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Quick Korean BBQ at Home | WEEKNIGHTING



This quick Korean BBQ dinner is one of THE most fun dinners you can make on a weeknight, but the flavors are worthy of the weekend. Go to http://seed.com/brian and use my code BRIAN for 25% off your first month’s supply of Seed’s DS-01Ā® Daily Synbiotic

FULL RECIPE & INSTRUCTIONS @ : http://www.brianlagerstrom.com/recipes/quick-kbbq

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(makes 2 servings)

BULGOGI
ā–Ŗ500 grams/1 pound ribeye steak
ā–Ŗ30 grams or 2Tbsp soy sauce
ā–Ŗ15 grams or 1Tbsp brown sugar
ā–Ŗ10 grams or 2tsp Mirin
ā–Ŗ3 grams or 1tsp black pepper
ā–Ŗ3 cloves of garlic, grated or pressed
ā–Ŗ10 grams or 2tsp sesame oil
ā–Ŗ10 grams/1 long drizzle honey
ā–Ŗ25 grams or 1/2 an Asian pear, grated
ā–Ŗ75 grams or 1/2c thinly sliced white onion (Ā½ an onion)
ā–Ŗ20g or 2 bunches of scallion tops sliced into 2ā€ pieces

For the Crunchy Toppings:

Oi Muchim (Spicy Quick-Pickled Korean Cucumbers)
ā–Ŗ400 grams or 3-4 Persian cucumbers, sliced into coins
ā–Ŗ20 grams or 1.5Tbsp kosher salt
ā–Ŗ30 grams or 1/3c sliced scallions
ā–Ŗ10 grams or 3 cloves fresh garlic, grated
ā–Ŗ5 grams or 2tsp sesame seeds
ā–Ŗ10 grams or 2 1/2t granulated sugar
ā–Ŗ10 grams or 2t rice vinegar
ā–Ŗ7-8 grams or 1 1/2t sesame oil
ā–Ŗ25 grams or 2Tbsp Korean Gochugaru

Pickled Daikon Radish and Carrot:
ā–Ŗ225 grams or 1c water
ā–Ŗ75 grams or 1/3c rice vinegar
ā–Ŗ100 grams or 1/3c + 1Tbsp distilled vinegar
ā–Ŗ40 or 3Tbsp grams granulated sugar
ā–Ŗ4 grams or 1t kosher salt
ā–Ŗ150 grams (1 large) carrot, julienned
ā–Ŗ150 grams (Ā¼ to Ā½ of 1) daikon radish

For Serving:
ā–ŖGreen leaf lettuce leaves
ā–ŖSsamjang
ā–ŖCooked white rice
ā–ŖSesame seeds (for garnish)

CHAPTERS
0:00 Intro and preparing the bulgogi
2:16 Preparing the crunchy toppings (banchan)
5:52 Taking care of my gut with Seed (ad)
6:52 Cooking the beef
8:23 Building the lettuce wraps
9:31 Letā€™s eat this thing

#kbbq #koreanbbq #weeknighting

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46 Comments

  1. Christopher Twigg

    FYI I think pro-te-ase is 3 syllables, ā€œaseā€ is a common suffix that refers to breaking somethjng down (protein in this case).

  3. HKim0072

    Wait, is cutting off lettuce tops a thing? Definitely not in a Korean restaurant, lol.

  4. limbopferd

    Regarding the pre ground pepper… I was close to buying a pepper cannon despite the excessive price after my beloved WMF grinder broke (due to me being the clumsy ogre I am) when I had to replace my electric espresso grinder. The new one had some lead time, so I decided to utilize a 60ā‚¬ hand grinder for the time and after the electric one got delivered I thought I'd give it a try and throw some spices into the cleaned hand grinder.

    Long story short, absolute game changer. I've never been able to grind enough pepper for my BBQ rubs without my arms falling off and the cheap blade grinder creates a ton of dust. The espresso grinder is incredible, quick, uniform and the handle makes grinding pepper, coriander, cumin, fennel seeds etc a walk in the park.

    I can't recommend this enough. And on top of it being superior in handling and speed to every pepper grinder, you can easily take it apart to clean it.

  5. BlipBlap

    Love it. The pronunciation I hear is more dwen-jang than doe-en-jang, but I've been told ten-jang is also acceptable.

    And more oh-ee than oy for cukes.

  6. Robert Bauer

    Bri, you are definitely letting those non-stick pans getting too hot. This leads to the non-stick coating releasing fluorine into your food. Not great for your health. For high temp meat cooking, just use a stainless steel pan.

