This delicious barbecue is very easy to do even more so if you use the marinade powder (that’s where I “discovered” this delicious Korean dish); but making it from scratch using a mini food processor or blender makes it almost as easy as opening a packet of marinade mix.
The homemade marinade is deliciously scented and it’s sweet, salty, spicy and hot (I added chili flakes to the recipe) at the same time. This is very similar to bulgogi (Korean beef barbecue). You can double the marinade ingredients and store half of it in a jar, it will keep for two weeks in the refrigerator ( based on my experience).
I have made this dish several times using spareribs and pork belly. The only problem with using spareribs for this is that it doesn’t get fork-tender even after a 2 days of marinating (boiling it first before grilling will do the trick).
For a much quicker barbecue: use pork cutlets; it’s very tender and takes a lot less time to cook. I can’t believe I didn’t think of it sooner. It’s perfect for making skewered barbecue because it’s already flat, just cut it into wide strips and let it marinate for at least an hour; overnight is even better.
sprinkle brown sugar on pork belly ( country style ribs) and let it sit for 10 minutes..
marinate meat, preferably overnight, if using cutlets or tenderloin, an hour or two will do.
baste meat with marinade
pork cutlets bbq
DWAEJI KALBI ( Korean Pork BBQ)
recipe courtesy of food network
1 kilo (2.2 pounds) pork spareribs/ pork belly ( liempo)/ pork cutlets
1/2 cup brown sugar, packed
1/2 cup soy sauce
1/2 cup water
2 tablespoons mirin (sweet rice wine)
1 small onion, peeled and finely grated
1 small Asian pear or apple, peeled and finely grated ( I used fuji apple)
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
1-2 teaspoons red pepper chilli flakes or 1/2 teaspoon cayenne powder
2 green onions, thinly sliced (optional)
Sprinkle brown sugar over pork and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag . Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least an hour (for pork cutlets/tenderloin) but preferably overnight ( especially if using spare ribs).
Heat gas or charcoal grill to medium-hot. Drain excess marinade off meat. Grill pork, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
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