bbq: I was in a Korean restaurant a little while ago and ordered Korean BBQ pork and it was delicious. I am now pregnant and craving it but the restaurant is a 4 hour drive away so would like to know how to make it myself.|||Korean Barbecued Pork ACTIVE TIME: 50 MIN TOTAL TIME: 10 HRS SERVES: 4 TO 6 In Korea, this recipe, known as toejigogi kui, is made with pork belly, but it's equally delicious鈥攁nd much leaner鈥攚hen prepared with pork loin. And it's great for a Friday night meal because the pork can marinate all day while you're at work and can be on the table soon after you get home. To save time, have your butcher slice and pound the pork cutlets. Although wine is not traditionally served with Korean food, it can work extremely well as long as the chile flavor in a dish is not overpowering. A bright, young, fruity red, like the 2001 Amberley Estate Shiraz from Western Australia, is sweet enough to round out the pungency of the marinade here. ingredients 1/3 cup mirin 2 tablespoons soy sauce 2 tablespoons Asian sesame oil 1 tablespoon sesame seeds, lightly toasted and finely ground 2 tablespoons minced garlic (about 4 cloves) 2 scallions, white and light green parts only, chopped 2 tablespoons minced fresh ginger 1 tablespoon Asian chili-garlic paste 1/4 teaspoon freshly ground black pepper 1/8 teaspoon crushed red pepper 2 pounds boneless center-cut pork loin, sliced 1/2 inch thick and pounded 1/3 inch thick Vegetable oil, for the grill 1 large head of red-leaf or green-leaf lettuce, leaves separated Miso, red pepper paste, chili-garlic paste and sliced hot green chiles plus thinly sliced scallions or kimchi, for serving directions In a large glass baking dish, combine the mirin, soy sauce, sesame oil, sesame seeds, garlic, scallions, ginger, chili-garlic paste, black pepper and crushed red pepper. Add the slices of pork loin and turn to coat. Cover and refrigerate the pork for 8 to 24 hours. Light a grill. Lightly brush the grate with vegetable oil. Grill the marinated pork over a medium-hot fire until it is golden brown and just cooked through, about 2 minutes per side. Transfer the grilled pork to 1 end of a platter and arrange the lettuce leaves on the other end. Serve the pork with the suggested condiments. Hope this helps|||Mirin is Japanese sweet cooking wine. Steamed mochigome rice, komekoji (rice yeast), and shochu (Japanese liquor) are mixed and and fermented to make mirin. Mirin is clear and light gold in color and is usually sold in a bottle. Report Abuse |||Korean BBQ Short Ribs (Gal-Bi) This is a easy way to make Korean BBQ. You can also substitute sliced rib-eye for the short ribs. If you use rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time. INGREDIENTS 3/4 cup soy sauce 3/4 cup water 3 tablespoons white vinegar 1/4 cup dark brown sugar 2 tablespoons white sugar 1 tablespoon black pepper 2 tablespoons sesame oil 1/4 cup minced garlic 1/2 large onion, minced 3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones) DIRECTIONS Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better. Preheat an outdoor grill for medium-high heat. Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side|||Korean sticky pork spare ribs 1 kg pork spare ribs (rib bones) 100g ginger, peeled and chopped 3 cloves garlic, peeled 2 tbsp white sugar 2 tbsp peanut or olive oil 50ml light soy sauce 50ml shao hsing rice wine 3 tbsp spicy Korean bean paste* 2 tsp sesame oil 3 spring onions, finely chopped small handful coriander sprigs, washed * Spicy Korean bean paste can be found in Asian groceries. It is made from soybeans, chilli and various spices. If unavailable, replace with a good chilli sauce. Method Cut the ribs into small sections of 2 and arrange in a wide casserole dish. In a mortar and pestle, pound the ginger and garlic to a rough paste. Mix all the remaining ingredients together except the spring onions and coriander and pour over the ribs. Marinate in the fridge for about 2-4 hours. Preheat oven to 180C. Cover the casserole with foil and put in the preheated oven for 50 minutes. Remove foil, turn ribs and cook for a further 50 minutes, basting and turning every so often. The meat between the ribs should be very tender; if not, cook a little further. To serve Serve the sticky ribs and their sauce sprinkled with the spring onions and coriander with steamed rice and Chinese greens. Serves: 2-3 JM