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Recipe:Korean BBQ Spread
- Prep time:
- Cook time:
Serves 4-6
Ingredients
-
WF USDA Prime Thin Bone-In Short Ribs, thawed
QTY 2 packages
-
WF A-5 Thin Boneless Beef, thawed
QTY 2 Packages
-
WF Thin Pork Coppa, thawed
QTY 2 Packages
-
WF Pork Belly, thawed
QTY 2 Packages
Sesame Seeds
Oil for Grilling
Store Bought Bulgogi Sauce
QTY 2 bottles
Store Bought Gochuang Marinade
QTY 2 bottles
Garnishes: Store Bought Kimchi
QTY 1 jar
Scallions
QTY 3-4
Lettuce leaves, washed
QTY 10-12
Store Bought Ssamjang sauce (found in Asian markets)
Carrots and Cucumbers, peeled and cut into thick strips and served cold with SSamjang sauce
QTY 2 each large
Cooked White Rice
QTY 4 cups
Spicy Scallion Salad: Fresh Scallions or Green Onions cut in large strips
QTY 1/2 lb.
Soy Sauce
QTY 2 Tbsp.
Raw or Turbinado Sugar
QTY 1 Tbsp.
Sesame Oil
QTY 1 Tbsp.
Sesame Seeds
QTY 1 Tbsp.
Korean Chili Powder
QTY 2 t.
Vinegar
QTY 2 t.
Chopped Garlic
QTY 1 t.
Mix all ingredients together in a bowl and serve with Korean BBQ meats wrapped in lettuce leaves.
Radish Salad: 1 lb. Korean Radish or Daikon, cut in thin strips. Mix with 3 Tbsp. Korean chili flakes, 2 Tbsp. fish sauce, 1 Tbsp. rice vinegar, 4 cloves of minced garlic and ½ tsp. sugar. Serve at room temp.
Cooking
Directions
In two separate large rectangular dishes, marinate the thin beef cuts and the pork belly strips with Bulgogi for at least 3-4 hours or overnight.
In another large rectangular dish marinate the Pork Coppa with Gochuang sauce.
½ hour before serving, place marinated meats at room temperature and light up the grill. Set the table with plates and place all garnishes around table.
Grill the meats turning quickly being careful not to burn. Sprinkle with sesame seeds. Place in platter as you go and serve immediately with salads and garnishes.