What are the two types of Korean barbecue?
Galbi (short ribs) and bulgogi (thinly sliced sirloin, ribeye, or brisket) are the two main types of Korean barbecue. They are often marinated prior to cooking and have a savory-sweet soy sauce flavor. Galbi is often best when grilled, while bulgogi is usually cooked on a skillet.
What is bulgogi sauce made with?
Traditionally, the marinade consists of soy sauce, cooking rice wine, garlic, sugar, sesame oil, sesame seeds, and black pepper. Locals also use Asian pear as a Korean tenderizer. It follows a rule of thumb of two tablespoons of grated pear per pound of meat. You can also use kiwis or onions if you don’t have Asian pears available.
How do I cook Korean barbecue?
The simplest way to cook Korean BBQ is by pan-frying the meat. You can also use a charcoal grill for a more authentic and traditional experience. Just make sure you have a steel mesh or tin foil so the meat will not fall through. You can also broil your barbecue in an oven. A domed pan is also a great choice since the juices from the meat will fall into the edges, giving you a delicious broth that you can mix with your rice.
What do I partner with Korean barbecue?
The side options for Korean BBQ are endless. You can serve it with some rice, lettuce salad, Ssamjang, raw garlic, kimchi, and chili peppers. Like Korean restaurants, you can mix in potato marbles, kimchi, or fish cakes with your meals for a more delicious experience.