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

Korean

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 >>

Thu Jul 1, 2010

Go Go Bulgogi!

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Meat-a-thon

It wasn't that long ago that I was answering to the stunned responses I got when I admitted that I had never had Korean BBQ. As such a meat enthusiast, it was dumbfounding to others that I had not experienced the greatness of the cuisine. I had no excuse for not trying it, it was just one of those things that never happened, until this winter, when the wait for Korean fried chicken was too long for my rumbling tummy and Korean BBQ was the inevitable back-up in an area of the city dominated by Korean joints.

Maybe it's the fact that I had put Korean BBQ on a pedestal after so many enthusiastically sold it to me, but I was not totally blown away. Don't get me wrong, it was damn good, just not life changing as fabled stories had led me to expect. This rang most true for the bulgogi—marinated thin slices of steak—so much so it never crossed my mind to make it at home, but during last weekend's Korean meat feast, it made the cut, and what came off the grill was not only heads and shoulders above what I experienced at the restaurant, it immediately stole the show from all other meats that day.

More and recipe after the jump >>