@brendanpang: KOREAN BBQ FEAST 🔥🇰🇷🥢 Forget steaks and snags - this is Korean BBQ, done my way. Thick slices of marinated pork belly sizzle on the Beefmaster BBQ grill, while kimchi fried rice crackles beside it on the wok burner. It’s smoky, tangy, and full of texture — the ultimate backyard BBQ feast, all thanks to the Beefmaster from @Barbeques Galore Australia Serves 4 Pork Belly - 1 kg thick-cut pork belly, cut into 10 cm pieces - ¾ Korean pear (about 120 g), peeled, cored, and cubed - ⅓ yellow onion - 1 spring onion - 6 garlic cloves - 2 cm piece of ginger - 3 tbsp soy sauce - 1 ½ tbsp mirin (or 1 tbsp brown sugar) - ¼ tsp black pepper - 1 tsp sesame oil - 1 ½ tbsp gochujang - 1 ½ tbsp gochugaru Kimchi Fried Rice - 1 tbsp vegetable oil - 1 cup chopped kimchi - 2 cups cooked and cooled jasmine rice - 2 eggs, whisked - 1 tbsp gochujang - 1 tsp soy sauce - 1 tsp sesame oil - 2 - 3 spring onions, chopped - Toasted sesame seeds, to serve To Serve - Lettuce leaves - Ssamjang or chilli paste - Extra kimchi Start by marinating the pork. Blend the pear, onion, spring onion, garlic, ginger, soy sauce, mirin, pepper, sesame oil, gochujang and gochugaru until smooth. Coat the pork belly in the marinade and chill for at least 4 hours or overnight. Preheat the Beefmaster BBQ to high. Grill the pork 3–4 minutes each side until caramelised and cooked through (aim for 63°C). Rest briefly, then slice. For the kimchi fried rice, heat oil in a hot wok. Add kimchi and fry 1–2 minutes until fragrant and lightly charred. Push to the side, add the whisked eggs and scramble. Add the rice, spring onion, gochujang, soy sauce, sesame oil and a splash of kimchi juice. Toss over high heat until smoky, then finish with sesame seeds. Serve the sliced pork with lettuce leaves, ssamjang or chilli paste, extra kimchi and sides. Spoon the fried rice into bowls and top with sesame seeds. #ad #BarbequesGalore #Beefmaster #grilltowok #koreanbbq

Brendan Pang | Cook & Author

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Friday 14 November 2025 06:27:35 GMT