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We had a Korean barbecue for lunch today.
Korean meal is quite interactive and dynamic. Instead of asking the chef or mom to cook your steak medium, you can grill bit by bit differently.
When a piece looks good and you don't want to cook it any more, you put it on this grill to avoid overcooking.
We love lettuce with meat. Like burrito, but with lettuce, you wrap a spoon of rice, a piece of meat, Ssamjang(the most common sauce in k-bbq), and whatever you'd like.
We wrap them, and normally we don't bite it, but put it in mouth at one go.
We wrap them, and normally we don't bite it, but put it in mouth at one go.
This is perilla leaves. They're sort of mint, common in East Asia. This one is marinated in say sauce. During the bbq, you have this, and the minty flavor cleanse your mouth and helps you keep going.
It's up to your preference, but salt and pepper are the most classic one you'd like to have your meat with.
In Korea, we use green pepper more (but we happened to get this one from market). This pepper is quite spicy. It has a strong kick. It's mixed with Deonjang. Again, with a bite, it gives you a spicy kick and after the few seconds of suffering, your mouth is refreshed!
Gotta have this lovely kimchi. It tastes good, helps your digest, refreshes your mouth, and so on. Rice and kimchi is like salt and pepper.
This is called Doenjang Jjigae.
Jjigae means "stew".
Doenjang is fermented soybean paste.
Even though you don't know what it means, you might be familiar with Japanese miso.
It's similar but very different. Blue cheese and mozzarella cheese. They're both cheese, but different.
Jjigae means "stew".
Doenjang is fermented soybean paste.
Even though you don't know what it means, you might be familiar with Japanese miso.
It's similar but very different. Blue cheese and mozzarella cheese. They're both cheese, but different.
Not sure if that's a good analogy. Anyway, Doenjang Jjigae is a very common stew on Korean meal table, and it goes well with Korean barbeque too. The mass produced Doenjang is okay, but we do have home-made one that we brought from Korea.
The finale is 김치말이국수(Kimchi mari guksu). It's basically cold noodle in watery kimchi. We even put some ice cubes in it. It's supposed to be cold and very refreshing.
The sourness from kimchi and the coldness from the kimchi soup cleanses your mouth and helps your digest.
The sourness from kimchi and the coldness from the kimchi soup cleanses your mouth and helps your digest.
So it was a breakdown of the Korean barbecue we had today! Let me know what you think and if you have any question 
