Last Saturday, we held a Korean BBQ dinner at home for the first time. It was a belated house warming party after relocation to Kota Kemuning. It is also a small farewell party for Mr. Park who is going back return to Korea for good soon, and a welcoming Mr. Ryoo, who is Mr. Park's successor on board. Below is the record of basic ingredients needs for Korean BBQ at home.
For BBQ / Grill:
Dipping sauce
For the wraps
Pajeori 파절이
- 1kg of Pork shoulder meat & Pork Belly (Clean the meat with salt water, rinse and dry it, then sprinkle some black pepper on top and keep in fridge for half an hour)
- King oyster mushrooms (thinly slice)
- Enoki mushrooms (removed the roots, washed & drained)
- Sesame oil (serve with pinch of salt & black pepper)
- Ssamjang
- Lettuces
- Garlic slices
- Green Onion slices
- Chili pepper (green or red)
- Cut-kimchi
- Seasoned leek or green onion (Pajeori)
Thinly slice the 300gm green onion or leek, mix well with the following and it is ready.
- 2 Tbsp soy sauce
- 1 Tbsp brown sugar,
- 1 Tbsp sesame oil,
- 1 Tbsp Korean chili flakes (gochugaru),
- 1/2 Tbsp vinegar,
- 1 Tbsp sesame seeds
- 1Tsp minced garlic