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Korean Kabobs Recipe
|Lean boneless pork||1 1⁄2 Pound|
|Unsweetened pineapple juice||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Sliced green onion with tops||1⁄4 Cup (4 tbs)|
|Sesame seed||4 Teaspoon|
|Brown sugar||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
Serving size: Complete recipe
Calories 1773 Calories from Fat 948
% Daily Value*
Total Fat 106 g162.7%
Saturated Fat 34.6 g172.8%
Trans Fat 0 g
Cholesterol 408.3 mg
Sodium 3896.7 mg162.4%
Total Carbohydrates 56 g18.7%
Dietary Fiber 7.2 g28.8%
Sugars 33.1 g
Protein 146 g291.5%
Vitamin A 43.3% Vitamin C 327.9%
Calcium 30.5% Iron 59.6%
*Based on a 2000 Calorie diet
In large bowl combine pineapple juice, soy sauce, green onion, sesame seed, brown sugar, garlic, and pepper; add meat pieces.
Cover; refrigerate overnight or let stand 2 hours at room temperature, turning meat occasionally in the marinade.
Drain meat; reserve marinade.
In saucepan blend cornstarch and 2 tablespoons water; stir in reserved marinade.
Cook and stir till thickened.
Cut green pepper into 1-inch squares.
Thread pepper on six skewers alternately with meat.
Grill over medium coals 6 to 8 minutes.
Turn kabobs; grill till done, 6 to 8 minutes more, brushing with sauce occasionally.
Pass remaining sauce.