Are you a fan of Korean BBQ?
Do you love the mouth-watering flavor of pork kalbi?
If so, then you’re in luck!
In this article, we’ll be discussing how to use kalbi sauce for pork, so you can recreate this delicious dish at home.
Whether you’re a seasoned cook or a beginner, we’ve got you covered with tips and tricks to make your pork kalbi taste just like the ones served in Korean restaurants.
So, let’s dive in and discover the secrets of this much-loved Korean BBQ dish!
How To Use Kalbi Sauce For Pork?
The first step in using kalbi sauce for pork is to prepare the marinade. The traditional kalbi marinade consists of ganjang, Korean soy sauce, and other ingredients such as brown sugar, water, onion, ginger, garlic, sesame oil, and green onions. You can also add other ingredients to the marinade to suit your taste preferences.
Once you have prepared the marinade, it’s time to marinate the pork. Cut the pork ribs in thin slices across the bones to allow the marinade to seep into the meat faster. It also allows the meat to cook more quickly, creating a more tender cut, and making it easier to eat the finished dish with chopsticks.
Place the pork in a large sealable freezer bag and pour in the marinade. Press out excess air and seal the bag tightly. Turn the bag several times to ensure all pork is evenly coated with the marinade. Refrigerate for at least 4 hours, but preferably overnight.
When you’re ready to cook the pork kalbi, heat a saute pan over medium heat. Drain excess marinade off pork belly and sear on each side for 2 to 3 minutes. Place the pan in the oven and cook for 30 minutes. Pull from over and allow to rest for 1 minute.
Slice pork belly into 4 pieces and place over bok choy. Top with jalapeño, red pepper and Kimchi Aioli.
What Is Kalbi Sauce?
Kalbi sauce is a traditional Korean marinade that is used to add flavor to various types of meat. It is made with ingredients such as soy sauce, brown sugar, sesame oil, garlic, ginger, and green onions. Kalbi sauce is typically used on short ribs, but it can also be used on other cuts of steak, chicken, pork, and even tofu. The sauce has a sweet and savory flavor with a hint of umami that adds depth to any dish. It is perfect for marinating meats before grilling, broiling, or pan-frying. Kalbi sauce is also great for adding flavor to braises and stews. Overall, kalbi sauce is a versatile and delicious marinade that can take your pork dishes to the next level.
Choosing The Right Pork For Kalbi
When it comes to making kalbi, choosing the right pork is crucial to achieving the perfect taste and texture. While beef short ribs are the traditional choice, pork ribs can also be used for a delicious alternative.
For pork kalbi, it is recommended to use pork belly or pork jowl. Pork belly is a thick cut of meat that is juicy and flavorful, making it a popular choice for Korean BBQ. Pork jowl, on the other hand, is chewy, juicy, and perfectly marbled, providing a unique and delicious taste.
When selecting pork for kalbi, look for meat that is well-marbled with fat. This will help keep the meat moist and tender during cooking. It’s also important to choose a cut of meat that is not too thin, as it may dry out quickly on the grill.
Whether you choose pork belly or pork jowl, make sure to marinate the meat properly to enhance its flavor and tenderness. With the right pork and marinade, you can create a mouthwatering kalbi dish that will impress your family and friends.
Preparing The Pork For Marination
Before you can marinate the pork with kalbi sauce, it’s important to prepare the meat properly. Start by choosing the right cut of pork. Tender cuts like pork loin, ribs, or belly are ideal for marinating because they absorb flavor well and can make the meat more tender. However, even lean cuts like pork tenderloin can benefit from marinating to prevent them from drying out during cooking.
Once you have chosen your cut of pork, it’s time to prepare it for marination. If you’re using pork ribs, cut them into thin slices across the bones to allow the marinade to penetrate the meat more easily. This will also help the meat cook more quickly and become more tender.
Next, make sure the pork is clean and dry before placing it in the marinade. Remove any excess fat or connective tissue that may interfere with the absorption of the marinade. You can also score the surface of the meat with a knife to help the marinade penetrate more deeply.
