Pork Kalbi Marinated Recipe
Sweet and savory pork marinated in our signature soy-based sauce
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Ingredients
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Marinade & Pork
To Garnish / Serve
Method
Marinade & Pork
- 1
Prepare the pork
If not already thinly sliced, place pork in the freezer for 20–30 minutes to firm, then slice across the grain into 1/8–1/4 inch (3–6 mm) strips or ask your butcher to slice. Pat the slices dry with paper towels and set aside.
- 2
Make the marinade
In a medium bowl combine 1 cup low-sodium soy sauce, 1 tablespoon mirin, 3 tablespoons brown sugar, 1 tablespoon honey, 2 teaspoons sesame oil, 4 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1/2 cup grated Asian or Bosc pear. Whisk until sugar is mostly dissolved and the mixture is homogeneous.
- 3
Add aromatics and finish marinade
Stir in 3 finely chopped green onion stalks, 2 teaspoons toasted sesame seeds, and 1 teaspoon freshly ground black pepper into the marinade. Taste and adjust balance: add up to 1 more tablespoon brown sugar for sweeter or 1 teaspoon rice vinegar for brightness if desired.
- 4
Marinate the pork
Place the pork slices in a large zip-top bag or nonreactive container. Pour the marinade over the pork, pressing out excess air if using a bag, and massage so every piece is coated. Refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderization. For quick option, marinate 30–60 minutes but results will be less developed.
- 5
Remove excess marinade before cooking
About 20 minutes before cooking, remove pork from refrigerator to take the chill off. Using a slotted spoon or tongs, transfer pork to a plate and let excess marinade drip back into the container; reserve leftover marinade if you plan to simmer it to serve as a sauce (see note). Pat pork lightly with paper towel if pieces are very wet—this helps with browning.
- 6
Optional sauce
If you reserved marinade and want to use it as a sauce, pour it into a small saucepan, bring to a boil and simmer 3–5 minutes to reduce slightly and kill any raw-meat bacteria. Thicken optionally with 1 teaspoon cornstarch slurry (1 tsp cornstarch + 1 tbs water) while simmering if you want a glaze.
Cook & Serve
- 7
Grill method (recommended)
Preheat grill to medium-high (about 425–450°F / 220–230°C). Oil the grates lightly. Arrange pork slices in a single layer and grill 2–3 minutes per side until nicely charred at the edges and cooked through (internal temp about 145°F / 63°C). Work in batches to avoid crowding.
- 8
- 9
Finish
Transfer cooked pork to a serving platter. If using the reserved and reduced marinade as a glaze, brush a light coating onto the hot pork or drizzle a little over the top.
- 10
Garnish and serve
Scatter extra sliced green onions and 1 teaspoon toasted sesame seeds over the pork. Serve immediately with lime or lemon wedges, steamed rice, lettuce leaves for ssam, kimchi, and other banchan as desired.