Grilled Meat Platter with Rice Cakes and Kimchi

 

Ingredients:

For the grilled meats:

500g beef short ribs (Korean-style galbi cut)

300g pork sausages, sliced

300g pork belly or pork shoulder, sliced

2 tbsp soy sauce

1 tbsp sesame oil

2 tbsp honey or brown sugar

1 tbsp gochujang (Korean chili paste) (optional for spice)

1 tbsp garlic, minced

1 tsp black pepper

1 tsp salt

For the rice cakes (tteok):

400g cylindrical Korean rice cakes (tteok)

1 tsp sesame oil

For the kimchi:

1 cup napa cabbage kimchi, chopped

1 tsp sesame seeds (for garnish)

Instructions:

Marinate the Meats:

In a bowl, mix soy sauce, sesame oil, honey, gochujang, garlic, black pepper, and salt.

Coat the beef short ribs, pork belly, and sausages in the marinade. Let sit for at least 30 minutes (or overnight for deeper flavor).

Grill the Meats:

Heat a grill or pan over medium-high heat.

Cook the beef short ribs for 4-5 minutes per side until caramelized.

Grill the pork belly slices until golden and crispy.

Cook the sausages until browned and slightly charred.

Prepare the Rice Cakes:

If using fresh rice cakes, lightly pan-fry them in a bit of sesame oil for a soft and chewy texture.

If using frozen rice cakes, boil them for a few minutes until soft, then toss with sesame oil to prevent sticking.

Assemble the Platter:

Arrange the grilled meats, sausages, and rice cakes in sections on a large serving platter.

Place the chopped kimchi in the center for a colorful contrast.

Garnish with sesame seeds or fresh green onions.

Serve and Enjoy!

Pair with dipping sauces like ssamjang (Korean soybean chili paste) or soy sauce with sesame oil.