Korean BBQ Shichirin — Complete Dinner For Two

Ingredients

• 100–120 g uncooked short-grain rice
• Water according to package
• 1 small head butter lettuce or 2 little gem lettuces
• 100–150 g prepared kimchi
• Optional fresh chilli, thinly sliced
• Optional extra raw garlic, thinly sliced
• Hide ingredients for Lean beef bulgogi Lean beef bulgogi (opens in new tab) Lean beef bulgogi
  • 250 g lean sirloin
  • 29.6 ml soy sauce
  • 14.8 ml pear finely grated
  • 9.86 ml brown sugar
  • 7.39 ml toasted sesame oil
  • 2 clove garlic finely grated
  • 1 spring onion thinly sliced
  • 4.93 ml toasted sesame seeds
  • black pepper generous grind

  Sub-recipe steps

  1. Place the beef in the freezer for 30–45 minutes, until firm enough to slice thinly but not frozen solid. Slice across the grain into approximately 2–3 mm slices. Mix the soy sauce, grated pear, sugar or honey, sesame oil, garlic, spring onion, sesame seeds, and pepper. Toss the beef with the marinade, cover, and refrigerate for 1–3 hours. Remove small portions from the marinade, allowing excess liquid to drip off. Grill over high charcoal heat for approximately 30–60 seconds per side, adjusting for thickness, until browned and cooked to your preference. Serve immediately with rice, lettuce, and ssamjang.
• Hide ingredients for Charcoal-grilled vegetables Charcoal-grilled vegetables (opens in new tab) Charcoal-grilled vegetables
  • 2 king oyster mushrooms
  • 4 garlic cloves peeled
  • 2 spring onions
  • 0.5 medium onion
  • 9.86 ml neutral cooking oil
  • sea salt

  Sub-recipe steps

  1. Slice the king oyster mushrooms lengthwise into 5–7 mm strips, cut the spring onions into approximately 5 cm lengths, and slice the onion into thick rings about 1 cm wide. Peel the garlic cloves and leave them whole.
  2. Lightly brush the mushroom strips and onion rings with neutral oil and season with a pinch of sea salt. The spring onions and garlic can be left un-oiled or lightly oiled as preferred.
  3. Prepare your charcoal grill for cooking. If using a shichirin, start the garlic and onions first because they take longer than the thinly sliced beef. Move them to the cooler edges of the grate if necessary.
  4. Place the garlic cloves in a small grill-safe pan or basket to prevent them from falling through the grate. Cook over gentler heat for approximately 6–10 minutes, turning occasionally, until softened throughout. While the garlic cooks, start grilling the onion rings.
  5. Grill the onion rings for 3–4 minutes per side until softened and lightly charred. At the same time, you can begin grilling the mushrooms.
  6. Grill the mushroom strips for approximately 2–3 minutes per side until golden and tender. While the mushrooms and onions cook, keep an eye on the garlic and move it to a cooler part of the grill if it starts to brown too quickly.
  7. Grill the spring onions for 1–2 minutes per side until lightly charred and tender. Once all vegetables are cooked, serve them with ssamjang or tuck them into lettuce wraps with the meat.
• Hide ingredients for Sesame-garlic pork tenderloin Sesame-garlic pork tenderloin (opens in new tab) Sesame-garlic pork tenderloin
  • 200 g pork tenderloin
  • 14.8 ml soy sauce
  • 4.93 ml toasted sesame oil
  • 1 clove garlic grated
  • 2.46 ml honey
  • Black pepper

  Sub-recipe steps

  1. Trim any silver skin from the tenderloin. Slice across the grain into 6–8 mm thick medallions. Mix soy sauce, sesame oil, garlic, honey, and black pepper. Coat the pork with the marinade and refrigerate for 30–60 minutes. Drain excess marinade before grilling. Grill over medium-high heat, turning once or twice, until browned and cooked to a safe internal temperature.
  2. Serve immediately, optionally with the sesame-salt dipping sauce. Shichirin tip: Pork tenderloin is very lean. Avoid leaving cooked pieces on the grate while preparing the next batch.
• Hide ingredients for Crispy Korean pork belly (Samgyeopsal) Crispy Korean pork belly (Samgyeopsal) (opens in new tab) Crispy Korean pork belly (Samgyeopsal)
  • skinless pork belly
  • Sesame-salt dipping sauce

  Sub-recipe steps

  1. Slice the skinless pork belly into pieces about 6–8 mm thick, then cut any long strips crosswise into shorter, manageable pieces so they are easy to turn and eat.
  2. Prepare a moderate charcoal fire and place the pork belly pieces on the grate. Grill, turning frequently with tongs, for approximately 6–10 minutes, until the fat has rendered and the surfaces are deeply browned with crisp edges.
  3. While the pork grills, watch for flare-ups caused by dripping fat; if flames appear, move the pieces away from the flare-up to a cooler part of the grate and continue cooking.
  4. Once the pork is deeply browned and crisp, transfer it immediately to a serving plate and serve with the sesame-salt dipping sauce and lettuce wraps.
• Hide ingredients for Sesame-salt dipping sauce Sesame-salt dipping sauce (opens in new tab) Sesame-salt dipping sauce
  • 29.6 ml toasted sesame oil
  • 2.46 ml fine salt
  • freshly ground black pepper

  Sub-recipe steps

  1. In a small bowl, stir together 2 Tbsp toasted sesame oil, ½ tsp fine salt, and a generous pinch of freshly ground black pepper until the salt is fully dissolved and the mixture is evenly combined, about 30 seconds.
  2. Divide the sesame-salt dipping sauce evenly between two small dipping bowls, stirring once more just before serving since the oil and salt will settle. Serve alongside the crispy pork belly and pork tenderloin.
• Hide ingredients for Quick Korean cucumber salad (Oi Muchim) Quick Korean cucumber salad (Oi Muchim) (opens in new tab) Quick Korean cucumber salad (Oi Muchim)
  • 0.5 large cucumber
  • 14.8 ml rice vinegar
  • 4.93 ml toasted sesame oil
  • gochugaru
  • 2.46 ml sugar
  • 0.5 small garlic clove grated
  • 2.46 ml toasted sesame seeds
  • salt

  Sub-recipe steps

  1. Slice the cucumber into thin rounds or half-moons, aiming for pieces about 2–3 mm thick so they stay crisp and absorb the dressing quickly. If the cucumber is large or has thick skin, you can peel it partially or fully, but it's not necessary.
  2. In a mixing bowl, combine the rice vinegar, toasted sesame oil, gochugaru, sugar, grated garlic, toasted sesame seeds, and a pinch of salt. Stir well until the sugar and salt dissolve, creating a glossy, reddish dressing.
  3. Add the sliced cucumber to the bowl and toss gently with your hands or a spoon until every piece is evenly coated with the dressing.
  4. Cover the bowl and refrigerate for 15–20 minutes. While the salad chills, you can prepare the rest of the meal, such as cooking the pork belly.
  5. After chilling, taste the salad and adjust the vinegar or salt if necessary. The finished salad should be tart and refreshing, balancing the richness of the pork belly.