Backyard meat fest

It’s a great thing to have a barbeque griller right in your backyard. When the weather is great and you have a bunch of people with nothing better to pass time with, you have a barbeque. It’s a no-brainer.

The typical Aussie bbq of snags and steaks was not on the menu with all of us preferring the more interesting and certainly crowd-pleasing Korean bbq, ssam style. Lettuce leaves are used to wrap meat and condiments such as Korean chili paste – gochujang – and then devoured.

There was a side dish of finely sliced leek stems marinated in a concoction of Korean flavours – I didn’t witness the making of this one. It was cool and refreshing, especially paired with the burning hot pork rashers. Lettuce leaves were a must for the ssam and beef bulgogi with pear and onion were tender to the point of melting in your mouth. 

A surprise addition and very unfitting to the bbq theme was two dozen Malaysian chicken satay, especially for my Korean housemate who’s fascinated with Malaysian food. The satay was made complete with a spicy peanut sauce for dipping.

Seven girls, three massive balls of lettuce, a kilo of bulgogi, 21 satay skewers, two kilos of pork rashers, a kilo of mushrooms and two giant stems of leeks later, we finished it all off with some white pear tea and icy poles.

Life is good.

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