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Korean style chuckie, with homemade kimchi and pickled onions

blind99
blind99 Posts: 4,974
in EggHead Forum
I like Korean style BBQ beef, like bulgogi and kalbi.  I was thinking about a way to do it for a larger crowd, to make into sandwiches, or tacos, or wraps.  I picked up a chuckie and marinated it for 36 hours.  I didn't want a braise, like pit beef.  Cooked it at around 275, raised direct, for around 5 hours, until it got tender.  (IT was in the 195-210 range.)  It built up a nice crust on the bottom and edges, but didn't burn.



I made kimchi last weekend.  I'm not a Korean grandmother so it probably sucks for anyone who knows real kimchi.  But it tasted great on the beef.  I also made some pickled red onions, which are killer and super easy.  Both of those recipes are from the Gjelina cookbook, which is awesome.  Some neighbors stopped by to taste test - we will be having this again for a larger group, for sure!  A little extra sauce at the end would be a good touch. Ended up eating a lot off the cutting board, and the rest as little wraps.  Kimchi on the left, pickled onions on the right.






Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Comments

  • tarheelmatt
    tarheelmatt Posts: 9,867
    Looks very tasty buddy!
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Holy moly that looks right up my alley!!! Very nice cook. Would you mind sharing the marinade please?

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Dyal_SC
    Dyal_SC Posts: 6,536
    Lookin' good, bro!!!
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  • blind99
    blind99 Posts: 4,974
    @dyal_sc @tarheelmatt thank you friends!
    @mattman3969 I am embarrassed to say I bought it!  When I make it from scratch I google a few recipes and put it together from whatever I have - I'm sure you'd knock it out, no problem.  This is the bottle I used:


    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Theophan
    Theophan Posts: 2,656
    Looks great, sounds great, WANT IT!!!  :)
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  • Ima_good_egg
    Ima_good_egg Posts: 590
    Looks like a great meal!
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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  • bgebrent
    bgebrent Posts: 19,636
    Holy shid that looks amazing!  Both the beef and kimchi!  Very strong brother!
    Sandy Springs & Dawsonville Ga
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  • paqman
    paqman Posts: 4,923
    Looks good!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Legume
    Legume Posts: 15,936
    Excellent cook, I love those flavors.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • caliking
    caliking Posts: 19,780
    The meat looks terrific. 

    We made bulgogi at the Space City Eggfest this past weekend, but I think it would have been better with more char on the beef. I used a recipe based on Serious Eats and Maangchi's version. Have a bottle of Sempio Hot Kalbi marinade which is supposedly pretty good, but have not tried it yet. 

    Can you tell me more about the kimchi? We served the bulgogi with a homemade daikon kimchi which tasted good to me, but i have only a basic idea of what its supposed to taste like. Kimchi may be my next thing though :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Gunnar
    Gunnar Posts: 2,307
    That beef looks outstanding....
    LBGE      Katy (Houston) TX
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  • blind99
    blind99 Posts: 4,974

    @caliking the char on this came out pretty well.  I didn't want the sugar in the marinade to burn, but i didn't want to braise and not get any char.  so that's why I went raised direct, and not too hot, and never flipped.  next time I might wipe a bit more of the marinade off, and finish it even a little hotter.  you do SV, right?  If so could do all the basic cooking/tenderizing in the bag, with marinade, then finish on the grill?

    this is my first kimchi.  It's got napa cabbage, a guajillo chile paste, onion, garlic, ginger, fish sauce, and vinegar.  I added some gochugaru paste to give it a little more heat.  It's sitting in a Tupperware container in a closet.... I open it and stir it once in awhile.  Needs to go in the fridge now, I guess.  I know little about kimchi - time to go to H Mart and buy a few to try.  They must have a hundred different kinds.

    Do you have pix of your cook?  It sounds awesome. 

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • blind99
    blind99 Posts: 4,974
    thanks all for the kind words!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • caliking
    caliking Posts: 19,780
    I only have a plated pic. @20stone sliced up some dirty hippie ribeyes for this. The daikon kimchi sat in the fridge for about a week and was tweaked with more gochugaru and other stuff every day until I liked it. 



     Was  supposed to serve these as a Korean taco using wanton wrapper shells, but that was a major fail. I totally forgot about lettuce leaves. 

    And H Mart is one of my absolute favorite stores! I go a little nuts whenever I go, so I have to limit how often I visit. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • blind99
    blind99 Posts: 4,974

    @20stone and @caliking you guys really killed it!  that's some serious gourmet eats there.  I hope people appreciate what went into it.

    I also thought about peking duck buns.  might be good for a heavier course, in the winter.

    @acn posted something similar using lettuce wraps on this thread - http://eggheadforum.com/discussion/1194109/the-best-thing-youve-ever-cooked-on-a-bge/p2


    Me in H Mart: "What the F is that??? I'd better buy some and find out." cue wife eye roll.

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • caliking
    caliking Posts: 19,780
    edited May 2016
    blind99 said:

    Me in H Mart: "What the F is that??? I'd better buy some and find out." cue wife eye roll.

    That sounds exactly like my MO:)  In my case, SWMBO quietly interjects to remind me how little freezer or fridge space we have to hold all of my acquisitions.

    @acn 's post looked terrific. Sounds similar to what we made our marinade with. 

    And thanks for the compliment. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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