Ttukdak Hyung's Soy-Marinated Galmaegisal Charcoal Grilled Pork

Name: Ttukdak Hyung's Soy-Marinated Galmaegisal Charcoal Grilled Pork
Cook time: 1460 min
Total time: 1460 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Galmaegisal; Grated pear; Soy sauce; Grated onion; Minced garlic; Sugar; MSG; Pepper

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.

1 day 20 min Difficulty Normal Meat & mains

Main ingredients

GalmaegisalSoy sauceOnionGarlicSugarMSGPepper

Ingredients needed 2 servings

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Galmaegisal Soy sauce Onion Garlic Sugar MSG Pepper

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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.

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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