Bbq Special Recipe

Trim and portion

Pat all proteins dry with paper towel. Trim excess fat from beef and pork if desired. Cut chicken into thin strips. Score the squid lightly in a crosshatch and cut into rings or bite-size pieces. Leave shrimp whole (tail on or off per preference). Cut white fish into 1-1.5 inch pieces. Arrange proteins separately on plates.

Make marinade

In a medium bowl combine soy sauce (3 tbs), brown sugar (1 tbs), sesame oil (1 tsp), minced garlic (2 cloves), grated ginger (1 tsp), gochujang (1 tsp), rice wine (1 tsp), black pepper (1 tsp) and 1/2 tsp salt. Whisk until sugar dissolves and the gochujang is incorporated.

Marinate proteins

Divide the marinade so that beef, pork, and chicken each receive roughly 1 tbs of marinade and are coated evenly. Let them sit 15–20 minutes in the fridge. Reserve a small amount (about 1 tbs) of marinade to brush while grilling. For seafood (squid, shrimp, fish) lightly toss with 1 tsp of the marinade mixture for 5–10 minutes only — seafood should not marinate as long to avoid texture changes.

Prep vegetables and sauces

Slice 1/2 onion thinly, halve mushrooms, prepare scallions, thin-slice 2 garlic cloves for grilling, rinse and dry lettuce leaves. Place ssamjang (2 tbs) in a small bowl; if making soy-sesame dip, combine 1 tsp soy and 1/2 tsp sesame oil in another small dish. Sprinkle sesame seeds into a tiny bowl for garnish and cut lemon into 2 wedges.

Preheat grill or pan

Heat a tabletop grill, cast-iron skillet, or heavy nonstick pan until very hot (medium-high). Brush the surface lightly with 1 tsp neutral oil to prevent sticking.

Cook mushrooms, onions, garlic

Start by grilling mushroom halves and onion slices and the thin garlic slices first: 1–2 minutes per side until lightly browned and softened. Move them to the cooler edge of the grill or plate when done.

Grill beef and pork

Place thinly sliced beef and pork on the hot grill in a single layer. Cook beef 45–90 seconds per side for medium-rare to medium depending on thickness. Cook pork 1–2 minutes per side until nicely browned and cooked through. Brush with the reserved marinade once while cooking for glaze. Remove and rest briefly on a plate.

Cook chicken

Grill chicken strips 2–3 minutes per side until internal temperature reaches 74°C (165°F) and juices run clear; brush with reserved marinade and a small pat of butter (optional) at the end to finish. Transfer to resting plate.

Cook seafood

Grill shrimp 1–2 minutes per side until opaque and pink. Grill squid 30–60 seconds per side until firm and lightly charred — do not overcook. Grill white fish pieces 1–2 minutes per side (depending on thickness) until just cooked through. Finish seafood with a squeeze of lemon and a small dot of butter if desired.

Assemble and garnish

Arrange cooked proteins and grilled vegetables on a communal plate. Sprinkle toasted sesame seeds over meats and scallions. Offer ssamjang and soy-sesame dip on the side. Provide lettuce leaves and sliced scallions for wrapping. Encourage diners to place a piece of meat or seafood on a lettuce leaf with grilled garlic, scallion, a dab of ssamjang and wrap to eat.

Serve immediately while hot. Keep raw and cooked items separate at all times. If any proteins need additional cooking, return them to the hot surface until fully done. Leftovers should be refrigerated within 2 hours and consumed within 2 days.