Making Authentic Korean BBQ At Home

To the sliced beef, add ¾ of your marinade, cover with plastic wrap and let it marinate for 15 min.

In a medium-size bowl, add your ribs and pour the rest of your Bulgogi marinade; cover with plastic wrap and let marinate for 15 min.

In a medium-size bowl, add green onions, lemon juice, gochujang, honey, soy sauce, rice vinegar, and sesame oil; mix till homogenous.

Mix in your belly, cover with plastic wrap, and let it marinate for 15 min.

Heat a 12” skillet over medium-high, add enough oil to coat the bottom, then add potatoes, season with salt, give them a toss; once they start getting some crispy golden brown color on a few sides, add brown sugar, mirin, soy sauce, dark soy sauce, rice wine vinegar, honey, and water.

Toss the potatoes to mix and coat, let them get to a simmer, and light simmer, tossing occasionally for 8 to 10 minutes or until all the braising liquid is reduced.

Score your cucumber coins in a crossed hatched patterned only on one side, cut them into quarters, place them on a medium-size bowl, season with salt and let them sit for 5 minutes. Then drain the water extracted from them, rinse and drain once again.

To your cucumbers, add spicy chili crisp, lemon zest, and juice; stir and season with mushroom salt.

In a medium-size bowl, add all ingredients and mix until thoroughly combined.

In a medium-size bowl, add all ingredients and mix until thoroughly combined.