Dwaeji Kalbi (Sweet and Spicy Korean Pork Barbecue)

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Course: Main Course, Sweet and Spicy

Cuisine: Korean

Keyword: dwaeji kalbi, korean barbecue, korean pork, pork barbecue, spicy pork, sweet and spicy, sweet pork

Author: Olive

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
1/2 cup Brown Sugar packed
1/2 cup Soy Sauce
1/2 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
1/4 teaspoon Black Pepper
1-2 teaspoons Red Pepper Chili Flakes or 1/2 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 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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