Description
Korean BBQ Pork is a mouthwatering dish that brings the authentic flavors of Korean cuisine to your table. Marinated pork shoulder combines sweet, savory, and smoky elements, making it perfect for family gatherings or casual get-togethers. This recipe not only fills your home with delicious aromas but also promises unforgettable moments shared with loved ones. Enjoy tender, flavorful bites grilled to perfection, complemented by a rich sauce and crunchy sesame seeds.
Ingredients
Scale
- 2 lbs pork shoulder, cut into bite-sized pieces
- 4 cloves fresh garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 2 tbsp sesame oil
- 4 green onions, chopped (both white and green parts)
- 2 tbsp toasted sesame seeds (for garnish)
Instructions
- In a large bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and chopped green onions to create the marinade.
- Coat the pork shoulder pieces in the marinade, cover, and refrigerate for at least 2 hours or overnight for best results.
- Preheat your grill to medium-high heat about 15 minutes before cooking.
- Remove the pork from the marinade (reserve marinade) and grill each piece for approximately 5 minutes per side until caramelized and cooked through.
- Meanwhile, bring the reserved marinade to a boil in a saucepan over medium heat for about 5 minutes until slightly thickened.
- Serve grilled pork warm on a platter drizzled with thickened sauce and sprinkle with toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: Approximately 1/2 cup (130g)
- Calories: 280
- Sugar: 10g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
Keywords: - Customize by adding your favorite vegetables or swapping proteins like chicken or beef. - For extra heat, consider incorporating gochujang into your marinade. - Store leftovers in an airtight container for up to three days; reheat gently in a skillet.