Difference between revisions of "Toeji Kalbi Kui"
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# Cut the ribs into 6–7 cm lengths. | # Cut the ribs into 6–7 cm lengths. | ||
# Take off the fat and tough muscles. | # Take off the fat and tough muscles. | ||
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# It is a good idea to cook some whole [[garlic]] with it. | # It is a good idea to cook some whole [[garlic]] with it. | ||
| − | [[Category: | + | [[Category:Meat Recipes]] |
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[[Category:Chili powder Recipes]] | [[Category:Chili powder Recipes]] | ||
[[Category:Ginger juice Recipes]] | [[Category:Ginger juice Recipes]] | ||
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[[Category:Sesame oil Recipes]] | [[Category:Sesame oil Recipes]] | ||
[[Category:Rice wine Recipes]] | [[Category:Rice wine Recipes]] | ||
| + | [[Category:Meat Recipes]] | ||
[[Category:Pork rib Recipes]] | [[Category:Pork rib Recipes]] | ||
Latest revision as of 15:59, 11 July 2012
Ingredients
- 1.8 kg pork ribs
- 2 tablespoons of ginger juice
- 3 tablespoons of clear strained rice wine
Sauce
- 8 tablespoons of chili paste
- 2 tablespoons of chili powder
- 1 tablespoons of soy sauce
- 2 tablespoons of sugar
- 3 tablespoons of ground garlic
- ½ cup of chopped green onion
- sesame salt
- pepper
- sesame oil
Procedures
- Cut the ribs into 6–7 cm lengths.
- Take off the fat and tough muscles.
- Put the knife in to the bones and then flat out the muscle attached to the bone.
- Make knife marks on the meat.
- Marinate the prepared pork in clear strained rice wine and ginger juice.
- Prepare the sauce by mixing chili powder, soy sauce, sugar, minced garlic, green onion, sesame salt, pepper and sesame oil in chile paste.
- Marinate the prepared pork with sauce.
- Grill the pork in high heat by turning it often.
- To make sure it is thoroughly cooked, lower the heat and cook slowly.
- It is a good idea to cook some whole garlic with it.
