02 Apr 2017
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Types of Korean picnic food

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Types of Korean picnic food

 

Korea is blessed with great seasons and awesome weather in general that people love to do outdoor activities such as hiking and picnicking. Given the abundance of natural wonders and parks available in the country, it is not surprising anymore that a majority of Koreans prefer to spend their quality time with family and friends on picnic grounds. But what is a picnic without all the delicious picnic food? Today we will be giving you a list of typical Korean picnic food items that you should prepare anytime soon:

1. Korean rice rolls (kimbap)

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Kimbap is one typical Korean food item that usually fills most Korean picnic baskets. This finger-lickin’ snack food has a lot of varieties depending on the filling. Egg, vegetables, pork, chicken or basically anything that you want to use as a filling is great for this highly popular picnic food. Enjoy eating this food using your bare hands, which adds more to the fun!

2. Korean dumplings (mandoo)

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Enjoy these bite-sized dumplings that are prepared in a variety of ways: pan-fried, steamed, or boiled. Meat lovers and even vegetarians can rejoice given that mandoos can have a variety of fillings depending on your preference. These dumplings can be added in soups with flavourful broths, and this just means that Korean dumplings is one of the most versatile snacks out there.

3. Korean summer rolls

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Nothing beats the feeling of munching on these Korean spring rolls filed with your choice of meat and vegetables, perilla leaves or kaenip and spicy chilli paste or kochujang. Feel free to stuff these spring rolls with seasoned carrots, cucumbers, lettuce, and other vegetables with your choice plus some bits of chicken, pork, or even shrimp. Make sure that you don’t forget the peanut dipping sauce because the nutty texture and flavour of that sauce just goes perfectly with these spring rolls.

4. Korean rolled egg omelette (gaeran mari)

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This Korean rolled egg omelette (Gaeran Mari) is one of our favourites because it is tasty, filling, and can also be made out of a variety of ingredients. Feel free to add some bits of ham, chicken, bell pepper, carrots and other vegetables that you want into the egg mixture so that the outcome will be a visual feast of omelette rolls that will be just too visually appealing to even be eaten. It also helps that this picnic food is a great source of protein.

5. Korean Potato Salad

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Korean potato salad is just so filling that you wouldn’t even need breads and other carbohydrate-rich food items on the side. The best part about this Korean version of potato salad is not only its creaminess but also the variety of ingredients that you can put in, such as apples, pineapples, carrots, ham and even cheese.

Do you prefer any type of Korean picnic food? We’d love to know. We’d also love to hear from you at Korean BBQ Online, Sydney’s best Korean BBQ online shopping and delivery service. Check us out today!

28 Mar 2017
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Why is Korean food healthy?

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Why is Korean food healthy?

 

There’s a reason why Korean cuisine is such a global culinary powerhouse. Not only are most Korean dishes look and taste so balanced given its equal emphasis on lean meat and vegetables, it is also considered as one of the healthiest cuisines in the world. It is also not surprising that South Korea has one of the lowest obesity rates in the world. In today’s article we are featuring some important points that explain why Korean cuisine is widely regarded as healthy

1. Korean dishes feature a diverse variety of vegetables

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Koreans are really fond of incorporating a lot of vegetables into their dishes, regardless of whether they are main dishes or just sides. Cabbages, carrots, cucumbers, bean sprouts, and lettuce leaves, among others, are some of the most common vegetables that you will likely see in a typical Korean dish. Even their meat wraps are made out of leafy greens! Koreans are also fond of almost anything fermented, and this explains why they are just so fond of kimchi. Fermented food items are usually full of good bacteria, nutrients and minerals that help promote good health.

2. Korean dishes use lean meats

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Koreans are not just purely about vegetables because as we all know, a lot of their popular dishes feature a lot of meat in them. However, unlike other cuisines that feature large, fatty chunks of meat, Koreans are fond of using lean cuts of chicken and beef that are generally healthier for the body, particularly for the cardiovascular system. No wonder that heart problems do not really plague Koreans in general!

3. Koreans employ healthy cooking techniques and practices

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You should have noticed by now that Koreans love to ferment, grill, stir-fry and stew in terms of preparing their dishes. These cooking techniques allow the main ingredients of each dish to be cooked in their own juices. This is different to the cooking practices of other countries where obesity rates are high because of their fondness in deep-frying their food. Koreans are also known for not using a lot of preservatives and other artificial substances on their food.

Here’s a list of some health benefits that we are expected to get from eating Korean dishes:

  1. Lower risk for suffering from heart ailments, blood pressure problems, and neurological disorders;
  2. Decreased chance in having cancer because of the regular inclusion of nutritious vegetables;
  3. Healthy internal organs and stronger bones due to protein derived from lean cuts of meat;
  4. Better metabolism and digestion because of the presence of probiotics or good bacteria in a lot of fermented food items
  5. Nicer skin because of minimal usage of preservatives.

Are you now a much bigger fan of Korean cuisine because of the amazing health benefits we provided above? Do let us know in the comments section below how much you appreciate healthy Korean food. And speaking of Korean food, don’t hesitate to visit our website, Korean BBQ Online, today so you can start preparing for a healthy Korean BBQ feast!
 

21 Jun 2016
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Super tasty ways to use red bean paste

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Super tasty ways to use red bean paste

 

For those who have sweet tooth who couldn’t say no to tasty desserts, then you perhaps now know that red bean paste (pat) is heaven-sent. Red bean paste is a sweet paste that is present in a lot of Japanese, Chinese and Korean desserts. The main ingredient of this paste is azuki beans, which are boiled, mashed, and then sweetened with sugar.

We know that some of you just can’t get enough of the red bean paste, so we have compiled a list of awesome red bean paste concoctions that will definitely impress not just your taste buds but those of your family and friends as well.

1. Steamed Apples with Red Bean Paste

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Steamed apples filled with red bean paste is one of the perfect snacks that you can prepare most especially during the cold months. All you need to do is to get five or six medium-sized apples, core them, and then fill them with red bean paste. Steam the red bean paste-filled apples for around 30 minutes and then serve!

