| food | Food type | Main Ingredients | Take time | Serve |
| Korea | Mala Hot Pot and Shabu Pork BBQ | pig | 30 minutes | 1 place |
ingredient
- Gochujang marinade recipe
- 1000 grams of frozen Korean pan-fried skinless pork belly
- 20 ml Aero sesame oil
- 50 ml Chongjongwon Korean soy sauce
- 30g Chongjongwon Gochujang Korean Chili Sauce
- Mitr Phol Pure White Sugar 1 kg.
- Bulgogi marinade recipe
- 1000 kg. Frozen Korean Pan-fried Pork Neck
- 200 g Chongjongwon Korean Pork Bulgogi Marinade Sauce
- BBQ Marinade Recipe
- 1000 grams of frozen Korean pan-fried skinless pork belly
- 50 ml Emerald vegetable oil
- 100 grams of barbecue powder
Preparation
- Thaw frozen pork. Once the pork has thawed, remove it and pat dry before marinating.
- Pour the seasonings into a mixing bowl and mix them together first, then add the pork and mix well.
- When well mixed, put the pork into the container to be vacuumed.
- Ferment for at least 1 hour at a temperature of 4-7 degrees Celsius.
Note: In step 3, you can tie the bag tightly instead, but vacuuming will extend the shelf life by 6 days, while normal storage will not last more than 3 days.
