Quick Korean BBQ at Home | WEEKNIGHTING

Byamazingfoodstv


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. 25% off is only valid for a limited time.

FULL RECIPE & INSTRUCTIONS @ :

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GOCHUGARU (Korean Chili Powder):
SSAMJANG (soybean paste):
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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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47 Comments

  1. YIKES….Too much sweets….Honey AND sugar, AND Asian Pear?……..Also, that isn't how bulgogi is cooked. Bulgogi should NOT be stir fried on high heat and should have some meat juices after it is done. What you have cooked is sort of like how GALBI is cooked. Although your way of cooking is FINE, but calling it Bulgogi is technically wrong. I am sure it taste great though.

  4. Bri, you are definitely letting those non-stick pans getting too hot. This leads to the non-stick coating releasing fluorine into your food. Not great for your health. For high temp meat cooking, just use a stainless steel pan.

  6. Regarding the pre ground pepper… I was close to buying a pepper cannon despite the excessive price after my beloved WMF grinder broke (due to me being the clumsy ogre I am) when I had to replace my electric espresso grinder. The new one had some lead time, so I decided to utilize a 60€ hand grinder for the time and after the electric one got delivered I thought I'd give it a try and throw some spices into the cleaned hand grinder.

    Long story short, absolute game changer. I've never been able to grind enough pepper for my BBQ rubs without my arms falling off and the cheap blade grinder creates a ton of dust. The espresso grinder is incredible, quick, uniform and the handle makes grinding pepper, coriander, cumin, fennel seeds etc a walk in the park.

    I can't recommend this enough. And on top of it being superior in handling and speed to every pepper grinder, you can easily take it apart to clean it.

  11. As a native Korean, this recipe looks extremely mouth watering. 99% of Korean people use very thin sliced front-leg meat and this is the standard that no other way of slice can be accepted. For me, honestly, this looks even closer to Mongolian beef but still looks very delicious. I am really curious about the taste of this type of bulgogi, and must give it a try soon. Great recipe.

  18. Just made this and my god I love all of it. And man that Ssamjang speaks to me. Looks like I’m starting a Korean Food exploration because this food is outrageously good.

  36. Hi Brian (and Lauren), I recently discovered your channel, began watching your video clips (numerous indeed!), and started even trying out a few of your recipes. I just joined, in the hope/expectation of pushing your channel to 1,000,000 subscribers. Keep up the great work and thank you!

  38. my quick and easy "k-bbq" would be grilled thick cuts of pork belly or pork shoulder and with the true korean style, using scissor to cut the meat after searing the whole slab well. i don't use ssamjang (i do like it but i find it bothersome to make and buying it is quite a waste since i don't eat it that much) as the dipping sauce, i simply dip it on sesame oil that got salt and black pepper in it. then wrap it with perilla kimchi or if i got lettuce and fresh perilla leaves, i would use that and add some cabbage kimchi to that. sometimes i also sprinkle some garlic powder cos i have mild intolerance to raw/whole garlic.

    i also like those thinly sliced dongchimi? (radish water kimchi) with grilled meat, when i had some kbbq in jeju island they served me that and i wrapped the meat with it, since it's quite tangy, it balanced out the greasy pork belly i ordered. good stuff.

  39. Love the weeknighter series. Any reason you need to refrigerate the beef while marinating? Why not leave it out at room temp to avoid the hot pan cold wet beef issue? Is that a health thing, or a science thing?

  40. If you don`t want to use pear / pineapple as a tenderizer go for baking soda. If you want another side dish go for pickled onion – soy sauce, sugar and vinegar – boil it then pour it over some cut onion, chill for a few hours and you`re done. Very delicious stuff.

  45. I always found marinating bulgogi so difficult, but you make it so easy! I'll definitely try your banchans as well. My mom puts a dash of fish sauce and vinegar in her cucumber muchim. KBBQ for dinner tomorrow!! P.s. love how your wife snacks on kimchi. ❤❤

  46. Not a bad job! I'd recommend hangar steaks for really good Bulgogi. As for using other types of pears. Nope nope nope. Has to be an Asian pear. I've tried it in a pinch before and its not the same.

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