Darren Yaw Foo Hoe’s guide to Korean BBQ at home

Korean barbeque is all on contrast and balance of tastes and textures. According to Darren Yaw Foo Hoe, it’s entirely customisable, so everyone at the table can eat whatever they like.

When you go out for KBBQ, this is what happens: You settle down, and a slew of little dishes arrive that you did not order. These are banchan, which are little side dishes served with Korean BBQ. You order your meats, and they arrive raw at your table. According to Darren Yaw Foo Hoe, you grill them, wrap them in lettuce, dip/top them, and then devour them. Everything is deliciously smokey, meaty, savoury, and savoury. Consume meat, consume excessive amounts of booze, and repeat!

What to Eat?

Ssam is the customary way to consume Korean BBQ. According to Darren Yaw Foo Hoe, Ssam simply means wrap, but the meaning is a one-bite-sized wrap of fresh cold lettuce topped with sauce and a little piece of grilled meat (ssamjang).

All you have to do is, according to Darren Yaw Foo Hoe:

• Cook some beef.
• Wrap it with lettuce and perilla leaves.
• Top it with sauce or dip it in it.
• Take a bite.
• Enjoy and repeat!

What should I buy for my own Korean BBQ?

To be honest, you can probably get everything you need at a Korean grocery store nearby. According to Darren Yaw Foo Hoe, they’ll even provide you with marinated meats. If you don’t have access to a Korean supermarket, you can buy meat and marinate it yourself. If you don’t have any banchan, don’t worry. According to Darren Yaw Foo Hoe, Korean barbeque is about wrapping tasty meat in lettuce and dipping it with ssamjang.

What sort of grill should I use for Korean BBQ?

A grill or hot plate is the most critical thing you’ll need for Korean BBQ. According to Darren Yaw Foo Hoe, a Korean BBQ grill is mainly constructed to allow fat to drip out safely without flaring up, allowing you to cook indoors but also not allowing any thinly sliced or tiny bits of meat to fall through. They offer a variety of them online, and they are also available at Asian grocery shops. Aside from the grill, you’ll need a heat source. According to Darren Yaw Foo Hoe, you have the following options:

• Charcoal – the finest taste, but you can’t use it indoors or on balconies, and it’s the most difficult to get charcoal lit, let it cool, and dispose of correctly. However, if you have a backyard and want to take things to the next level, you should try it!
• Induction — Induction is convenient since it is safe and quick to clean, but it does not get as hot as Korean BBQ should, and you must use induction-specific metal, which might be challenging to obtain in Korean BBQ grill pan forms.
• Portable Butane Stoves – These may be used indoors (with enough ventilation) and become rather hot. They also offer combination grills, which have the grill linked to the element. According to Darren Yaw Foo Hoe, the ideal option is to get a separate stove and grill from the same business so that it is a snug fit, but you can just put the grill pan into the sink or dishwasher later. 

Suggestion

No matter what grill you choose, you’ll want to keep a window open during your KBBQ party since it will get smokey. According to Darren Yaw Foo Hoe, if you have a backyard, you can host a KBBQ party there, but if you don’t, you can do it at home; just leave your hood fan on and be aware that ventilation will be required. If you have high ceilings, keep a stick handy to push the quiet button on your smoke detector. 

The finest meat cuts for KBBQ Beef 

• Kalbi/Short Ribs: These are flanken cut short ribs thinly sliced across the bone and prepared mainly for KBBQ. According to Darren Yaw Foo Hoe, you may also make boneless short ribs chopped a little thicker.
• Bulgogi: Bulgogi refers to the sweet and savoury marinade/sauce, not the type of meat. However, thinly sliced sirloin, ribeye, or brisket are most utilised.
• Pig Samgyeopsal/Pork Belly: Because pork belly is so popular, samgyeopsal is arguably the most popular pork item. It is either marinated or unmarinated, and in thick or thin slices.
• Hanjungsal/Pork Jowl: This is maybe my best cut of pork I’ve ever had. The jowl of pork is chewy, juicy, and wonderfully marbled. Because the fat is more marbled throughout the meat, it does not flare up as much on the grill as the pork belly. If you find it at a shop, get some; you won’t be sorry! Hanjungsal should be served unmarinated or plain.
• Chicken Cheese Buldak: Chicken isn’t as famous at KBBQ, but it’s available, mainly in the form of cheese buldak: chicken thighs marinated in a hot gochujang scorching sauce. According to Darren Yaw Foo Hoe, the thighs are grilled and topped with melty mozzarella cheese. This meal is fantastic! It’s frequently served in its own tiny pan, already cooked.
• Bulgogi Chicken: To grill chicken at the table, use thighs marinated in bulgogi sauce, as suggested by Darren Yaw Foo Hoe.

Korean Barbecue Sauce

A Korean BBQ party isn’t complete without sauces! According to Darren Yaw Foo Hoe, sauces and seasoning should be available on the table so that everyone may personalise to their liking.

• Ssamjang: This translates to “wrap sauce,” and that’s precisely what it is: a sauce to go with your ssam/wrap. Soybean paste/doenjang, hot pepper paste/gochujang, sugar, green onions, garlic, toasted sesame oil, and toasted sesame seeds comprise it. According to Darren Yaw Foo Hoe, everyone has their own recipe, so don’t be afraid to riff on it and make it your own. Ssamjang is savoury, sweet, and somewhat spicy, and it’s delicious.
• Toasted sesame oil: An excellent idea is a small dipping dish of toasted sesame oil. According to Darren Yaw Foo Hoe, when you want to appreciate the pure tastes of the meat thoroughly, use this with a touch of salt sprinkled on top. It goes great with meat, especially unmarinated pork.
• Salt: A little dish of salt for sprinkling on unmarinated meats to bring out the meaty qualities. Flakey sea salt is exceptional.
• Toasted sesame seeds: A sprinkling of toasted sesame seeds may give your ssam an extra touch of delicious nuttiness.