Korean Barbecue At Home

🥩 Short ribs, pork belly and the marinades that make them taste like the restaurant.

Korean barbecue at home often comes out tough, grey or smoky. This book starts at the meat counter and walks you through the cut, the marinade and the pan.

📖 Inside: flanken and English-cut short ribs; pork belly at the counter; steak cuts that work thin; storing, thawing and slicing; what a Korean marinade does, the soy and pear marinade, the red marinade and the soy-garlic glaze; marinating safely and on time; LA galbi in a grill pan or under the broiler, English-cut galbi and braised short ribs; plain, spicy and soy-garlic pork belly; smoke, splatter and the oven way; bulgogi from cheap steak and thin brisket; lettuce wraps, the sides and planning a barbecue night.

📥 PDF, instant download, with print-and-keep cards: marinade ratios, marinating times and fridge rules, safe temperatures and a barbecue night checklist.

ℹ️ This is general cooking guidance, not professional food-safety advice.