2. Patbingsu

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And of course, how can we ever forget including the famous patbingsu in this list? This very colorful dessert, which is also sometimes spelled as patbingsoo, is made out of shaved ice and a variety of sweet toppings such as azuki beans, sliced fruits, fruit syrups and sweetened milk. Feel free to add mangoes, strawberries, melons, peaches, and other fruits in season that you prefer. Actually, the wide variety of ingredients that you can add into this shaved ice dessert makes it a favorite among both Koreans and foreigners alike.

3. Dairy-Free Red Bean Ice Cream

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You love red bean paste so much, so why don’t you take it to another level and make an ice cream out of it? All you need to do is to combine cooked red beans, honey, vanilla extract and coconut milk in a blender and then pour the resulting mixture into a popsicle or ice cream mold. Freeze the ice cream mixture and then enjoy! This is another great dessert to have on a sweltering day.

4. Red Bean Porridge (Pat Jook)

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If you want a dish that is light yet filling, then consider making porridge out of red beans (pat jook). In Korea, pat jook is considered a comfort food and is perfect for those who are recuperating from any form of sickness. The good thing about red bean porridge is its versatility: you can eat it for breakfast, lunch, or even dinner if you wish. This dish is also great even for those who don’t have sweet tooth because its sweetness is just mild.

5. Red bean-flavored Japanese jelly

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Jelly or gelatin that’s filled with red bean paste is a big dessert hit in Korea that has been introduced by Japan. All you need to have to make this jelly dessert are sugar, agar (for the gelatine or jelly) and azuki beans of course. The resulting rectangular blocks of red bean jelly are then sliced into square blocks before service. We are so confident that kids will always look forward to the end of every meal just to get their fill of this sweet gelatinous dessert.

Now that you have ideas on how to make red bean paste dishes, it’s time to prepare for your Korean BBQ feast. Drop us a line at Korean BBQ Online today so we can help you get started!

18 Jun 2016
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Preparing Korean Ginseng Tea

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Preparing Korean Ginseng Tea

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One of the most popular and well-loved drinks in Korea is the insam cha or ginseng tea. This tea is just a great beverage to consume on a cold day as its punch and aroma will just give your entire body the warmth and jolt it needs. Ginseng is also known for its revitalizing and restorative properties, which is why a lot of Koreans drink insam cha after a tiring day or whenever they are sick. The great thing is that tea is ridiculously easy to prepare, so go ahead and follow the steps below so you can have your own dose of Korean ginseng tea any time:

Ingredients

Ginseng root

Honey

Water

 

Steps

If you have a tea ball, then shave pieces of fresh ginseng root and put into tea ball. Steep in very hot (but not boiling) water for 5 minutes. Add honey to taste.

If you do not have a tea ball, then peel the ginseng root and make 7 or 8 thin slices. Coat the ginseng with a generous amount of honey and let sit for 15 minutes. Pour very hot (but not boiling) water over the ginseng and honey and let steep for 5-10 minutes.

Scoop or strain out ginger slices and enjoy.

Recipe source: http://koreanfood.about.com/od/drinks/r/How-To-Make-Ginseng-Tea-Insam-Cha.htm

Some ginseng teas can be too overwhelming for some, so do not hesitate to mix your tea with ginger or green teas. Feel free to mix according to your desired tastes. Also, do not forget to consult your physician before starting any ginseng tea drinking routine. This is particularly relevant to those who are pregnant or have other medical issues. Ginseng can perk up your body in various ways especially when it is combined with certain ingredients, so always be on the safe side by consulting medical professionals first before undergoing any beverage regimen.

Are you a big fan of ginseng tea? Don’t hesitate to let us know in the comments section below. And as always, Korean BBQ Online is here to help you in all of your Korean BBQ needs. Only trust Sydney’s best Korean BBQ delivery service!

14 Jun 2016
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Injeolmi (Rice Cake) recipe

injeolmi

Injeolmi (Rice Cake) recipe

injeolmi

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Today we are featuring another highly popular Korean snack that you’ll most likely see in almost any Korean party, banquet or feast. Injeolmi is a type of rice cake that is made out of pounded or steamed rice flour and is shaped into bite-sized pieces. This particular rice cake is coated in dried beans powder that is usually made out of sesame seeds, azuki, or even soybeans. Perhaps you’ve tasted an injeolmi before and you want to satisfy your cravings by making some of your own. Well, here’s a no-fuss, easy-peasy injeolmi recipe that you and the entire family can start doing:

Ingredients

Sweet rice flour (glutinous rice flour)

Salt

Sugar

Roasted soybean powder

 

Directions

  1. Place 1 cup of sweet rice flour, ¼ ts salt, 1 tbs sugar, and ¾ cup of water in a microwavable bowl. Mix it well to make rice cake dough.
  2. Cover it with Saran wrap, and cook it in a microwave oven for 3 minutes.
  3. Mix the hot dough with a wooden spoon for about 20 seconds. Put the Saran wrap back on and cook 1 more minute in the microwave.
  4. Transfer the rice cake dough into a mortar and pound it for about 1 minute (pound 50 times). You’ll make bubbles and then hear the bubbles popping out while you pound, which mean the consistency of the rice cake is just right: chewy and elastic.
  5. Spread ½ cup roasted soybean powder on a cutting board and place your pounded rice cake in the powder. Roll it around a bit to cover it with a light dusting of powder.
  6. Cut into bite size pieces.
  7. Coat each piece of the rice cake with the roasted soy bean powder and transfer to a serving plate.

Sprinkle with sugar when you serve.

Recipe source: http://www.maangchi.com/recipe/injeolmi

What’s your favourite version of injeolmi? Don’t forget to share them on the comments section below. Also, make sure to drop by Korean BBQ Online today for the best Korean BBQ food and equipment that you can ever have here in Sydney! Conveniently place your orders online and we’ll get them delivered straight to your house. Feel free to give us a call today!

