My inspiration for this mix comes from my languid, tipsy, smiley memories of day parties I have spent under the sun. The sun, which is the source of all life on earth, including the plants and animals whose gifts we eat, is constantly present in my associations around food as well as the rave. There are two kinds of day parties I held in my heart when I made this mix. One is the kind where you are sweating your ass off and meditatively dancing in front of a sound system that some gracious friends lugged to some sweltering outdoor location. The other is the kind where twelve of your favorite people have brought gifts of full tupperware to a destination picnic blanket (or folding table), and it is the longest day of the year (there's probably a body of water nearby).

Like many others, I felt a deep spiritual loss when we were unable to gather and rave when the pandemic began. During those early days of summer 2020, I began to rely on the practice of outdoor meals with my chosen Korean family to give me the extra dose of communal pleasure I needed to make it through. The recipe I chose is less of a recipe, and more of a framework, for my preferred way of executing such an outdoor Korean gui party. Gui is an active, communal dining practice where everyone is cooking, eating, and drinking together and at the same time around the same table. It doesn't have to be outdoors, but I think it's best that way. You will need some kind of apparatus for cooking your food that everyone can sit around. I always use a butane gas camping stove and a separate flat griddle or large cast iron pan. As well, you will need tongs and a pair of kitchen shears for cutting the grilled foods into bite size pieces for everyone to take directly from the grill. I hope my mix will make a good companion for your gui, either as something to listen to while you prep, or while you feast.

Ingredients per 4 people

Things to grill: (any combination of the following totaling at least 3 pounds)
Thick pork belly slices (1/4")
Ribeye or sirloin steaks
Thinly sliced brisket
Beef short rib (cut into thin strips, bone removed)
Thick king oyster mushroom slices (1/4")
Enoki mushrooms torn apart into small bundles.
Raw garlic cloves
Mild peppers
2 heads of red leaf lettuce and/or Korean perilla leaves
1 lb. kimchi or pickles of any kind
4 cups cooked white rice
A bottle of toasted sesame oil
Salt and black pepper
A tub of ssamjang
Soju or other dry spirit

Instructions:

Wash and separate all lettuce and perilla leaves and fan out on a large platter.
Set the table by placing the butane stove and griddle in the center of the dining surface such that everyone can reach it.
Arrange the grillable ingredients and the kimchi on a platter near the grill.

For each individual diner, set out an empty serving plate, a cup of rice, a portion of ssamjang (about 2 tablespoons), and a small shallow dish with 1 tablespoon of sesame oil and a teaspoon each of salt and pepper.
Have the youngest person pour a shot of soju for everyone.

Designate a grill master to cook the grillable ingredients. The grill master should grill the fattiest meat items first so that the pan gets greasy. Cut them into bite size pieces as they approach doneness and deliver fully cooked pieces to each diner's plate.

Once you have some food on your plate, take a lettuce or perilla leaf and place a dollop of rice in the center. Dip your grilled food in the sesame oil/salt/pepper mixture, and then place on top of the rice. Add a piece of kimchi. Add a little smidgen of ssamjang. Wrap all the components into a little bundle with the leaf. Eat the entire bundle in one bite!

Toast and take a shot of soju together.

Rotate grill master whenever they need some time to focus on eating.
Repeat steps 5 - 9 until you're too full and drunk to cook any longer!

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