Milk Street Digital Class: Korean Barbecue with Grace Park

About this Pre-Recorded Class:

If you think Korean barbecue is strictly restaurant fare, thinkagain. Guest chef Grace Park, founder of Crazy Korean Cooking, is here to prove that Korean barbecue isn’t just possible at home—it’s dead simple and truly fun. At this pre-recorded Zoom livestream class, Grace will teach you her two favorite proteins for Korean barbecue: galbi (beef short ribs) and spicy pork belly. You’ll learn why marinades are the humble heroes of Korean barbecue. These bold combinations of garlic, soy, sugar, rice wine and fermented chili paste impart big flavor to meat—especially because you'll let your meat marinate for two full days. We’ll walk through the science of long marination and you’ll learn why you should never ever skip the step of putting your meat dry before grilling. Whether you grill your meat on a traditional tabletop setup or at the stove, you’ll get Grace’s pro tips on picking the right pan, keeping your meat from sticking and judging doneness with perfect accuracy. With the meats cooked and ready to go, we’ll move on to the rest of the classic Korean barbecue spread. You’ll see how easy it is to mix up a batch of ssamjang, a Korean dipping sauce that’s deeply savory and nicely spicy.Grace will walk you through the history and flavor profiles of doenjang (soybean paste) and gochujang (fermented hot pepper paste), which are two ingredients you’ll never want to be without again. And then we’ll put it all together. A crunchy lettuce leaf, a smear of ssamjang, a mound of pork belly or short ribs, and a bit of grilled kimchi: it just may be the perfect bite.