Korean BBQ has been on my list to make for a while. I was looking for something to grill for Father’s day that I could do hot and fast, as I did not have the patience for a long cook. I figured it would be a great time to give it a shot. Korean BBQ is traditionally cooked at the table by the diners on a small table top grill designed specifically for that purpose. You can use standard charcoal grill or even a gas grill in a pinch. I used a Weber 22″ kettle (I have 5) with some Jealous Devil Max Xl Charcoal Briquets, and it worked great.
Meat For Korean BBQ
Korean BBQ includes several marinated meats including bulgogi (thinly sliced steak), kalbi or galbi (short ribs), and samgyeopsal (pork belly). For the samgyeopsal obviously I didn’t use pork, but I did have some beef bacon in the fridge I need to use up so it seemed like a good opportunity. Ideally you would use fresh beef navel, but that can be hard to find, so I went with what I had. For the kalbi or galbi I used a thinly sliced mock tender from the chuck. It is a poor man’s tenderloin, and if you slice it thin enough it works well for this application.
Garnishes
Traditional accompaniments eaten with Korean BBQ include several salads especially kimchi, a spicy fermented cabbage. I wasn’t able to find kosher kimchi, and I wanted to make a quick version of my own. For an approximation of kimchi I was able to find gochujang, a Korean fermented hot sauce, which I mixed with sauerkraut. If you can’t find gochujang, you can use sriracha as a substitute.
A sprinkle of scallions and toasted sesame seeds would also be appropriate here for some color, crunch, and to cut the richness and sweetness of the meat. While not traditional, I added some edamame (soy beans) still in the shell for a little freshness and a pop of color. I often eat edamame straight from their pods as a snack, dipped in some spicy duck sauce. When you plate up, use a wide bowl. Mine was too small, because that is what I had.
Don’t forget to check out some of our other Asian or BBQ recipes (great for the 4th of July)
A kosher version of a classic Korean meal, great for a twist on a summer BBQ.
- 1 Pear (Use an Asian pear if you can find it, otherwise any pear will do) Peeled, cored, chopped, and blended smooth
- 2 tbsp Brown Sugar
- 1 tsp White Pepper
- 1 tbsp Ground Ginger
- 3 Cloves Garlic Minced
- 1/2 Cup Soy Sauce
- 2 tbsp Honey
- 2 tbsp Mirin or Sherry
- 2 tbsp Toasted Sesame Oil
- 1/2 lb Thinly Sliced Steak (Bulgogi)or Thinly Sliced Short Rib (Kalbi) Cut Across the Bones
- 1/2 lb Thick Cut Beef Bacon Raw beef navel would be more traditional but can be harder to come by
- 2 Scallions Sliced Thin
- Juice of 1 Lime
- 1 tsp Gochujang (Sriracha will do in a pinch)
- 1 tbsp Honey
- 1 tbsp Soy Sauce
- 1 tbsp Toasted Sesame Oil
- 1 tbsp Rice Vinegar
- Black and White Toasted Sesame Seeds
- Chopped Scallions
- Frozen Edamame Still in the pod, steamed in the microwave
- 2 Cups Cooked White Rice
- 1/2 Cup Sauerkraut
- 1 Tbsp Gochujang (Sriracha will do in a pinch)
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You can use the same marinade for bulgogi or kalbi. If you are making both you may want to double the recipe.
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In a large bowl combine the pear, brown sugar, white pepper, ginger, garlic, soy sauce, mirin or sherry, honey, and toasted sesame oil. Add the steak or short ribs and allow to marinate for 1-4 hours
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Cook on a grill or on grill pan over high heat until nicely seared on each side,
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In a large bowl combine the gochujang, scallion, lime juice, soy sauce, honey, rice vinegar, and toasted sesame oil. Add the beef bacon and allow to marinate for 1-4 hours
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Cook on a grill or on grill pan over high heat until nicely seared on each side,
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In a small bowl combine the sauerkraut and gochujang. Mix thoroughly.
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Place you rice in a mound in a bowl. Top with your meat and garnish with kimchi, edamame, scallions, and black and white toasted sesame seeds.