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Invite your friends over for an authentic Korean BBQ! If you’re lucky enough to live near an Asian grocery store you should be able to find the kimchi and seaweed salad already prepared. If not, I’ve included the recipes below. The main dish of the party will be Dweji bulgogi, which is thinly sliced pork marinated in a mixture of soy sauce, sesame oil, garlic, sugar, green onions and black pepper, cooked on a hot grill. Bulgogi means “fire meat”. The side dishes are seaweed salad, kimchi (vegetables fermented in a brine of garlic, ginger, green onion and chili pepper), cucumber salad, and Kong Jang (boiled black beans). You can start the meal serving Jeon (Korean pancake stuffed with scallions, red peppers and garlic). If you decide to make all the recipes, be sure to make the kimchi 4-6 days before the party. Then prepare the rest of them in the order outlined below one day before the party. You can refrigerate all the dishes. The day of the event all you will need to do is make enough rice for 12 people and reheat the bulgogi just before serving.

INSTRUCTIONS:

1. Make kimchi 4-6 days before party
2. The side dishes can be prepared and refrigerated 1-2 days beforehand
3. The day of the party make enough rice for 12 people
4. While rice is cooking, make the Korean Pancakes
5. Reheat bulgogi
6. To plate the food, place a mound of rice in the middle of a platter, top with bulgogi and place all the side dishes around the rice. Serve Jeon on another plate, cut up into small bite-size squares.

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Kimchi

photo by ayustety

INGREDIENTS:

2 pounds Chinese (Napa) cabbage, cut into 2-inch squares
5 scallions, chopped into 2-inch pieces
3 cloves garlic, finely minced
1 1/2 teaspoon fresh ginger root, minced
1 1/2 Tablespoon ground dried hot pepper
4 cups water
1/2 cup coarse sea salt
2 teaspoons sugar

This recipe makes about 1 quart of kimchi or about 15 servings.

DIRECTIONS:

In a large bowl add the water and dissolve the salt. Add the cabbage and weight it down with a heavy pot or plate. Let the cabbage soak in the water for at least 12 hours.

After the 12 hours, drain the cabbage, saving the salty water (brine) and rinse with cold water. Return cabbage to the large bowl and add all remaining ingredients. Mix well then transfer mixture into a quart jar. Pour enough of the reserved brine over the cabbage to cover it.

Note: If there’s excess space at the top of the jar, push a freezer bag into the mouth of the jar draping the edge around the outside of the mouth. Fill the bag with leftover brine until the jar is completely filled. Seal the jar.

Let the kimchi ferment in a cool dark place for 3 to 6 days (the longer its stored the more sour it will be). Make sure the temperature does not exceed 68° F.

After its fermented, remove the freezer bag if used, and put the cap back on the jar. Store in a refrigerator where it will keep for 1-2 months.

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Seaweed Salad

photo by stu_spivack

INGREDIENTS:

3.5 ounces dried wakame seaweed
1/2 cup rice vinegar
1 1/2 tablespoon salt
1 1/2 tablespoon sugar
3/4 teaspoon toasted sesame oil
3/4 cup soy oil
4 scallions, thinly sliced
6 tablespoons toasted sesame seeds

DIRECTIONS:

In a mixing bowl, and the wakame and soak it in warm water for 10-20 minutes. Remove from water, squeeze dry.

In a separate bowl, mix the vinegar, salt, sugar, and both oils until dissolved. Pour the dressing over the wakame, sprinkle with scallions and toasted sesame seeds and toss.

Chill in refrigerator for 1 hour.

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Kong Jang (Boiled Black Beans)

INGREDIENTS:

1 lb Asian dried black beans
3 cup water
1/4 cup sugar
1/2 cup soy sauce
1 tablespoon light corn syrup
2 tablespoons toasted sesame seeds for garnish

DIRECTIONS:

Thoroughly wash the black beans in cold water to remove any debris.

Combine soy sauce and water in a pot, add the beans and boil without the lid on for about 20-30 minutes, or until the liquid has reduced to about 1/3 of a cup.

Add the sugar and continuously stir as you continue to boil the beans until most of the liquid has evaporated.

Remove the pot from the heat and add the corn syrup and toasted sesame seeds. Mix to coat everything. Once the beans have cooled, chill them in the refrigerator at least 30 minutes.

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Korean Cucumber Salad

photo by stu_spivack

INGREDIENTS:

3 1/2 cups (1/16 inch thick slices cucumber), about 1 large
2 teaspoons kosher salt
2 tablespoons scallions, minced
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon dark sesame oil

DIRECTIONS:

In a bowl combine the cucumber and salt, toss well. Let stand at room temperature 15-20 minutes. Drain and squeeze dry.

In a bowl combine the cucumber, rice vinegar, scallions, sugar, crushed red pepper, and sesame oil.

Refrigerate before the party.

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Daeji Bulgogi (Spicy Korean Pork BBQ)

INGREDIENTS:

3 lbs. pork tenderloin, sliced 1/16 inch thick slices
6 tablespoons brown sugar
6 tablespoons low-sodium soy sauce
4 1/2 tablespoons sambal oelek chili paste
3 teaspoons fresh ginger, peeled and minced
3 teaspoons dark sesame oil
1 1/2 teaspoons crushed red pepper
9 garlic cloves, minced
Cooking spray

DIRECTIONS:

Wrap pork in plastic wrap and freeze 1 1/2 hours. Remove plastic wrap and cut pork diagonally across the grain into 1/16 inch thick slices.

In a large zip-lock bag, combine pork and all ingredients. Seal and mix marinade around until coated thoroughly. Refrigerate for 1 hour.

Heat a grill pan on medium-high heat, add cooking spray and grill pork for about 5-8 minutes or until pork starts to get black grill marks. Let meat cool and store in Tupperware container until the party.

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Jeon (Korean pancakes)

INGREDIENTS:

5 scallions, jullianned
1 medium size red bell pepper, jullianned
2 cloves fresh garlic, minced
1 cup all-purpose flour
1 cup ice cold water
salt and pepper

DIRECTIONS:

To make the batter, in a chilled bowl, combine the flour and ice water and lightly mix with a wooden spoon. Season with the salt and pepper.

Julianne the scallions and bell pepper by slicing them as thinly as possible in 3 inch pieces. Mince the garlic.

In a saute pan over medium heat, cook the scallions, bell pepper and garlic for about 4-5 minutes.

Add the vegetables to the pancake batter and mix thoroughly.

Heat a non-stick pan over medium heat, add cooking spray and place half the batter mixture into the pan. Cook each side about 5-7 minutes, flipping carefully.

Serve the pancake on a plate, sprinkle with dark soy sauce and white and black sesame seeds. Serve with soy sauce.

Categories: Korean, Main Dishes, Party Ideas
Tags: bulgogi, cooking, cucumber salad, Food, jeon, kimchi, korean bbq, korean food, Party Ideas, Pary, recipe, seaweed salad