Instant Fresh Kimchi Quick amp Easy Korean Recipe by CiCi Li

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=T4M193HeIqo

We are going to show you how to have the ultimate Korean BBQ feast at home. We’ll go through the cuts of meat, marinades, sides, and how to eat it. This is a feast best enjoyed as a backyard buffet of smokey, savory, sweet, and delicious barbeque meat. You will need a few things like a table top grill, but trust me, it’s a worthwhile investment. The options here are endless, but we chose to make: • 0:00 Why have Korean BBQ? • 2:28 Kalbi (Korean BBQ Beef Short Ribs) • 5:00 Bulgogi (Thinly Sliced Beef) • 6:16 Jumulleok (Sesame Sirloin Steak) • 8:01 Samgyeopsal (Spicy Pork Belly and Plain Pork Belly) • 10:38 Scallion Salad • Just for fun, we also had plain short ribs, wagyu beef tongue, and rice cakes. For this episode we didn’t make the Banchan, but they play an important part of the experience by balancing out the flavors and cleaning the palate. We picked ours up at the local Korean Grocery Story. My favorite part of this whole Korean BBQ experience?... I don't have to cook for everyone and I only eat what I like (which is everything). • For those of you in Toronto, we get our Meat from D G Quality Meats. • ------------------------------ • FOLLOW ME • ▸Instagram: / kindof_cooking • ▸Instagram: / harrocarmen • ▸Facebook: / kindofcooking • -------------------------------- • INGREDIENTS • Kalbi • 4lbs Beef Short Ribs, ½” sliced • ½ cup Soy Sauce • ½ cup water • ¼ cup sugar • 2 Tbsp Honey • ¼ cup Mirin • 2 Tbsp Sesame Oil • ½ Asian Pear, grated • ½ Onion, grated • 6 Garlic Cloves, Minced • 1 tsp Ginger, minced • ½ tsp Black Pepper (Or to taste) • 3 Scallions, Thinly Sliced • Mix all the ingredients together and pour over the meat to marinate. • If you’re too lazy to grate the asian pear and onion, throw all the ingredients into a food processor (minus the scallions) and pour over the meat, mix together well to ensure the meat is evenly coated. • Allow the meat to marinate at least 6 hours and up to overnight in the fridge. • Bulgogi • 1.5 lbs of Thinly Sliced Beef (about 3mm We used Chuck Flat Tail, but ribeye works well here) • ½ Onion, Sliced • 2 Scallions, Cut into 1” pieces • 6 Tbsp Soy Sauce • 3 Tbsp Brown Sugar • 2 Tbsp Mirin • 1 tsp Ginger, minced • 2 Cloves Garlic, minced • 1 Asian Pear, grated • Place meat, scallion, and sliced onions in a dish for marinating. • Mix the soy sauce, brown sugar, mirin, ginger, garlic and asian pear together and mix well. If you're too lazy to mince the ginger, garlic, and pear, you can throw all the marinade ingredients into a food processor or blender. • Pour over the meat and mix it all together. • Place in the fridge to marinate for at least 6 hours or up to overnight. • Jumulleok (Sesame Sirloin Steak) • 2 lbs Steak (We used Wagyu Sirloin), ½” slices against the grain • Salt • Black Pepper • 2 Tbsp Sesame Oil • 1 Tbsp Soy Sauce • 2 Cloves Garlic, Minced • 2 Scallions Whites, Minced • Lightly salt and pepper the meat on both sides. • Place the meat into a dish for marinating. Mix in sesame oil, soy sauce, garlic, and scallion whites. • Mix in until the meat absorbs the marinade. Place in the fridge to marinate for at least 6 hours or up to overnight. • Spicy pork belly • 1.5 lbs Pork Belly, ½” Strips across the grain • ½ Asian Pear, cored and roughly cut • 1 Small Onion, roughly chopped • 1/2 cup Gochujang (Korean fermented chili paste) • 3 Tbsp Soy Sauce • 2 Tbsp Mirin • 2 Tbsp Gochukaru (Korean chili flakes/powder) • 2 Tbsp Sugar • 1 Tbsp Sesame Oil • 6 Garlic Cloves, minced • 2 inch Ginger, minced • Mix all the marinade ingredients in a blender or food processor. Blend until smooth. • This will be more than required. Pour enough over the pork belly to marinate. Keep the rest aside in your fridge for use later as a topping or dipping during the bbq. • Place in the fridge to marinate for at least 6 hours and up to overnight. • Scallion Salad • 7-8 Scallions • Dressing • 2 Tbsp Soy Sauce • 1 Tbsp Sugar • 1 Tbsp Sesame Oil • 1 Tbsp toasted sesame seeds • 2 tsp Korean chili powder (gochugaru) • 2 tsp White Vinegar • 1 tsp Garlic, minced • Instructions • Thinly slice the scallion length wise. Easiest done using a scallion slicer (https://amzn.to/2VqTYiJ) • Rince the scallion under cold water for 2 - 3 mins to remove the slimy surface. • Drain and dry the onions using a salad spinner or strainer. • Mix together soy sauce, sugar, sesame oil, sesame seeds, gochugaru, vinegar, and garlic. Set aside. • Dress the salad just before serving. • • EQUIPMENT • If you're planning to purchase equipment, please consider supporting our Amazon Affiliate link. • ▸ Korean BBQ Grill/Cooktop: https://amzn.to/3jtgUpn • ▸ Butane Gas Stove: https://amzn.to/3fBxSkj • ▸ Meat Scissors: https://amzn.to/2VmwlrI • ▸ Scallion Slicer: https://amzn.to/2VqTYiJ • --------------------------------------------------------------- • We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. • #koreanbbq #kbbq #bbq

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