Korean BBQ at Home
Pear-marinated bulgogi seared hard, with the banchan that make it a table — pickles, gochujang broccoli, and cool cucumber.
The plate
- BulgogiEntree
Thinly sliced ribeye marinated in a pear-soy marinade and seared hard for charred edges.
See the recipe → - Seasoned Short-Grain RiceSide
Fluffy short-grain rice seasoned with rice vinegar, sugar, and salt — sushi-rice style.
See the recipe → - Korean-Style Pickled RadishSide
Crunchy, bright quick-pickled daikon — the classic Korean fried chicken accompaniment.
See the recipe → - Charred Broccoli with Gochujang Butter & SesameSide
High-heat roasted broccoli florets develop deeply caramelized, crispy edges, then are tossed immediately off the pan in a spicy-funky gochujang butter that melts into every crevice. Finished with toasted sesame seeds and a squeeze of lime for brightness.
See the recipe → - Quick Pickled CucumberSide
Thinly sliced Persian cucumber lightly pickled with rice vinegar, sugar, and gochugaru.
See the recipe →
Cook the whole plate, in step.
Sous walks you through every dish in this menu at once — timed so they all land together — scaled to your table and tuned to your kitchen.
Open this menu in Sous →