11 Jun 2016
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5 Drool-worthy Korean Fish Dishes

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5 Drool-worthy Korean Fish Dishes

The bodies of water that surround the Korean peninsula is teeming with marine life that fish and other seafood are already a typical part of a lot of Korean dishes. One of the most important things that you’ll notice in a lot of Korean fish dishes is how fresh the seafood ingredients are and also how well they are cooked. Koreans employ a variety of cooking techniques when preparing their fish meals: fried, braised, steamed, stewed, you name it. Some Koreans even like eating their fish raw. Regardless, they all still taste fresh and delicious. For fish lovers out there, here’s a list of drool-worthy Korean fish dishes that you should not miss out:

1. Mixed Rice with Sashimi (Hwe Dub Bap)

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If you are a fan of eating rice topped with raw fish and spices, then hwe dub bap is going to be one of your favorite Korean fish dishes. This fish dish is also very healthy considering that it has the perfect balance of seafood and seasoned vegetables. You can of course experiment with the ingredients, particularly with the sauces where you can choose whether you want it to be completely spicy or a combination of sweet and spicy. Snapper and tuna are usually the most common types of fish being used for this dish.

2. Pan-Fried Fish (Saeng Sun Jun)

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This is one of the easier fish dishes to make considering that the fish fillets that you’ll be needing will just have to be covered in a coating made out of flour and egg. This is the one of the tastiest dishes that you can prepare particularly for kids. Don’t forget to prepare soy sauce or even a spicy dip on the side depending on your preference.

3. Steamed Skate Fish (Hong Uh Jim)

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Skate fish is one of the freshest kinds of seafood that you will ever taste, and it’s great that steamed skate fish is one of the popular Korean fish dishes out there. The way the skate fish is steamed retains its freshness, thereby making the fish meat more tender and perfect for all kinds of sauces – sweet, mild, or spicy.

4. Halibut Teriyaki

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Another Korean fish dish favorite is the halibut teriyaki, a fuss-free, easy-to-prepare dish that has been introduced by the Japanese to Koreans when Korea was under Japanese rule. The perfect blend of sweet and spicy sauces makes even meat lovers to like a thick chunk of halibut prepared teriyaki-style. You can also choose your own seasoned vegetables and even banchans (tofu or radish) on the side.

5. Broiled Mackerel (Godenguh Gui)

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Koreans are fond of broiling their fish in whole or in half because it makes everything crispy. The head, spine, and tail of the mackerel are removed so that its skin will be the only one to remain in place. This dish is best eaten on its own or as a topping on plain rice. The mackerel is generally a very tender fish so expect it to go well with any sweet-spicy dipping sauce.

Start planning your Korean BBQ feast with Korean BBQ Online. We are the only Korean BBQ delivery in Sydney that offers the finest, the most delicious variety of premium meat. Check out our menu today

 

07 Jun 2016
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Awesome food and drink ideas for your next Korean cocktail party

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Awesome food and drink ideas for your next Korean cocktail party

We can all agree on the fact that Korean cocktail parties are fun to organize and attend to. Whether it is a cocktail party to meet new people or to watch a Korean TV series marathon, the friendly atmosphere in Korean cocktail parties is undeniable. If you are thinking of throwing a Korean cocktail party yourself, then here are some simple food and drink ideas that you can serve to make it one of the best ones ever:

1. Grapefruit Soju Cocktail

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Sure, serving beers and wines are a given, but make your Korean cocktail party even more special by serving a great-tasting soju cocktail. The grapefruit soju cocktail, for instance, has a neutral taste and mixes well with other alcoholic beverages. The tangy yet refreshing taste of this cocktail will surely be welcomed by your guests.

2. Cheesy Kimchi Dip, Hawaiian-style

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This dip is so easy to make and is also very versatile in terms of its taste. The cheesy kimchi dip will just enhance the flavors of your bread, crackers, and seasoned vegetables because of the perfect combination of the spiciness of the kimchi and the gooeyness of the cheese.

3. Korean Roasted Chicken Wings

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Nothing beats the feeling of being able to dig into the finger-lickin’ goodness of Korean chicken wings. You can prepare different versions of course, and for sure guests will like the sweet, spicy, sweet and spicy chicken wings that you will serve. These juicy chicken wings are also so savoury you don’t even need gravy anymore!

4. Yuja Champagne Cocktail

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Here’s another delicious cocktail for a chill and relaxed evening. This drink is so light and zesty that it will surely appeal to cocktail participants who just want to take it easy and not drink too much hard liquor. Yuja bears similar characteristics with organs and lemons and is often used to make teas. But now you know that you can actually make a refreshing cocktail out of it!

5. Spam Musubi

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Another filling yet not so overwhelming food item that you can serve in a Korean cocktail party is the widely popular spam musubi. This dish, which combines a savoury slice of salty and juicy spam and deliciously steamed rice, is just an awesome complement to all the delicious drinks served in cocktail parties.

Do you have any ideas to share on what to serve during a Korean cocktail party? Post them all below in the comments section. Meanwhile, Korean BBQ Online has your back for all of your Korean BBQ needs. We are the only Korean BBQ delivery in Sydney that offers the finest, the most delicious variety of premium meat. Check us out today!

04 Jun 2016
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Five Must-try Korean Noodle Dishes

Bibim-Guksu4

Five Must-try Korean Noodle Dishes

Noodle dishes are already a common sight to behold on almost all Korean dining events. We’re pretty sure that you yourself already have your own favourite Korean noodle dishes. Well, we can’t blame you for it because nothing really beats the pleasurable feeling of slurping a fresh bowl of noodles simmered in flavourful broth. Imagine doing this on a hot day or cold night in some authentic Korean restaurant? Oh, that’s just pure bliss! Today we are featuring 5 popular Korean noodle dishes that you should devour when you get the chance:

1. Korean Cold Noodles (Mul Naengmyun)

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Naeng myun (naengmyoen) is made out of cold, buckwheat noodles that is served in a flavourful, slightly sour broth and is topped with vegetables, egg, and sometimes even meat. This is very easy to prepare considering that this noodle dish is considered as a one-bowl meal. And given that this is a cold noodle dish, this comfort food is just your delicious companion during the sweltering summertime.

