He also loves a good (or bad, depending on who you ask) food pun.Drinking is a collective activity in Korean culture, and it comes with its own etiquette—such as pouring drinks for others and not yourself (in an ordered fashion based on seniority), receiving drinks with two hands, and drinking shots as a group—which makes a barbecue meal like this one all the more fun.The lettuce and perilla leaves act not only as handheld wrappers for grilled meats and ssamjang but also as a refreshing vegetal and herbal contrast to those ingredients.
It’s time to put it into action. Thinly sliced fresh green Korean chilies, sliced garlic cloves, and scallions are all good things to have available, along with toasted sesame seeds.No Korean-barbecue feast would be complete without a spread of banchan to take up any extra real estate on the table. Be sure to keep stoking your grill coals with the bike pump in the meantime, since you’ll want them nice and hot for the main event.For the cukes, start out by slicing Persian cucumbers into long, chunky batons. Your call.
Just to be clear: Nobody helps cousins haul poorly packed boxes of junk up three flights of stairs, just like nobody wants to go out for a vegetarian Korean-barbecue meal.
“Don't f**k with it. The key is to balance your side dishes—have some sweet, salty, sour, and savory options, as well as different textures. Next, electric BBQ grills maintain their heating through a … You can thank me later.So, let's talk about that meat.
Next, you’ll prepare the pressed tofu.
This will help to keep you from losing steam and conking out in an early-onset, meat-sweats food coma.Whether you're hitting the town with friends for a night out of Korean barbecue at a restaurant (ideally followed by classy private-room karaoke, where you can focus on butchering your favorite track without having to worry about strangers giving you judgmental side-eye), or hosting a feast in the comfort of your own home, every Korean-barbecue meal has certain components that should always be featured at the table. As with most steak cookery, prime cuts generally hit the grill with minimal seasoning, while tougher ones are often marinated before cooking.Because there's a lot of eating to be done, you'll want to keep the drinks on the lighter side, in terms of both body and alcohol content.
Wash and dry the leaves thoroughly, and store them on a platter under a damp paper towel in the fridge until you're ready to serve the meal.Korean barbecue prizes the flavor of beef.
This will reduce the overall temperature of your meat, and steam it instead of sear it -- which nobody wants.Depending on the size of your meat, you’re going to want to leave it in there for 1 to 2 hours before transferring to the grill. Banchan is an umbrella term for the small side dishes that help stave off the onset of palate fatigue from all the meat consumed during a marathon barbecue meal.The tastiest bites delivered to your inbox!I love the flavor contrast between dishes like galbi and dwaeji bulgogi, and they can easily be grilled at the same time. Observe how long it takes for the "..." bubbles to turn into "Oh, I forgot, I have to help my cousin move that weekend." Salt the cucumbers and apply the paste liberally; set aside.Lay down your meat and leave ample space between each piece, about ½ inch or so, to avoid overcrowding.
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