KOREAN BBQ
INGREDIENTS
SSAMJANG
- 1 Tbsp Doenjang
- 1 Tsp Minced Garlic
- 1 Tbsp Finely Chopped Spring Onion
- 1/2-1 Tsp Gochugaru, Korean Chilli Powder
- 1 Tsp Sesame Oil
SPRING ONION SALAD
- Soy sauce
- Vinegar
- Sugar
- Gochugaru
- Sesame Oil
- Spring onion
- Cucumber
- Lettuce
- Onion
BULGOGI MARINADE
- 500g Beef Steak Cuts
- 100g(ml) Soy Sauce
- 3 Tbsp White Sugar
- 1 Tbsp Finely Chopped Garlic
- 1/2 Tbsp Finely Grated Ginger
- 1/4 Tsp Fine Black Pepper
- 2 Tsp Sesame Oil
- 2-3 Tbsp Finely Chopped Apple
- 70g Finely Chopped Onion
- 1 Sprig Spring Onion (optional)
METHOD
SSAMJANG
- Mince garlic finely.
- Chop spring onion finely.
- Mix everything together.
- Taste and adjust the flavour as you like
SPRING ONION SALAD
- Mix soy sauce, vinegar, sugar, sesame oil and gochugaru in a bowl.
- Slice spring onions and onions thinly and store in cold water.
- Slice cucumber thinly and tear lettuce leaves to bite size.
- Dress veggies lightly just before serving.
BULGOGI MARINADE
- Blend or chop garlic, ginger, apple and onion.
- Add Soy sauce, white sugar, sesame oil.
- Marinade meat overnight.
- This is very freezer friendly. You can portion it in zipper bag and freeze.