2. Korean Stir-Fried Noodles (Chapchae)

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One of our personal favourite banchans is chapchae. What is there to not like about this noodle dish? Korean glass noodles that are stir-fried to perfection plus some generous serving of pork and vegetables tossed in? Oh, this is just too mouth-watering. Fortunately, making chapchae right at the comforts of your own home won’t even take away a significant chunk of your time given that its main ingredients are easy to find.

3. Cold Soybean Noodle Soup (Kong Gooksu)

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This cold noodle dish is another great comfort food that is perfect for the hot months. Not only is this noodle dish very easy to prepare (even amateur cooks can whip up an amazing version of kong gooksu), this is also very filling and nutritious that is just popular among the vegans.  We bet that you’ll fall in love with this noodles’ nutty texture as soon as you get to taste it.

4. Spicy Cold Noodles (Bibim Gooksu)

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If you want a noodle version of one of Korea’s national dishes, bibimbap, then Bibim Gooksu is the one you’re looking for. This cold noodle dish just has the right amount of spice to please your palate as it indulges on a filling serving of noodles, egg, seasoned vegetables and meat of your choice.

5. Korean Noodles with Black Bean Sauce (Jajangmyun)

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If there’s one highly popular noodle dish in Korea that should not escape your sensibilities, then that would have to be jajangmyun. This noodle dish is Korea’s answer to the black bean noodle dish of China and is also one of those dishes that perfectly combine the sweetness and tangy taste of its ingredients. This dish is generally cheap yet filling that’s why it’s very common for Koreans to have jajangmyun as a takeout meal.

This list does not cover a ton of other awesome Korean noodle dishes out there. What are your Korean noodle dish favourites? Post them all in the comments section below. And if you’re wishing to celebrate a memorable occasion, then why not host a Korean BBQ party? Korean BBQ Online will deliver to you all the meats, sides and equipment that you need for you to have your own unforgettable Korean BBQ feast. Contact us today and see how we can help!

31 May 2016
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Enjoying Korean BBQ as a Vegan

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Enjoying Korean BBQ as a Vegan

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Who said that you cannot have your own Korean BBQ feast if you are a vegan? You may not be eating any form of meat and dairy, but that does not mean that you are automatically excluded from all things delicious and fun that only a typical Korean BBQ meal can provide. Here are some tips on how you can prepare and enjoy your vegan-style Korean BBQ:

Enjoy your fill of vegetable banchans

You already know by now that Korean BBQ meals always have those tasty banchans on the side. Given that Korean cuisine always emphasizes balance in all of its meals, expect that there will be lot of vegetable-based banchans to rule the dining table. Have your fill of fresh vegetables such as lettuce, radish, peppers, cucumbers, mushrooms and eggplant. And of course, how can we even forget tofu which is considered by many as a great substitute for meat!

Have fun grilling your vegetables

If you are worried that you will not really be able to enjoy a Korean BBQ as a vegan because you won’t be able to grill cuts of meat, then you’re mistaken! Pumpkins and eggplants are just two vegetables that are commonly found in a lot of Korean meals that just taste so great when grilled. On top of that, you can also grill to perfection peppers, potatoes, carrots, cabbage, sweet potatoes, and even mushrooms. Do not hesitate to experiment!

Host your own vegan Korean BBQ party!

Now that you know that you can actually enjoy Korean BBQ despite being a vegan, then why don’t throw your own Korean BBQ feast at home? It’s time to make use of that portable skillet or set up your own Korean BBQ grill. Marinate all those mushrooms, extra firm tofu and some vegetables of your choice. Cook some rice and prepare some kimchi and radish salad on the side. Or perhaps you fancy making some vegan kimbab and pancakes as additional banchans? And lastly, invite everyone to grill the vegetables and enjoy everyone’s company. Wow, we’re confident that this is just one perfect vegan Korean BBQ experience.

Have you tried a vegan Korean BBQ feast before? Share your experience with us! And if you want to bring authentic Korean BBQ to your home, then Korean BBQ Online has your back. Contact us today so we can serve you!

28 May 2016
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Cold Korean Food for the Summer

Cold Korean Food for the Summer

Koreans surely do love their spices, but that does not mean that they do not have a wide array of cold dishes that will make the hearts of non-spicy food lovers leap. There is actually a lot of cold Korean comfort food items that one can enjoy during the sweltering summer days. Here are a few of them:

  1. Mixed Rice with Sashimi (Hwe Dub Bap)

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Hwe Dub Bap tastefully combines rice, fresh seafood and spices in one savoury bowl. This dish is best eaten with a sweet-spicy sauce, although you can of course experiment with your own sauce depending on the level of spiciness that you prefer. We personally recommend using salmon and tuna for this dish because these two complement well with a sweet-spicy sauce.

  1. White Kimchi Cold Noodle Soup (Dongchimi Gooksu)

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This refreshing cold noodle soup has a tartly and refreshing taste that is just perfect to excite your taste buds and replenish you on a hot day. There are ready-made dongchimis that you can buy in almost all Asian stores, although there are those who prefer to make the noodles from scratch, which will take approximately 3 days.

  1. Fresh Spring Rolls with Spicy Korean Dipping Sauce

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This Korean version of fresh spring rolls is made out of perilla leaves and Korean pepper paste. The great thing about this dish is that you can stuff your perilla leaves with seafood like shrimp and other vegetables of your choice. We personally love this cold dish not only because it is so nutritiously balanced but it is also a delightful crunchy dish to devour. Don’t forget to pair these spring rolls with a peanut dipping sauce.

  1. Cold Cucumber Soup (Oi Naengguk)

Oi Naengguk Korean Cucumber Soup

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This refreshing soup, which is sometimes referred to as oi naengchae, is one of the best Korean cold dishes to consume to invigorate your body during the summer months. This is perfectly paired with almost any warm rice meal because of the crispy taste of the cucumbers and cool taste of the soup.

