Get ready to transport your taste buds to the vibrant streets of Korea with this sensational Ton Yuk Kui recipe that promises to revolutionize your home cooking! This legendary dish is not just a meal—it's a flavor explosion that will have your family and friends begging for seconds. Imagine tender, perfectly caramelized meat infused with a symphony of savory and sweet marinades that dance on your palate, creating a culinary experience that's both authentic and absolutely irresistible.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 pound pork belly or beef brisket
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon brown sugar
- 2 green onions, chopped
Instructions
- Prepare the meat by trimming any excess fat and cutting the pork belly or beef brisket into thin, even slices approximately 1/4 inch thick to ensure even cooking and optimal flavor absorption.
- Create the marinade by combining soy sauce, sesame oil, minced garlic, minced ginger, and brown sugar in a large mixing bowl. Whisk the ingredients together until the brown sugar is completely dissolved.
- Place the meat slices into the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or ideally 2-3 hours to allow the flavors to penetrate the meat deeply.
- Remove the marinated meat from the refrigerator 15 minutes before cooking to bring it to room temperature, which helps ensure more even cooking.
- Preheat a grill, cast-iron skillet, or heavy-bottomed pan over medium-high heat. If using a grill, ensure the grates are clean and lightly oiled to prevent sticking.
- Cook the marinated meat in batches, allowing each slice to sear for 2-3 minutes per side until it develops a rich, caramelized exterior and is cooked to your desired doneness.
- As the meat cooks, baste occasionally with the remaining marinade to enhance flavor and moisture.
- Once all meat is cooked, let it rest for 3-5 minutes to allow the juices to redistribute.
- Garnish with chopped green onions and serve hot with steamed rice, kimchi, or your preferred side dishes.
Tips
- Meat Selection Matters: Choose high-quality pork belly or beef brisket with good marbling for maximum flavor and tenderness.
- Marination is Key: Don't rush the marinating process. The longer the meat sits in the marinade (up to 3 hours), the more deeply the flavors will penetrate.
- Room Temperature Technique: Always let your marinated meat sit at room temperature for 15 minutes before cooking to ensure even heat distribution.
- Searing Secrets: Use a very hot grill or skillet to achieve that perfect caramelized exterior. High heat creates those delicious crispy edges.
- Basting Brilliance: Continuously baste the meat with remaining marinade to lock in moisture and enhance flavor complexity.
- Rest and Relax: Allow the meat to rest for 3-5 minutes after cooking to redistribute juices, ensuring each bite is succulent and tender.
- Serving Suggestion: Pair with steamed rice, kimchi, or fresh banchan (side dishes) to create a complete Korean dining experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
