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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-15-2011, 01:20 AM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Spicy Korean BBQ Pork (pics)
Spicy Korean BBQ Pork
As you might expect, I love all kinds of barbecue. I also love Asian food, but I'd never done any Korean barbecue, so this was a bit new to me. It's only a bit new because it uses a lot of familiar flavors, but to a different end. The Korean name of this dish is Daeji Bulgogi. Bulgogi means "meat fire" and it's traditionally made with beef. In this case we add daeji, which means "pork", so we end up with "pork meat fire". Now, in barbecue terms that that just about all you need to know. This is a mildly sweet and spicy dish that is served with either lettuce for wraps, or with steamed rice. It also typically calls for pureed or grated Asian pear (a natural meat tenderizer), but I came up with a substitute of applesauce and pineapple juice. OK, enough with the food anthropology, let's get some pork meat fire workin'! Ingredients 2 lb Lean pork (I used sirloin tip) 6 Scallions, quartered widthwise 2 Scallions, chopped to 3/4" (for garnish) 1 large Yellow onion, cut into eight wedges Toasted sesame seeds Canola oil spray Marinade 3/4 cup Pineapple juice 1/2 cup Applesauce (natural) 1/2 cup Soy sauce 1/4 cup Light brown sugar 4 cloves Garlic, minced 3 Tbsp Mirin (or 1 Tbsp honey and 2 Tbsp water mixed) 2 Tbsp Oelek sambal (Thai chili paste) 1 Tbsp Ginger, grated 1 Tbsp Sesame oil 1 Tbsp Fish sauce (optional) Method Note: You'll need a grill wok or a wire rack to sit on top of your grill grate. You can also stir-fry this in a wok or cast iron skillet on the stove top. To aid in slicing, put the pork in the freezer for about 30-45 minutes. Combine all of the marinade ingredients in a large bowl and whisk well. When the pork is partially frozen, slice it across the grain to about a quarter inch. Add the pork, onions and quartered scallions to the bowl and stir to combine. Cover the bowl and marinate in the refrigerator for 3-6 hours. Start your grill and prepare for direct cooking at medium-high heat (350-375º). While your grill is heating, with a slotted spoon remove the pork, onions and scallions from the marinade to a platter or baking dish, draining the excess marinade. Reserve one cup of the marinade. Spray your grill wok or wire rack well with canola oil spray then set it on your grill grate and let it preheat for 2-3 minutes. Grill the pork and veggies in the wok or on the rack direct for about four minutes per side. While grilling, bring the reserved cup of marinade to a gentle boil in a sauce pan over medium heat and let boil for five minutes. This kills the nasties in the marinade and allows you to use it as a finishing sauce. Remove the pork and veggies to a platter and drizzle with the cooked marinade. Garnish with the sesame seeds and chopped scallions. Enjoy! (Makes four servings) ----- John |
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06-15-2011, 04:55 AM | #2 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Looks good John, have to add this to the list
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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06-15-2011, 05:48 AM | #3 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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That is most excellent looking.
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06-15-2011, 08:54 AM | #4 |
is one Smokin' Farker
Join Date: 09-24-06
Location: Mustang, Okla.
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That looks so dang GOOD!
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06-15-2011, 09:18 AM | #5 |
Found some matches.
Join Date: 06-10-11
Location: The Netherlands
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sounds great! maybe I will try this recipe.
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BBQ Modified Oildrum 55 Gal. Texaco series | UDS Smoker 55 Gal. Texaco replica |
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06-15-2011, 09:19 AM | #6 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Looks great!!!
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06-15-2011, 09:24 AM | #7 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Thanks again John! Funny thing is except for the pineapple juice and apple sauce I actually have everything on the ingredients list for once.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-15-2011, 09:24 AM | #8 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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awesomeness.
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Out. Again. |
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06-15-2011, 09:47 AM | #9 |
is One Chatty Farker
Join Date: 07-02-09
Location: Hattiesburg, MS
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That looks awesome as usual. One more recipe to add to the list. Thanks for the post, recipe and pron.
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06-15-2011, 09:59 AM | #10 |
is One Chatty Farker
Join Date: 11-26-08
Location: Elmhurst, Illinois
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That looks great. Thanks for the recipe.
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06-15-2011, 10:48 AM | #11 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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great looking dish. Thanks.
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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06-15-2011, 10:59 AM | #12 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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As always, thanks for the very kind words, guys.
John |
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06-15-2011, 12:20 PM | #13 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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That looks so good, thanks for sharing the recipe.
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