Wine & Dine Cookbook - - FEATURE -

The Korean bar­be­cue is an in­door feast. Sit around the table-top char­coal grill. Thin slices of meat or bul­gogi, mar­i­nated in soy sauce, sugar, sesame oil, gar­lic and pep­per; and kalbi ribs, are grilled in sec­onds and wrapped in let­tuce with gar­lic, chilli and soy­bean paste, and washed down with the rice wine, mak­ge­olli. Plenty of side dishes fea­ture as well, like japchae, and the om­nipresent kim­chi.

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