Making Mapo pork marinated ribs using Yoo Gwi-yeol's recipe
It's a simple marinated galbi that ripens in a day and can be done in an hour and a half! I found it while trying to make the most of my time after work. God's hand? It was a recipe by Yoo Gwi-yeol, a master of hand-flavored masters. Oh, this is perfect for shortening the time. It was slightly applied, and when it was lightly burned with a torch at the end, it tasted like a delicious charcoal-grilled galbi restaurant that I ate out when I was young!
4 serving
Within 90 minutes
시드님
Ingredients
  • Pork
    1kg
  • Vietnamese pepper
    4ea
  • lemon juice
    1
  • Honey
    2
  • Nochu sauce
    1
  • Soy sauce
    8
  • Starch syrup
    2
  • Sugar
    3
  • crushed garlic
    1
  • ground pepper
    little
  • Mustard
    1/2ts
  • leek
    5spoon
  • Water
    100ml
Cooking Steps
STEP 1/9
I'll show you the pork I used first. They sent me raw pork ribs that were thickly trimmed in LA galbi style. I cooked it by marinating it after cutting it, but if it's a container, you can cut it by spreading it out along the bone.
STEP 2/9
The sheath is made of diamonds to make it soft and marinated.
STEP 3/9
In the original version, we will grind starch syrup and raw lemon and use oil and lemon juice.. I added 1 spoon of lemon juice and 2 spoons of honey and mixed it. I wrapped it like this and matured it in the refrigerator for 30 minutes. It is said that lemon citric acid is good for removing odors and sugar is super fast to help tenderness.
STEP 4/9
I also made soy sauce and matured it together.
STEP 5/9
I added noduyu 1 and it has a little bit of liver, but it's a bit thicker. It looks more delicious because it looks darker. Mix it for 30 minutes until the sauce is cut and go to the refrigerator!
STEP 6/9
Then, put the marinated meat in a heated pan and cook it evenly.
At first, it was cooked on high heat, but it boiled, and it was cooked on medium and low heat.
STEP 7/9
I just flip it over and cut it into bite-sized pieces when it's cooked. Also, I added Vietnamese pepper to my taste and cooked it together.
STEP 8/9
I cooked it for him and put a pinch of green onion garnish in a warm state and finished it.
STEP 9/9
I simply put it out as a pan without any additional plating. Hehe and I made spicy bibim-guksu as a side dish. If you eat it together, it'll be more filling and delicious.
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