DIY Korean BBQ.

wow... I just realized that I have been eating a lot of Korean food lately but thats ok because its so good. Last week, my friend held a homemade DIY (do it yourself) Korean BBQ party. You're probably thinking, "How Asian!" but you're probably also wishing you were there as it was crazy good. She got some quality meat from the Galleria Korean Supermarket (7171 Yonge Street). The selection included Pork Belly ($??), Short Ribs ($8.99/lb) and deboned Short Ribs ($19.99/lb). You can see in the pictures that even before we grilled them, the meat looks awesome in the package. The korean style pork belly is basically the most tasty and savoury bacon imaginable. When having an at home Korean BBQ, you gotta have an indoor grill as well (we used a Tiger Brand one). In addition to this, we had some tasty Kimchi (pickled cabbage) and Kimbop (korean sushi rolls). My friend isn't as much as a carnivore as the rest of us, so its good that we had bell peppers, zucchinis, mushrooms and corn to throw on the grill. Another amazzzing dish that we had to complement our feast was a baked Sea Bass that my friend prepared, which was perfectly crisp on the outside and tasted delicious all around (quick recipes @ bottom of post).
It is also great to have lots of fresh lettuce on hand to eat along with the bbq'd meat. It tastes really good to grab a piece of lettuce and put some rice,bbq ribs, korean bbq sauce and hot sauce on it. To quote my friend, "It is an explosion of flavours in your mouth!" She does not lie, I tried it. We finished the meal off with some tasty Melona Bars and XiangXie pears, which I have posted about before.mmm
Baked Sea Bass Recipe

1. Defrost "frozen sea bass" and cover it with salt & pepper, soy sauce, garlic pepper and a little bit of sugar.
2. Put the marinated fish into a baking pan lined with aluminum foil
3. Bake at 400 Degrees F for about 35 mins... enjoy!

Marinating the Meat (ex. ribs)

1. Cut Short Ribs (or any meat you wish to bbq) into small pieces (about 3 inches)
2. Put meat into ziplock bag, pour in Korean BBQ/Bugolgi Sauce and sliced onions ...shake vigourously
3. Let it sit in fridge over night, grill it up...sooooooo gooood. enjoy!