Korean BBQ Dinner For Two

Let's Cook

1. Step 1.

   Place the beef in the freezer for about 30–45 minutes until firm but not frozen solid. This makes it easier to slice very thinly.

2. Step 2.

   While the beef firms, prepare the marinade: in a bowl, mix 2 Tbsp soy sauce, 1 Tbsp finely grated pear, 2 tsp brown sugar or honey, 1½ tsp toasted sesame oil, 2 cloves finely grated garlic, 1 thinly sliced spring onion, 1 tsp toasted sesame seeds, and a generous grind of black pepper.

3. Step 3.

   Remove the beef from the freezer and slice very thinly across the grain, ideally around 2–3 mm thick. Add the sliced beef to the marinade and toss to coat evenly. Cover and refrigerate for 1–3 hours.

4. Step 4.

   While the beef marinates, prepare the pork tenderloin: slice the tenderloin across the grain into approximately 6–8 mm medallions. In a separate bowl, combine 1 Tbsp soy sauce, 1 tsp toasted sesame oil, 1 grated garlic clove, ½ tsp honey, and black pepper. Add the pork medallions and toss to coat. Cover and refrigerate for 30–60 minutes.

5. Step 5.

   Meanwhile, make the sesame-salt dipping sauce: in a small dipping bowl, mix 2 Tbsp toasted sesame oil, ½ tsp fine salt, and plenty of freshly ground black pepper. Set aside.

6. Step 6.

   Next, prepare the ssamjang: in a small bowl, stir together 2 Tbsp doenjang, 1 Tbsp gochujang, 1 tsp toasted sesame oil, 1 tsp honey or brown sugar, 1 small finely grated garlic clove, 1 Tbsp finely sliced spring onion, and 1 tsp toasted sesame seeds. Add 1–2 tsp water, just enough to make a thick, spoonable sauce. Set aside.

7. Step 7.

   For the cucumber salad, thinly slice ½ large cucumber. In a bowl, combine the cucumber with 1 Tbsp rice vinegar, 1 tsp toasted sesame oil, ½–1 tsp gochugaru, ½ tsp sugar, ½ small grated garlic clove, ½ tsp sesame seeds, and a pinch of salt. Toss well and let stand for 15–20 minutes before dinner. Taste before serving; it should be noticeably tart and refreshing.

8. Step 8.

   Prepare the vegetables for the grill: slice 2 king oyster mushrooms lengthwise 5–7 mm thick, peel 4–6 garlic cloves (leave whole), cut 2 spring onions into 5 cm lengths, and slice ½ onion into thick rings. Lightly brush the mushrooms and onion with neutral oil; leave the garlic unbrushed.

9. Step 9.

   For the table, cook 100–120 g short-grain rice before lighting the grill and keep it warm. Separate and wash the lettuce leaves, leaving them whole for wraps. Set out kimchi, ssamjang, sesame-salt dipping sauce, cucumber salad, and optional sliced fresh chilli and extra raw or grilled garlic.

10. Step 10.

    Get the charcoal thoroughly lit and the yakiniku grate hot before beginning.

11. Step 11.

    Once the grill is hot, start with the bulgogi: let excess marinade drip from the beef, then cook just a few slices at a time over high heat, roughly 30–60 seconds per side, depending on thickness. Eat some straight from the grill and make a couple of lettuce wraps.

12. Step 12.

    While you are eating the bulgogi, add the mushrooms, onion, and garlic to the less intense areas of the grill. Cook alongside the meat until browned and tender, turning as needed.

13. Step 13.

    Next, grill the pork tenderloin: cook small batches over high heat until browned and cooked through, turning once or twice. Because tenderloin is very lean, don't leave it sitting on the grill after it's done; eat them immediately.

14. Step 14.

    Finish with the pork belly: slice the belly approximately 6–8 mm thick and cut very long pieces into bite-size lengths. Grill toward the end of the meal until deeply browned with lightly crisp edges. Move it around if the dripping fat causes flare-ups. Serve with the sesame-salt dipping sauce.

15. Step 15.

    To build a ssam, take one lettuce leaf and add a small spoonful of rice, one or two pieces of grilled meat, a small dab of ssamjang, a piece of grilled garlic, a little kimchi, and optional chilli. Fold the lettuce around everything and eat it in one or two bites. Don't overfill it—the meat should still be the main event.