Yakiniku at Home Japanes Style Korean BBQ
For the Yakiniku Sauce
  • ¼ cup soy sauce
  • ¼ cup mirin
  • ¼ cup sake
  • ¼ cup water
  • 3 tbsp sugar
  • 3 green onions
  • 2 garlic cloves, crushed
  • 1 slice of ginger
  • ¼ cup dashi stock
For the Japanese Style Ssamjang
  • ¼ cup white miso
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 2 tsp gochugaru, Korean red pepper flakes
  • 1 tbsp mayonnaise
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 1 tbsp water
  • 1 to 3 cloves garlic, finely chopped
  • 2 green onions, chopped
For the Meat
  • sliced tri-tip, cut into bite size
  • thinly sliced ribeye, cut into bite size
  • thinly sliced pork belly, cut into bite size
To Assemble
  1. To make yakiniku sauce, combine soy sauce, mirin, sake, water, sugar, green onion, garlic and ginger. Bring it to boil over high heat then reduce heat to medium low and simmer for 10 minutes. Remove from heat and remove only the ginger slice from then sauce. Stir in dashi stock and set aside until it’s ready to use.
  2. Mix all ingredients for Japanese style ssamjang in a mixing bowl and keep it in a fridge until it’s ready to use.
  3. When the sauce, meat and veggies are ready to assemble, you can place everything on a dining table with a portable yakiniku grill or portable gas stove with grill pan. Some of the meat I like to pour the yakiniku sauce and garnish with sesame seeds and chopped green onions right before serve for some variety. Sometimes Gochugaru, Korean red pepper flakes for a little kick. You could use any chili flakes you have or even paprika!
  4. Enjoy dipping veggies in the japanese style ssamjang while waiting the meat and veggies are cooking on the grill. Just keep grill the meat and veggies as you go that’s the fun part! You can dip the meat in salt, green tea salt or yakiniku sauce. Wasabi goes amazingly with beef when you dipping in yakiniku sauce ant that’s definitely our favorite. Enjoy!
Recipe by Seonkyoung Longest at https://seonkyounglongest.com/yakiniku/