Korean Bbq Sauce


1 Green onion, finely chopped
1/2 cup Soy sauce, regular strength
2 tablespoons Brown sugar, packed
2 tablespoons Dark sesame oil, or less
1 1/2 teaspoons Sesame seeds, ground
1 Clove minced garlic, or crushed
1/2 teaspoon Red pepper flakes
1/2 teaspoon Black pepper
1/4 teaspoon Fresh ginger root, minced
1/8 teaspoon Msg, optional
1 1/4 pounds Boneless pork rib meat


Cut ribs so that they have about the same mass. Use thinnest, shortest rib for the example. -Use mortar and pestle to grind seeds and peppers together to release oils. Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a container that is a little larger than the boneless pork ribs. Mix well.
Makes about 3/4 cup. Add meat. Marinate, covered, in refrigerator from 24 to48 hours. -Grill on gas grill, basting with sauce. About 20 minutes maximum. Expect to char the meat. Use grill's cover but check for fire often. Serve with a fragrant rice (Jasmine or basmati); steamed shredded vegetables (zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and 2 ice cubes, pinch of mint, chilled).
Summer tradition! DOUBLE the sauce for standard package of ribs and baste and turn often. The longer the marinating time, the better.




4.0 servings


Monday, November 30, 2009 - 4:41pm



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