Korean BBQ Pork

Method6 steps

1. 1

   Step 1: Blend the onion (1 medium), red apple or Asian pear, and water (1/2 cup) until smooth. Pour into a bowl and mix in the soy sauce (6 Tbsp), dark brown sugar (3 Tbsp), mirin, minced garlic (1 Tbsp), minced ginger (1/2 Tbsp) and ground black pepper (1/8 tsp).

   Uses 1 medium onion (160 g), peeled · 1 red apple (140 g) or Asian pear · 1/2 cup water · 6 Tbsp regular soy sauce · 3 Tbsp dark brown sugar · 2 Tbsp rice wine (mirin) · 1 Tbsp minced garlic · 1/2 Tbsp minced ginger

2. 2

   Step 2: Lightly score the pork in a diamond pattern so the marinade can penetrate. Do not cut all the way through.

   Uses 1.2 kg pork collar or Boston butt

3. 3

   Step 3: Put the scored pork in a covered container and pour over all the prepared marinade. Coat the top, bottom and between the pieces. Refrigerate for at least 4 hours, preferably overnight.

   Minimum refrigerated marination · 240 minUses Scored raw pork · Mixed Korean BBQ pork marinade

4. 4

   Step 4: Take the marinated pork out of the refrigerator about 30 minutes before cooking for more even cooking.

   Before cooking · 30 minUses Refrigerated marinated pork

5. 5

   Step 5: Preheat a skillet or grill over medium-high heat. Add a little cooking oil only if using a skillet. Lift the pork from its marinade and cook on both sides until fully cooked, reducing the heat as needed. Do not pour in leftover raw marinade. Use small batches so the meat grills rather than boils in its juices. Cut it into bite-size pieces with clean scissors as it cooks, then finish cooking any pieces that need it.

   Uses Marinated pork ready for grilling · Cooking oil, as needed only if using a skillet

6. 6

   Step 6: Serve the cooked Korean BBQ pork. Lettuce or perilla wraps, ssamjang, pickled radish, rice and Korean side dishes are optional accompaniments.

   Uses Cooked Korean BBQ pork