
What you’ll need:
- Tabletop/Portable Stove with butane can
- Non-stick grilling pan – I got mine from Gourdo’s
- Veggies that you like for your grilled side-dishes.
- 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
Ingredients:
- 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
Method:
- 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.
- Add your garlic, sugar, spring onions, and sesame seeds, then return to heat, mix until it comes to a slow boil (2-3 mins)
- Remove from heat, mix in apples, refrigerate for one hour.
- After refrigerating, you can use it as dipping sauce OR marinating your meat.
- Grill your BBQ as you desire
Kimchi Sundubu (Spicy Tofu Stew)
Ingredients:
- 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)
Method:
- Heat oil in a soup pan over medium heat, add in your mushrooms and cook until they begin to soften.
- Add in your garlic and ginger and continue to cook the mushrooms until completely softened.
- Add in your yellow onion and your zucchini. Stir so your veggies won’t burn.. (about 2 mins)
- Add in the vegetable stock or water, mix in your soy sauce and gochujang, bring to high heat and bring soup to boil.
- After 2 mins, lower heat, gently add your tofu
- Serve
Kongnamool (Korean Bean Sprout Side Dish)
Ingredients:
- 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)
Method:
- Rinse your beansprouts very well. I like to let them sit in warm water for about 5 mins.
- 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.
- Drain all the water, set aside.
- In a bowl, mix your garlic, chilli flakes, onions, fish sauce, sesame seeds, and sesame oil.. add your bean sprouts.
- Mix with your hands
- Serve
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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! 🙂