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This is how you make Korean BBQ at home!

This is the ultimate guide on how to make Korean BBQ at home. Here I’ll teach you what you need to prepare, how it works, how to truly enjoy it, and why you need to do this now~

Many people might think it’s intimidating to DIY your Korean BBQ because of the number of small plates served to you in Korean joints. It can make you think it’s nearly impossible to make it at home. 

Honestly though, this is what I’ve been eating most of my life and up until today, it’s still a joy whenever I get to have this spread on the daily. So, I thought sharing this complete guide would also spark joy in everybody else. The key really in making this is to prepare in advance. 
 

Tips for grilling Korean BBQ meat: 

1. Make sure that your pan is already hot enough before putting the meat. When you stick the meat in there, it should be sizzling right off the bat. 

2. Let it sit for a minute or two before flipping. Normally the meat would stick in the pan for the first two minutes, but when it reaches the right sear, it will unstick and will be ready to flip. Be patient! However, if you notice white smoke, it’s a sign that it’s nearly burning. Take that jawn out! 

3. If possible, get a pan that can be tilted or has a hole that will drain all the rendered oil from the meat. Since the recommended meat has fat, it will definitely pool on the pan and we don’t want none of that here. 

4. Use a piece of lettuce as a bed for the meat in the grill if you want to keep it heated without burning it.