Korean BBQ restaurants are a world-wide phenomenon, but you can have a Korean BBQ just as well at home. The conical shaped Korean BBQ plate is the traditional way to do this, but the more usual western BBQ plate works fine. The important factors are slicing the meat thinly and allowing enough time to absorb the flavors from the marinade. Finally, do not overcook the meat.
| Ingredients | Serves 6 |
| Beef sliced and pounded thin | 300 gm |
| Chicken breast pounded thin | 200 gm |
| Pork loin pounded thin | 100 gm |
| Bacon rashers | 100 gm |
| Dark soy sauce | 2 tbspns |
| Light soy sauce | 2 tbspns |
| Spring onion finely chopped | 1 |
| Garlic crushed | 2 cloves |
| Grated ginger root | 1 tspn |
| Sesame oil | 1 tspn |
| Sunflower oil | 2 tspns |
| Ground black pepper | 1 pinch |
Cooking Method
Cut the beef, chicken, pork and bacon into thin bite-sized slices (5×2.5 cm) and dry with absorbent paper.
In a dish, mix the soy sauces, spring onion, garlic, ginger, pepper and sesame oil then place the meats in the mixture and leave for around 60 minutes to absorb the marinade.
Heat the BBQ plate and brush with sunflower oil and quickly cook the meat for about one minute each side and serve immediately on a warmed plate.
