Having recently become enamoured of Korean Barbecue Pork, I decided to try my hand at making some at home. I found a recipe on the internet that sounded promising, so I set to work. The first step actually begins the day before as the ribs must marinate for 24 to 48 hours before cooking.
The recipe calls for:
Boneless pork ribs
1/2 tsp. red pepper flakes
1/2 cup soy sauce (I recommend using low-sodium soy sauce)
1-1/2 tsp. sesame seeds
1/2 tsp. cracked black pepper
2 tbs. sesame oil
1/4 tsp. fresh ginger root, minced
1 green onion, finely chopped
1 clove garlic, minced or grated
2 tbs. brown sugar
The recipe also calls for 1/8 tsp. msg, but I omitted this ingredient.
The first step is to prepare the meat.
Cut the meat into thin strips. I later cut the meat into even thinner and shorter strips. It is a good idea to cut the meat when it is still partially frozen. I need to remember that for the next time. It would have made my life a bit easier.
After mixing all the marinade ingredients together, add the cut meat and seal the bag. Remove as much of the air from the bag as possible and place in a container in case of leakage. Refrigerate for 24 to 48 hours, turning a couple of times.
Heat oil in a skillet over medium-high heat. Saute the meat in batches.
You want the meat to become caramelized, but not burnt.
After each batch was cooked, I removed the meat to an oven-proof dish and set in a warm oven.
Meanwhile, we cooked some Jasmati rice and made pea salad to accompany dinner.
This was the moistest and most tender pork I have ever eaten.
Unfortunately, the dish was a bit salty even using low-sodium soy sauce. My daughter suggested that next time we add more sugar to "cut" the saltiness of the dish. I have already rewritten the recipe, increasing the amount of brown sugar to 1/4 cup.
We will be making the amended recipe again.