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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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Ingredients (click ingredient to buy it)

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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