Leaderboard

Well done! A big fan of Korean BBQ here in Japan and when visiting Korea but never thought about teeing it up on the beast. It must be done!

Thanks for the fascinating post, Wilburpan. I love Korean BBQ but the few times I've tried to make kalbi or bulgogi, I feel like I don't have the right balance even though I use the fresh Asian pear. So I'm delighted to hear that I should try a bottled sauce from the Asian market!! Also would be very interested in hearing about the recipes and techniques for the side dishes sometime.

Here’s how to eat Korean BBQ. The kalbi is cut down to smaller pieces. A leaf of Romaine lettuce, some rice, and a dab of soybean paste are put together, and a piece of kalbi is put on top. The Romaine lettuce leaf serves as a way to hold it all together, and you eat it sort of like a lettuce taco stuffed with rice and kalbi meat. There are other cuts of meat that can be served for Korean BBQ. My second favorite to kalbi is thinly sliced pork belly. This goes straight onto the grill without marinating or a rub. Here are the before and after pictures. The grilled pork belly is eaten in the same lettuce taco setup as the kalbi, except that instead of soybean paste, I like to use a mix of salt and sesame oil. I also used the grill for more than cooking meat. One of our side dishes was seafood pancake, sort of like a pancake-like omelet with seafood incorporated into it. The grill was perfect for heating up the seafood pancake. And finally, here’s a shot of the other side dishes we had. Clockwise around the plate of kalbi, there’s marinated spinach, spicy fish cake, seafood pancakes, and edamame. If you’ve never tried Korean BBQ, it’s terrific. I’m so happy that I can make it at home again.

WIlbur - you got me to thinking ... I'm Catholic and as a Certified Crappie Cruncher, it's not very often that I run into people cooking fish on Friday's anymore. I've gotta get some fish for The Beast and give it a run. I"m thinking some good tuna for a quick sear this coming Friday. I"ll let you know if it comes to fruition by posting pics. And oh, BTW, very nice cook!

Re: How to use Coco Char & smoking wood for low & Slow Second the recommendation to check out the Whiz's website. He's "the man" when it come to charcoal. My everyday is Royal Oak lump. My favorite is Weekend Warrior. I hoard the Coco for special cooks, as it is a precious commodity here in Iowa. For your smoking wood, consider using a converted dutch oven as a smoker box. It will prolong your smoke over just tossing chunks on top of the fire. Here's another thread about that: http://www.komodokamado.com/forum/viewtopic.php?f=29&t=5335&hilit=dutch+oven+smoker+box I like to use a combination of a hard smoking wood (oak, maple, or hickory) and a fruit wood (apple, peach, or cherry) in the dutch oven for lo & slo cooks. 2 parts hard wood to 1 part fruit. If it's chicken or steaks, I just toss the chunks onto the fire to get smoke generation right away, as they are much shorter cooks than butts, ribs or briskets. I like to use mesquite or red oak for steaks - bolder smoke flavor.