Quick Korean BBQ at Home | WEEKNIGHTING

🔪MY GEAR:
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(makes 2 servings)

BULGOGI
▪500 grams/1 pound ribeye steak
▪30 grams or 2Tbsp soy sauce
▪15 grams or 1Tbsp brown sugar
▪10 grams or 2tsp Mirin
▪3 grams or 1tsp black pepper
▪3 cloves of garlic, grated or pressed
▪10 grams or 2tsp sesame oil
▪10 grams/1 long drizzle honey
▪25 grams or 1/2 an Asian pear, grated
▪75 grams or 1/2c thinly sliced white onion (½ an onion)
▪20g or 2 bunches of scallion tops sliced into 2” pieces

For the Crunchy Toppings:

Oi Muchim (Spicy Quick-Pickled Korean Cucumbers)
▪400 grams or 3-4 Persian cucumbers, sliced into coins
▪20 grams or 1.5Tbsp kosher salt
▪30 grams or 1/3c sliced scallions
▪10 grams or 3 cloves fresh garlic, grated
▪5 grams or 2tsp sesame seeds
▪10 grams or 2 1/2t granulated sugar
▪10 grams or 2t rice vinegar
▪7-8 grams or 1 1/2t sesame oil
▪25 grams or 2Tbsp Korean Gochugaru

Pickled Daikon Radish and Carrot:
▪225 grams or 1c water
▪75 grams or 1/3c rice vinegar
▪100 grams or 1/3c + 1Tbsp distilled vinegar
▪40 or 3Tbsp grams granulated sugar
▪4 grams or 1t kosher salt
▪150 grams (1 large) carrot, julienned
▪150 grams (¼ to ½ of 1) daikon radish

For Serving:
▪Green leaf lettuce leaves
▪Ssamjang
▪Cooked white rice
▪Sesame 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 Let’s eat this thing

#kbbq #koreanbbq #weeknighting

🎧MUSIC:

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[initialdluvr]

Korean here. Forget the bulgogi if you're doing a weeknight meal unless it's store bought. Replace with thinly sliced brisket and/or pork belly, cook em on the pan, dip in sesame oil and salt. The oi muchim in the lettuce wrap is a great idea. I shall try it.

[jay.perspective]

Honestly, Brian’s videos are holding my life together rn in this weird summer phase I have going on. Cooking is therapeutic and this guy makes it easier to execute!

[calebthand]

Yay, WEEKNIGHTING!! Other YTers take notice, this is the kind of stuff the people want!

[NodnarbBrando]

Probably the best food series out there. Including cable.

[nicolausbraun]

I know it's not handy for everyone, but if you want to be able to use freshly ground black pepper, I've found my mortar and pestle to be more than capable of handling significant amounts of whole spices! Just use your hand to cover the bowl while you pound at the beginning, then switch to a circular grinding motion until broken down to your taste.

[gibbyg]

Gonna use this beef recipe to recreate the burrito from Seoul Taco!

[chadpowerthrust]

So close to the 1M mark! I tell all my pals about you when they critically ask why the thing I made them for dinner is so good (I just watched a Bri vid and followed the instructions). Thanks for making everything so accessible and understandable. You're a true gem, my guy.

[antoinettetozer]

I made this last night with all his banchan plus soy marinated eggs, and grilled spring onions. Hands down the best homemade Korean bbq I’ve ever had. This does take a little bit of time for prep, especially if you’re wanting a multitude of banchan but I assure you it is all 100% worth all of the work. Thank you Brain for another great weeknight dinner.

[rbt]

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

[alecksweee]

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!

[Dawn._]

ㅋㅋㅋㅋ 한국 음식 다뤄주시니까 좋네요 ㅎㅎ 영상에 나온 쌈 말고도 말고도 찌개, 찜, 전 등 맛있는 음식이 정말 많지만... 특히 나물은 존재하는 거의 모든 식용식물을 활용한다고 볼 수 있죠 ㅎㅎ

[miaththered]

I'll try this method and report back, thanks for sharing!

[gypsywolf]

This is my absolute fav Korean dish but this recipe has a good amount of variation to my usual recipe so I'm really excited to try it! Thanks for sharing :)

[Name-xsbd]

Hey Bri! I just wanted to say I’ve been loving the editing and cinematography recently! Stuff like 3:05 the kinda beauty shots of stuff with the narration over them blend so well into actual showing the process of you making the meals. The recipes are great as always, but the last few months have felt like professional TV level of Thanks as always, stay safe!

[zdo]

I'd love for cooking channels to have sister channels where chefs actually prepare each dish from start to finish uncut in the timeframe they say it will take (as if you were doing it at home). Brian's videos might actually be pretty close, and I really appreciate that.

[hicity]

As a Korean, I love this easy to follow recipe 😊😊

[c]

Love this. It reminds me of eating with my Korean friends' families. My friend's mom would love your use of lettuce and Ssamjang. They serve big spreads like that every meal (yes, all of that stuff with breakfast, with eggs).

It would be awesome if you did a fermented kimchi recipe. It's so easy and super versatile.

[FladeTV]

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

[chappy]

Korean food is the best❤❤ thank you for this

[MarieAchee]

I've already got those pickled carrots/daikon in my fridge from making your bahn mi. This looks like a light summer meal which is what we're craving lately; on the menu plan it goes for this weekend!

P.S. That was a modest taste of ssamjang rather than your usual shock factor giant glob... great restraint :).