Imagine some charcoal burning and some meat placed on it, the blissful sound of sizzling meat and the glaze on it. Makes one go weak in the knees. The smell of burning charcoal and the crackling sound of meat both go hand in hand in making a perfect evening. Doing this with friends and family can only add to the experience. Barbeque culture in Australia dates way back, and the weather adds on to it.
Here are a few Korean barbecues that every Aussie needs to try
Kabli is a hands-down people favourite dish. It is simple to make and hardly takes any time.Its ingredients are also easily found. Marinade the Korean beef ribs in some soy sauce, garlic, ginger, brown sugar, black pepper, sesame oil and let it sit. The longer you let it sit, the better the taste will get. Once the beef has been marinated, grill it and let it brown a little. Enjoy it with some fresh lettuce leaves, rice and ssam jang sauce.
Spicy pork shoulder steaks are exactly what you will need on a cold winter’s evening. Gochujang is a hot pepper paste and is extremely good to consume during winters as it heats up the human body. To the pork shoulder add some minced garlic, ginger, gochujang, and vegetable oil in a big bag and let it sit for a few hours. Add some sake and mirin for some extra heat. Grill this over some charcoal or a grill pan and serve it hot.
Korean fried chicken uses a thick buttermilk batter that is a little sweet, but at the same time when eaten it is spicy. Crispy, spicy, sweet all at the same time! What more could one ask for? Get a few chicken wings and marinade them in some brown sugar, gochujang, soy sauce, soju, gochugaru, sesame oil, ginger and garlic. Let this heavenly mixture sit aside for a few hours and take it out of the freezer, only when you want to consume it. Serve it on a big beautiful platter and add a sprig of mint to add some colour.
This barbecue is every vegetarian’s dream come true. It needs minimal ingredients and has an impeccable taste. Get a few shiitake mushrooms, to these add some soy sauce, brown sugar and let it boil in a saucepan and let it simmer for 10-15 minutes. After the mushrooms have taken in all the liquid, let them cool a little. Season it with some sesame seeds and black pepper. Add a sprig of cilantro for some colour on the plate.
So wait no more, invite some friends and family, heat some charcoal and make a grand Korean barbecue for yourselves.
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