In my house growing up, Korean-barbecue clothes were a set of raggedy T-shirts and sweatpants reserved for nights when we were grilling at home... I mean indoors. If you don't have a metalworker friend who can fashion you a special Korean-barbecue pan, then a regular outdoor grill and full steaks, marinated in advance and sliced after grilling, work just fine.
These fiery meals were precise but casual, remarkable but easy to throw together. You can't imagine the mess they made... As for the flying-saucer pan, we got many meals out of it until I stole it, driving it up to New York and never bringing it back. (It's too heavy to move twice.)
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