  1. Cold Buckwheat Noodles (Mul Naengmyun)

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Naeng myun is a cold buckwheat noodle dish that combines the decadent flavours of meat, vegetables, egg and a tangy broth. This dish is often consumed by those who live high up in the mountains so that they can better cope with the body effects of living on high altitudes. But now, this cold noodle dish that used to be eaten during the winter months is now a great dish to cap off one’s summer days due to its very refreshing taste.

What are your favourite cold Korean dishes to devour on a typical hot summer day? Don’t forget to spread the word about Korean BBQ Online, your most trusted Korean BBQ online shopping and delivery service that will never let you down. Drop us a line today to see how we can help!

 

24 May 2016
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Delicious Korean Anjus for your next drinking session

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Delicious Korean Anjus for your next drinking session

We’ve already featured the alcoholic drink soju and how it is considered as Korea’s national drink. We’ve also emphasized the fact that drinking is a big part of Korean culture and how it plays a major role in Korea’s social scene. The act of drinking itself might already be fulfilling, but a typical Korean drinking session will not be complete if anjus or drinking snacks are not served. Just like the famous banchans or side dishes that are being served during a normal Korean BBQ meal, there are different types of anjus that will make every drinking activity more enjoyable. Here are the three types of anjus that you should watch out for:

1. Nut, Fruit and Finger Foods

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Nuts and other forms of salty food are very familiar types of anjus in Korea because of their ability to absorb alcohol and possibly minimize the occurrence of hangover. If Americans have their bowls of popcorns and chips to go with their beers, Koreans have nuts, fresh and dried fruits such lemons, apples, pineapples, persimmon, oranges, crackers, dried squid, dried anchovies, and other salty items.

2. Savory and Fried Foods

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One of the most popular types of anjus are the savoury and fried ones because these food items just go well with soju and most Korean alcoholic beverages in general. These savoury food items are usually Korean fried chicken, pa jun, and Korean blood sausage. Koreans also occasionally serve food items that have been deep-fried in vats of oil to cater to some drinking patrons who prefer to have some grease with what they are drinking.

3. Spicy Dishes and Strong Flavors

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Koreans love their spicy food so much that this type of anju shouldn’t even surprise you anymore. Typical spicy anjus are stir-fried octopus, squid, kimchi with tofu, rice and fish cakes, and many more. Koreans just love the explosion of flavour that these food items will give them, which becomes even more appetizing when they become mixed with alcohol.

What are your personal favourite anjus? Don’t forget to share them with us. And also, do not hesitate to contact Korean BBQ Online to help you with all of your Korean BBQ needs!

21 May 2016
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All about the Gimjang (kimchi-making) tradition

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All about the Gimjang (kimchi-making) tradition

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Kimchi is already considered as an integral part of Korean identity. Koreans value kimchi so much that it does not come as a surprise anymore that there’s a specific ceremony dedicated to its preparation.

What is gimjang?

Gimjang refers to the lengthy process of preparing kimchi, a tradition that stems from the old days when villagers and other people from communities would gather together to prepare kimchi just before wintertime comes. The vegetables back then that are needed to prepare kimchi are seasonal and not really available year-round, so people always planned ahead in terms of gathering all the necessary ingredients so that the kimchi that they produced would last them throughout the entire winter season. Although fresh vegetables and even kimchi itself are now cultivated to be made available all throughout the year, this still has not stopped Koreans from partaking in gimjang.

The preparation

One of the reasons why gimjang is celebrated is to highlight the hard work that the people who are involved in the process invest in producing the best-tasting kimchi. Gathering all the required ingredients is tough, but ensuring that the proportion of each ingredient is just right is even more challenging. We are not even mentioning here the possibility that the weather might not cooperate. Anyway, kimchi’s usual ingredients of cabbage, radish, mustard leaves, spring onions, ginger, chili pepper power, seafood like shrimp and anchovies, and garlic are the usual items that must be prepared.

The process

The enjoyable part of gimjang is the point when everyone is just involved in every step of the process, from harvesting to slicing other ingredients. It is a collective effort! Families who will take part in gimjang will usually harvest around thirty cabbages, wash them, and put all of them in a saline solution so that the cabbages will lose their crispiness. The rest of the ingredients will be chopped and sliced, particularly the mustard leaves and spring onions. Seasoning will also be added to further enhance the flavor.

There are various opportunities to participate in gimjang, most especially when you’re in Korea. We recommend that you participate in one and then you let us know how your experience went!

Korean BBQ Online is ready to deliver fresh and delicious kimchi straight to your doorstep. Contact us today so we can serve you today!

14 May 2016
Blog, food, recipes
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Delicious chapchae recipe for you to try

chap

Delicious chapchae recipe for you to try

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One of our personal favourite banchans is chapchae. What is there to not like about this side dish? Korean glass noodles that are stir-fried to perfection plus some generous serving of pork and vegetables tossed in? Oh, this is just too mouth-watering.

Fortunately, making chapchae right at the comforts of your own home won’t even take away a significant chunk of your time. Today we are providing you with a simple chapchae recipe that will surely please your Korean foodie heart:

INGREDIENTS (serves 4):

  • 4 ounces beef, filet mignon (or pork shoulder), cut into ¼ inch wide and 2½ inch long strips
  • 2 large driedshiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips
  • 2 garlic cloves, minced
  • 1 tablespoons plus 2 teaspoons sugar
  • 2 tablespoons plus 1 teaspoonsoy sauce
  • 2 tablespoonssesame oil
  • 1 tablespoontoasted sesame seeds
  • 1 large egg
  • 4 ounces spinach, washed and drained
  • 4 ounces ofdangmyeon (sweet potato starch noodles)
  • 2 to 3 green onions, cut crosswise into 2 inch long pieces
  • 1 medium onion (1 cup), sliced thinly
  • 4 to 5 white mushrooms, sliced thinly
  • 1 medium carrot (¾ cup), cut into matchsticks
  • ½ red bell pepper, cut into thin strips (optional)
  • ground black pepper
  • salt
  • vegetable oil

 

PROCEDURE

Marinate the beef and mushrooms

  1. Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.

