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Kdrama-inspired Gogu Gui Korean Grill Recipes To Try At Home

Throw a fun and festive Kdrama inspired feast for the holidays

2020 was a big year for Kdrama. We turned to our favorite shows to unwind and be entertained. And while we were falling in love with the shows and characters, we also became even more obsessed with Korean food. This Christmas, why not add some easy homemade Korean dishes to your celebratory spread? Try these fun and easy recipes for Gogi Gui, Korean-style pork and chicken barbecue, that you can serve as ssam.


This is eaten by wrapping the meats and condiments in leafy vegetables — in this case lettuce, shiso leaf, or a combination of both.  The best thing about gogi gui is the play on choices. From different cuts of pork, beef and chicken parts in a medley of soy-sesame-sweet marinated goodness, from mild to fiery levels of soybean paste, and a full range of condiments like Korean chili thread, sesame seeds, soy sauce, vinegar—this barbecue concept can suit every type of combination. Ultimately, this is about fun and easy Korean flavors that you can customize to your preference, just by choosing the ingredients and flavors you love. Scroll down for the recipes. We included two easy banchan recipes for you! 



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Korean Spicy Chicken BBQ

Serves 4


1 kilo chicken thigh fillet


For the marinade:

 1/4 cup orange juice 

1/4 cup Korean miso

3 tablespoons gocuchang

2 tablespoons light soy sauce

2 tablespoons honey

3 tablespoons toasted sesame seeds

1 tablespoon sesame oil

3 tablespoons mirin

1/4 cup spring onion, sliced 2 inches long

3 garlic cloves

2 tablespoons Korean chili powder



1. In a saucepan, add the marinade ingredients and bring to a slow simmer. Stir and cook for 8 minutes until well combined. Transfer and let it cool down for at least 15 minutes. Pour the marinade over the chicken and marinate for at least 4 hours up to 12 hours. 


2. Preheat the grill, preferably using charcoal. Cook the chicken skin side down over low heat. Cook the fillet at least 6 minutes per side, brushing with the marinade in between flipping. Place cooked chicken on a chopping board and slice 1-inch thick each. 


3. Serve with shiso leaf, lolo rossa lettuce, sliced garlic slivers, pickled shiitake, batons of Korean pear and BBQ dipping sauce (recipe below).



Korean Grilled Short Ribs

Serves 4


1.4 kilos beef short ribs, preferably bought from a Korean grocery to get the right cut


For the marinade

1 medium Korean pear

1 large white onion

1/2 cup soy sauce

3 tablespoons honey

1/4 cup sake 

3 tablespoons rice vinegar

3 tablespoons toasted sesame seeds

1/4 cup spring onions, sliced 2 inches long

5 garlic cloves, smashed

2 tablespoons sesame oil


1. Place the pear and onion in a food processor and purée, or mash by hand. Transfer to a bowl and add the rest of the marinade ingredients. Pour over the beef and let marinate for at least 4 hours up to 12 hours. 


2. Preheat the grill to medium heat. Cook the ribs on the grill, cooking 3 to 4 minutes per side depending on the thickness and preferred doneness. You may brush the ribs with marinade before flipping. Remove the bone and slice the ribs to 1-inch bite size chunks.


3. Serve with shiso leaf, lolo rossa lettuce, sliced garlic slivers, pickled shiitake, batons of Korean pear and BBQ dipping sauce (recipe below).




Korean BBQ Dipping Sauce


4 teaspoons white sugar

1/2 cup light soy sauce

1 tablespoon toasted sesame seeds

2 tablespoons sake

2 tablespoons mirin

1 tablespoon rice vinegar


Mix to dissolve sugar in the soy sauce. Then mix in all the other ingredients. Serve dipping sauce with spicy chicken BBQ and grilled short ribs (recipes above).


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Two easy banchan | Terry Uy


Crunchy Sesame Beansprouts


water, enough to cover beansprouts

2 cups beansprouts 

2 tablespoons salt

3 tablespoons sesame oil

1 tablespoon toasted sesame seeds

2 tablespoons light soy sauce


1. Boil enough water to cover the beansprouts. Add salt. Blanch beansprouts for 30 seconds then shock in ice water. Drain and remove excess water. 


2. In a skillet, heat sesame oil. Toss blanched beansprouts with sesame seeds and soy sauce.




Spinach Banchan


water, for boiling

2 cups spinach leaves

2 tablespoons salt

1/4 cup BBQ dipping sauce (recipe above)


Boil enough water to cover spinach. Add salt and blanch spinach for 60 seconds. Shock in ice water and drain. Remove excess water by squeezing spinach. Toss spinach in the dipping sauce.