Dwaeji Kalbi (Sweet and Spicy Korean Pork Barbecue)
Servings: 4 people
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.
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Equipment (click equipment to buy it)
Ingredients (click ingredient to buy it)
- 1 kilo Pork Spareribs 2.2 lbs or Pork Belly (Liempo) / Pork Cutlets
- ½ cup Brown Sugar packed
- ½ cup Soy Sauce
- ½ cup Water
- 2 tablespoons Mirin sweet rice wine
- 1 pc Red Onion peeled and finely grated
- 1 pc Apple small size / or Asian Pear / peeled and finely grated
- 4 tablespoons Garlic minced
- 2 tablespoons Sesame Oil
- ¼ teaspoon Black Pepper
- 2 teaspoons Red Pepper Chili Flakes or ½ teaspoon Cayenne Powder
- 2 pcs Green Onions thinly sliced (optional)
Instructions
- 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 pork 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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