Korean BBQ - Korean Classic
We found that 89% of people want to eat more K-food*, and this Korean BBQ dish is the perfect way to give your guests a taste of Korean. As it includes a selection of meats, banchan and- sauces. It’s a great lunch or dinner offering, but a smaller offering of this could be served as an appetiser or bar snack.
Ingredients
Number of portions
INGREDIENTS:
500g Sirloin, thinly sliced
500g Side pork, thinly sliced
500g Tofu, sliced
3 tbsp Santa Maria Chili & Sesame seasoning
100ml Santa Maria Fermented Chili Sauce
500g Mixed lettuce leaves
800g Sushi rice, boiled
optional TO MAKE BANCHAN (SIDE DISHES):
Mung Bean Sprouts in Sesame Oil
200g Mung bean sprouts, boiled
10ml Sesame oil
2 tbsp Santa Maria Sesame Seeds, black Fresh Kimchi
1kg Napa Cabbage, thinly sliced
1 Carrot, thinly sliced
2 Spring onions, thinly sliced
200g Santa Maria Kimchi Paste Chili & Garlic
Soy Marinated Spinach
500g Fresh spinach
5g Santa Maria Red Chili Ginger Seasoning
2 tbsp Water
3 tbsp Soy sauce Cucumber Salad
2 Cucumbers thinly sliced
3 tbsp Soy sauce
2 tbsp Santa Maria Pickling Spice Mix
1 tbsp Grated ginger
4 tbsp Santa Maria Chili & Sesame Seasoning
SAUCES:
150ml Chili mayo
100ml Korean BBQ sauce
100ml Santa Maria Black Pepper Soy Sauce
How to prepare
Prepare the side dishes (banchans) by mixing the specific ingredients together & leave for minimum of 30 minutes, then place in small bowls
Cut tofu into thin slices. Marinate the slices in Santa Maria Fermented Chili Sauce for at least 30 minutes, but preferably overnight. Put on a serving platter.
Cut the side pork into slices and season with Santa Maria Chili & Sesame Seasoning and arrange on a platter. Also cut the beef into thin slices and arrange on a platter.
Place mixed lettuce leaves on a platter.
Serve everything together and let the guest cook it on a table grill. If that’s not possible, serve the meat cooked on hot cast iron skillets at the table. Let each guest build their salad wraps with meat, vegetables, rice and sauce.
Recipe categories
Food