Korean barbeque has taken Metro Manila by storm. It has always been popular with Filipinos, but even more so today, and it seems that just about everywhere you look, there’s bound to be a Korean grill nearby. It has become the land of the unlimited, and places are often trying to beat each other with the craziest combinations, or the lowest prices. What is it about this culinary phenomenon anyway?
If you try and dissect the trend, it is all about flavor. Korean palates enjoy similar taste profiles to our food–which means we get our favorite combination of sourness and sweetness in their dishes too. But more so than that, it’s really all about the meat, from galbi to samgyupsal. We love our meat, and Korean barbeque’s famous thinly-sliced pork when crisped up on the grill, is really like no other–the kind of crispy, crunchy goodness that needs Coke.
You can easily achieve this at home, and what’s great is you can do it all under PHP300, and have extra meat, sauces, and sides good enough for another KBBQ night. You can also choose to pair it with anything you like–and we all know that Coke is a perfect companion for anything delicious, like this recipe. A tall, cold glass of the amber soda is a welcome break between non-stop bites of pork, kimchi, and rice, and will make this at-home experience even more refreshing.
DIY Korean BBQ Under 300
Active time: 1 hr
Total time: 1 hr
1 cup spring onions
1 tbsp. gochujang
½ tbsp. rice wine vinegar
¼ cup sesame oil
Salt and pepper, to taste
1/2 cup ssamjang
1 head lettuce leaves, washed and dried
6 garlic cloves, sliced in half
1 cup kimchi
2 cups white rice, cooked
Slice spring onions lengthwise and shock in cold water until curled.
Drain spring onions and dry on paper towels.
In a bowl, combine gochujang and rice wine vinegar.
Add prepared spring onions and toss until coated.
Plate and set aside.
Divide sesame oil into two small containers.
Season each serving of sesame oil with salt and pepper.
Divide ssamjang into two containers and set aside.
Do the same with white rice, dividing into two bowls.
In separate plates, plate up lettuce leaves, sliced garlic, kimchi, and samgyupsal.
Set up an indoor grill or burner and hot plate in the center of the table.
Place all prepared plates of food around the burner.
Also prepare one spare empty plate (for cooked meat), tongs, and scissors.
Grill samgyupsal until cooked through and toasted, using scissors and tongs to assist.
When ready, transfer onto spare plate or push towards the sides of the grill.