Yakiniku

Cooking Process

1. soak bamboo skewers in water
2. skewer Beef onions and bell peppers
3. skewer pork belly and green onions
4. marinate pork belly in gochujang sauce
5. grill on Iwatani outside
6. Eat with rice

The Story Behind the Dish

There is something magical about grilling on a wire grill with a flame as opposed to in the pan. This was my first time trying out the new Iwatani I bought, and it did not dissapoint.

We skewered a variety of random ahh meats from the fridge, including pork belly, flank steak, and chuck roast on 6 inch bamboo skewers that were much too small.

We began grilling inside on the dining table, but quickly set off the fire alarm 😧😧 Its okay tho, cuz we moved outside and bent hungrily around our little balcony table

The gochujang pork belly was the buss of the night, the caramelization of sugar, the crispy texture from seared pork belly, the tongue coating fat and grilled green onion for a bite and acidity. There is a reason why negima yakitori exists

Other than that, the soy marinated beef chuck steak was also good. Salt and peppered beef flank steak came in last, the quality of meat probably being more important when theres no marinated

Its nice to chill outside, hangout with the roomies, and grill some meat. Albeit the Iwatani is a bit small and a hassle to clean, it is a great addition to the kitchen.