Korean BBQ at Home

Bahan-bahan (4 porsi)

• 1 medium onion (chopped, roughly 2 cups)
• 1 pear (cored, Asian pear preferred, roughly 1 cup)
• 8 cloves garlic (minced)
• 1 tbsp ginger (crushed)
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup brown sugar
• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1 tsp black pepper
• 1 tbsp gochujang (Korean hot pepper paste)
• 2 lb bone-in short ribs (Korean cut (thinly sliced), use 1/2 the amount if boneless)
• 1 lb brisket (thinly sliced, sirloin or ribeye ok as well)
• 1 lb pork belly (thinly sliced)
• 1 cup doenjang (Korean fermented soy bean paste)
• 1/2 cup gochujang (Korean hot pepper paste)
• 1/4 cup honey
• 1/4 cup toasted sesame oil
• 8 g reen onions (thinly sliced)
• 8 cloves garlic (crushed)
• 2 tbsp toasted sesame seeds
• 6 g reen onions
• 1 tbsp soy sauce
• 2 tsp toasted sesame oil
• 1/2 tsp sugar
• 1/2 tsp toasted sesame seeds
• 1 tsp gochugaru (Korean hot pepper flakes, optional)
• 4 -8 oz Banchan (at least 4 kinds, see post)
• 2 heads lettuce (mix/match of red leaf, green leaf, butter, romaine, iceberg)
• 2 packs perilla leaves
• 1 cup crunchy vegetables (julienned)
• 6 -8 cloves garlic (raw, sliced)
• 2 -3 jalapeños (sliced)
• 6 cups cooked rice
• 16 oz naengmyeon (Korean cold noodles, prepared, optional)
• 4 tbsp toasted sesame oil
• 4 tbsp toasted sesame seeds
• 4 tsp flaky sea salt