Korean Barbecue In All Its Fiery, Palate-Smacking Greatness

The meat is the star of the show at a Korean Barbecue and cooked fast and furious. Here we used boneless pork shoulder steaks. Iverstine’s Butcher cut them for me and they were marbled and juicy. The marinade and the sides are the clincher.

Thinly sliced rosy colored pork strips to be wrapped in a lettuce leaf with all the sides.

I had some help in this cooking class with the Cold Spicy Noodles, Cool Cucumber and Melon Salad with Mint, Pickled Mangoes, and a Skillet Cookie Butter Blondie.

The sides are so important, we sliced up jalapeños, spooned kim chee out of a jar, pickled carrots, sliced scallions. The most important is the Mott St Ssam Sauce made with doenjang (fermented soybean paste) and gochujang (Korean hot pepper paste).

I would definitely make this whole menu over an over again!

Recipe for Gochujang Pork Shoulder Steaks for Korean Barbecue