The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Korean

Thu Apr 19, 2018

Grilled Kimchi

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Grilled Kimchi

You'd be hard pressed to call this last month "spring." If it was really spring, we would have been Meatwaving, and at this time last year I already had two cookouts under my belt. I was planning to have a similar schedule this year, but cold, rain, and snow have persisted for so long that it has felt unrelenting. It became clear a winter Meatwave wasn't going to happen, but it started warming up a bit around mid-March and I set my sights on getting things up and running by month's end, planning out a whole Korean-themed menu I couldn't wait to execute. A week prior to my selected start date, I even began working on a recipe for grilled kimchi, knowing I would need at least seven days to let it ferment nicely prior to serving. Then that hopeful start of the season came and went without any cookout—mother nature decided it would be better to have snow and a high in the low 40s rather than letting me begin my Meatwaves. Sad, but not never defeated, I pushed my first event back month and figured my kimchi would just get to ferment longer, which may not be a bad thing. It's felt like forever since then, but this weekend we finally kickoff the season and it was finally time to crack open that kimchi and see how it did.

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Thu Dec 1, 2016

Galbi (Korean Grilled Short Ribs)

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Galbi

I used to think beef short ribs were reserved for the likes of smoking and braising only in order to render them tender and edible. Then one day I tried grilling short ribs like a steak and my perception of this super beefy, delicious cut was forever changed. Those short rib "steaks" were some of the best beef to come off my grill—intensely flavored with a pleasant chew akin to a perfectly medium-rare New York strip. It took me years to stumble upon this revelation, but Koreans have long been on the grilled short rib train with their version—galbi.

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Thu Jun 9, 2016

Grilled Korean Cauliflower

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Grilled Korean Cauliflower

Whenever anyone asks me what my favorite wings are, it's a quick and simple answer—these crispy Korean wings. Those wings have a great heat and light sweetness with so much more depth than the standard buffalo thanks to the fermented pepper paste, gochujang. Having almost an equal amount of vegetarian and meat-eating friends now, I was feeling insufficient as a host by not being able to share one of my all-time favorite recipes with everyone. Then I had the idea to use that excellent sauce on grilled cauliflower, which can get some nice crisp to it along with hearty, almost meaty innards that aren't a one-to-one with wings, but check some similar boxes.

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Tue Jan 14, 2014

Sweet and Spicy Korean Chicken Wings

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They say to leave the best for last, but I'm just too excited about these sweet and spicy Korean wings to save them until the end of this special Meatwave wing-month. If you're not familiar with Korean fried chicken yet, you should be. Over the past ten years or so, this twice fried, super crispy style of fried chicken has made its way across our nation, finding a lot of love and for good reason. The ultra-crunchy, ultra-light skin achieved is just part of the attraction though for me—the sauces that these wings are coated in are equally delectable. I find the spicy variation particular intoxicating. It delivers a deep and earthy chili flavor that starts with a bit of sweetness before the heat kicks and is unique from any other wing sauce I've had before.

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Tue Nov 27, 2012

Daeji Bulgogi

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Daeji Bulgogi

At the very end of October, I made my pre-Thanksgiving meal, where I tested out a slew of new holiday recipes, leaving me eating turkey, stuffing, and cranberry sauce for a few weeks. Then came the actual Thanksgiving, which infused another wave of turkey, stuffing, and cranberry sauce into my diet. After a solid month of this, I'm ready for something completely different, so why not some Korean barbecue in the form of my favorite Asian spicy pork—daeji bulgogi.

More and recipe after the jump >>