Craving for Korean?

What you’ll need:

  1. Tabletop/Portable Stove with butane can
  2. Non-stick grilling pan – I got mine from Gourdo’s
  3. Veggies that you like for your grilled side-dishes.
  4. All the ingredients below

*** I actually do not know what cut of beef I use everytime. I just buy the Meltique BBQ box and eat the cuts inside :)) some taste better sooo I think my next step is to know my beef. hahaha

Special BBQ sauce – Jet and I use this as dipping sauce for our Korean BBQ nights

You can use this for dipping sauce or to marinate your beef


  • 4 teasepoons rice wine
  • 2 tablespoons granulated brown sugar
  • 6 tablespoons Lee Kum Kee Soy Sauce
  • 1 teaspoon spring onions
  • 1/8 apple – cut into tiny squares
  • 2 teaspoons sesame seeds


  1. In a small skillet, cook your rice wine – bring to a boil for about a minute until the alcohol evaporates then take the pan off the heat.
  2. Add your garlic, sugar, spring onions, and sesame seeds, then return to heat, mix until it comes to a slow boil (2-3 mins)
  3. Remove from heat, mix in apples, refrigerate for one hour.
  4. After refrigerating, you can use it as dipping sauce OR marinating your meat.
  5. Grill your BBQ as you desire

Kimchi Sundubu (Spicy Tofu Stew)


  • 2 tablespoons of oil
  • As much mushrooms as you’d like… but I recommend one cup of either – shitake, enoki, or a mix of both.
  • 6 garlic cloves, minced
  • 1 tablespoon of freshly grated ginger
  • 1/2 yellow onion – sliced thinly
  • 2 cups zucchini – slice into blocks/like you would a cucumber for your eyes (I don’t know what cut this is called haha)
  • 3 cups vegetable stock or water
  • 1 tablespoon soy sauce
  • 2 tablespoons gochujang (or 1 tablespoon if you don’t like it that spicy)
  • 1 pack of tofu sundubu (the one in the tube packaging is very good) – cut up to chunks
  • 2 tablespoons kimchi (if you want to add spiciness, add to the gochujang.. too much kimchi will make your soup sour)


  1. Heat oil in a soup pan over medium heat, add in your mushrooms and cook until they begin to soften.
  2. Add in your garlic and ginger and continue to cook the mushrooms until completely softened.
  3. Add in your yellow onion and your zucchini. Stir so your veggies won’t burn.. (about 2 mins)
  4. Add in the vegetable stock or water, mix in your soy sauce and gochujang, bring to high heat and bring soup to boil.
  5. After 2 mins, lower heat, gently add your tofu
  6. Serve

Kongnamool (Korean Bean Sprout Side Dish)


  • 1 pound soybean sprouts – rinse them and drain them
  • 1 teaspoon salt – himalayan is good
  • 4 garlic cloves, minced.
  • 1 spring/green onion, chopped
  • 1/2 teaspoon chilli flakes (optional)
  • 2 teaspoons fish sauce
  • 2 teaspoons sesame seeds (roast them beforehand if you like)
  • 2 teaspoons sesame oil (jets loves this)


  1. Rinse your beansprouts very well. I like to let them sit in warm water for about 5 mins.
  2. Place beansprouts in a pot, add your salt and about 1/2 cup of water. Bring to a boil, cover over medium heat for about 10 mins.
  3. Drain all the water, set aside.
  4. In a bowl, mix your garlic, chilli flakes, onions, fish sauce, sesame seeds, and sesame oil.. add your bean sprouts.
  5. Mix with your hands
  6. Serve


Hope you like these dishes!

Let me know if you have your own twist on these recipes.. or if you have recipes that would compliment our Korean BBQ nights! 🙂

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