Ingredients with Measurements:
- 1 pound of pork belly, sliced into thin strips
- 1/2 cup of Munbaeju (Korean traditional liquor)
- 1/4 cup of soy sauce
- 1/4 cup of brown sugar
- 2 tablespoons of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of grated ginger
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of chopped scallions
- 10-12 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a mixing bowl, combine Munbaeju, soy sauce, brown sugar, sesame oil, garlic, ginger, black pepper, and red pepper flakes. Whisk until the sugar is dissolved.
2. Add the sliced pork belly to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated pork belly onto the soaked wooden skewers, weaving the strips back and forth.
5. Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and slightly charred.
6. Remove from the grill and sprinkle with chopped scallions.
7. Serve hot with additional Munbaeju for dipping.
Time:
Preparation time: 10 minutes
Marinating time: 1 hour or up to overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
Makes 10-12 skewers, serves 4-6 people
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Munbaeju can be substituted with rice wine or sake.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add vegetables such as bell peppers, onions, or zucchini to the skewers.
- Use different marinades such as teriyaki or gochujang.
- Serve with a side of kimchi or pickled vegetables.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Weave the pork belly strips back and forth on the skewers to prevent them from spinning while grilling.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the skewers in the oven or on the grill until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with additional chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Serve with a cold beer or a glass of Munbaeju.
Suggested side dishes:
Kimchi, pickled vegetables, or steamed rice.
Troubleshooting advice:
- If the pork belly is too fatty, trim off some of the excess fat before marinating.
- If the skewers are spinning on the grill, use two skewers per skewer to hold the pork belly in place.
Food safety advice:
- Always marinate meat in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the pork is cooked to a safe internal temperature of 145°F.
Food history:
Munbaeju is a traditional Korean liquor made from rice, wheat, and nuruk (a fermentation starter). It has a smooth and slightly sweet taste and is often served with Korean barbecue.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve as an appetizer or main dish at a Korean barbecue or summer cookout.
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Region: Korean