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Snake River Farms Kurobuta Pork-Korean BBQ
Yield: 4 servings2 12oz. Pkgs. of SRF Kurobuta Pork-Samgyopsal for Korean BBQ 6oz. kim chee 4oz. white or shitake mushrooms or mushroom preference 2oz. peeled garlic cloves 1 ea sweet potato, zucchini, or vegetable preference 1 head green or red leaf lettuce cooked white rice red pepper paste (optional) DIPPING SAUCE: sesame oil, salt and pepper THAWING: 1. Keep frozen until day of use. 2. Remove from box and packaging. Cover with cellophane and thaw in refrigerator for 2-3 hours before use. In its frozen state, meat may look discolored. During the thawing process and with the exposure to air, meat will "bloom" to its natural color. EQUIPMENT: Flat tabletop cooking surface or tabletop grill (e.g. hibachi)* TABLE PREPARATION: Thaw pork according to thawing directions. Cut dense vegetables (i.e. sweet potatoes) into ¼ inch slabs. Cut remaining vegetables into ¼ inch thick bite size chunks. Arrange vegetables, mushrooms and pork on plates. Wash and prepare leaf lettuce by separating the leaves and placing them on a separate plate. To prepare dipping sauce, mix 2 tbsp sesame oil, and liberal portions of salt and pepper in a small saucer for each diner. COOKING/SERVING SUGGESTIONS: Heat cooking surface to medium high heat. Place pork and vegetables on grill and cook to desired doneness. Remove items from grill, dip in sauce and enjoy. Or, place pork, a combination of grilled items white rice, kim chee, and red pepper sauce on a lettuce leaf, wrap and eat. *Recipe suited for table grilling. Korean BBQ can be cooked in the kitchen and brought to the table for dining. |
