Korean Pork

-

This recipe is amazing!! My daughter Emily gave it to me. She does a lot of Asian cooking and said this was soooo good. It is really just a marinade. For the pictures in this I used thinly sliced pork ribs (riblets is what the package said). I have also made this recipe using chicken and today bought some beef to use for next week.

After trying this recipe out now a couple of times I know it would make a fantastic freezer recipe (this is my plan with the beef I just bought). You can easily mix it together and put your meat and the sauce in a freezer bag and freeze it. When you want to use it, pull it out the night before and put it in the fridge. Let it defrost and marinade until the following day. The longer the meat is mixed with the sauce the better it tastes. But even a few hours is great.

Korean Marinade
1 cup sugar
1 cup soy sauce
1 cup water
½ large onion, sliced
2 to 3 cloves garlic, minced
1 t ginger
1 T lemon juice
1 to 2 T hot chile paste, (this optional and can be reduced or omitted depending on your “hot” preference in foods)

Mix all the sauce ingredients together and marinade your meat in it!!

 
I started the night before by putting my pork riblets (about 3 ½ pounds) into a zip lock bag with the marinade and putting it in the fridge..



When it was time to cook dinner I pulled out the pork and laid it on a large (jelly roll size) pan…



I then cooked it at 375 for about 40 minutes (this time could vary depending on the type of meat you use)…


I served it with fried brown rice and egg rolls.. it was delish!! 

Comments

  1. GBabiesJanuary 13, 2013 at 7:55 AM

    Just a suggestion to make it a little more authentic in Korean flavor. Add 3 or 4 stalks of green onion to your marinade, along with 2 Tbsp of sesame seed oil. That will really round out the flavor for a more Korean taste. And it's fabulous with beef short ribs and cooked on the grill.

    ReplyDelete
    Replies
    1. CrystalJanuary 13, 2013 at 6:17 PM

      Thanks for the suggestions! The sesame oil sounds wonderful.. I was thinking about the grill as well.. have to wait for the weather to warm up a bit to give it a try!! Crystal :)

      Delete
  2. Cozy Seaside HomemakerJanuary 13, 2013 at 11:03 AM

    That sounds delicious! Do you think it would work in the crockpot?

    ReplyDelete
    Replies
    1. CrystalJanuary 13, 2013 at 6:16 PM

      I'm thinking it would if your meat is not to fatty.. nothing more yucky than meat floating around in fat.. :P .. But I had thought of the same thing.. maybe I will try it on the beef I just purchased. Crystal

      Delete
  3. Cozy Seaside HomemakerJanuary 13, 2013 at 11:03 AM

    P.S. Crystal, what are you reading these days??

    ReplyDelete
    Replies
    1. CrystalJanuary 13, 2013 at 6:19 PM

      Other than my Bible.. mostly fiction.. :) I am a fiction hound I guess.. LOL.. Just finished a Patrica Cornwell novel (Port Mortuary).. enjoyed it a lot.. but then I've read most of her books..

      Delete
  4. 11onmyown.comJanuary 13, 2013 at 2:13 PM

    Love Asian cooking! Must try that!

    ReplyDelete
  5. AnonymousJanuary 15, 2013 at 1:41 PM

    This looks great! We don't keep chile paste on hand -- could I substitute a bit of hot sauce instead?

    ReplyDelete
  6. KristinJanuary 15, 2013 at 2:01 PM

    WOW! That looks delicious! :)
    -Kristin

    ReplyDelete
  7. AnonymousJune 18, 2013 at 10:34 AM

    Oh yummy....I'd like to make this tonight! Crystal, is this fresh ginger, or ground ginger? I'm going to add the green onion and sesame oil too, like someone suggested. YUM

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my
Read more