This is actually two similar meals and how one evolved into the next.

For some time now I have been a fan of Korean BBQ. Marinated beef shortribs are one of my favorite summer meals. So the other day I decided to make them.

The marinade has a lot of ingredients and countless variations. I use a mix of orange/pineapple juice, soy, brown sugar, green onion, chile garlic sauce, grated ginger, garlic, sesame oil, mirin, salt, and pepper.



Now add the shortribs and marinate for a minimum of 4 hours. These went overnight in the fridge.



These are tossed on to the pre-heated grill. I heat the grill up to max heat and then toss the shortribs on. Then immediately turn the heat down to a low setting. This will leave good grill marks and also reduce flareups due to the high fat content. Use your marinade to baste after these are flipped.



As a side dish I made up some Calrose rice with a couple slices of fresh ginger to scent the rice.



Serve simply with the hottest Kimchee you can find. Well that is my preference.



This is very simple and classic homestyle Korean food.

Usually that is the end of the story. Thing is, I was troubled by the tough cartilege wrapped around the bone of these shortribs. I kept wondering what other meat would work for this kind of marinade. Not sure exactly where the inspiration came from but Pork Belly came to mind.

My butcher carries these smaller pieces of belly that are perfect for this. Cheap too.



I cut this into fairly thick strips.



Now into the marinade. These went for almost 8 hours. On to the grill set up the same as before. With fatty meats like pork belly you really have to be careful about flareups on your grill. So after getting good marks I turn the burner directly under the meat to low and leave the other burner on my grill set to high. Kind of a slow/indirect cooking method. You need time to render out much of the fat in the pork.

While the pork is cooking get your other ingredients ready. I washed and prepped some green leaf lettuce, cilanto, mint, and opened up some kimchee.



I had a little flareup on the grill right at the end and a couple of pieces got a little "over caramelized". Most however were just perfect.



I sliced these into thin strips. Now get a leaf of lettuce and start making your little "taco".



I just love this stuff.



So some rice, chili garlic sauce, lots of mint, cilantro, cucumber, kimchee, and finally the strips of pork. Or any combination of those that you might like. Eat it just like a taco.



This combination of flavors is unique and delicious. The mint and lettuce cool off the palate and provide a great contrast to the heat of the chili sauce and kimchee. The pork is tender and sweet and just damn good.