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!
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.
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.
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!