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Hi guys!
Today I’m going to share how to yakiniku at home!
yaki means grill and niku means meat in Japanese. Korean immigrants craving Korean food so much especially Korena bbq and they started this Korean bbq in Japan and that spread all around in Japan as Yakiniku. It is very similar to Korean bbq but the biggest difference between Korean bbq and yakiniku is the meat. Korean bbq meats are usually fresh or marinated huge piece of meat that is cut on the grill while cooking. Yakiniku meat is sally small pieces that is perfect for one bite size and not married but pour the sauce on top of the meat right before serve.
Check out my newest Korean BBQ recipe, 8 Flavors Samgyeopsal (Pork Belly)!
It is very easy to prepare as all cook-yourself style meal. 2 main thing for yakiniku is make yakiniku sauce and japanese style ssamjang.
To make yakiniku sauce, combine soy sauce, mirin, sake, water, sugar, green onions, garlic cloves and ginger slice. 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.
To make Japanese style ssamjang, mix white miso, rice vinegar, a bit of sugar, mayonnaise, some water, sesame oil, sesame seeds, gochugaru, chopped garlic and chopped green onion in a mixing bowl and keep it in a fridge until it’s ready to use.
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!
Assemble all the side dishes, veggies and sauces.
Enjoy dipping veggies in the japanese style ssamjang while waiting the meat and veggies are cooking on the grill.
This is the yakiniku grill I use. I got it from Amazon and it works great!
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!
Yakiniku at Home Japanes Style Korean BBQ
- Author: Seonkyoung Longest
Description
Ingredients
Scale
For the Yakiniku Sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup water
- 3 tbsp sugar
- 3 green onions
- 2 garlic cloves, crushed
- 1 slice of ginger
- 1/4 cup dashi stock
For the Japanese Style Ssamjang
- 1/4 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
- wasabi
- kimchi or any other Korean side dishes
- green cabbage, cut into bite size
- cucumber/carrot sticks
- salt or green tea salt (5 tsp salt + 1/2 tsp green tea powder
- any vegetable to grill with meat such as mushroom, onion, bell pepper, corn and etc
Instructions
- 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.
- Mix all ingredients for Japanese style ssamjang in a mixing bowl and keep it in a fridge until it’s ready to use.
- 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!
- 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!
