How to KBBQ at home

Eric Kim's new recipe relies on a "pitch-perfect" marinade, "salty, sweet and savory in just the right ways."

View in browser|nytimes.com August 4, 2024 Peter Cho's Korean BBQ steak, adapted by Eric Kim. Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop Stylist: Sophia Eleni Pappas. KBBQ to make ASAP By Sam Sifton Good morning. Korean barbecue is one of the great restaurant meals, a feast delivered in small plates of banchan, piles of lettuce and saucers of ssamjang and sesame oil, alongside large platters of raw, marinated meat for the grill in the center of the table. But it's possible, even sometimes preferable, to eat Korean barbecue at home. And if you're going to do so, it's wise to follow the instruction of chef Peter Cho: He has built a small empire of Korean restaurants in Portland, Ore., that manage to leave diners feeling not only that they've eaten with his family, but also that they might be able to pass that privilege on to their own crowd, in their own kitchens. This month, Cho shared his secrets for just such a meal with our Eric Kim, along with a recipe for Korean BBQ steak (above) that, Eric reported, relies on a "pitch-perfect" marinade, "salty, sweet and savory in just the right ways." You won't need a lot of steak. Proper Korean barbecue, Cho advises, is roughly 50 percent crunchy vegetables, lots of lettuce, ssamjang, perhaps the scallion salad known as pa muchim. Add a bowl of doenjang jigae at the end, with white rice? That's a fantastic Sunday supper. Featured Recipe Korean BBQ Steak View Recipe → As for the rest of the week. … Monday Andy Baraghani took the concept of spaghetti al limone, a dish you'll find across Campania, in southwest Italy, and ramped it up with cream and fire to make his new recipe for fresh lemon and chile pasta. It's a comforting, rich dish that retains the sunny brightness of the original, with notes of garlic and green chile, perfect for a weeknight. Emma Fishman for The New York Times. Food Stylist: Hadas Smirnoff. Fresh Lemon and Chile Pasta  By Andy Baraghani 20 minutes Makes 4 servings  Tuesday Imagine a shrimp boil somehow transmogrified into a macaroni salad. That's Ali Slagle's new recipe for an Old Bay shrimp and macaroni salad exactly, crunchy with celery, slick with buttermilk dressing and studded with peas alongside sweet, buttery shrimp. Would fresh corn work as well as the peas? Yes! David Malosh for The New York Times. Food Stylist: Simon Andrews. Old Bay Shrimp and Macaroni Salad By Ali Slagle 35 minutes Makes 8 to 10 servings (12 cups) Wednesday Onion and garlic powders are the secret ingredients in Vallery Lomas's lovely recipe for roasted chicken thighs with hot honey and lime, delivering a lovely base line of allium excellence beneath a glaze of butter, hot honey and lime. It's a lovely meal that, if you're lucky, will leave leftovers for outstanding lunch salads. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Roasted Chicken Thighs With Hot Honey and Lime By Vallery Lomas 35 minutes Makes 4 servings Thursday Hetty Lui McKinnon's new recipe for a dumpling and smashed cucumber salad with peanut sauce is a perfect argument for always having a bag of potstickers in the freezer. Cooked until crisp on the bottom then piled with smashed cucumbers and a luscious drizzle of peanut sauce, they make for a fantastic summer meal in well under an hour. Top with chile crisp and chopped peanuts. Bryan Gardner for The New York Times. Food Stylist: Greg Lofts. Dumpling and Smashed Cucumber Salad With Peanut Sauce  By Hetty Lui McKinnon 25 minutes Makes 4 servings Ryan Liebe for The New York Times. Food Stylist: Victoria Granof. Chile Crisp By Genevieve Ko 10 minutes Makes About 1 1/4 cups Friday And then you can welcome the weekend with another new one from Ali: a simple grilled salmon that you cook skin-side down until the fish is just barely opaque — or about 120 degrees on your instant-read thermometer. Skip the flip! You'll end up with gloriously crisp skin. Bryan Gardner for The New York Times. Food Stylist: Greg Lofts. Grilled Salmon By Ali Slagle 35 minutes Makes 4 servings Thousands and thousands more recipes to cook this week are waiting for you on New York Times Cooking. You need a subscription to read them, it's true. Subscriptions are what make this whole enterprise possible. Please, if you haven't done so already, would you consider subscribing today? Each and every one of us thanks you. Please reach out for help if you find yourself caught sideways with the technology. We're at cookingcare@nytimes.com. Someone will get back to you, I promise. (If not, you can raise the alarm with me. Or simply say hello! I'm at foodeditor@nytimes.com.) Now, it's nothing to do with stone fruits or Muscovy duck, but you've got to read Elisabeth Egan's profile in The Times of the children's book author Loren Long, who built a world of joy in his studio and then drew it into a book. "Wait, is PowerPoint cool now?" That's the question Janay Kingsberry investigated for The Washington Post. Smoke signal: Our Grilling Challenge with Wirecutter starts next week. Every Tuesday in August, you'll get our best recipes for grilling, along with Wirecutter's recommendations for the best equipment to grill with. (They tell me there'll be some exclusive discounts on editor-approved gear as well.) Make sure you're signed up here! Finally, some housekeeping: I'm going on vacation! My friends Tejal Rao and Kim Severson will be your hosts for the next couple of weeks. I'll write when I'm back. Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? 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