Make the egg garnish (jidan):

  1. Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.
  2. Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
  3. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.
  1. Let it cool and slice it into thin strips.

Prepare the noodles and vegetables:

  1. Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
  2. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon sesame oil. Put it into a large mixing bowl.
  3. Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
  4. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
  5. Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
  6. Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.
  7. Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.
  8. Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.

Mix and serve:

  1. Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of sesame oil to the mixing bowl full of ingredients. Mix all together by hand.
  2. Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate and serve.

 

Source of recipe: http://www.maangchi.com/recipe/japchae

Don’t forget to serve your delicious version of chapchae on your next Korean BBQ feast! We at Korean BBQ Online will provide you with the best Korean BBQ meats and sides that you could possibly ever taste. Place your orders today and receive them right at your doorstep. So fast and hassle-free!

10 May 2016
Blog, culture, food
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Guide to Korean Pojangmacha

pojangmacha

Guide to Korean Pojangmacha

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Today we are going to feature pojangmacha, one of the iconic symbols of Korea’s undying love for food. It’s almost impossible for anyone to not see a pojangmacha in Korea for they are everywhere. Or perhaps you’ve seen some of them already in those Korean movies that you barely understood. Let’s get down to its basics, shall we?

Pojangmacha, or more popularly known as pocha, are outdoor tents that are commonly found along Korean streets and night markets that are set up to accommodate street food and drinking patrons. This Korean term, when translated to English, means covered wagons. Technically speaking, pochas are small eateries that sell a diverse range of Korean street food like kimbap, spicy race cakes, fried rice cake skewers, ice-cream filled waffles, tornado potatoes, and a whole lot more. The characteristics of a pocha almost resemble that of an American food truck if you would like a point of comparison.

There are two types of pocha: those that are set up during the daytime where most of the items being sold are snacks and those that are set up during the evening when most of the drinking sessions happen. The evening pochas are the perfect places to observe how the Koreans down their sojus and makollis, and also to join them for some chill drinking session with some savoury drinking snacks (anjus) on the side. Most of these evening pochas start appearing like mushrooms all throughout the city at around 8 PM or so and would remain in operation even until the wee hours of the morning.

How did the pojangmacha phenomenon start?

Pochas only started appearing in Korea after the country achieved its independence from Japan back in 1945. The set up of pochas back then was very simple – they are just small eateries by the roadside that serve cheap yet filling meals to ordinary workers. Pochas back in the day didn’t have chairs for their patrons because these small eateries were meant to be quick food stops. The owners of these roadside eateries eventually added chairs upon realizing that more and more people preferred to hang out at these eateries longer given the conversations that would usually happen among the patrons. The 1970s saw Korea experiencing a significant economic development, and this period provided the perfect time for pochas to exponentially flourish. The reason for pochas’ increased presence is to meet the demand for cheap yet tasty food, which generally came from the increasing number of workers from various corporations and companies. Pochas just became one of the chillest hang-out spots for a majority of Koreans after going through a long day’s worth of work.

Pojangmacha in modern Korea

There are over 4,000 pochas scattered all throughout Seoul alone. The visibility of pochas throughout the city is widespread considering that the Korean government continues to exert efforts to shut them down because of food and city cleanliness issues. Some of the owners of these pochas also don’t have legal permits to operate. But despite the crackdown efforts and discouraging measures being employed by the Korean government, a lot of locals and foreigners still consider pochas as a colorful part of Korean culture. As many people would say, you haven’t really experienced authentic Korean living until you’ve eaten under one of those colorful outdoor tents.

Have you ever experienced eating pojangmacha food? Tell us all about your experiences!

Meanwhile, if you are craving for some Korean BBQ, then let Korean BBQ Online serve you today. Just order your favourite Korean BBQ meats online and we’ll deliver them to you. Looking forward to hearing from you soon!

07 May 2016
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Awesome Miyeokguk (Seaweed Soup with Beef) Recipe

miyteokguk

Awesome Miyeokguk (Seaweed Soup with Beef) Recipe

miyteokguk

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Miyeokguk or seawood soup is one of the healthiest Korean dishes and is even considered a super food in the US. If you want a hearty source of omega acids, Vitamins B1 and B3, iron, calcium, anti-oxidants, and a whole lot of other nutrients and minerals, then miyeokguk will be your best friend. This dish is highly nutritious that Korean women who just gave birth eat it so that their bodies can recover properly. Koreans also slurp some miyeokguk when they celebrate their birthdays to pay tribute to their respective mothers who gave birth to them and raised them.

We know that you can’t wait to cook your own miyeokguk and experience its amazing health benefits, so here’s a recipe for you and your family:

INGREDIENTS (serves 4-5 people)

1.5 ounces dried miyeok (yields about 3 cups soaked)
5 ounces beef (brisket or stew meat)
2 teaspoons minced garlic
2 tablespoons soup soy sauce (gukganjang)
1 tablespoon sesame oil
salt and pepper
10 cups water

PROCEDURE

  1. Soak the dried miyeok for about 30 minutes. Rinse 2 or 3 times thoroughly. Drain after each rinse, and squeeze or knead (as if you are working with bread dough) to remove excess salt used in the drying process and rinse off any hidden sand. Drain well, and cut into bite sizes.
  2. Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.
  1. Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red.
  1. Add miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
  2. Add the water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.

Source of recipe: http://www.koreanbapsang.com/2013/12/miyeok-guk-beef-seaweed-soup.html

How do you make your own version of miyeokguk? Don’t forget to share your recipes on the comments section below. Also, feel free to visit Korean BBQ Online today so you will know how we can help you have unforgettable Korean BBQ dining experiences.

03 May 2016
Blog, food, recipes
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Savoury Oxtail Soup (Kkori Gomtang) Recipe

Korean-Oxtail-Soup_main-HipFoodieMom

Savoury Oxtail Soup (Kkori Gomtang) Recipe

Korean-Oxtail-Soup_main-HipFoodieMom

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Korean oxtail soup or kkori gomtang is one of those dishes that are usually a part of every Korean’s childhood. This dish that features a very flavourful broth with bones that contain oxtail meat perfectly goes well with sticky rice and some banchans of your choice. People who are fond of this soup know too well that eating it can be messy. You get the bones and slurp them until you chew on the very tender oxtail meat. If the weather is cold and you need something to eat that will make your mornings and evenings warmer, then we suggest you try doing the very easy-to-do oxtail soup recipe below.

