Korean Barbecue Board

Korean Barbecue Board 

 

 

 

         

 

 

 

Korean BBQ Boards bring together bold flavors, vibrant textures, and customizable ingredients for an interactive dining experience that feels both elevated and approachable. At the center of the board are tender Korean-cut flanken short ribs, marinated with a savory-sweet blend that gets an extra layer of brightness from grated Granny Smith apples. The apples help tenderize the beef while adding a subtle tartness that balances the rich, smoky flavor of the grilled ribs. Surrounding the short ribs is an assortment of colorful fresh and pickled vegetables, creating contrast in both flavor and texture. Crisp carrot sticks, sliced radishes, and spicy jalapeños add crunch and heat, while tangy kimchi delivers the signature fermented bite that makes Korean barbecue so craveable. Layered with vibrant accompaniments and build-your-own possibilities, this board encourages guests to mix, match, and customize every bite for a flavorful experience that is as visually impressive as it is satisfying.

 

 

 

 

 

INGREDIENTS

·       2-3lbs Korean cut (flanken) short ribs – SGC# 287193  

·       ½ cup Soy Sauce – SGC# 087703

·       ¼ cup Light Brown Sugar – SGC# 051912

·       3 tbsp Sesame Oil – SGC# 674306

·       4 cloves garlic, chopped – SGC# 124701

·       1 tbsp fresh ginger, grated – SGC# 191395

·       1 ea Asian Pear or Large Granny Smith Apple, grated – SGC# 192560

·       2 tbsp Rice Wine Vinegar – SGC# 124936

·       2 tbsp Mirin – SGC# 563605

·       2 tbsp Honey – SGC# 121908

·       2-3 Scallions, chopped [Reserve some for garnish – SGC# 192014

·       1 tbsp + 2 tsp [for garnish] Sesame Seeds, Toasted – SGC# 181157

 

DIRECTIONS

1.         Combine all ingredients except the short ribs. Whisk until sugar is dissolved.

2.         Add the ribs to the marinade and refrigerate for 4-12 hours.

3.         Grill ribs on high heat either gas or charcoal, 3-4 minutes per side until caramelized.

4.         Snip between bones or leave whole garnish with reserved scallions and sesame seeds.

 

Board Components:

 

·       Kimchi – SGC# 730092

·       Fresh and Pickled Vegetables and Herbs

·       Sliced Persian Cucumbers – SGC# 196285

·       Carrot Sticks – SGC# 192880

·       Sliced Radish – SGC# 191305  

·       Bean Sprouts – SGC# 191326

·       Sliced Fresh Jalapeno – SGC# 193078

·       Fresh Cilantro and Scallions – SGC# 193201 & SGC 192014  

·       Pickled Red Onions – SGC# 192179  

Banchan (Korean Side Dishes)

·       Korean Potato Salad

·       Spicy Pickled Cucumbers

·       Pickled Radish Slices

·       Soy-Marinated Mushrooms

·       Pan-Fried Fish Cakes

·       Sesame Spinach

·       White Rice with Furikake

 

Sauces:

·       Ssamjang – SGC# 050125

·       Gochujang Mayo

·       ¼ cup mayo – SGC# 123547

·       1 ½ tbsp gochujang sauce – SGC# 145789

·       1 tsp lime juice – SGC# 082246

·       Pinch of granulated sugar – SGC# 051805

·       Combine and whisk together until smooth and sugar is dissolved – serve  

 

Assembly:

1. Place bowls of sauces, place bachan and kimchi on the board

2. Add a pile of whole or snipped short ribs in the center or wherever makes sense

3. Add/fan lettuce leaves/cups

4. Add rice on board or in a separate side bowl – garnish with furikake [if using]

5. Add fresh and pickled veggies around the edges and/or throughout – distribute color

Finish with scallions, sesame seeds, lime wedges etc.