Olympic Korean BBQ


Will you be setting your alarm to watch as much of the Winter Olympics as possible? Invite friends and family over to enjoy the Games with a Korean BBQ! While the athletes rest after fierce competition in Pyongyang, you can stay in the Olympic flow with these Korean recipes. With this fun type of Korean cuisine, you can serve the dishes one after another, but you can also make them in advance and put them all on the table at the same time. After all, they taste just as good when served at room temperature!

Open Flavour

Seasoning and flavouring


Garlic, ginger, chili peppers, soy sauce and sesame oil are the most important seasonings and flavours of Korean cuisine. If you have these at home, you only need a few extra ingredients to do some lovely Korean cooking, as the dishes are pure and surprisingly simple. Less is more!
 

Complete preparation in advance

Another advantage of a Korean barbecue is that you can prepare everything in advance. Once the meat is in the marinade and you have made the batter for the savoury pancakes, you will still have some time for yourself before your guests arrive. The ssamjang paste that you serve on the side is available off the shelf, but it only takes five minutes to make this delicious sauce yourself; fresh, without unnecessary additives. As such, it will be healthier and tastier.
 

The perfect Korean barbecue

During an authentic Korean barbecue, your guests and you will be sitting at the table. The barbecue is in the middle and around it are dishes with marinated meat, vegetables, rice and sauce. Everyone grills their own ingredients, which you can eat separately but also mix and match in all sorts of ways. Using the grilled ingredients, some rice, ssamjang paste, spring onions and a crisp leaf of lettuce, you can make delicious and healthy wraps very easily. The disadvantage of this authentic form of barbecuing is that the smoke and smell remain in the house. Also, you will have to do without the Big Green Egg’s delicious flavour accent. As such, we suggest you light the charcoal in your EGG and enjoy a perfect Korean barbecue from the Big Green Egg.


Ingredients


Beef bulgogi, grilled beef with bulgogi sauce  

 

 

Serves 4
 

Advance preparation time: 10 minutes, excluding 3 hours for marinating
Preparation time: 30 minutes

 

For the beef:

4x 125 g ribeye steaks

 

For the marinade and the sauce:

4 tbsp soy sauce

2 tbsp sesame oil

2 tbsp lemon juice

4 tbsp sugar

2 tsp coarsely ground black pepper

½ Asian pear

2 shallots

3 cloves of garlic

1 tbsp sunflower oil

1 tbsp cornflour (optional)

 

On the side:

spring onion cut into rings, to sprinkle over the meat

leaves of lettuce, to wrap the meat in

boiled rice, for in the lettuce wrap

 

Pajeon, a savoury Korean pancake

 

 

Makes 3 pancakes (Ø 20 cm) 
 

Advance preparation time: 15 minutes
​Preparation time: 50 minutes 

 

For the pancakes:

2 eggs

400 ml cold water

160 g flour

80 g rice flour

1 tbsp cornflour

8 spring onions

1 red chilli pepper

1 red chilli pepper

3 cm fresh ginger

3 cloves of garlic

300 g raw, peeled prawns

12 tbsp sunflower oil

 

For the dip:

½ red chilli pepper

1 tbsp sugar

6 tbsp soy sauce

6 tbsp vinegar

2 tbsp water

1 tbsp toasted sesame seeds

 

Dahk galbi, marinated, grilled chicken thighs with ssamjang paste

 

Serves 4
 

Advance preparation time: 10 minutes, excluding 3 hours for marinating
​Preparation time: 25 minutes 

 

For the chicken:

800 g chicken thigh fillet

 

For the marinade:

2 spring onions

2 cm fresh ginger

4 cloves of garlic

4 tbsp gochujang (Korean chilli paste)

3 tbsp mirin (rice wine)

2 tbsp light soy sauce

2 tbsp sesame oil

2 tbsp lemon juice

2 tsp sugar

2 tsp freshly ground black pepper

 

For the sauce:

2 spring onions

4 tbsp doenjang (Korean soy bean paste), or to taste

2 tbsp gochujang (Korean chilli paste), or to taste

1 tbsp toasted sesame seeds

1 tbsp sugar

2 tbsp sesame oil

2 cloves of garlic

 

On the side:

spring onion cut into rings, to sprinkle over the meat

leaves of lettuce, to wrap the meat in

boiled rice, for in the lettuce wrap


Preparation in advance


Beef bulgogi

 

This bulgogi recipe is a must for your Korean BBQ. But this delicious grilled beef can also be served as a snack. Wrap the meat, some boiled rice, some bulgogi sauce and spring onions in a crispy leaf of lettuce and you’ll have a tasty treat!

 

For the marinade and the sauce, combine the soy sauce, sesame oil, lemon juice, sugar and the pepper. Divide the mixture over two dishes, one for the marinade and one for the sauce.

Peel the Asian pear and remove the core. Cut the fruit into small cubes. Peel 1 shallot and cut into half rings. Peel 2 of the garlic cloves and chop finely. Mix the pear, shallots and garlic into the marinade mixture and mix in the meat. Cover and leave to marinate in the refrigerator for 3 hours. Cover the second dish with the sauce mixture too. This can be left at room temperature.
 

