⏰ Service 37 — Korean Barbecue Night
← Block 31–32: Korean Cuisine Overview
The challenge: A full Korean barbecue table at home. Marinate everything the night before. Cook tableside (grill pan or tabletop grill) or sear in a cast iron skillet with very high heat.
The spread:
| Dish | Recipe | Notes |
|---|---|---|
| Bulgogi (marinated beef) | Maangchi — Bulgogi | Marinate 4+ hrs; cook in thin slices, very hot pan |
| Galbi (short ribs) | Maangchi — Galbi | Marinate 24 hrs; flanken-cut short ribs |
| Kimchi | Your kimchi from Session 146 | Taste it — 4 days of fermentation is significant |
| Steamed rice | Short grain, done properly | The anchor of the table |
| Ssam board | Lettuce leaves, garlic, gochujang, perilla | For wrapping meat |
| Congee/porridge (optional) | Simple anchovy broth rice | Light closer if people want it |
Skill targets: Both proteins marinated at least 4 hours (24 for galbi). Grill pan screaming hot before any meat goes on. All banchan ready before cooking the proteins.
🎥 Compare Notes: Korean Beef Barbecue (LA Galbi) — Maangchi — Maangchi demonstrates galbi marinade and grilling; compare your meat cutting, marinade penetration, and grill management.