Want to cook Korean barbecue at home? We’ll help you get started

Soy-based marinated beef, Kimchi Slaw and sauces: Gochujang Sour Cream (orange sauce) and Ssamjang with romaine and perilla leaves await assembly. (Photo by Chris Hunt/Special)

Making Korean barbecue at home sounds intimidating, but we promise it isn’t as hard as it sounds.

Atlanta-based author and social media star Seung Hee Lee talked with AJC food writer Wendell Brock this week about recipes from her new cookbook, “Everyday Korean: Fresh, Modern Recipes for Home Cooks.”

The idea behind the book is “to introduce Korean flavors to everyday home cooks in America,” Lee says. “Americans know a little about Korean food. They know what kimchi is, but if you grab someone in the middle of Mississippi and start talking Korean food, they won’t know where to start.”

Check out her recipes for Grilled Korean-style Beef Barbecue, Kimchi Slaw, Ssamjang and Gochujang Sour Cream here,

Want some more inspiration? Bill Kim’s recently released cookbook “Korean Barbecue: Master Your Grill in Seven Sauces” includes recipes for traditional dishes including Korean BBQ Skirt Steak and Gochujang Sticky Chicken Drumsticks and the more unexpected such as Korean Baba Ghanoush and Lemongrass Chicken Egg Salad.

If you want a break from the kitchen but you’re still craving some Korean barbecue, read our recent reviews of several spots for bulgogi and banchan including Miss Gogi, Ari Korean Steakhouse and 9292 Korean BBQ.


Get a taste of the new fusion revolution with the 2018 AJC Spring Dining Guide: Global Mashup

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