Ingredient and Portion
BBQ Korean Pork
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•1 pound pork shoulder, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick
For the marinade :
•½ cup of crushed pear
•¼ cup onion purée
•4 cloves of minced garlic
•½ ts of minced ginger
•1 chopped green onion
•1 tbs soy sauce
•1 tbs of sugar and 1½ tbs rice syrup (or 2 tbs brown sugar)
•a pinch of ground black pepper
•2 ts of toasted sesame oil
•3 tbs hot pepper paste
For the marinade :
•½ cup of crushed pear
•¼ cup onion purée
•4 cloves of minced garlic
•½ ts of minced ginger
•1 chopped green onion
•1 tbs soy sauce
•1 tbs of sugar and 1½ tbs rice syrup (or 2 tbs brown sugar)
•a pinch of ground black pepper
•2 ts of toasted sesame oil
•3 tbs hot pepper paste
Method
1.Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well.
2.You can grill, pan-fry, or BBQ right after marinating, but it’s best to let it marinate in the fridge for at least 30 minutes.
3.Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper.
4.Make a small green lettuce wrap with pork, garlic, green chili pepper
2.You can grill, pan-fry, or BBQ right after marinating, but it’s best to let it marinate in the fridge for at least 30 minutes.
3.Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper.
4.Make a small green lettuce wrap with pork, garlic, green chili pepper
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