How to Make Korean BBQ at Home!

Stop, stop. Hi guys. Hello, hello, hello. Hello. Hello, hello. Today we're going to do Korean barbecue. We're going to do a samgyeopsal party, samgyeopsal party tonight. We're going to show you how you would normally eat at a Korean barbecue restaurant except we're going to do this at home. So from the salads to the spring onion salad, to the onions, to the mushrooms, to the side vegetables, to the egg, egg flower explosion, the egg, the gyeranjjim, the egg stew. It's always hard to think about an English description, huh? The egg stew. So basically we're going to cover everything, all right? So let's get started guys. Boom. First things first, we're going to make a spring onion salad and slice them half and separate the layers and then combine them all together and flatten them out. Slice them very thinly. Now you want to take the green bits, cut them into the same length. You want to flatten these green bits out too. Be careful because these green bits are a lot more slippery. And voila, here it is. Cold water in and leave this in for 10 minutes. Okay, next chop the lettuce. Just big chops like this in. So I'm going to get a handful of soybean sprouts and then we're just going to boil this. When the water comes to boil, we'll immediately turn off the heat and drain it. Get a handful of lettuce, spring onions, bean sprouts. Here we go. Gochujang sauce here and this is based on a gochujang paste. It's a little bit spicy and it also has vinegar so it has the very tangy flavor to it. We are showing you three different ways to make this salad because all these styles are very popular in many restaurants. Choose what you like. Next one, we're just going to use spring onions. So this one's my favorite, Korean red chili sauce. It's a little bit thicker than the other sauce. Mix it evenly. This is exactly the style I like the most. Add in our lettuce and mix it with some spring onions. And then this is a soy sauce based. It's not spicy. In and voila, you're ready for the samgyeopsal party. Now the next thing we're going to do is this egg dish that's really popular when you're eating Korean barbecue. Normally you have this volcano style but we don't have that dish with us so we're going to do a very impromptu way that you can do at home. We need two eggs. So there's this white portion here in the egg and if we remove this, it helps the egg mix really easily. Oh my gosh, this looks like a face. So we need about a hundred milliliters of water, a half standard cup and then measure to about 80% of the way, two shakes of salt, teaspoon of fish sauce. Mix this. As you stir the eggs, you're going to see these bubbles form and at the end, if you just brush them against the side of the wall, they'll pop and we just want to get rid of all of these bubbles. So we're going to put about a tablespoon of spring onions in. Next we're going to just cover it with plastic wrap. Jeez, look like I'm packaging a UPS parcel. Poke one little hole on top. Make sure you guys poke a hole so it doesn't explode and we're going to put it in the microwave for exactly four minutes. Wow, that looks beautiful. All right guys, there it is. Just like the restaurant style, huh? All right guys, it's time to move to the pork. Before we grill, can we do one shot of soju please? Before you drink soju, there's a ritual. You hit it with your elbow, then you shake it and then there's a tornado. I can't do a tornado anymore. I lost my touch. And in Korea, you always have to grab with two hands. All right, baby, that's too much. Oh my gosh. All right, here we go guys. All right, while the pan is getting hot, I'll introduce our pork belly here. This is kind of like Korea's bacon. This is the samgyeopsal here. And it's funny because in Korea, if you gain a lot of weight, they say, look at that samgyeopsal. It means triple fold fat. That's what I call my Daniel. Wow, do you guys hear that? All right. Wow, this looks great. We're going to put on some mushrooms. And we want to put all the vegetables down here so it can catch all of that nice pork fat. We got some sliced garlic. You know the Koreans love that garlic. Babe, can you put some sesame oil? Give it a nice seasoning with some salt, black pepper. Wow. Get some kimchi there. Oh my gosh. Look at all that water and that mushrooms. You don't want to flip that over. That's like elixir. Just cut these into strips. There it is, guys. This is going to be an ultimate samgyeopsal party. It has a nice crispy skin, just the way I like it. All right. We got the kimchi. We got the onions. We got the garlic and the sesame oil. I'm going to show you how you eat this. Let's start. So you're going to hold the lettuce up here. Pick your favorite pork belly. Dip it in the ssamjang sauce. And then I'm going to add one garlic up. I'm going to add my kimchi, beautifully cooked kimchi, onions, beautifully sliced onions. Dip it in the ssamjang sauce. More ssamjang. All right. Keep going. Some of my favorite salad on top. Just wrap it up. Can you fit all of that? Wrap it up. I'm just going to show you my hidden potential. Oh my gosh. Awesome. High five. What is that? All right. So Katie learned some hip-hop moves. Show it again. Guys, here's the aftermath. Boom, boom. Boom.