Korean BBQ But Make It At Home | Marion’s Kitchen

Byamazingfoodstv


It’s my ultimate guide to cooking an Korean BBQ at home! Korean barbecue is an event. I love the social element as well as the epic flavours: how everyone gathers round the table grilling their meats, enjoying good times and conversation and eating a delicious meal together with an array of tasty condiments. But how to recreate it for yourself? Easy: you follow my guide on how to cook Korean BBQ at home.

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

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48 Comments

  8. 한국에서 소고기는 양념하지 않고 굽거나 달콤한 간장 양념을 하는 것이 일반이예요. 돼지고기는 고추장 양념을 사용하기도 하지만 도시락이나 급식에서 그렇게 나오는데 "제육볶음" 이라고 부르죠. 아무튼 고추장은 고기맛을 방해하므로 한국에서 소고기에는 고추장을 거의 사용을 안해요. 사실 고추는 대중화된지 50년 정도 뿐이 안됨. 원래 전통한식은 고추를 전혀 사용하지 않고 싱겁다. 현재도 한국에서 지내는 제사, 차례, 명절 음식에는 고추를 완전히 배제한다. 김치도 흰색의 김치가 전통 김치다. 고추는 일본이 한국에 건네준 외래 문물이다. 전통한식은 고추가 없고 싱겁다. 지금도 한식 종류로 보면 고추가 안 들어간 음식이 10배는 더 많다.

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  17. As a Korean, it's oddly satisfying to watch something I'm so familiar in a different way and yet somehow working. Some tips for those who want to try authentic version.
    1) We usually fan fry the Korean BBQ at home. It's totally OK without the grill.
    2) Koreans NEVER cut the fat out of the pork belly, except the dieters. Pork belly is 'Samgyeopsal' in Korean, which literally means 'three-layered meat'. Fat is one of the most important part of it.
    3) You can use chilli paste, but basically we use chilli powders to marinade. Because paste often made by grain-based glue and create sort of stuffy texture. Basic marinades usually contains soy sauce, sugar, cooking wine and chopped garlic. Pear is for more traditional and luxurious way.
    4) Koreans with common sense does not blame you by not liking soju. I like highball.
    And all the sauces and vegetables, and the whole understanding of ssam cultures were surprisingly authentic and original. it was such a happy experience to see our cultures introduced in this way. Thank you so much for that.

  19. Your recipe and idea are very awesome.
    However you have to eat the wrap(ssam) at once.
    It may looks not good but it shows you real harmony of flavors, tastes and textures.

  29. You can readily buy 'twin' stainless steel skewers from a lot of outdoor places – just a long piece of wire looped around and back making two skewers fixed about a finger width apart. Perfect for anything you need to cook flat and on two sides, or bundles of things like sausages, one flip and you are done rather than standing there flipping them one at a time and having some try to roll away & get on the floor.

  48. It's fine. A lot of Koreans don't like Soju anyways. You could try traditional Korean rice wine. There are two kinds tho. I personally prefer cloudy rice wine to clear one similar to Japanese Sake.

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