 

Pajeon

 

Do you feel like a savoury snack and do you love Korean food? Then this pajeon recipe is for you. Enjoy this Korean recipe for lunch, or serve it during a cocktail party, as part of a buffet, or during a Korean BBQ. 

Use a whisk to beat the eggs in a mixing bowl. Add 400 ml cold water and then beat in, little by little, the flour, rice flour and cornflour.

Cut the spring onions, and the red and green chilli peppers into thin rings. Peel and finely grate the fresh ginger and the garlic. Halve the prawns (if you have bought large ones. Leave smaller prawns whole). Fold these ingredients into the batter. Cover and place in the refrigerator.

For the dip, remove the stalk and seeds from the chili pepper and finely slice the flesh. Mix together with the other ingredients for the dip. Cover and keep at room temperature.
 

 

Dahk galbi

 

You can serve this nice little Asian dish with a Korean BBQ or just as a snack during a great party. It's up to you whether you prepare it in advance or together with your guests. Dahk galbi tastes just as good when served at room temperature!

For the marinade, cut the spring onions into thin rings. Peel the ginger and the garlic, and chop them extremely fine. Mix together with the other ingredients for the marinade.

Rub the mixture well into the chicken thigh fillets. Cover the dish and leave to marinate in the refrigerator for 3 hours.

For the sauce, cut the spring onions into thin rings and put them in a dish. Add the doenjang and gochujang, and sprinkle the sugar and sesame seeds on top. Pour in the sesame oil. Peel the garlic and grate it over the dish. Mix the ingredients for the sauce and store covered in the refrigerator.


Preparation


Beef bulgogi

 

Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C. In the meantime, peel the other shallot and clove of garlic for the sauce. Cut the shallot into half rings and chop the garlic.

On the Big Green Egg, heat up the sunflower oil in the Cast Iron Sauce Pot on the side of the grid. Take the ribeyes out of the marinade and wipe them off. Keep the marinade separate to use later on. Place the ribeyes on the grid next to the pan. Grill for 1.5 minutes, give them a quarter turn to create a nice grill pattern and grill again for another 1.5 minutes. Flip the ribeyes and grill this side for 2 x 1.5 minutes as well. Close the lid of the EGG after handling the food.

Take the meat out of the EGG and set aside under aluminium foil. Add the shallot and the garlic to the pan and fry for a few minutes until the shallot is glazed.

Add the marinade you set aside and the sauce mixture you saved and bring to a boil. Let simmer for about 2 minutes. In the meantime, cut the ribeye into slices and place them on a serving dish.

Check to make sure the sauce is thick enough. If not, stir the cornflour into a bit of water and mix that into the sauce. Then, let simmer for 2 more minutes. Serve the sauce with the rings of spring onion, the lettuce, the boiled rice and the ribeye to make wraps.

 

Pajeon

 

Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid and the lid of the Dutch Oven on top of it (to be used as a baking tin), to a temperature of 180°C. Briefly stir the pancake batter and dip again.

Heat 4 tbsp sunflower oil in the baking tin. Spoon a third of the batter into the pan and close the lid of the EGG. Cook the pancake for 6-8 minutes until the bottom is golden brown and crisp, and the top has congealed.

Use a spatula to flip the pancake. Close the lid and bake for another 4-5 minutes until this side is also golden brown.

Carefully spoon the pancake out of the baking tin and place it on a plate. Allow to cool for a few minutes. Heat another 4 tbsp sunflower oil in the tin and cook a second pancake.

Once it has sufficiently cooled (because otherwise it will be too crumbly), cut the first pancake into triangular slices. Serve with the dip while the second pancake, and later the third, is cooking.

 

Dahk galbi

 

Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C. Take the chicken thigh fillets out of the marinade and wipe them off.

Place the chicken thigh fillets on the grid. Grill for 3 minutes, turn them over 1/4 turn and grill for another 3 minutes. Turn them over again and grill for 3 minutes, and yet again turn them over and grill for 3 minutes. Close the lid of the EGG after handling the food.

Remove the chicken from the EGG and cut into strips. Serve in a nice dish with the rings of spring onion, the lettuce leaves, the boiled rice and the ssamjang paste to make the wraps.


Used
Accessoires


Silicone Tipped Tongs

Silicone Tipped Tongs

Monikäyttöiset ruostumattomasta teräksestä tehdyt pidit, joissa on käytännöllinen silikoniosa.

Cast Iron Sauce Pot with Basting Brush

Cast Iron Sauce Pot with Basting Brush

Tämä valurautapata on ihanteellinen vaikkapa voin sulattamiseen tai kastikkeen tai marinadin lämmittämiseen Eggin grillissä.

Green Dutch Oven Round & Oval

Green Dutch Oven Round & Oval

Kaksi uniikkia pataa Big Green Eggiin. Ne ovat funktionaalisia, kestäviä ja monikäyttöisiä.

Cast Iron Grid

Cast Iron Grid

Valurautaritilä antaa ruualle tyypillisen grillatun maun sekä kauniit ruutukuviot vihanneksiin, lihaan ja siipikarjaan.


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