Miss korea bbq? Exactly how we felt, hence we prepared our own – different kind of fish, salmon belly, different cut of pork, small corns, mushrooms, onions & garlic, capsicum, lettuce & butterhead wraps, Kimchi and everything else to make it as close to a Korean BBQ as possible – including harvesting our homegrown perilla leaves that’s not big enough as wraps yet, making Ssamjang (recipe from Maangchi), as well as basil leaves. In fact we prepared so much food (probably enough for 10 when there is only 4 of us?) and ended up not BBQ-ing the sausages, more meat and eggplant.