DIY KBBQ @ HOME

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One thing I miss the most during these shutdowns is some good Korean BBQ. When eating outdoors during Covid shutdowns being served pre-cooked meat didn’t hit the spot, I ventured to re-create the experience and deliciousness at home (without smelling like smoke)! Listed below are some of my personal favorite banchan items and some rough-directions that you can use to make your experience YOU.

I used a hot plate and my cast iron griddle to get the full experience but this can totally also be done on the stove top using any pan. Warm up your griddle (or pan) to medium heat, set up the table with your favorite banchan items, and enjoy! Cook the meat to your desired doneness and eat away at your appetizers of choice! 

If there are any other banchan items you’d like to make, post a comment below and I promise to do some research, taste tests, and journey through the interwebs to give YOU the taste you’re looking for.

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Korean BBQ @ Home

remaking some of my favorite banchan recipes from scratch
Course dinner, Main Course, Side Dish
Cuisine Korean
Servings 4

Equipment

  • Hot Plate w/ Griddle

Ingredients

Store Bought Meat Banchan

  • 2 lbs Thin Sliced Meat of Choice (suggested chuck roll or rib eye)
  • Kimchi
  • Rice Paper
  • White or Brown Rice

Sauces for Dipping

  • Chilli Sauce (i.e. Sambal Oelek chili paste)
  • Toasted Sesame Oil w/ Salt & Pepper (to taste)

Cucumber Salad

  • 3 pcs Cucumbers (Persian or English)
  • 1 tbsp Sesame Oil
  • 1 tbsp Gochujang
  • 1 tsp Apple Cider Vinegar (to taste)
  • Sesame Seeds

Pickled Daikon

  • 1 pcs Daikon
  • 1/4 c Vinegar
  • 1/8 c Water
  • 1/4 c Sugar
  • 1/8 tsp Salt (to taste)

Instructions

KBBQ @ Home

  • Set up table with hot plate, griddle, choice of meat, and your favorite banchan dishes! Cook as you eat and enjoy 🙂

Cucumber Salad

  • Chop cucumbers to bite sized pieces and place in a bowl.
  • Add gochujang, sesame oil, and apple cider vinegar to taste.
  • Mix well until all cucumbers are coated.
  • Top with roasted sesame seeds and enjoy!

Pickled Daikon

  • Thinly slice daikon and set aside. Mandolin recommended but not required.
  • In a bowl, mix vinegar, sugar, and salt to taste. Stir until incorporated.
  • Place daikon in marinade and mix well to ensure all are coated
  • Refrigerate for 2 hours and enjoy!