INGREDIENTS (serves 4 people)

  • 7, 8 (3 lbs) sections of oxtail
  • 1 bulb of garlic, peeled
  • 1 onion, halved
  • 1 tbsp whole black peppercorns
  • 2 scallions, thinly sliced (green only)
  • salt and pepper (to taste)
  • dangmyun (glass noodles; optional)

PROCEDURE

  1. In a large stock pot, cover the oxtail pieces with water and bring to a rapid boil. Skim off any foam or scum that float to the top. Reduce heat to medium-low and let simmer for an hour minimum, two hours at most. Some water may be added if reduced during this time.
  2. Discard half of the broth and new water (filter or purified water recommended) to desired amount. Add garlic cloves, peppercorns, and onion. Continue to skim off any foam or floating impurities that will continue to appear. Let simmer for 2 hours and let the stove do the work.
  3. At this time, the oxtail meat should literally fall off the bone (or be extremely tender to the touch). Either strain the broth through a cloth into another pot or strain directly from the pot.
  4. Serve the oxtail soup with salt and pepper ready for desired taste. The meaty broth should be clean and refreshing. Sprinkle scallions and serve with rice and side dishes.

*Most Koreans soak the oxtail pieces in water for an hour to remove blood and impurities, but I skip this step to save time (but without sacrificing taste). The oxtail pieces get cooked long enough to remove any impurities or “bad blood.”

**Koreans love eating every bit of the oxtails, including the gelatinous and semi-crunchy end caps of the bone. During childhood I didn’t fancy this part too much and gave them to the parents (which they were more than happy to oblige eating), but ironically I find myself looking forward to them.

Source of recipe: http://www.grouprecipes.com/132707/gori-gomtang-korean-oxtail-soup.html

Don’t forget to order oxtail soup in your next Korean BBQ restaurant adventure! But if you have you want to have an authentic Korean BBQ experience at home, then Korean BBQ Online is here to help you make it reality. Top-notch quality Korean BBQ meats, sides and equipment delivered straight to you. Contact us today!

30 Apr 2016
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Korean Pastes Feature: Doenjang, Gochujang, Ssamjang

ssamjang

Korean Pastes Feature: Doenjang, Gochujang, Ssamjang

Korean pastes are common staples in Korean cuisine because they just take almost any Korean dish to another level, particularly in terms of flavour. You might have seen these tubs of Korean pastes in supermarkets before but you have no idea what they are and what they are for. Today we are going to break it down for you by featuring three Korean pastes that we’re sure you’ll be hooked on anytime soon:

1. Doenjang 된장

doenjang

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This Korean paste is made out of soybeans and is brown in color. If you are looking for a comparison, then think of miso in Japanese cuisine. The distinguishing characteristic of doenjang is that it has a bolder, more savoury and rustic taste when compared to miso. This soybean paste is often used to enrich the flavour of soups, season vegetables and meat, spice up rice, or mix with other Korean pastes. If you are looking for a healthier version of dips for your seasoned vegetables, then doenjang is just awesome.

2. Gochujang 고추장

gochujang

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Those who prefer to add some spiciness and a little bit of sweetness to their meals will like gochujang. This pepper-based Korean paste just has the right level of spiciness – not too mild, not too overwhelming.  Marinades, dips, soups, meat, stews, rice and other Korean food get a notch in terms of delectability when you put in spoonfuls of gochujang. Bibimbap, which is considered the national rice dish of Korea, often has gochujang. But before you go and buy that tub of gochujang, it would be helpful if you taste it first just so you can determine if its spiciness is to your liking.

3. Ssamjang 쌈장

ssamjang

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If you are looking for a Korean paste that is the ultimate bomb, then ssamjang is going to be your best friend. Ssamjang is basically gochujang and doenjang combined, with some sesame, garlic and other lovely ingredients in between that just make it have that texture that is almost similar to that of a peanut butter. You might have seen ssamjang before in your lettuce wraps, and if that’s the case, then don’t you agree that it made your ssam taste way better? This Korean paste has captured the palates of Koreans and foreigners alike that some even eat ssamjang straight out of the tub! This sauce is definitely a great dip for your meats and vegetables.

Which among these three Korean pastes are your favourite? And just in case you don’t know yet, Korean BBQ Online delivers ssamjang and other Korean BBQ sides and sauces to your doorstep. Contact us today so we can help making your Korean BBQ meals more flavourful and memorable!

26 Apr 2016
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Easy-Peasy Kimchi Recipe

Kimchi-5

Easy-Peasy Kimchi Recipe

Kimchi-5

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We already know what kimchi is – it’s the ultimate and most ubiquitous side of dish of Korea. As they say, a Korean meal is not complete if there is no generous serving of kimchi on the side. We also revealed in another article that kimchi is so distinctly embedded in Korean culture that Koreans even buy a separate fridge just for it!

There are a lot of kimchi varieties out there (and you can make your own version of kimchi as well), but the recipe below is for your typical pungent and tasty napa cabbage kimchi. You might actually be surprised as to how easy it is to make your own kimchi at home. Let’s get started!

