In
no
event
shall
RonK’s
Kitchen,
its
affiliates
and
its
third
party
providers
be
liable
to
you
or
any
third
parties
for
any
illness
or
damages
of
any
kind,
direct
or
indirect,
arising
out
of,
or
in
any
way
connected
with,
your
use
of
the
information
or
recipes
provided
on,
or
accessed
through,
this
website.
Service
provider,
its
affiliates
and
its
third
party
providers
disclaim
any
liability,
loss
or
obligation
in
connection
with
the
content
provided
on
this
website.
This
website,
and
the
recipes
and
information
on
this
website,
are
provided
strictly
"as
is"
and
without
warranty
of
any
kind,
and
should
not
be
construed
in
any
way
as
medical
advice
or
instruction.
Consult
the
appropriate
health
professionals
before
using
any
of
the
recipes or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
DRY RUB: KOREAN SEASONING
RATING:
PREPARATION TIME: 3 Hrs
COOKING TIME: 6+ Hrs
START TO FINISH: 11½ Hrs
STOVETOP & OVEN: 325 & 300
This Recipe uses "parts" instead of volume measurements. Make as much or as little as
you want (it stores well). A part can be a teaspoon, cup, etc. The "Korean Spicy Mix" Is a
Recipe that was created & used from the late 1960's through early 2000's when Sichuan
Pepper was banned in the USA. The "Korean 5-Spice Mix" is a MUCH older Recipe and is
REALLY hot!
SEASONING-ASIAN
DIFFICULTY: EASY
MAKES 20+ SERVINGS
RECIPE PAGES: 1
Hdg1
Page1
Hdg2