Now it’s time to make the marinade. The traditional kalbi marinade consists of ganjang, Korean soy sauce, brown sugar, water, onion, ginger, garlic, sesame oil, and green onions. However, you can adjust the ingredients to suit your taste preferences. Be sure to use a container that is non-reactive such as a glass bowl or plastic bag that can be sealed.
Pour the marinade over the pork until it is completely submerged. Make sure all surfaces of the pork are covered with the marinade. Seal the container or bag tightly and refrigerate for at least 4 hours, but preferably overnight. This will allow enough time for the flavors of the marinade to infuse into the meat and make it more tender.
When you’re ready to cook the pork kalbi, remove it from the marinade and discard any excess liquid. You can then grill or pan-fry the meat until it is cooked through and caramelized on both sides. Remember to use a thermometer to ensure that the meat has reached a safe temperature of 145 F (medium-rare) before removing it from heat.
Marinating The Pork In Kalbi Sauce
Marinating the pork in kalbi sauce is an essential step to achieve the delicious and authentic Korean BBQ flavor. To marinate the pork, start by preparing the kalbi sauce by combining soy sauce, garlic, sugars, rice wine, sesame oil, and chili powder in a bowl. Stir the ingredients until they are well combined.
Next, prepare the pork by cutting it into thin slices across the bones. This will allow the marinade to penetrate the meat more easily and create a more tender cut of meat. Place the sliced pork into a large sealable freezer bag and pour in the kalbi marinade.
Press out any excess air from the bag and seal it tightly. Turn the bag several times to ensure that all of the pork is evenly coated with the marinade. Refrigerate the pork for at least 4 hours, but preferably overnight, to allow the flavors to develop and penetrate the meat.
When you’re ready to cook the pork, drain any excess marinade off of it and sear it on each side in a saute pan for 2 to 3 minutes. Then, place the pan in the oven and cook for 30 minutes. After removing it from the oven, allow it to rest for 1 minute before slicing it into 4 pieces.
To serve, place the sliced pork over bok choy and top with jalapeño, red pepper, and Kimchi Aioli. The result is a delicious and authentic Korean BBQ dish that will impress your friends and family.
Cooking The Kalbi Pork
Cooking the kalbi pork is the final step in creating a delicious and flavorful dish. To cook the pork, you can either use a saute pan or a grill. If using a saute pan, heat it over medium heat and drain the excess marinade off the pork belly. Sear the pork on each side for 2 to 3 minutes until it is browned and caramelized. Then, place the pan in the oven and cook for 30 minutes. Once cooked, let it rest for 1 minute before slicing it into 4 pieces.
If using a grill, heat it to high heat and grill the pork by turning it often to ensure that it is thoroughly cooked. To make sure it is thoroughly cooked, lower the heat and cook slowly. The sugar in the marinade can burn easily, so be careful not to overcook or burn the meat.
Once cooked, let the pork rest for at least ten minutes before slicing it at a 45-degree angle. Lay out on plates and top with toasted sesame seeds, sliced green onions, and any additional toppings you prefer. Serve with steamed rice and Asian slaw or more traditionally, Kim Chee.
Serving And Enjoying Your Kalbi Pork Dish
Now that your kalbi pork dish is cooked to perfection, it’s time to serve and enjoy it! Here are some tips to make the most out of your meal:
1. Serve with traditional Korean sides: Kalbi pork is traditionally served with steamed white rice and pickled vegetables such as kimchi. You can also add an assortment of Korean side dishes and accompaniments known as banchan for a complete meal.
2. Add some color and freshness: Don’t forget to garnish your dish with chopped green onions, red chili pepper, and sesame seeds. This will add some color and freshness to your dish, making it more visually appealing and flavorful.
3. Cook in a shallow braiser: While a regular stock pot can also work, using a shallow braiser makes it easier for all the ribs to fit in one layer on the bottom of the pot. It’s also great for serving at the table.
4. Make in advance: Kalbi pork is a convenient dish to make in advance. You can cook it up to 2-3 days beforehand and just add the rice cakes and mozzarella right before serving.
5. Enjoy with chopsticks: Do like Koreans do and snip each rib into thirds with kitchen scissors, which makes them easier to pick up and eat with chopsticks.
By following these tips, you can serve and enjoy your kalbi pork dish like a pro!
