Korean BBQ

The words "Yummy Mummy" are like music to my ears.  It means that I have hit a "dinner winner"!

This meal has been a long time coming - you see the theme for this fortnight's Cookbook Challenge is "Outdoors".  Every time I planned to have this meal, the weather turned inclement - as it is want to do at the end of the season!!  Anyway..... the sun sort of came out yesterday, so it was now or never for the Korean BBQ!!!

I have told you before about my little "Korean Barbeque"

 - it is just great - it means the kids can help cook the meal, and the food is always hot.

My menu for last night's meal was Ginger and Honey Chicken and Bulgogi.  Bulgogi is usually beef, but it can also be chicken or pork - last night I decided to go with pork as I had picked up some Pork Sizzle steaks at the "local".  I know that traditionally there are lots of side dishes with Korean food - but truly - "The Darlings" aren't much into green stuff - so why waste the time - but if you are looking for inspiration for some side dishes to serve with this, take a look at the current edition of Good Taste. In it you will find recipes for kimchi, sesame and spinach salad, plus lots more.

Bulgogi
Adapted from Good Taste Magazine - March Edition

Serves 6 as part of a Banquet


800g sizzle steaks (very thinly cut steaks) I used pork
1/4 cup light soy sauce
1/4 cup caster sugar
2 tbs rice wine vinegar
4 cloves garlic, finely chopped
pinch white pepper
1 nashi pear, peeled, cored, coarsley chopped
1 small red onion, coarsley chopped
1 tbs sesame oil

Place the soy sauce, sugar, vinegar, garlic and pepper in a large ziploc bag.  Mix to combine.  Add the steaks, and rub the mixture well into the steaks.  Place in the fridge for at least 4 hours to marinate.

Blend the nashi pear and red onion in a blender until smooth.  Add the mixture to the bag with the steaks, and leave to marinate for a further 30 miutes.

Preheat your little BBQ to high.  Cook the steaks for 1-2 minutes, or until golden.  Turn over.

Ginger and Honey Chicken
Adapted from Good Taste Magazine - March Edition


Serves 6 as part of a Banquet


1kg chicken thigh fillets, each piece cut into quarters
1/4 cup light soy sauce
4 cloves garlic, finely chopped
1 tbs grated ginger
2 tsp honey

Lettuce leaves and quartered cherry tomatoes, and toasted sesame seeds to garnish

Steamed rice to serve.

Place the soy sauce, garlic, ginger and honey in a large ziploc bag.  Mix well.  Add the chicken pieces, rub well to coat in the marinade.  Place in the frige for at least 4 hours to marinate.

Preheat BBQ flat plate to medium high (you may need the big BBQ for this!!).  Drain the chicken from the marinade.  Cook the chicken for 3 minutes each side, or until golden and cooked through (you are almost doing a stir fry on the BBQ - don't leave the pieces too long - or they will burn due to the honey!)

Transfer to a serving plate that has been lined with lettuce leaves.  Scatter with cherry tomatoes and sprinkle with toasted sesame seeds.

What we did was start with the chicken, and then cooked the sizzle steaks while we were eating the chicken - each person was responsible for their own piece of meat!!!  What fun!!

This was a great end to summer - and will probably be our last outdoor dinner of the season.  Now it's time to start thinking about stews, soups and casseroles!!!