Recipe - Korean Barbecue

1 Green onion; finely chopped
One half cup Soy sauce; regular strength
2 tablespoon Brown sugar; packed
2 tablespoon Dark sesame oil; or less
1 One half teaspoon Sesame seeds; ground
1 Clove minced garlic; or
crushed
One half teaspoon Red pepper flakes
One half teaspoon Black pepper
One fourth teaspoon Fresh ginger root; minced
1/8 teaspoon MSG; optional
1 One fourth pound Boneless pork rib meat

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 Three fourths 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.

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