From Korean BBQ by Bill Kim. Directions paraphrased from the book.
Korean al Pastor
1 C. Ko-Rican sauce - recipe follows
1/2 C. gochujang
1/2 C. pineapple juice
1 yellow onion, finely chopped
1/4 C. honey
3 lbs. boneless pork shoulder, cut 1/4 inch into thick slices
1 pineapple, cut into 1/2 inch rings peeled,and cored
1/2 C. loosely packed fresh cilantro leaves, finely chopped
Kosher salt
Corn tortillas, warmed for serving
lettuce cups for serving
sliced yellow onions for serving
Combine Ko-Rican, gochujang, pineapple juice, onion, and honey and mix well. Add pork slices and marinate in refrigerator for 1 hour.
Grill 2 pineapple minutes per side, until lightly charred. Set aside to cool, then finely chop and add cilantro. Salt and grill pork about 3 minutes, until lightly charred per side. Transfer to platter and heat the tortillas.
Top pork with salsa and serve with tortillas, lettuce and onion slices.
Ko-Rican Sauce
2 Tbsp. sweet onions
2 Tbsp. dried oregano
2 Tbsps chili powder
2 Tbsp curry powder
1/4 C. salt
1/2 C. distilled white vinegar
26 cloves garlic, minced
1/2C. oil.
Combine and whisk until blended
Gochujang Asparagus
1/4 C. Gochujang
1/4 C. distilled white vinegar
2 tsp. sugar
2 Tbsp. toasted sesame oil
1 Clove garlic, minced
1 tsp. black sesame seeds (may substitute toasted white sesame seeds)
2 bunches asparagus, pref. pencil thin
1 Tbsp vegetable oil
2 Tbsp blackening Seasoning- recipe follows
Combine gochujang, vinegar, sugar, sesame oil, garlic and sesame seeds. Set aside.
Toss the asparagus with oil to coat, then season with blackening sauce. Grill 1 minute per side until lightly charred. Allow 2 minutes per side if asparagus is thicker. Toss with gochujang sauce and serve.
Blackening seasoning
1/4 C sweet paprika
1/4 C garlic powder or granulated
1/4 C. chili powder
2 tsp. kosher salt
1 C. Ko-Rican sauce - recipe follows
1/2 C. gochujang
1/2 C. pineapple juice
1 yellow onion, finely chopped
1/4 C. honey
3 lbs. boneless pork shoulder, cut 1/4 inch into thick slices
1 pineapple, cut into 1/2 inch rings peeled,and cored
1/2 C. loosely packed fresh cilantro leaves, finely chopped
Kosher salt
Corn tortillas, warmed for serving
lettuce cups for serving
sliced yellow onions for serving
Combine Ko-Rican, gochujang, pineapple juice, onion, and honey and mix well. Add pork slices and marinate in refrigerator for 1 hour.
Grill 2 pineapple minutes per side, until lightly charred. Set aside to cool, then finely chop and add cilantro. Salt and grill pork about 3 minutes, until lightly charred per side. Transfer to platter and heat the tortillas.
Top pork with salsa and serve with tortillas, lettuce and onion slices.
Korican Sauce
2 Tbsp. sweet onions
2 Tbsp. dried oregano
2 Tbsps chili powder
2 Tbsp curry powder
1/4 C. salt
1/2 C. distilled white vinegar
26 cloves garlic, minced
1/2C. oil.
Combine and whisk until blended
Gochujang Asparagus
1/4 C. Gochujang
1/4 C. distilled white vinegar
2 tsp. sugar
2 Tbsp. toasted sesame oil
1 Clove garlic, minced
1 tsp. black sesame seeds (may substitute toasted white sesame seeds)
2 bunches asparagus, pref. pencil thin
1 Tbsp vegetable oil
2 Tbsp blackening Seasoning- recipe follows
Combine gochujang, vinegar, sugar, sesame oil, garlic and sesame seeds. Set aside.
Toss the asparagus with oil to coat, then season with blackening sauce. Grill 1 minute per side until lightly charred. Allow 2 minutes per side if asparagus is thicker. Toss with gochujang sauce and serve.
Blackening seasoning
1/4 C sweet paprika
1/4 C garlic powder or granulated
1/4 C. chili powder
2 tsp. kosher salt
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