Empty My Fridge
How to Yakiniku at Home Japanese Style Korean BBQ
Ingredients
- Soy sauce¼ cups
- Mirin¼ cups
- Sake¼ cups
- Sugar10 tsp
- Scallion · chopped5
- Garlic · crushed, finely chopped2 + 1–3 cloves
- Ginger1 slice
- Dashi¼ cups
- White miso¼ cups
- Rice wine vinegar1 tbsp
- Chili flake · flakes2 tsp
- Mayonnaise1 tbsp
- Sesame seed1 tbsp
- Sesame oil1 tbsp
- Sliced tri-tip · cut into bite size
- Beef · thinly sliced
- Pork belly · thinly sliced
- Wasabi paste
- Kimchi
- Cabbage
- Carrot
- Salt
Instructions
- For the yakiniku sauce, combine soy sauce, mirin, sake, water, sugar, green onion, garlic and ginger in a pot. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes.
- Remove from heat, take out only the ginger slice, then stir in the dashi stock and set aside until ready to use.
- Mix the Japanese-style ssamjang ingredients in a bowl and refrigerate until needed.
- For the spicy enoki mushrooms, trim the mushrooms and separate them into small bundles.
- Mix soy sauce, gochugaru, sesame oil, garlic, sugar and water in a bowl.
- Heat the sauce in a pan, add the enoki and cook for 2 to 3 minutes until tender.
- Garnish with green onions and sesame seeds and serve warm or at room temperature.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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