Korean BBQ Pork Recipe

Pork shoulder: Thinly sliced for quick and even cooking.

Soy sauce: Adds a salty and umami flavor to the marinade.

Sesame oil: Provides a nutty aroma and richness.

Brown sugar: Balances the savory elements with a touch of sweetness.

Garlic: Minced to infuse the marinade with a robust flavor.

Gochujang: Korean chili paste that adds heat and depth.

Rice vinegar: Adds acidity and brightness to the marinade.

Ginger: Grated to add a fresh, zesty note.

Green onions: Chopped for a fresh and vibrant garnish.

When marinating the pork shoulder, ensure that each slice is evenly coated with the marinade. To achieve this, you can use a ziplock bag or a shallow dish. Massage the marinade into the meat for a few minutes before letting it rest. This helps the flavors penetrate deeper into the pork, resulting in a more flavorful and tender Korean BBQ.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and can absorb marinades well, making them a good alternative for pork shoulder.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor profile.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Adding a small amount of toasted sesame seeds can help mimic the flavor.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can help caramelize the meat, though it will add a slightly different flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a less intense flavor. Use about ¼ teaspoon of garlic powder per clove.

• gochujang - Substitute with sriracha: Sriracha can provide a similar heat and tanginess, though it lacks the fermented depth of gochujang. Adding a bit of miso paste can help replicate the flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in place of rice vinegar, though it will add a slightly different flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it will have a less vibrant flavor. Use about ¼ teaspoon of ground ginger per teaspoon of fresh.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used in place of green onions.

• Allow the pork to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Transfer the cooled pork into an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.

• Label the container or bag with the date of preparation. This helps you keep track of how long the pork has been stored.

• Store the pork in the refrigerator if you plan to consume it within 3-4 days. This ensures that the pork remains safe to eat and retains its flavor.

• For longer storage, place the pork in the freezer. It can be frozen for up to 2-3 months without significant loss of quality.

• When ready to reheat, thaw the pork in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the pork in a skillet over medium heat or in the oven at 350°F (175°C) until it is heated through. Avoid using the microwave, as it can make the pork rubbery.

• If you have leftover marinade, store it separately in an airtight container in the refrigerator for up to a week. It can be used as a sauce or for marinating other meats.

• To prevent freezer burn, wrap the pork slices in aluminum foil before placing them in the resealable bag or container. This extra layer of protection helps preserve the quality.

• If you prefer portion control, divide the pork into individual servings before freezing. This makes it easier to thaw and reheat only what you need.

• Always check the pork for any signs of spoilage, such as an off smell or discoloration, before consuming. When in doubt, it's best to discard it.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover pork on a baking sheet lined with aluminum foil. Cover the pork with another piece of foil to prevent it from drying out. Heat for about 10-15 minutes, or until the pork is warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of sesame oil to the pan. Place the leftover pork in the skillet and cook for 3-5 minutes, stirring occasionally, until the pork is heated evenly.

• Microwave Method: Place the pork in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through, until the pork is hot.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the pork in the basket, cover, and steam for about 5-7 minutes, or until the pork is thoroughly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pork in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through, until the pork is hot and slightly crispy.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the pork in a vacuum-sealed bag and immerse it in the water bath. Heat for about 30 minutes, or until the pork is warmed through.

• Mixing bowl: Use this to combine the soy sauce, sesame oil, brown sugar, minced garlic, gochujang, rice vinegar, and grated ginger to create the marinade.

• Whisk: This will help you mix the marinade ingredients thoroughly.

• Knife: Essential for mincing the garlic and chopping the green onions.

• Cutting board: Provides a safe surface for chopping the garlic and green onions.

• Grater: Use this to grate the ginger finely.

• Tongs: Handy for flipping the pork slices on the grill.

• Grill: Preheat this to medium-high heat for cooking the marinated pork slices.

• Meat thermometer: Optional, but useful to ensure the pork is fully cooked to a safe internal temperature.

• Serving platter: Use this to present the grilled pork slices garnished with chopped green onions.

Prepare the marinade ahead: Mix the soy sauce, sesame oil, brown sugar, minced garlic, gochujang, rice vinegar, and grated ginger the night before to save time.

Use a food processor: Mince the garlic and grate the ginger quickly using a food processor.

Pre-slice the pork: Buy pre-sliced pork shoulder to skip the slicing step.

Quick marination: If short on time, marinate the pork in a sealed bag to speed up the process.

Preheat the grill: Start preheating the grill while the pork is marinating to save time.