This weekend, I was supposed to go to a barbecue party at a friend's. I have already planned to bring my own food, since I know that others would bring pork, a meat that is against my belief. I was thinking of showing up with my own version of Korean BBQ, which would make our neighbours in our apartment building are green with envy (but if your neighbour is Korean, it is us who will be knocked out with jealousy :)) ) caused by the nice smell disseminates throughout the hall. Oh yeah..that small kitchen of ours can produce delicious things, enough to make our hearts warm...
But then a heavy headache paid me a visit in late afternoon so we decided to cancel on going, as the weather was not so supportive for barbecue party either. Nevertheless, we ain't going to spend the weekend not eating something good aren't we? So I told Mr. Gorilla that I still wanted to do this Korean BBQ thing in our living room, just the two of us in a more romantic way. Just like in those Japanese or Korean BBQ restaurants in Jakarta (oh..how I miss Arirang and Hanamasa, hehe).
Luckily we have a cheap bbq-on-stone utensil (bought for less than €20 at CASA store) that we can put on our small table, and enough to suit our barbecue ego. The French love this kind of dinner where they heat their cheese and meat, for the convivial reason of it: each one prepares their own meat, then grilled it. The whole idea is that everybody is eating slowly: waiting for the meat to be ready while at the same time we talk about world's economy crisis..(yea right!!).
The only con for our utensil is that, it is so manual that we need to add the alcohol burner every now and then to keep the fire running enough to help the meat done. So annoying because Mr. Gorilla is out of our conversation very often, since he had to stay focus not being burned when adding the alcohol. But we cannot complain considering the price, hehe. It exists an electricity model from TEFAL, but I don't like it. Too modern, pricey, bigger (where would we put this thing in our tiny apartment anyway) and beside, no pain no gain! (which is a BS..actually). So Non, merci... I am just happy with this "antique" model...oh so fragile that oh the stone has a wrecked sign on the middle of it already...lol
Korean Barbecue
(the real recipe, can be found in 120 recettes de cuisine traditionnelle coréenne, Grancher 1999 under the name San Jok - this is, as usual, my own version of that recipe).
Marinate 700 gr of faux filet meat cut in the mixed-sauce for 1 hour, slip (poke) the meat one by one to bamboo skewers and grill it. And if you are in a rush and don't feel like using a bamboo skewers, then just grill the meat directly.
Mixed sauce:
But then a heavy headache paid me a visit in late afternoon so we decided to cancel on going, as the weather was not so supportive for barbecue party either. Nevertheless, we ain't going to spend the weekend not eating something good aren't we? So I told Mr. Gorilla that I still wanted to do this Korean BBQ thing in our living room, just the two of us in a more romantic way. Just like in those Japanese or Korean BBQ restaurants in Jakarta (oh..how I miss Arirang and Hanamasa, hehe).
Luckily we have a cheap bbq-on-stone utensil (bought for less than €20 at CASA store) that we can put on our small table, and enough to suit our barbecue ego. The French love this kind of dinner where they heat their cheese and meat, for the convivial reason of it: each one prepares their own meat, then grilled it. The whole idea is that everybody is eating slowly: waiting for the meat to be ready while at the same time we talk about world's economy crisis..(yea right!!).
The only con for our utensil is that, it is so manual that we need to add the alcohol burner every now and then to keep the fire running enough to help the meat done. So annoying because Mr. Gorilla is out of our conversation very often, since he had to stay focus not being burned when adding the alcohol. But we cannot complain considering the price, hehe. It exists an electricity model from TEFAL, but I don't like it. Too modern, pricey, bigger (where would we put this thing in our tiny apartment anyway) and beside, no pain no gain! (which is a BS..actually). So Non, merci... I am just happy with this "antique" model...oh so fragile that oh the stone has a wrecked sign on the middle of it already...lol
Korean Barbecue
(the real recipe, can be found in 120 recettes de cuisine traditionnelle coréenne, Grancher 1999 under the name San Jok - this is, as usual, my own version of that recipe).
Marinate 700 gr of faux filet meat cut in the mixed-sauce for 1 hour, slip (poke) the meat one by one to bamboo skewers and grill it. And if you are in a rush and don't feel like using a bamboo skewers, then just grill the meat directly.
Mixed sauce:
- 3 cloves of garlic chopped
- 1 tbs of rice vinegar
- 2 tbs of soy sauce
- 1 tbs sugar
- 2 tbs of sesame oil
- 1 tbs of sesame grains
3 comments:
kayanya baru bentar ga mampir sini ternyata dah banyak banget updatenya....... wow I was left behind hahaha
yah yun, ini aja banyak yang gue males uploadnya..males nulis. MAsak2 sih jalan terus, gak sempet juga...padahal pengangguran berat, hehe.
elo apa kabar? Masih ngimpor2 gak yun?
baek kabar gue, ngimpor2 apa nih jek? btw itu panggangan keren jg ya, enak buat ditaruh di meja... tp lama kali ya matengnya?
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