Korean Grilled Meat
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 12 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg pork belly, very lean, or pork neck
- 1 ½ tablespoon paprika paste (Cochujang), Korean, red
- 3 tablespoon soy sauce
- 3 tablespoon sesame oil
- 3 cloves garlic, finely chopped
- 2 tablespoon sugar
- 1 piece (s) ginger root, finely grated
Print Recipe
Pin Recipe Instructions
- Cut the meat into very thin slices, freeze briefly beforehand, then it`s very easy. Then mix all the specified spices together with the cut meat.
- Put the meat in the fridge and let it steep overnight or at least a few hours. The longer the meat, the spicier and tastier it is. Then grill.
- This Korean fire grilled meat has always been an absolute hit at every barbecue party so far.
- Tip:
- The seasoning mix is also suitable for marinating spare ribs, chicken wings, meat skewers and vegetables.
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