Ttukdak Hyung's Soy-Marinated Galmaegisal Charcoal Grilled Pork
Tender galmaegisal marinated overnight in a sweet and savory soy-based sauce made with grated pear and onion, then grilled over charcoal until golden brown.
Ingredients needed 2 servings
Recipe
Cooking tips
- Instead of galmaegisal, you can use pork belly, pork collar, or pork shoulder with the same marinade for equally delicious results.
- Marinate the meat for at least 24 hours; the enzymes in the marinade help tenderize the meat, keeping it moist and not tough.
- Because the marinade is sticky, the meat can easily burn over high heat. It's better to cook over moderate, indirect heat and roll the meat around.
Recommended for
- Those who want to make tender, not tough, seasoned grilled galmaegisal.
- Those looking for a cheat-code marinade for camping or outdoor barbecue parties.
- Those wanting a sweet and savory pork side dish that appeals to both kids and adults.
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