Complete Korean BBQ Meal At Home

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4lbs (1.8kg) Ribeye, thinly sliced

4 tablespoons (55g) brown sugar

Pinch white pepper

4 teaspoons (18g) toasted sesame oil

4 tablespoons (48g) mirin

3 tablespoons (64g) honey

1 Asian pear, blended till puree

1/2 cup (118ml) soy sauce

6 cloves garlic, finely chopped

6 green onions, thinly sliced

Same marinade as Bulgogi Beef

4 cross-cut short ribs

2 green onions, very finely chopped

Juice of 1 lemon

2 tablespoons (40g) gochujang

2 tablespoons (42g) honey

2 tablespoons (36g) soy sauce

1 tablespoon (15g) of rice vinegar

1 teaspoon (5g) toasted sesame oil

2 lbs (907g) skinless pork belly ⅓” thick slices

1 lb (454g) baby potatoes, cut into 1-inch chunks

Vegetable Oil for cooking

1 tablespoon (9g) brown sugar

1 tablespoon (14g) mirin

2 tablespoons (36g) soy sauce

2 tablespoons (36g) dark soy sauce

2 tablespoons (30g) rice wine vinegar

2 teaspoons (14g) honey

Splash water

Toasted sesame seeds

2 green onions, thinly sliced

1 seedless English cucumber, cut into 1/2 inch coins

Salt to taste

2 tablespoons (30g) spicy chili crisp

Juice from 1 lemon

Pinch of mushroom salt

1/4 cup (56g) toasted sesame oil

3 cloves garlic, grated

1 tablespoon (11g) flakey salt

1/2 cup (103g) gochujang

1/3 cup (112g) honey

3 tablespoons (42g) toasted sesame oil

2 tablespoons (22g) toasted sesame seeds

3/4 cup (155g) doenjang

4 green onions, thinly sliced

5 cloves garlic, grated

4 cups (820g) of steamed rice

1 jar Kimchi

1 pack of Nori Snacks

Bowl of Toasted Sesame Seeds

Flakey Salt

1 head Boston Lettuce

Savory

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Meat

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Korean

Instructions

In a medium-size bowl, add brown sugar, white pepper, sesame oil, mirin, honey, blended Asian pear, soy sauce, and garlic; mix it till combined, then stir in green onions.

To the sliced beef, add ¾ of your marinade, cover with plastic wrap and let it marinate for 15 min.

In a medium-size bowl, add your ribs and pour the rest of your Bulgogi marinade; cover with plastic wrap and let marinate for 15 min.

In a medium-size bowl, add green onions, lemon juice, gochujang, honey, soy sauce, rice vinegar, and sesame oil; mix till homogenous.

Mix in your belly, cover with plastic wrap, and let it marinate for 15 min.

Heat a 12” skillet over medium-high, add enough oil to coat the bottom, then add potatoes, season with salt, give them a toss; once they start getting some crispy golden brown color on a few sides, add brown sugar, mirin, soy sauce, dark soy sauce, rice wine vinegar, honey, and water.

Toss the potatoes to mix and coat, let them get to a simmer, and light simmer, tossing occasionally for 8 to 10 minutes or until all the braising liquid is reduced.

Score your cucumber coins in a crossed hatched patterned only on one side, cut them into quarters, place them on a medium-size bowl, season with salt and let them sit for 5 minutes. Then drain the water extracted from them, rinse and drain once again.

To your cucumbers, add spicy chili crisp, lemon zest, and juice; stir and season with mushroom salt.

In a medium-size bowl, add all ingredients and mix until thoroughly combined.

In a medium-size bowl, add all ingredients and mix until thoroughly combined.