Korean Pork Chops (Daeji Galbi)
Posted by Caveman Cooking on January 29, 2010
My penance continues … the second of three tasty recipes in 24 hours! This is the perfect companion to the Hoisin Galbi Marinade.
4 Pounds Thin-Cut Pork Chops
1 Serving of Hoisin Galbi Marinade
1 Green Onion, chopped
2 Serrano or Thai Peppers, minced
Place pork chops into large zip-lock bag. Pour marinade over chops, seal bag, and make sure chops are evenly covered with sauce. Place bag on plate and refrigerate 4 to 24 hours. Be sure to flip bag over about halfway through marinating time.
When ready to start cooking, remove chops from refrigerator and let stand 10 minutes. Chop onion and mince peppers, set aside.
These can be pan fried, stove top grilled, or barbecued. Of course, being a Caveman and all, I opted for the latter. Cook on a medium-high heat, taking care not to over-cook (4-5 minutes per side). If done right, the pork chops will be tender and flavorful. But, if over done they get tough and loose much of their delectability.
HINT: If barbecuing, do not cover while cooking. They will cook too fast and dry out.
When done, remove from heat. Garnish with chopped green onion and minced peppers. Served here with Sauteed Asian Vegetables and Garlic Mashed Potatoes.
NOTE: I would normally serve this with steamed rice. But, the Cavekids really wanted the mashed ‘taters … which worked incredibly well with this dish.
Prep Time = 5 minutes
Marinade Time = 4 to 24 hours
Cook Time = 10 minutes
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.