Korean barbecue traditionally uses pork belly, but if unavailable, baby back ribs are preferable due to their tenderness and size, requiring careful prep.
Ji Hye Kim explains that baby back ribs must be prepped by removing a tough membrane and scoring deeply for even marinading, and proper cooking.
Kim recommends pork shoulder as a convenient alternative to ribs, emphasizing its leaner composition that holds its shape during Korean BBQ preparation.
Understanding the distinction between pork shoulder and pork butt is crucial; the former is ideal for BBQ, while the latter is suited for pulled pork.
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