Homemade Korean BBQ

New Grill and Pork Marinade

We just got a brand new grill for our portable butane burner a few days ago. I couldn’t wait to try it out, so we bought a Pork butt (it’s cheaper and leaner than pork belly) and tried it out the very next day! I was so excited I took a picture of the box! It’s really easy to do Korean BBQ at home too!

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The bowl is there to catch the grease and runoff. We did find that the difference between cooking it at home and getting korean bbq at a restaurant is we have to clean the grill between each meat.

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Above is all the ingredients used. We ate:

2 Green squash

1 Yellow Squash

1 Baby Eggplant

1 Homegrown Cucumber

1 Red onion

Potatoes boiled and sliced

3 New York Strip Steaks cut length wise (so they were thin)

1 Pork Butt sliced to 1/4 inch slabs

All of our meat were seasoned in salt, pepper and garlic powder.

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Doesn’t it look beautiful? The problem with 1/4″ pork is that it takes so long to cook. What we did was cook 1 round of steak first, then some veggies. While we were eating that, we cooked the pork. It helps to cut up the pork as it’s cooking so that it cooks faster.

Bring Cooking scissors to the table to cut the meat fast.  And tongs.

This was one of my mother’s best ideas, to buy this grill. I was so excited that we had to use it pronto! The marinade we bought from the local H Mart (Asian Market) and it wasn’t bad at all!

Of course, it wasn’t strictly Korean bbq the Korean way. There wasn’t any banchan, I used oyster sauce on my meat (I love oyster sauce), we forgot the lettuce and my family wanted potatoes over rice. But it was totally Korean bbq Homestyle!

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Iron Age – Korean BBQ

All you can eat (AYCE) Korean BBQ. Honestly, If you have never had Korean BBQ, it’s like a whole other world if you aren’t used to it. Even my parents, seasoned Asians, told me once that they felt like they were in a foreign country when I took them to try it (not this place though).

Iron Age is expensive for my “eat less than $5 if you can” bred nature. $18 for Set A AYCE and $22 for the larger set B. Your whole table also has to pick the same thing, you can’t have half-a-table set A and half-a-table set B.

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The Setup

You start out with Korean side dishes (banchan). Most Korean restaurants will have banchan. You also receive 4 dipping sauces, which you will need because most of the meat here is served unflavored. The exceptions being the pork belly and the marinated meat. Yes, that is a burner in front of me because the food cooks on the table.

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Raw Steak

The meat comes raw, but it cooks rather quickly.

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Cooked meat

And when cooked, inhaled quite quickly. The waiters will come cook the meat for you, but as a seasoned goer, I tend to cook my meat myself because I like my meat just right and not overcooked, which can happen if the waiter has many tables.

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Raw Pork Belly

The pork belly is my favorite. It comes in two different flavors, garlic and pepper paste. I like the pepper paste the best. The pork belly is so flavorful on its own that you can always request pork belly without seasoning too, if you like. 

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Pepper Paste Pork Belly and Cow Stomach

On the left, delicious spicy pork belly and on the right, not for the squeamish cow stomach. This is not tripe. It is actually quite delicious, I had never tried it before but the taste was delicious! The cow stomach is rather chewy though, so eat at your own risk.

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Cooked Cow Stomach

This is a much tastier looking picture. But there is a lot less meat there than in the raw picture because the meat was being devoured as I was taking the picture. It also shows what the grill looks like after you finish cooking. The burned black side is where we cooked the pork belly and the slimy brown side is where we cooked the cow stomach. I recommend letting the waitress cook the cow stomach and getting it with something else as it takes a long time to cook.

Iron Age
1054 Rockville Pike
Rockville, MD 20852

(301) 424-1474