This weekend I had my ultimate Korean bbq dream come true. My friend Vern had suggested a Korean bbq themed backyard party at our place. Such a good idea!
I made Japanese gyoza dumplings of 3 varieties (chive, dill, & garlic scapes). I picked the herbs right from our garden to complement the ground pork, chopped cabbage, and crushed garlic gyoza mixture.
I gathered this year’s first home grown bouquet for a table centrepiece. I threw in some fresh mint, lavender, and even some little yellow blossoms that came from our bok choys (they’ve already shooted and started running hence the blossoms). So far I’m loving the early summer harvest of fresh flowers, & delicious herbs.
Here’s mine and Vern’s combined spread of a mixture of Japanese homemade tsukemono and Korean pickles and sides, plus the pan fried gyoza, fresh cold tofu with grated ginger, green onions, and soy sauce (super refreshing). The table was already ram-packed, and the bbq’d meat was still to come!
Vern brought Kalbi short ribs, that she marinated Korean style for 2 days. I put together Japanese yakitori chicken sticks, marinated over night in a reduced version of soy sauce, sugar, mirin, and sake. I saved the left over marinade to glaze on top while bbq’ing.
Fresh picked lettuce from the garden to wrap meat in, after dipping in sauces and adding kimchee or pickles.
Homegrown lettuce with samgyupsal (bbq'd pork belly), dipped in a savoury sesame oil sauce, with kimchee, and baby sugared dried anchovies.
Dessert black sesame ice-cream with garden fresh mint, strawberries and condensed milk.