The Complete Guide to KOREAN BBQ at Home (Kalbi, Bulgogi, Jumulleok, Samgyeopsal)

I love Korean barbecue because I don't have to cook it. The Koreans have this down pack. And we are going to show you how to have the ultimate Korean barbecue feast at home. All right so we have some kalbi and some bulgogi. This is a short rib with just sesame oil and salt pepper. Spicy pork belly. Some thinly sliced beef. Some sesame oil steak. And some plain pork belly. That one courtesy of Pork Belly Rhapsody on Netflix. That thing made me drool so much and I had to have this feast. And of course when you have a Korean meal you have to have banchan. We bought some from the local Korean supermarket. But for the one specifically for Korean barbecue which is the scallion salad we made that. But let's get to it. Let's show you the number one thing you need to do. Prepare the meat. And this is the most important part about Korean barbecue. If you don't have the meats and you're just growing vegetables. I don't know what to tell you. So we get all of our cuts at the butcher. Because for me I like going to the butcher. They know what they're doing. You know you're getting really quality meat. And they can help you slice everything for you in whatever size you want. If you get the supermarket it's whatever you get there is what you have. So it's always better to get the best you can possibly get. All right look at this beautiful cut of meat. Nice and marbled. It's just the right thickness. And it's really thick. It's perfect for this Korean barbecue. What we have. We have some strip loin. We have some short rib. More short rib. Some this is chuck tail flat. So to get a cut this thin the easiest thing to do is just ask your butcher to it. They have the machines. And it's so much better right. And so this is again the same thing. Of course we have our pork belly. Because we've been watching Pork Belly Rhapsody on Netflix. And we just watch those people. Pork belly after pork belly after pork belly after pork belly after pork belly. And we really want a pork belly after that. So here we are. That show is probably the reason why we are doing this one today. And we're having Korean barbecues. Because I've been craving it so bad. All right let's get started. I'm going to show you how we marinate our meats. Here we go for the short rib. This is my absolute favorite. So we have two kinds. One is going to be really plain. Because I really want to taste that short rib. I want the taste of this meat. We have some prime short rib here. So I spent good money. We want to taste it. So for this we'll go very simple. Salt. Some black pepper. And a little bit of sesame oil. That's it for that one. Nice simple plain. Now for this one we're going to make a kalbi. And we're going to make a marinade for it. It's going to be a little sweet. A little salty. And it has this ingredient. An Asian pear. If you don't have an Asian pear. You can replace this with an apple. It has to be a red one. And it needs to be a sweet one. If it's too tart or too acidic. It will make your meat a little mushy. Also if you use an apple. You don't want to allow it to marinate for too long. Because it will also break it down too much. And your meat will be mushy. So for this one I am going to cheat a little bit. By using my Vitamix. If you don't use a Vitamix. You'll have to grate your Asian pear. You'll have to grate your onion. And that takes a lot of time. A lot of tears. So I just throw it all in there. And allow it to blend. And it's pretty much the same. You can also do this in your food processor. Unfortunately I broke mine last week. So we have to use our Vitamix. We're going to start with some water. Half cup of soy sauce. A quarter cup of sugar. Mirin or rice wine. Two tablespoons of sesame oil. Two tablespoons of honey. Ginger. Garlic. A little more pepper. A half Asian pear. Okay so we're going to pour this over our meat. And I'm going to add some scallions. So I have about three pounds of meat here. I'm going to mix that all together. Just make sure everything is kind of evenly coated. Probably have a little bit too much marinade. But that's okay. We will just let it soak in there. So guys I forgot to put in my onion. So I'm going to have to grate it in there by hand as my punishment. And we have to mix it all together. So we're going to cover these up. We're going to put in the fridge. We're going to marinate for at least six hours. And up to overnight. And then they're ready to go. Time for our bulgogi. We have our beef chop. You can do this with ribeye. You can do this with short rib. You can do this with brisket. So you're going to want to cut this against the grain. Make sure you're not going with the grain. Otherwise it's going to be super chewy. No one wants that. We cut ours a little bit thicker. Well, we. We got the butcher to cut ours a little bit thicker. Because I like a little more chew. But you want something between a hot pot and a what we have for the kalbi. Something anywhere between there is going to be okay. So let's get this marinated. All right we're going to put in our Asian pear. Soy sauce. Rice wine or mirin. A little bit of brown sugar. Some pepper. Garlic. Ginger. I'm not going to forget the onions this time. Because they don't need to go in. So we're going to just pour that on. Add in our scallions. Onions. Get in there nice and dirty. And mix it all together. Make sure to try and separate the pieces. If they're all stuck and stacked. You're not going to be able to marinate all of them nicely. So make sure you get in there and separate everything. And that's your bulgogi. We're going to put this in the fridge until we are ready to grill. Here we go. You see why it's standing so still? Because I froze it. This way you are able to slice it much easier. So whenever I'm trying to slice meat. Pop into the freezer for a little bit. And it makes life slicing so much easier. We have an Australian strip loin here. So we're going to cut this in about. About that thick. Three quarters of an inch. Something about that. I think this is a good thickness. If you want to get a really thin slice when it's frozen. You can get this super thin. This is what I was telling you guys before. I can even get thinner than that if I wanted to. But this is how you get super thin cuts. You have to freeze it first. So for this beef we're going to go super simple. We're going to do a sesame oil marinade. Not much to it. We're going to add a little bit of salt. And we'll add a little soy sauce. I like putting soy sauce in. It just like helps to tenderize the meat a little bit. Also add some flavor and some color and some saltiness. Pepper. And sesame oil. Nice big clove of garlic. You're going to want to mince this. But the easiest way is to use your garlic press. Get your garlic press. Garlic in. Ready. Three. Two. One. And done. Finally we need the white parts of the scallion. So we're