Recipe#24920

Title: Korean BBQ Sauce

From:PatH
Date: Mon, 13 May 1996 16:38:16 -0700 (PDT) 
from Hanneman's collection 
Direct questions to 'PatH' phannema@wizard.ucr.edu

1                    green onion -- finely chopped
     1/2  cup           soy sauce -- regular strength
   2      tablespoons   brown sugar, packed
   2      tablespoons   dark sesame oil -- or less
   1 1/2  tsp           sesame seeds -- ground
   1      clove         minced garlic -- or crushed
     1/2  teaspoon      red pepper flakes
     1/2  teaspoon      black pepper
     1/4  teaspoon      fresh ginger root -- minced
     1/8  teaspoon      msg -- optional
   1 1/4  pounds        boneless pork rib meat
-Cut ribs so that they have about the same mass. Use thinnest, shortest rib
for the example.
-Use mortar and pestle to grind seeds and peppers together to release oils.
Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a
container that is a little larger than the boneless pork ribs.  Mix well.
Makes about 3/4 cup. Add meat. Marinate, covered, in refrigerator from 24 to
48 hours.  
-Grill on gas grill, basting with sauce.  About 20 minutes maximum.  Expect
to char the meat.  Use grill's cover but check for fire often.
Serve with a fragrant rice (Jasmine or basmati); steamed shredded vegetables
(zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and 2 ice
cubes, pinch of mint, chilled). 
Summer tradition!  DOUBLE the sauce for standard package of ribs and baste
and turn often.  The longer the marinating time, the better.