INGREDIENTS

  • 1 head napa cabbage (baechu, Chinese cabbage, wombok)
  • ½ onion, thin sliced
  • ¼ carrot, thin julienne
  • ¼ Korean radish (muwoo), thin julienne
  • 4 green onions (spring onions), cut into 3-cm pieces
  • 2 tbsp minced garlic
  • 1 tsp minced ginger
  • ½ cup go choo ga roo (Korean chili powder)
  • 2 tsp salt
  • 1 tbsp sugar
  • ½ cup sea salt (or any coarse salt)
  • 1 cup water
  • ¼ cup jeot gal (Korean fish sauce)

PROCEDURE

  1. Quarter the napa cabbage, wash and drain.
  2. Mix ½ cup sea salt (or any coarse salt) and 1 cup water.
  3. Put cabbages in a salted water and take out one at a time to get salt down.
  4. In a container, add cabbages and pour salted water, set aside for at least 6–8 hours (overnight will be great).
  5. The cabbage should be soft enough to bend.
  6. Wash, drain well.
  7. Mix together ½ cup go choo ga roo (Korean chili powder), 2 tsp salt, 1 tbsp sugar, ¼ cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.
  8. Mix in vegetables to the chilli powder mixture.
  9. Take one cabbage, stuff in above mixture to every layer. Try to fold in half. (must)
  10. With 2 outer leaves, wrap the whole thing securely.
  11. Put it in a airtight container.
  12. Let it sit on a kitchen counter for overnight.
  13. Put in a refrigerator for 2–3 days. (optional)
  14. Serve with rice. (optional)

Source of recipe: https://en.wikibooks.org/wiki/Cookbook:Kimchi

The recipe above is so easy to make, but if in case you don’t have the time to make your own kimchi, the Korean BBQ Online has your back. We deliver the best-quality kimchi that you will ever taste straight to your doorstep. Give us a try today!

23 Apr 2016
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Korean BBQ Equipment Essentials

stove

Korean BBQ Equipment Essentials

We understand your excitement to bring the Korean BBQ experience finally to your house. Imagine being able to host Korean BBQ lunches and dinners with your family and friends regardless of any occasion. The relationships that will be built, the conversations that will be exchanged, and the memories that will be made all because of the delicious Korean BBQ feast that you hosted – they’re just priceless! For today’s article we are providing you with the basic Korean BBQ equipment essentials that you must have so you can finally get started in your authentic and fun home-based Korean BBQ experience:

1. Scissors and tongs

Add Mediasicssors

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Using scissors will make your life easier when it comes to cutting and portioning the Korean BBQ meats. Westerners might find it odd at first to use scissors when cutting the meats, but scissors gets the job done more easily when you have the cut the meat from the hotplate or grill. Tongs are of course used in putting the meat onto the grill, so make sure you that have this tool.

2. Hotplate

hotplate

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Hotplates are perfect if you want to do your Korean BBQ at the comforts of your own house. Too much smoke during BBQ sessions won’t be a problem anymore because hotplates particularly address this issue. Invest on a high-quality hot plate today by ordering it through Korean BBQ Online.

3. Stove/grill

stove

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Purchasing a portable gas stove that will go with your hotplate will ensure that you have an appropriate heat source. Those who prefer to use grills for their Korean BBQ feasts will of course be needing charcoal. Get your Korean BBQ action started by ordering your gas stove from Korean BBQ Online today. We also have round charcoal BBQ grills that you can conveniently order online.

4. Fuel

charcoal

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There are a wide range of gas canisters that you can purchase out there to serve as your source of fuel for your Korean BBQ escapades. Most of these gas canisters are often placed alongside gas burners and stoves in a lot of Asian grocery stores. On the other hand, quality charcoals are needed for those who prefer to grill their meats on charcoal grills. Fortunately, you do not need to search far because Korean BBQ Online delivers quality charcoal straight to your doorstep.

5. Chopsticks

chopsticks

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Should we even expound on this further? Stock on some high-quality chopsticks or jeokkarak so you can enjoy the communal eating experience that Korean BBQ delivers. Korean chopsticks are usually made out of stainless steel whereas Chinese and Japanese chopsticks are made out of wood. Now you know the basic difference!

Korean BBQ Online is here to assist you with your Korean BBQ needs. Contact us today so you’ll find out why we are Sydney’s best!

16 Apr 2016
Blog, food, Korean BBQ
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5 Tips in Marinating Your Korean BBQ Meat

Korean-Pork-Marinade

5 Tips in Marinating Your Korean BBQ Meat

The process of marinating your Korean BBQ meats is an important step in your Korean BBQ preparations. Marinades help in making your meats tender and getting a more enriched flavour, so it is crucial for the process of marinating to be done right. If you are new to marinating meats in general, then you are reading the right article right now. Here are our 5 tips that should help you marinate your Korean BBQ meats like a pro:

Korean-Pork-Marinade

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1. Mind your marinade to meat ratio

Marinades are expected to seep in to the innermost portions of the meat, so make marinades that are thin in consistency. A typical marinade-to-meat ration is half a cup of marinade for every pound of meat. This rule is not set in stone though because you can obviously use a bit more marinade than the prescribed amount.

2. Mind the temperature

Perhaps you’ve read in some recipes that you should marinate your meats at room temperature. The danger of following this advice is that the bacteria on the meat can quickly multiply in warm environments. That said, we suggest that you marinate in an environment where the temperature is cold to avoid the risk of food contamination. An example is to marinate your Korean BBQ meats in your refrigerator.

3. Mind the containers you marinate your meats in

Given that most Korean BBQ marinades are acidic in nature, then do not marinate your meats in a metal container because acids react with metal. Instead of using metallic containers, we recommend that you use glass containers or plastic bags. Marinating your meats in a re-sealable plastic bag where all of the air is blocked out will allow your meats to get soaked completely into the marinade.

4. Mind the length of time to marinate your meats

The cut, type, and size of the BBQ meats that you have will affect the length of time it takes to marinate them. Pork, beef and lamb usually take two to four hours, or sometimes even overnight. This also applies to poultry like chicken. Also, it is not true that a meat’s shelf life will get extended simply because you marinated it.

5. Mind how you use your marinades

Never use marinades that have been unused to avoid food contamination. You can also prepare two batches of marinade for your uncooked and cooked meats. If in case that you do need to use some of the marinade that you have used on the uncooked meats, then you can always boil your marinade for at least six minutes to kill all the unwanted bacteria.

Are your Korean BBQ meats for your marinades ready? Check out Korean BBQ Online today because we offer a lot of non-marinated meat choices that will surely go well with your marinade. We hope to serve you soon!