going to want to slice this nice and small. And all that goes in. And our sesame oil beef is ready. Put this into the fridge and take it out when you're ready to eat. And it's time for the pork belly. It's nice and fat. Has different layers. Once again it's frozen but not frozen solid. There's still some give to it. If it's frozen solid you're gonna have a really tough time cutting it. So just pop in the freezer like 10-20 minutes before you slice it. And we'll be good to go. So let's get slicing. So the thickness I'm going for is about half an inch. Something like that. I think that's pretty good for me. And what we're actually going to do is we're going to take half of this. And we're going to turn into spicy pork belly. And the other half absolutely plain. Like what they do in pork belly rhapsody. Put a little salt. Wrap it in some leaves. And then they just... I don't understand that completely. But they put the whole thing in one bite. We'll give it a try. We'll see if there's a difference. The other thing you want to use here when cutting pork belly is a really sharp knife. And that will make your life much much much much easier. We'll take this much. And we're going to just leave this plain. I want to taste the pork belly. And for this one, this bit, we're going to do some spicy pork belly. So I know you guys are worried. You're like man this is a lot of stuff that we need to prepare. But on purpose for this episode, we chose a lot of ingredients that are going to be the same. Like you have the Asian pear. The mirin. The sesame oil. Garlic. Onion. Some ginger. Sugar. Those are the base. And almost all of them have a very similar profile. So but on this one, we have something a little more special. Not really special. It is like the quintessential Korean spice. Gochujang. A lot of Korean food makes use of this. And we're going to make use of this to create that flavor and spice for this Korean spicy pork belly. Vitamix again. Asian pear. Not going to forget the onions again. I do not want to grate it once again. Garlic. Ginger. Sugar. This is Korean dried pepper flakes. And you can put as much or as little as you want. If you don't want it so spicy, skip it. If you want it spicier, add more. Make this your own. And then back to our sesame oil. This is mirin. Soy sauce. And our gochujang. I know you were wondering when this was coming up. It's here now. This is probably a little bit too much for my pork belly. Really good. What I think I'll do is I'll keep a little bit to brush onto my grilled rice cakes later. Anyway with about half. Put that mixed all together. Now besides kimchi, scallion salad is one of the things you'll see at a Korean barbecue restaurant. We bought some other side dishes but I want to make the scallion salad because scallions are cheap and I can make it at home. Have you ever wondered how restaurants slice their scallions so thin? Well, you need one of these. And you know what? I didn't even know we had one and I had no idea what it's for. So this is specifically only for slicing scallions. All right, let's give it a try. First of all, let's cut off those roots. We don't want that. So I'm just doing this in multiple strokes so it breaks up. Stop cutting it later and to make sure it goes all the way through. Pretty good. Look at this. This saves a lot of strife. All the other times when Kevin had to slice all the scallions could have just used this. Even I can do it. And if you don't have one of these, we have left the links of all the equipment that we use in the description below. So you can check that out. It's pretty handy actually. Look at this. So that was pretty easy to make all this. I can't imagine chopping it by hand. Now the next step you need to do is to rinse it in cold water for about like three minutes so all that sliminess comes out. So if you're preparing this ahead of time, soak this in cold water until it's ready to use. And when you're ready to use it, this is the time to use a salad spinner if you have one. If not, I guess you can just shake it out. Nice and dry. Now the dressing for this salad is super easy. All you need to do is mix everything together. First of all, we have some dry Korean chili pepper flakes. I think they're called gochujang. Sugar. Toasted sesame seeds. Some garlic. Soy sauce. White vinegar. And some toasted sesame oil. Mix it up. It's sweet, a little sour. Very fragrant, full of sesame flavor. Oh, it's really good. That would be so good with the scallion. Now don't dress the scallions just yet. Do it when you're ready to eat because if you dress it now, it's gonna get all soggy and disgusting. So let's go outside. And now before you eat, you drizzle some of that sauce on, mix it together, and then we can put it together. You have so many choices of meats. We showed you only a few here. There are so many. Like I was gonna get shrimp and scallops and all these things, but then somebody stopped me. I won't say who. And but yeah, but we got something a little special today. We got this. This is wagyu tongue. I wonder if it's fattier than other regular tongue. I didn't know tongues can be fat. So to have Korean barbecue, you're gonna need at least this. This is a Korean barbecue grill. We got one off Amazon and we have links to it in our description. And this one is gas burner. So we have also have our hot pot burner, which we use all the time. You guys have seen this all the time. And aside from that, you need some tongue, some chopsticks, and scissors. And pretty much every single bowl and plate you have in the house, you're gonna need that. Okay, so let's talk a little bit about how you eat this. Usually you would wrap it with some sort of lettuce. And today we have this thing called perilla leaves. It's actually very fragrant. So you can either wrap it with this, wrap it with that, or wrap it together. Essential for Korean barbecue, scissors. If you've been to Korean barbecue, you have all those waiters that come around, just cut all your meat for you. That's gonna be me today. Get that in for you. So we have the meat and then we grab a little bit of the scallion salad. Put it in there. All right. And then put a little bit of this ssamjang. This is this ssamjang you can make yourself or you can buy it. This is basically a paste that you would use specifically for lettuce wraps. And then in the show, they shove the entire thing in their mouth. And I always laugh and be like, oh, how is that possible? So I have to try. Ready? This is really big. I don't know if I can. Maybe into my mouth. Hey, hey, hey. All right, ready? No, you didn't do it right. There you go. If you like this video, we have a hot pot guide that you will love. Two hot pot guides. Yes, we have eight different ways to make hot pot. Yes. And smash that like button. Really help us out with that algorithm. We'll really appreciate it. And don't forget to subscribe if you haven't done so already.