Preparation time: 60 minutes
Servings: 4
INGREDIENTS
- Shrimps
- Squids
- 1 pack Japanese sausages
- 1 pack firm tofu
Meat:
- 300g pork belly
- 300g short ribs, finely sliced
- 400g ribeye, finely sliced
Pick a marinade:
- 1 jar bulgogi marinade for pork
- 1 jar Korean BBQ sauce for short ribs
- 1 jar bulgogi BBQ original
- 1 jar bulgogi BBQ hot & spicy
Vegetables:
- Different types of lettuce (Romaine lettuce, iceberg lettuce or butter lettuce)
- 1 pack shiso leaves
- 1 zucchini
- 1 pack baby corn
Mushrooms:
- 2 packs enoki
- 1 pack shimeji
- 1 pack shiitake
- 1 pack eryngii
- 1 pack oyster mushrooms
Side dishes:
- Kimchi sliced mat
- Kimchi sliced radish
- Pickled daikon
- Rice
Dipping sauce 1: gochujang
- 2 Tbsp gochujang basis sauce (Korean hot pepper paste)
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp water
- 1 tsp apple vinegar
- 1 tsp garlic, finely sliced
Dipping sauce 2: doenjang
- Doenjang (seasoned soybean paste)
Kitchen tools:
- (Korean) table grill
PREPARATION
Mix the ingredients for the gochujang dipping sauce in a bowl, and set aside. Cut the meat into thin slices yourself, or ask the butcher. Marinate the meat with the Korean marinades for about 1 hour. Boil the rice according to the instructions on the packaging. Wash the lettuce leaves and drain well.
Put the ingredients on different plates. Place the grill in the middle of the table. Then brush it with some oil. Grill the meat and the rest of the ingredients on the table grill until done. Take a lettuce leave, and fill it with some rice, dipping sauce and meat. Fold it like a wrap.