Be One Korean BBQ

We are carnivores, so we love us some Korean BBQ. We've been going to Honey Pig, which we like a lot, but sometimes we don't want to get on the beltway and eat in another county. So we looked to Baltimore City for a solution. There's a Koreatown of sorts in Station North around Maryland Ave/21st Street with several notable restaurants like Nak Won, Nam Kang, and Joung Kak. We decided to skip the tried and true and try the new-ish BeOne, in the little shopping center on Maryland between 20th and 21st. And with that we found our new favorite Korean BBQ joint.

We went for a few kinds of meat including bulgogi and pork neck. The bulgogi was scrumptious, tender and lightly fatty, with lots of sweet and garlicky flavor. The pork neck was a completely different animal (obviously), unseasoned and chewy. It's not for everyone.

We also had a pork and squid combo, and boneless kalbi (short rib). Squid gets a little tough on the grill, so again, it's not for everyone.

We also had the dolsot bibimbop (the one in the hot stone bowl) and couldn't resist the seafood pancake. And while we enjoyed the bulgogi the most of the BBQ items, the pancake was the best thing on the table. Huge, packed full of octopus, and super crispy, we couldn't stop eating it. Of course, we're all pigs and managed to eat pretty much everything on the table, including most of the large bowl of tofu soup, the eggs, and all of the various bowls of pickles and whatnot (panchan) that comes with. Among the panchan dishes we enjoyed the most was a rather horseradishy kimchi, and thin strips of fish cake in a spicy sauce. Hell, it was all good.

Service was pretty good, too, but the place wasn't at all busy on that particular Saturday afternoon, so YMMV. Be One didn't have the hustle-bustle that Honey Pig has, so we felt a bit more relaxed while we enjoyed our food. So, to sum up - food great, service pretty good, and we didn't have to drive to Howard County. Win. Win. Win.



Posted on Minxeats.com.

Bulgogi-style Chicken and Kimchi Pancakes

Long, long ago, I had my first taste of Korean food. My Dad, who is usually up for anything, decided that we needed to try the new Korean restaurant in Towson. Sadly, my young palate was not ready for the bold combination of spicy and sweet plus garlic, and I swore it off for many years. After I moved to Towson, well into my adult years, I thought I'd give Korean food another try. And what do you know--I loved it.

Mr Minx and I soon became regulars at that Towson Korean restaurant. Until it closed. A sad day.

Sometimes we venture out to a Korean restaurant in Ellicott City (like Honey Pig), but mostly we make Korean food at home. It's not difficult, and the results are super flavorful. And it helps that gochujang paste can be found in some supermarkets (those that carry Annie Chung products), as can kimchi (in the refrigerated produce section; Giant has it). Otherwise, there are plenty of Asian supermarkets in the Baltimore area (H Mart, Lotte, Great Wall) that have the ingredients you'll need.

Typically bulgogi is made with beef, but one can occasionally find it made with chicken. That's what I had in the freezer, so that's what I used. And I just happened to have a jar of kimchi in the fridge! Kimchi, even the Americanized stuff, is highly seasoned. However, don't skip the salt in the pancakes because you think the kimchi is salty enough. The rest of the ingredients are bland, so you'll need the extra seasoning to take care of the veggies and the batter. When I say "bland," I don't mean "not spicy." Even mild kimchi is quite hot, and so is the gochujang. If you're not into a lot of heat, skip the gochugaru in the bulgogi.

Bulgogi-style Chicken and Kimchi Pancakes

For the chicken:
4 boneless, skinless chicken thighs
2 tablespoons gochujang
1 teaspoon gochugaru (Korean red pepper flakes)
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon minced garlic
1 teaspoon grated ginger
3 scallions, chopped

For the pancakes:
1 cup cabbage kimchi
1 cup chopped or julienned vegetables of your choice (I used thin asparagus but you can use carrot, regular cabbage, broccoli)
1/2 cup all-purpose flour
1/2 cup rice flour
1 egg
1/2 teaspoon kosher salt
4 scallions, finely chopped
Vegetable oil for frying

For the chicken: Slice the chicken into strips, removing any excess fat.

Combine the rest of the ingredients in a large bowl. Add the chicken and toss to coat in the marinade. Cover bowl and refrigerate for at least one hour or overnight.

For the pancakes: Pour the juice off the kimchi and reserve. Add enough water to the juice to equal one cup. Finely chop the kimchi.

Combine the flours, salt, egg, and juice-water mixture in a large bowl. Allow to rest for 10 minutes before adding the chopped kimchi, veg, and scallions.

Heat a large skillet over medium-high heat. Add a tablespoon of oil. When oil is hot, add about 1/4 cup of the batter per pancake to the pan. Spread batter with a spoon to get approximately 5" circles. Cook until bottoms are crispy, then flip and cook other side, about 2-3 minutes per side. Remove to a paper towel lined plate to drain.

Serves 2-3 with pancakes left over

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Honey Pig

After hearing about the greatness of Honey Pig's Korean bbq, we finally made a pilgrimage on a cloudy Friday afternoon. As soon as we were seated, someone rushed over with dishes of banchan, the little plates of pickles and such one normally gets in a Korean restaurant. Unlike some other places, Honey Pig's selection isn't particularly large, but it hits all the necessary garlick-y/tart/fishy/sweet notes.

As soon as we placed our order for bulgogi and pork belly, another server brought the raw goods to the table. Yet another person dumped the pork belly onto the grill and came back occasionally to turn the meat and rearrange it to optimize cooking. 

Soon everything was cooked, including a side dish of kimchi and beansprouts, and we were able to dig in. 

Both meats were tender and flavorful, possibly the best I've tasted (not that I have that much experience with Korean bbq, but I've eaten it here and there). The seafood pancake, or haemul pajeon, that we ordered as an appetizer came to the table during the Cooking of the Meat. We dug into the pancake's piping hot crispiness immediately. It was full of chewy bits of squid and scallions, and we devoured it.

Everything at Honey Pig was seriously delicious, except maybe the neon yellow lemonade, which was super sweet and artificial tasting. Next time, we'll stick to water. And we'll try other meats, the dumplings, and perhaps one of the soups or a bibimbap.

Honey Pig
10045 Baltimore National Pike
Ellicott City, MD 21042
(410) 696-2426




Posted on Minxeats.com.