Korean BBQ Recipes for Back to School with Danny Huynh | Target to Table

Watch Danny Huynh aka @papabwoi throw the ultimate back-to-school hang for his friends – a korean BBQ, in this episode of Target To Table! From grilling tips to creative hosting ideas, Danny’s serving everything you need to cook, gather, and celebrate the new school year. With an easy, at-home Korean BBQ setup, he shows how one Target run can turn into a full-on feast using fresh, flavorful ingredients from Good & Gather — made without synthetic colors, artificial flavors or sweeteners, or high-fructose corn syrup.

Recipes and ingredients listed below.

Korean BBQ Beef and Pork with Veggies:
Step #1: Thinly slice 1 bunch green onions, 10 mushrooms, 1 cucumber, and 1 yellow onion. Peel 12 cloves of garlic and set all aside.
Step #2: Remove husks and silk from 3 ears of sweet corn. Break each in half and boil in water for 5–7 minutes or until tender. Drain and set aside.
Step #3: Chop 3 romaine hearts. Wash and dry thoroughly using a salad spinner or paper towels.
Step #4: Thinly slice 400g ribeye steak and 400g pork. Keep slices even. Rinse your knife and hands, then slice 1 block (of tofu into ¼-inch thick pieces.
Step #5: In a mixing bowl or ziplock bag, combine your sliced meat with about 1 cup of Bibigo Korean BBQ Marinade (or more if needed to coat evenly). Marinate in the fridge for at least 30 minutes.
Step #6: Set up your Korean BBQ station (electric tabletop grill or stovetop grill pan). Spray the surface lightly with cooking oil.
Step # 7: Grill meat, tofu, and vegetables to your liking. Serve with romaine for wraps, and offer dipping sauces like Bibigo Gochujang Hot Sweet Sauce.
Crispy Angel Wing Dumplings:
In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water until smooth.
Step #2: In a nonstick skillet over low heat, add 1 tablespoon olive oil. Place 6–8 frozen Bibigo Mandu dumplings in a circular shape or pattern of your choice.
Step #3: Pour the cornstarch mixture into the pan, letting it spread around the dumplings. cook for 8–10 minutes, or until the bottom forms a golden, crispy crust.
Step #4: Once the skirt is fully set and crisp, carefully invert the skillet onto a plate to serve the dumplings crust side up
#KoreanBBQ #BacktoSchool #TargettoTable #DannyHuynh

Shop the featured products featured in this episode:
John Boos Reversible Cutting Board –
Figmint Nonslip Cutting Board –
Figmint Mixing Bowls Set –
TECHEF Stovetop Korean Grill Pan and Stove Set –
Threshold Tilley Dinnerware Set –
Threshold Serving Dish –
Threshold Stella Dinner Plate –
Threshold Avesta Bowls –
Threshold Avesta Mini Rice Bowls –
Threshold Linen Blend Napkins –
Threshold Woven Seagrass Charger –
Threshold Harrington Dinner Spoon –
Figmint Stainless Steel Metal Thongs –
Figmint Kitchen Shears –
Threshold Stainless Steel Chopsticks –
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