Go to the Article: Family Meal: Korean Barbecue
You know what would be epic? If you guys could show us how to build the binchotan-grill yourself.
Amazing idea.
This is great! Love that Chefsteps is featuring more world cuisines. Would love to see some modernist spins on some of these too in the future. How about sous-vide kalbi ribs, or better yet, Modernist Boba Tea using spherification?
That's a great idea, I would love to look into that.
As a Korean, kimchi runs through my veins. For those of you have never tried it, try grilling the kimchi. It will change your life! Bring out the most incredible umami.
한국에서 살고 있는 학생입니다. 이렇게 한국 음식이 올라오니 신기하네요. 다른 한국음식도 많이 올려주세요. chefsteps을 응원합니다.
I second the DIY binchotan grill...
How did you light the binchotan? I always find it cumbersome and time consuming to do so.
so good!!!!!!
We shove two blowtorches in the sides and let it rip for about 10 minutes.
Thanks Dong Woo, I definitely want to put out more Korean recipes in the future!
Or just a good online source for binchotan.
So Good!
Super LIKE!!
Isn't it a bit dangerous to have a charcoal fire indoors?
Could you provide a bit more details on the gochujang, ssamjang, and doenjang sauces. Just more of their flavour profile and how they are best used?
Could anyone recommend a good Korean BBQ place in London?
We were lucky enough to be able to do it under a hood vent.
Gochujang: Fermented soybean chili paste. It's dark red and smooth in texture. The level of heat it provides is perfect for me, spicy but not to the point of making you go crazy. I find it to be lightly sweet as well. I love using it with fried chicken, in rib glaze and fried rice (as well as many other things). Doenjang: Fermented soybean paste. Just think thick funky bean paste. Amazing in broths, adding a deep complexity. I love adding it to chicken broth and serving it with duk (korean noodles), chicken legs, ginger and scallions. Ssamjang: A combination of both of those sauces with, sesame oil, onion, garlic sugar and green onions. This is the most common one you will find at korean bbq. Hope this helps, enjoy.
I watched the video, bought the barbecue, Father's Day and Family Dinner, check! Thanks for the great idea everyone!
Thanks Guys!
I have found some extra flavours by Sous Vide packing Miso marinated meats, Your Miso salt content will determine the time, say 20m for chicken, 1 hr Pork & 60 seconds for soft pickle veg. Sliced Pumpkin is common on the K BBQ here.
I've just made some red & white Miso + Kimchi all from scratch & I have all the meats ready to slice, Picking up all the extras in BKK next week. Miso only takes a few months, Kimchi is a bit longer in the bottom of the fridge after the first week. I use Kefir, Buttermilk & any veg, making the Kimchi paste is the only task other than brine the veg in a cooler. One tip is to add Baking powder to the brine to kill any bugs, washing before layering into jars. Currently having great success with Kefir cheese & the leftover buttermilk is great for Kimchi, marinate chicken/ lamb or any baking.
Cheers Ed
Check out the fermenting action: https://www.youtube.com/watch?v=QGRvlm6wl-U
Great Idea! We use a portable (small) charcoal stove for Japanese Sukiyaki but I have never thought of that to build a binchotan grill for Korean. Back to the old days in Hong Kong, we used charcoal stove to serve the hot pot at the centre of the dining table for family gathering at home but now, it has been replaced by electric stove...
Wow. I have been thinking about buying that konro for a couple of years now. This video makes me shell out the dough right now. Is bincho strictly necessary to use it?
There is no soju. This is not real Korean BBQ. lol
한국인 학생입니다! 항상 Chefstpes를 챙겨보고 있었는데, 한국 음식이 나오니 반갑네요^^
I want this for my birthday, but it'll be just me and my partner. Hmmm. I'll try to pull it off at home so it's less costly. Thanks for this! Made me real hungry!!! ^_^
This is my first mail to you. I really like the way you present things. I use your recipes in my restaurant in Moldova. Have a look at the map to see where it is. Now you propose a Korean barbecue. I had the chance to live in a Pacific country. On this small island there are two Korean restaurants, So I had the chance to eat this kind of food quite often and it is indeed marvelous,.The thing you forgot to put in your note is that the side dishes are marinated things. These marinates could take several weeks or months. Could provide us those recipes? Michel
Wow! Finally some Korean appeared. So gald. I mean SOOOOOOOOOOOOOOOOOOoooooooooo......... glad
when i cook samgyupsal (pork belly), i like to use a flat grill pin (you'll find them at korean markets, etc), i like to render out the fat from the meat, and the cook the baechu (napa cabbage) kimchi in that fat. also, to the person that suggested sous vide kalbi, i didn't like it that much. however, i sous vide the ribs plain, and then threw them in the marinade afterwards with very good results. also, try dipping samgyupsal in the gogchujang instead of a salt/sesame combo. another good tip, is take a cup, and wrap the bottom in foil to form a bowl. fill with sesame oil and fry the garlic slices on the grill. after they're cooked, dip them in the dwaenjang or ssamjang for a salty treat, or wrap in the lettuce with meat for ssam
http://korin.com/Grillware_2/binchotan_accessories_2
http://korin.com/Grillware_2/konro_grills_3
Thanks.
This is great...like a grilled version of Chinese HotPot. I love the idea, gotta try it.
Interesting, thank you.
A college student and interested in cooking and live in South Korea. A story about South Korea, so I saw very interesting~!
Speak one of the sauces story. Barbecue sauce of doenjang, it is not suitable. But doenjang mixed with gochujang, so ssamjang would be made.
Also sesame oil and sea salt dipping sauces is used only eat beef
Love this! I'm a big fan of yours, ChefSteps! As a Korean, I'm so glad to see this article.
Glad you enjoyed it!
what is the best part of meat (pork & beef) for korean bbq?? can someone help me?
반갑다 ㅋㅋ
yes, love it, so clean & fresh w/all the sides & vegetables.
Everything looks great!!! The fire is a bit too hot though. Thats a lot of binchotan!!! Now i want BBQ!!!
Where can I get that tabletop charcoal grill? Would be great for yakitori.
Me too.. I'd love to have one like this!
Its a korin!
I honestly can't see why any sous vide method would be needed for Kalbi. When cut correctly, it is one of the tenderest cuts to grill and with such a short period in which it is cooked, the sous vide method seems redundant
