Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Korean baby backs -- marinade?

OhioEgger
OhioEgger Posts: 947
in Pork
Picked up a bottle of Korean BBQ sauce and marinated a rack of baby backs  before cooking it on the Egg today. It was really good, and SWMBO absolutely loved it. So I'm wondering if I could make that sort of marinade myself, and also about any other tips I should know. Absolutely no experience with Korean BBQ, so any information would be welcome. I think this is mainly done with beef short ribs, but the baby backs were excellent. Thoughts, suggestions?
Cincinnati, Ohio. Large BGE since 2011. Still learning.
· Share on FacebookShare on Twitter

Comments

  • AppStateDDS
    AppStateDDS Posts: 102
    I am away from home now, be back in a couple of days.  I have what I think is a good Korean marinade recipe.  I’ll post it Sunday.  I used the recipe just a few days ago on steak.  
    Stuart
    Burlington/Alamance County, NC
    · Share on FacebookShare on Twitter
  • DainW
    DainW Posts: 159
    Ok so I haven tried this recipe yet and it’s for spares, but it’s pretty similar to a chicken wing recipe that I’ve done several times which is great. No reason it wouldn’t work for baby back. 

    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I have done this recipe before for Bulgogi and it was really good:
    https://www.maangchi.com/recipe/bulgogi

    I used thinly sliced ribeye and grilled it hot and fast using a grill topper (similar to pizza screen). 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 18,943


    I’m not a fan of the texture of store bought marinades, as they are usually artificially thickened. Flavor of homemade marinades always wins. 

    Google bulgogi or kalbi/galbi recipes. Serious Eats has pretty good recipes for both IIRC. Some recipes call for Asian pears as a tenderizer, but don’t worry about it if they aren’t readily available. 


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • OhioEgger
    OhioEgger Posts: 947
    DainW said:
    Ok so I haven tried this recipe yet and it’s for spares, but it’s pretty similar to a chicken wing recipe that I’ve done several times which is great. No reason it wouldn’t work for baby back. 

    Thanks, I always like Malcolm's stuff. 
    Your URL got messed up, but this is the right one:
    https://howtobbqright.com/2015/07/20/korean-bbq-spare-ribs/

    Cincinnati, Ohio. Large BGE since 2011. Still learning.
    · Share on FacebookShare on Twitter
  • AppStateDDS
    AppStateDDS Posts: 102
    Here’s a recipe for a Korean marinade I more or less follow (can’t recall where it came from, and I can’t say if it’s “authentic”):

    5lbs beef short ribs
    1c brown sugar (applied directly to the ribs)
    1c soy
    1/2c water
    1/4c mirin
     1 small onion grated 
    1 small Asian pear grated 
    4T garlic 
    2T dark sesame oil
    1/4t black pepper
    2 green onions sliced thin (garnish) 

    Stuart
    Burlington/Alamance County, NC
    · Share on FacebookShare on Twitter
  • RNhunter
    RNhunter Posts: 1
    Here is my personal recipe.  1/4 to 1/2 cup soy sauce.  4 or 5 tbs pure sesame oil.  Lots of chopped green onion.  2 bulbs garlic cloves chopped in food processor fresher is better.  3 tbs water.  Toasted sesame seed pulsed in spice grinder and whole sesame seed fir garnish.  3 tbs white sugar.  Pepper flakes or red chili powder if desired.  Marinate at least 24 hrs 48 is better.  Works on pork ribs, flank steak, and best on beef short ribs cut 1/2 inch thick.  Grill and enjoy eating
    · Share on FacebookShare on Twitter

Categories