Korean Pork Skewers in Soy-Garlic Sauce Recipe
Juicy pieces of pork marinated in an aromatic soy-garlic sauce, threaded onto skewers with vegetables and grilled or baked until lightly browned. In Korea, small skewers are a popular street food – easy to eat on the go, held in one hand. The flavor is like a mix of classic barbecue and an Asian marinade full of umami.
South Korea
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌿
Mild
Umami
Garlicky
Nutty
Filling
Warming
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Servings
4
Ingredients
- pork neck or shoulder, boneless - 500 g
- red bell pepper - 1 piece
- onion medium - 1 piece
- zucchini small - 1 piece
- soy sauce for the marinade - 5 tablespoons
- sesame oil toasted - 2 tablespoons
- honey or brown sugar - 1.5 tablespoon
- garlic - 4 cloves
- ginger fresh, grated - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoons
- gochujang paste optional, for a mild heat - 1 teaspoon
- sesame seeds for sprinkling, toasted - 1 tablespoon
- skewers wooden or metal - 8 pieces
Main Ingredient:
pork
Preparation
- Soak wooden skewers in cold water for at least 20 minutes so they don’t burn during baking or grilling.
- Cut the pork into cubes of about 2.5 cm. Finely chop the garlic or press it through a garlic press, and grate the ginger on a fine grater.
- In a large bowl, mix the soy sauce, sesame oil, honey, garlic, ginger, pepper and gochujang paste, if using. Add the pork pieces and mix thoroughly with your hands so the meat is evenly coated in the marinade. Cover and set aside for at least 30 minutes, preferably 2–3 hours in the fridge.
- Remove the seeds from the bell pepper and cut it into larger squares. Peel the onion and cut it into thick pieces. Cut the zucchini into half-slices about 1.5 cm thick.
- Thread the pork, bell pepper, onion and zucchini alternately onto the skewers, pressing them together lightly but without packing them too tightly.
- Preheat the oven to 210°C (top and bottom heat) or heat the grill. Place the skewers on a rack or on a baking tray lined with baking paper.
- Bake or grill the skewers for 12–15 minutes, turning them every few minutes, until the meat is nicely browned on the outside and cooked through inside (it should not be pink when cut).
- After removing from the oven, sprinkle the skewers with toasted sesame seeds and serve immediately.
Storage
In fridge:
3 days
Freezing:
Yes
Upieczone szaszłyki przechowuj w lodówce, najlepiej zdjęte z patyczków, w szczelnym pojemniku. Podgrzewaj w piekarniku lub na patelni pod przykryciem. Możesz je też zamrozić do 2 miesięcy i później użyć jako dodatek do ryżu lub makaronu.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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