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. Really, all you need is a hot, clean grill, preferably with mesquite charcoal. Once your meat’s rested for a few minutes, heat up your smoker to 225 degrees Fahrenheit and throw in the chicken to get it nice and tender before hitting the grill.Want to know why the $16 roast chicken you get at a restaurant is so much better than the one you make at home? But as much as we love it, it gets to be pretty pricey here in the city. If you're throwing a Korean-barbecue feast at home, you have plenty of cuts of meat to choose from that can be prepared in a variety of ways. No auntie required.If you so desire, though, you can go to the next level by getting smokey. You’ll also want to grab some gochujang (fermented Korean chili paste) along with short grain rice, white vinegar, soy sauce, sugar, garlic, fish sauce, ginger, sesame oil and seeds, and a bunch of scallions. Throw the wet chicken with the Korean ketchup sauce on here, too.Traditional Korean BBQ calls for kalbi ribs and bulgogi (thinly marinated slices of beef or pork), but if you don’t happen to have an endless supply of bulgogi at your fingertips (or local butcher shop), short ribs and chicken will work just fine. And even if you've already been introduced to it, amid all the excitement and the whirlwind of smoky meat clouds flying overhead, you still might have ended the evening not fully aware of everything on the table, its relative necessity, and its significance. Also, most of them are smokeless and feature a non-stick coating. Next, you’ll prepare the pressed tofu. 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. 2. Beef and pork are the most commonly used proteins for barbecue. 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. 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. Observe how long it takes for the "..." bubbles to turn into "Oh, I forgot, I have to help my cousin move that weekend." 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. Pay close attention to the meat, flipping it only once halfway through. We love Korean BBQ. “Don't f**k with it. Those of you who have read some of our Beard and Brunch posts already know that and for the rest of you, you just learned the way to our hearts. Beef and pork are the most commonly used proteins for barbecue. Depending on the cut, the meat can be simply seasoned and grilled, or it can be marinated before cooking.Without it, you're better off cooking bulgogi in a skillet on your stovetop.Here's a small selection of heavy-hitter Korean-barbecue items that highlight the interplay of savory, spicy, sweet, bitter, and fermented flavors that's the hallmark of Korean cuisine.Sasha spent two years at America's Test Kitchen where he created and tested recipes. 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. These have the ability to attain really high temperatures as you can easily adjust the temperature on the stove. The wet rub Han used is a mixture of the vinegar, sugar, garlic, scallions, fish sauce, ginger, and plenty of Gochujang, a “Korean ketchup” that’s almost more sauce than marinade.Meanwhile, wash and lightly blanch some fresh spinach. 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. When you’re doing Korean barbecue at home, you can make or buy as much as you like—it all depends on your preferences.
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