Grilled Galmaegisal with Spicy Gochujang Glaze

Ingredients

• 500g (1.1 lb) Galmaegisal (pork skirt steak) 500g (1.1 lb) Galmaegisal (pork skirt steak)
• 3 tablespoons gochujang (Korean chili paste) 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame seeds 1 teaspoon toasted sesame seeds
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• Vegetable oil, for grilling Vegetable oil, for grilling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 30g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   In a bowl, combine gochujang, soy sauce, honey, minced garlic, grated ginger, sesame oil, rice vinegar, sesame seeds, black pepper, and salt. Mix well to form a smooth marinade.
2. 2.
   Place the Galmaegisal in a shallow dish and pour the marinade over it, ensuring the meat is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat. Brush the grill grates with vegetable oil to prevent sticking.
4. 4.
   Remove the Galmaegisal from the marinade, allowing any excess marinade to drip off. Place the meat on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium-rare.
5. 5.
   Once cooked, transfer the Galmaegisal to a cutting board and let it rest for a few minutes. Slice it against the grain into thin strips.
6. 6.
   Serve the grilled Galmaegisal hot with steamed rice, kimchi, and other banchan. Enjoy!

Treat your ingredients with care...

• Gochujang — Adjust the amount of gochujang according to your spice preference. Increase or decrease the quantity to make the glaze milder or spicier.
• Galmaegisal — Make sure to slice the meat against the grain to ensure tenderness.

Tips & Tricks

• For an extra smoky flavor, grill the Galmaegisal over charcoal instead of a gas grill.
• If you can't find Galmaegisal, you can substitute it with pork belly or pork shoulder.
• Serve the grilled Galmaegisal with a squeeze of fresh lime juice for a tangy twist.
• If you prefer a milder glaze, reduce the amount of gochujang and add a bit more honey.
• Make sure to let the meat rest before slicing to retain its juiciness.

Serving advice

Serve the grilled Galmaegisal as the main dish alongside steamed rice, kimchi, and a variety of banchan (Korean side dishes). Garnish with sliced green onions and toasted sesame seeds for added freshness and crunch.

Presentation advice

Arrange the sliced Galmaegisal on a platter, allowing the caramelized edges to be visible. Place a small bowl of gochujang sauce on the side for dipping. Add vibrant green lettuce leaves for wrapping the meat, creating an interactive and visually appealing presentation.