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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
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)
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!