  8. kalyarn

    WEEKNIGHTING is such a good series for getting new, not too crazy ideas for feeding my fam.

  9. Flash357

    YIKES….Too much sweets….Honey AND sugar, AND Asian Pear?……..Also, that isn't how bulgogi is cooked. Bulgogi should NOT be stir fried on high heat and should have some meat juices after it is done. What you have cooked is sort of like how GALBI is cooked. Although your way of cooking is FINE, but calling it Bulgogi is technically wrong. I am sure it taste great though.

  13. sohyun lee

    wow can't believe you are doing korean bbq on your channel ! been enjoying your gluten free recipes !! thanks a lot!

  14. A. C.

    Another Excellent Quick recipe !! your content rocks dude great work. I appreciate the attention to detail and the sure-fire results. Often times when I am looking for a new recipe there is so many options and some of them are not very good. Not the case with you and I appreciate that so much. I don't have time to sift through the internet, I know with your recipes I am good to go, and the results are always fantastic. I am at the point where I will even make something I've never made before when company is coming over if its off your website. Thats a big deal for me. I am always looking for new ideas and cooking outside my comfort zone, thanks for being there for me and breaking down the recipes and helping me be successful. BTW congrats your almost to 1 M, I started watching your videos when you had under 100K subscribers. Keep it up man. Cheers !

  17. L Clarke

    Dude!!! Listen, this is yet another in a growing list of jackpots you've delivered to me (and your other viewers) that literally adds to my quality of life — no joke. BTW, I just served my wife another stellar Chicken Caesar Salad based on your kiIIer caesar dressing recipe/technique >> https://youtu.be/pZFNuEwX8yo
    Keep up the great work, bro — you're kiIIin' it!!!

  19. Sandra

    Let's eat this thing! On my list. Brian's fajitas are happening this week. Corn though because gluten problem.

  20. Sandra

    So close to breaking a million! I learned about Korean flavor profile when in the Air Force. Lot of people went to Korea. Chinese 5 Spice was all the rage in the chow hall! This looks amazing, thanks.

  27. Cindy Sebryk

    I think I have a challenge for you. Do something to make chickpeas taste good. Not hummus. Alrwady have a great hummus recipe.

  28. Mary Kate Soule

    Have you tried Sides of Seoul off Page Ave? Highly recommend for Korean food, and they have a small market section for banchan made in house.

  31. Johnman300

    Happy 1 million Bri! Recipe looks delicious as always. Not sure if my Korean mom would ever let me get away with only 3 banchan for a dinner though…

  32. Colin G

    To anyone listening, go buy a bag of Gochugaru (either at an asian grocery store, or online). My current bag has lasted me over 2 years, and it is an un-substitutional ingredient in so many good dishes and salads!

  34. Potato Kid

    Congrats on 1m subs!!! Just made this at home with family. Very good vid šŸŽ‰šŸŽ‰šŸŽ‰

  35. Di Milton

    Congratulations on one million subscribers, Bri!!!! You and Lorn have earned it!šŸ¤—šŸ¤—šŸ¤—

  36. Rbt

    Video idea: show us how to plan out meals for a typical week. Your week nighting vids have helped me a ton, but itā€™d be dope to see how youā€™d recommend to put things together optimally

  39. Anthony Parker and the Near Life Experience

    Once upon a time I lived near a Koriean Market in Oakland CA, and could buy all that panchan premade fresh that day, as well as awesome pre marinaded bulgogi beef or pork. For the lettuce wraps, I always preferred Gochujang as the sauce.

  41. Orion Burch

    Looks great.

    I thought getting a nonstick searing hot was bad for the coating though? Is that incorrect?

  43. Gloria Engle

    Brian, thereā€™s magic powder named Dasida. Just a small pinch of of it will amplify any flavorsā€¦

  44. direkt

    Hry Bri!

    Made this tonight and it was a massive hit! The instructions were straightforward and while it took me a bit more than the "weeknighting 30 minutes" it was still all low stress cooking which was perfect(!) for weeknight cooking.

    +1 for your local international grocer! They are amazing and need more love!

  46. alancats

    Congratulations, Brian, on reaching one million subscribers! It is very well-deserved. You're a great teacher to novice and experienced home cooks, alike. For folks who like Brian's cooking and instructional style, I recommend Stephen Cusato's "Not Another Cooking Show" and Jim Delmage's "Sip and Feast." Three great cooks and teachers. Also, Chef Majk is really good, too, for a more European, formal style.

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