This week, we head to Izziban Sushi & BBQ in Orlando, FL to give you the definitive guide on how to do Korean BBQ the RIGHT way- especially if you've never done it before.
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MY GEAR (contains affiliate links, I may get a small commission if you purchase something using a link here, but doesn't cost you any extra. So use 'em to your heart's content!)
KNIFE:
Victorinox Fibrox Pro 8" Chef Knife
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HONING ROD:
WinWare Stainless Steel Sharpening Steel
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CUTTING BOARD:
Chef Remi Hardwood Cutting Board
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SAUTE PAN:
T-Fal Professional 12.5" Fry Pan
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CAST IRON SKILLET:
Lodge 10" Seasoned Cast Iron Skillet
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WOK:
The wok I currently use was a gift to me, if you're really looking for one go to an Asian market and get a cheap carbon steel flat bottom wok TBH. If you don't have access to an Asian market, try Joyce Chen's carbon steel wok off Amazon: amzn.to/2CGLwAF
MEASURING CUP:
OXO Good Grips 2-Cup Measuring Cup
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CAMERA:
Canon Rebel T6i amzn.to/2Cu21wn
TRIPOD:
AmazonBasics 60-inch Lightweight Tripod, amzn.to/2m3NUrt
AmazonBasics 50-inch Lightweight Tripod + Bag amzn.to/2Ed4NGS
LIGHTING:
ESDDI 20x28 800W Softbox Photography Lighting Kit 2 pcs amzn.to/2F5l2ai
MICROPHONE:
PowerDeWise Professional Lavalier Lapel Microphone
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