Korean BBQs are a popular style of barbecue here in Thailand. You've seen me eat it in Udon Thani. The main points of a Korean style barbecue are the soup tray, surrounding the meat barbecue plate, and the dome shape so the meat juices run off into the soup. That also means a special piece of barbecuing equipment:
This is mine, the basic charcoal burner I use for grilling everything, with this dome shaped top part added for Korean style barbecues. For the meats and fish, slice everything very thinly so they cook quickly and all the way through.
Thinly slices pork
1 Tablespoon Cassava Starch
Thinly Slices Fish
Thin chicken Breast Pieces
Pak-Boon, or similar green leafy vegetable
Oil for the grill pan
Ingredients for Dipping Sauce
3 Tablespoons Light Soy
2 Tablespoons Vinegar
1 Tablespoon Chopped or Powder Garlic
1 Chopped Small Chilli
1 Pinch of Salt
1 1/2 Teaspoons Sugar
1 Teaspoon Sesame Oil
1 Tablespoon Seasame Seeds
1 Tablespoon chopped spring onions (optional garnish)
1. The cassava starch is used to make pork slices softer, mix it with water then soak the raw pork in this starch/water mix. Just before you barbecue, wash off any excess starch, or it will stick to the grill.
2. Prepare the dipping sauce by mixing the sauce ingredients together. The sauce is a deep barbecue flavour with a little spice, you can use a bottle barbecue sauce and add some chillies if you prefer.
3. Slice the fish, and chicken thinly. They needed something to make them moist, but I didn't want to add any extra flavours to this, so I just poured some of the dipping sauce over the chicken and fish.
4. Clean and prep the vegetables, the leafy ones go into the soup, the peppers will be grilled. I used Thai pepper, which are really spicy, but you may prefer the non-spicy kind.
5. We're ready to light the barbecue, the roaring flame you can see from mine is easy to do, I have a domestic fan flowing air into the bottom! The charcoal lights in no time and burns fiercely.
6. Oil the grill, I used some kitchen paper soaked in oil.
7. Boil some water, make chicken stock and pour that around the outside of the grill. Add some of the green leafy vegetables, I used celery and pak-boon, but you can use what there is in the shop.
8. Put it on the heat, start with the chicken, the skin takes longer to cook, then the pork, then the peppers and fish.
9. This is a chopsticks turn-and-cook and pick things off as they're cooked. Remember to dip your chopsticks in the boiling soup around the outside if they've touched any raw or semi-raw meat to make them safe.