet over high heat.
Being careful not to crowd the pan, sear the marinated beef and onions until browned, then sprinkle with the spring onions and sesame seeds.
Serve with the rice and side dishes!
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MUSIC
Man Of Mystery_Main
Licensed via Warner Chappell Production Music Inc.
Created by
Here is what you'll need!
Korean-Style BBQ Beef
Servings: 2-3
INGREDIENTS
700 grams rib eye steak, or any other well-marbled, tender cut
½ onion, cut into chunks
3 cloves garlic
½ pear, peeled and cut into chunks
1 spring onion, cut into chunks
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
½ onion, cut into thin slices
1 tablespoon canola oil
2 spring onions, sliced into ½ centimeter rounds, to garnish
1 teaspoon sesame seeds, to garnish
Rice, to serve
Korean side dishes (banchan), to serve (optional)
PREPARATION
Slice the beef as thinly as you can, then set aside in a large bowl. Having frozen or cold beef makes the slicing easier.
In a blender or food processor, blend the onion chunks, garlic, pear, spring onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
Pour the marinade over the beef, add the onions, then mix evenly. Cover with cling film and marinate for at least 30 minutes in the fridge.
Heat canola oil in a skillet over high heat.
Being careful not to crowd the pan, sear the marinated beef and onions until browned, then sprinkle with the spring onions and sesame seeds.
Serve with the rice and side dishes!
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Man Of Mystery_Main
Licensed via Warner Chappell Production Music Inc.
Created by
Bulgogi (Korean BBQ: 불고기)
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