| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Korean | Meat | 4 | Servings |
INGREDIENTS
| 1 | Green onion; finely chopped | |
| 1/2 | c | Soy sauce; regular strength |
| 2 | tb | Brown sugar; packed |
| 2 | tb | Dark sesame oil; or less |
| 1 1/2 | ts | Sesame seeds; ground |
| 1 | Clove minced garlic; or crushed | |
| 1/2 | ts | Red pepper flakes |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Fresh ginger root; minced |
| 1/8 | ts | MSG; optional |
| 1 1/4 | lb | Boneless pork rib meat |
INSTRUCTIONS
From: PatH <phannema@wizard.ucr.edu> Date: Mon, 13 May 1996 16:38:16 -0700 (PDT) Recipe by: Hanneman Cut ribs so that they have about the same mass. Use thinnest, shortest rib for the example. Use mortar and pestle to grind seeds and peppers together to release oils. Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a container that is a little larger than the boneless pork ribs. Mix well. Makes about 3/4 cup. Add meat. Marinate, covered, in refrigerator from 24 to 48 hours. Grill on gas grill, basting with sauce. About 20 minutes maximum. Expect to char the meat. Use grill's cover but check for fire often. Serve with a fragrant rice (Jasmine or basmati); steamed shredded vegetables (zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and 2 ice cubes, pinch of mint, chilled). Summer tradition! DOUBLE the sauce for standard package of ribs and baste and turn often. The longer the marinating time, the better. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #83 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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