Daegi galbi

Daegi galbi

Korean pork cutlets

By
From
Ben's BBQ Bible
Serves
6
Photographer
Billy Law

These spicy Korean pork cutlets rock! Koreans would usually use ribs, but I like to make this recipe using streaky pork cutlets cut from the belly, as you get more meat than bone, and a nice amount of fat adds to the lovely flavours.

The spice mixture is quite hot, due to the kochujang (red pepper sauce), so it’s best served with Kimchi on the side to help control the heat. Once you start eating these cutlets it’s hard to stop, mainly because the chilli starts to kick in if you do!

Ingredients

Quantity Ingredient
10-12 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick

Marinade

Quantity Ingredient
2 onions, finely chopped
10 garlic cloves, crushed
2 cm piece fresh ginger, finely chopped
250ml kochujang
4 tablespoons sugar
2 tablespoons soy sauce
60ml sesame oil
1 teaspoon freshly cracked black pepper

Method

  1. Purée the marinade ingredients, then rub the marinade into the pork meat. Leave to marinate in the refrigerator for 4–5 hours, or overnight.
  2. Remove the pork from the refrigerator and allow it to come to room temperature.
  3. Prepare your barbecue for direct grilling over a medium–high heat. Cook the pork for 8–10 minutes on either side.
  4. Serve straight away.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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