Samgyupsal At Home With Your Electric Burner

April 29, 2019 blog-img

What do you need to make Samgyupsal at home?

  1. Banchan
  2. Meat
  3. Wraps
  4. Appliances and cookware


Electrical appliances in the Philippines can spice up any lunch or dinner occasion, especially with the ever so popular Korean barbeque. Once you get the right appliance, you can just concentrate on acquiring good ingredients for an authentic experience.

Korean barbeque is all about bringing people closer together. Dining together is just the perfect bonding experience for family and friends. The best part about having barbeque is that there’s no wrong method when it comes to grilling that tasty slice of meat. You can go as spicy or as mild as you want with the rich spices and seasoning available in your local Korean markets.

If you want to get started on your home samgyupsal experience, check out the basic necessities listed below and build up your samgyupsal repertoire as you go along.




Banchan, or Korean side dishes, are packed with flavor and are full of nutrients and minerals. These healthy side dishes are a staple for the Korean barbeque experience. Banchan is great for vegans and vegetarians who want to join this wonderful bonding session. Increase the portions of your side dish accordingly to your preference.


Kongnamul Muchim

Kongnamul muchim is a popular side dish served in Korean dining. The English translation of this dish is “seasoned soybean sprouts”. The nutty and mild flavor of these soybean sprouts is great with starters before diving into more intensely-flavored sides.




  • ½ kilo of soybean sprouts
  • 1 finely chopped scallion
  • 1 teaspoon minced garlic
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seed
  • 2 teaspoons red chili pepper flakes
  • 1 tablespoon soy sauce




  1. Rinse the soybean sprouts. Be sure that there are no rotten beans or skin.
  2. Place about 1 cup of water and 1 teaspoon of salt in a medium-sized pot.
  3. Cook the bean sprouts on high heat for 7 minutes.
  4. Drain the sprouts. Toss it along with the remaining ingredients in a pan and saute until the flavors are released.
  5. Add more seasoning if you want more flavor.


Oi Muchim

Oi Muchim is a fresh cucumber salad that’s both spicy and light in texture. The sweetness and tanginess of Oi Muchim is a sure hit among many Korean barbeque lovers.




  • 1 Korean cucumber or Japanese cucumber (If both are not available, a regular cucumber can be a good
  • substitute)
  • 1 teaspoon of salt
  • 1 tablespoon red chili pepper flakes
  • 1 chopped scallion
  • 1 and a ½ teaspoon of minced garlic
  • 1 teaspoon of vinegar
  • ½ teaspoon sugar
  • 1 teaspoon of sesame seeds
  • 1 teaspoon of sesame oil




  1. Thinly slice the cucumbers and season with salt. Set it aside for 15 minutes.
  2. If there’s any liquid that’s formed, drain it and simply add the remaining ingredients.
  3. If the flavor is still bland, feel free to add more.



You can’t have Korean barbeque without kimchi. It is highly customizable and can be changed according to your preference. Each person can enjoy their own unique take on this spicy side dish.




  • 1 head of cabbage
  • ¼ cup of sea salt
  • 2 tablespoons of grated garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon of sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons of shrimp paste
  • 5 tablespoons of red pepper flakes
  • 1 cup of Korean radish or daikon radish (peeled and cut)
  • 4 medium-sized scallions chopped into 1-inch pieces




  1. Cut and salt the cabbage
  2. Massage the salt into the cabbage until the texture starts to soften.
  3. Place the cabbage in a bowl and add enough water to submerge it. Cover your bowl with a plate.
  4. Weigh down the cover by placing a heavy can on top. Let the cabbage rest undisturbed for 2 hours.
  5. Rinse the cabbage thrice. Allow it to drain in a colander for 20 minutes.
  6. To make the spice paste, combine garlic, ginger, sugar, and fish sauce, shrimp paste and stir well.
  7. Mix in the red pepper flakes. Add up to 5 tablespoons, depending on how spicy you want it to be. Add less for a milder taste.
  8. Combine the vegetables and spice paste. Use gloves to work the cabbage and paste with your hands until the components are evenly incorporated.
  9. Place your kimchi into a sealed container and let it ferment for up to 5 days. Keep it away from direct sunlight.
  10. Keep the kimchi submerged under the brine.
  11. Once the desired taste is acquired, serve immediately or transfer into a jar and let it sit for 2 weeks to get the best flavor.


Gyeran Mari

Korean egg rolls are not just popular on the dining table, but also popular choices in lunch boxes. Gyeran Mari also compliments Soju. Enjoy it with steamed rice and grilled meat.




  • 5 large eggs
  • 1 tablespoon of rice wine
  • ¼ teaspoon of sea salt
  • 1 tablespoon chopped green onion
  • ¼ cup of shredded mozzarella cheese




  1. Break the eggs and whisk lightly in a bowl. You can achieve a smoother texture by running the eggs through a sieve.
  2. Add rice wine and salt. Make sure to whisk well.
  3. Add the chopped green onion.
  4. Grease your omelet pan. Allow the oil to heat up then turn down the fire to low.
  5. Slowly pour in the egg mixture, tilting the pan as you go to evenly coat the surface.
  6. Once it’s cooked for about 80%, sprinkle cheese on this layer. Start rolling the egg away from the handle. Do this gently. Repeat this process until all the eggs are used up.
  7. Once you have a cooked roll, allow it to cool. Chop into bite-sized pieces and enjoy it with grilled meat and steamed rice.




The meat is the most delicious and savory part of the Korean barbeque. Grilling and cooking the meat is probably the most enjoyable part besides consuming the meat. Here are some choice slices to buy if you’re unsure of what to purchase.



The pork belly is the most popular cut for Korean barbeque. Cut into thin slices. If it’s too thick, you can’t enjoy the fat marbling and full flavor.



The beef short is also known as Korean beef cut in most butcher shops. Use the right marinade that’s easily available in supermarkets to add flavor and tenderness.



Sirloin strips, when sliced thinly and marinated, are extra tender and flavorful. It’s sweet and melts in your mouth. It’s also quite lean compared to other meats on the list, perfect for those who are cutting back on fat. Bulgogi strips are great for binging without having to worry about skipping other delicious grilled meats.


Dak Galbi

For chicken lovers, dak galbi is for you. These boneless chicken fillets can be either marinated or dipped into sauces.




Korean barbeque can also be enjoyed with vegetable wraps. The advantage of using wraps is that you can place your meat and sauces in one wrap for maximum flavor. Go all out and just stuff as much meat as possible in one wrap to fully enjoy the smoky, barbequed goodness. Here are some ideas for wraps that you can use:


  • Lettuce
  • Cabbage
  • Seaweed/Nori
  • Daikon Radish


Appliances and Cookware

Appliances and cookware are important pieces you should invest in, not just for Korean barbeque, but for general use. You may choose to go as simple or as elaborate as you want but here are some suggestions for appliances and cookware to use:


  • Electric Stove
  • Electric Grill
  • Rice Cooker
  • Cast Iron Skillet
  • Rolled Omelet Pan
  • Non-Stick Wok Frying Pan
  • Metal Mixing Bowls
  • Tongs


Key Takeaway

Korean barbeque sessions are exciting because they’re easy to prepare and the payoff is wonderful. You can use electrical appliances available in the Philippines to host the Korean barbeque party of your dreams. The key to a great KBBQ experience is eating with your loved ones, procuring fresh ingredients and using high-quality appliances.

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