SHOPPING LIST: Korean Cookery, Chapter 6 (Grill and Marinade)

Gochujang and doenjang may need an Asian grocer; availability changes, so check. Ask a butcher for very thin slices, or freeze the meat for about an hour so you can slice it yourself. Quantities are for 2 portions of each dish.

Bulgogi
[ ] 300 g beef sirloin or ribeye, thinly sliced
[ ] soy sauce
[ ] sugar or honey
[ ] toasted sesame oil
[ ] 2 cloves garlic
[ ] 1 pear (or 1 onion) to grate
[ ] black pepper
[ ] 1 bunch spring onions
[ ] 1 onion
[ ] cooking oil

Samgyeopsal-style pork
[ ] 300 g pork belly, skin off, sliced about 5 mm thick
[ ] 1-2 lettuces (8 large leaves)
[ ] 1 head garlic
[ ] 1 onion
[ ] ssamjang (Chapter 1) and kimchi (Chapter 4)
[ ] salt, pepper and sesame oil for the dip

Dak-galbi (optional)
[ ] 300 g chicken thigh
[ ] gochujang
[ ] 200 g cabbage
[ ] 1 small sweet potato

For the table
[ ] cooked rice (Chapter 2)
[ ] kitchen scissors, tongs