See recipe for spicy Korean barbecue seasoning – 01/08/2024 – Marcão Recipes

We Brazilians tend to think that barbecue is our thing. But it is a fact that almost every culture has its own type of grilled meat — I myself did, for the 2018 World Cup, an article about the barbecue of the Russian hosts.

One of the coolest international barbecues is Korean. São Paulo has several restaurants of this specialty, as the city is home to a large community of immigrants and descendants.

While Brazilian churras has a sequence that goes from garlic bread to picanha, Koreans throw a thousand foods at once on the table — it’s banchan, preserved accompaniments, pancakes and other delicacies.

Furthermore, the meat arrives raw and sliced ​​at the table. Each person prepares their own barbecue on a stove in the center of the table.

What I propose here is something in between, a naughty mix of Brazil and Korea. Brazilian style barbecue with Korean seasoning, to change up your summer menu.

There are some classic seasonings. One of them is sweet, with soy sauce and pear puree, used for the beef. For poultry and pork, it perfectly combines spicy seasoning.

The current recipe is a spicy marinade to season chicken, ribs, pancetta and even seafood. I used it on the wing drumsticks.

The base of the seasoning is something called gochujang: a red paste, made with miso, pepper powder and other paranauenses. Almost every oriental grocery store has them and you can also buy them online.
In any case, you can improvise by mixing less specific ingredients.

Don’t be alarmed: it’s a spicy, vermillion seasoning that burns but doesn’t hurt. It is, above all, very tasty (the miso makes it something special).

Then you roast your meat however you think is best. The seasoning can also be used in oven, air fryer or even frying pan recipes. And it serves Korean-Brazilian barbecue with kimchi, farofa, soju, caipirinha, whatever comes your way.

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Korean BBQ Seasoning

Performance: 500 g chicken or pork
Difficulty: easy

Ingredients

For the pepper paste

• 50 g of miso
• 1 clove of crushed garlic
• 1 teaspoon cayenne pepper
• 2 tablespoons hot or sweet paprika
• 2 tablespoons of honey or glucose syrup

For the marinade

• 2 tablespoons gochujang or homemade chili paste
• 1 tablespoon crushed garlic
• 50 ml soy sauce
• 1 tablespoon of honey
• 1 teaspoon of sesame oil
• Black pepper and green onion to taste

Way of doing

• If you are making the pepper paste, mix the ingredients until you obtain a smooth and homogeneous cream. Store in the refrigerator until the next day
• Mix the ingredients and distribute the seasoning over the meat of your choice.
• Before grilling, let it taste for at least two hours.

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