Korean BBQ


In Thailand, anything from the K country is lapped up.  You can add Korean BBQ to that, as Korean BBQ restaurants are a world-wide phenomenon, but you can have a Korean BBQ just as well at home.  The conical shaped Korean BBQ plate is the traditional way to do this, but the more usual western BBQ plate works fine.  The important factors are slicing the meat thinly and allowing enough time to absorb the flavors from the marinade.

Ingredients Serves 6
Beef sliced and pounded thin 300 gm
Chicken breast pounded thin 200 gm
Pork loin pounded thin 100 gm
Bacon rashers 100 gm
Dark soy sauce 2 tbspns
Light soy sauce 2 tbspns
Spring onion finely chopped 1
Garlic crushed 2 cloves
Grated ginger root 1 tspn
Sesame oil 1 tspn
Sunflower oil 2 tspns
Ground black pepper 1 pinch

Cooking Method

Cut the beef, chicken, pork and bacon into thin bite-sized slices (5×2.5 cm) and dry with a towel.

In a dish, mix the soy sauces, spring onion, garlic, ginger, pepper and sesame oil then place the meats in the mixture and leave for around 60 minutes to absorb the marinade.

Heat the BBQ plate and brush with sunflower oil and quickly cook the meat for about one minute each side and serve immediately on a warmed plate.