Korean BBQ But Make It At Home | Marion's Kitchen

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be just as flavorful.

marinade

🥗Healthier: low-sodium soy sauce

💰Cheaper: homemade marinade

Homemade marinades can be more cost-effective and healthier.

To make the marinade, place the grated pear in a large bowl. Add the soy sauce, brown sugar, gochujang, orange zest, and sesame oil. Mix until well combined.

Cut the pork belly into 5cm-wide (2”) strips lengthways, then cut into 0.5cm-thick (about ¼”) slices and place in the marinade. Mix until evenly coated.

Thread the pork slices onto metal skewers so that the pieces lie as flat as possible. Transfer the skewers to a clean tray and drizzle any remaining marinade over them. Refrigerate for 30 minutes to marinate.

To make the ssamjang, combine doenjang, gochujang, garlic, sesame seeds, sugar, and sesame oil in a bowl. Mix well, adding water if necessary. Stir in the spring onion and set aside.

For the sesame dipping sauce, mix sesame oil, sea salt, and ground white pepper in a small bowl and set aside.

To prepare the sides, boil water in a large pot. Cook the bean shoots for 2 minutes until tender, then drain. In the same pot, cook the spinach for 1 minute until vibrant green, then drain.

In a bowl, mix garlic, sesame seeds, sesame oil, and salt. Combine half of this mixture with the bean shoots and the other half with the spinach, mixing well.

Preheat a grill or barbecue on high. Grill the pork skewers for 3-4 minutes on each side, brushing with leftover marinade until charred and cooked through.

Serve the skewers with all condiments and sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens