Authentic Korean BBQ Feast at Home

Name: Authentic Korean BBQ Feast at Home
Ingredients: 55 g brown sugar; white pepper; 18 g toasted sesame oil; 48 g mirin; 64 g honey; asian pear; 120 ml soy sauce; 6 strúčiky garlic; 6 ks green onion; 1360 g ribeye beef; 4 short ribs; 900 g pork belly; 1 ks lemon juice; 40 g gochujang; 15 g rice vinegar; 11 g fine salt; vegetable oil; 450 g potato; 30 g rice wine vinegar; 9 g dark soy sauce; 36 g orange juice; english cucumber; 1 ks pickled cucumber; chilli pepper; 30 g lemon zest; doenjang; 150 g sesame seeds; 22 g eggs; vajcia

#korean barbecue#marinated meat#sesame oil#spicy sauces#bulgogi

Create a mouthwatering Korean BBQ experience with marinated ribeye, short ribs, and pork belly, paired with glazed baby potatoes and a refreshing cucumber salad. Served alongside rich gochujang-based sauces, crispy snacks, kimchi, and fresh lettuce for wrapping, this recipe brings the flavors of Korea straight to your table.

Ingredients extracted via AI

55 g brown sugarwhite pepper18 g toasted sesame oil48 g mirin64 g honeyasian pear120 ml soy sauce6 strúčiky garlic6 ks green onion1360 g ribeye beef4 short ribs900 g pork belly1 ks lemon juice40 g gochujang15 g rice vinegar11 g fine saltvegetable oil450 g potato30 g rice wine vinegar9 g dark soy sauce36 g orange juiceenglish cucumber1 ks pickled cucumberchilli pepper30 g lemon zestdoenjang150 g sesame seeds22 g eggsvajcia

Procedure generated via AI

Prepare the Bulgogi and Kalbi marinade by combining 1/4 cup (55 g) brown sugar, a pinch of white pepper, 4 teaspoons (18 g) toasted sesame oil, 4 tablespoons (48 g) mirin, 3 tablespoons (64 g) honey, one peeled and cored Asian pear pureed until smooth, 1/2 cup (120 ml) soy sauce, and 6 finely chopped garlic cloves in a medium bowl. Mix well, then stir in 6 thinly sliced green onions.
Slice 1.3 kg ribeye as thinly as possible. Add three-quarters of the marinade to the sliced beef and toss to coat.
Separately, cut four short ribs in half and combine them with the remaining marinade. Cover both bowls with plastic wrap and marinate for 15 minutes at room temperature or overnight in the refrigerator.
For the pork belly marinade, mix 2 chopped green onions, juice of one lemon, 2 tablespoons (40 g) gochujang, 2 tablespoons (42 g) honey, 2 tablespoons (36 g) soy sauce, 1 tablespoon (15 g) rice vinegar, and 1 teaspoon (5 g) toasted sesame oil in a small bowl.
Add 900 g skinless pork belly sliced about 0.8 cm thick to this marinade and toss thoroughly to coat the pieces evenly. Cover and marinate for the same duration as the beef.
Preheat a 12-inch skillet over medium heat. Add a little vegetable oil and 450 g baby potatoes cut into 2.5 cm pieces. Season with salt, stir, and sauté until golden and slightly tender.
Add 1 tablespoon (9 g) brown sugar, 1 tablespoon (14 g) mirin, 2 tablespoons (36 g) regular soy sauce, 2 tablespoons (36 g) dark soy sauce, 2 tablespoons (30 g) rice vinegar, 2 teaspoons (14 g) honey, and a splash of water.
Simmer over low heat, stirring occasionally for 8-10 minutes until the potatoes develop a glossy glaze.
Slice one seedless English cucumber into approximately 1.25 cm thick pieces. Score one side in a lattice pattern, then quarter them. Sprinkle with salt and let sit for 5 minutes. Rinse and drain well.
Toss the cucumber with 2 tablespoons (30 g) spicy chili crisps, lemon zest and juice of one lemon. Adjust seasoning with salt or mushroom soup powder to taste.