Lunch was Korean barbecue. Thin slices of brisket, marinaded and barbecued on a hibachi. Fairly easy to do. And wrapped on lettuce leaves or young cabbage, fairly healthy as well.
Backtracking a bit : we went to District 7, and had lunch in a Korean resto; a few times we've been in the area, I noticed the place was always packed with Koreans. I figured food must be good and authentic.
The barbecue was lovely. And it looked quite easy to prepare, can be done at home I thought. I'd like to do it using a Korean-type grill, a dome-shaped metal affair on stove-top.
I was happy to find that type of grill in Lotte Mart in D7. I bought packed brisket slices as well. (The prepacked brisket turned out quite fatty, they packed it in such a way that the fat was hidden. Maybe better to buy brisket from Metro and slice it thinly ourselves.) After googling a simple recipe for bulgogi marinade, I'm all set for our Korean barbecue.
The marinade was a mixture of light soy sauce, liquid seasoning, sesame oil, rice wine, brown sugar, and some salt & pepper. 30 minutes in the marinade was just enough for the meat to absorb the flavours. Grilling using the hibachi was quite easy; the meat browned fast and the first few slices were almost burnt :)
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| Stove-top grill - see the small hole on the side where the fat drains out |
The kids really loved it! M and I loved to eat it dipped in Korean red chili paste. This dish is definitely a keeper.
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