Main ingredients 🥩
GalmaegisalSoy sauceOnionGarlicSugarMSGPepper
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.
🙋 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
Ingredients needed 🛒2 servings
- Galmaegisal
- Grated pear
- Soy sauce
- Grated onion
- Minced garlic
- Sugar
- MSG
- Pepper
Recipe 🍳
- Rinse the galmaegisal briefly under running water and cut into bite-sized pieces.
- In a bowl, combine grated pear, soy sauce, grated onion, minced garlic, sugar, MSG, and pepper to taste. Mix well to make the soy marinade.
- Add the prepared galmaegisal to the marinade, massage thoroughly to coat, then refrigerate for at least a full day to marinate.
- Place the marinated galmaegisal on a preheated charcoal grill grate, making sure pieces do not overlap.
- Adjust the heat to prevent the sweet marinade from burning, and flip the meat frequently until nicely charred and cooked through.
- Prepare the galmaegisal and the soy marinade ingredients based on a store-bought fruit drink.
- Coat the meat with the marinade and let it rest in the refrigerator for a full day.
- Grill over charcoal, flipping often to avoid burning, until crisp and done.
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.
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