Korean Fire Pork- Toeji Kogi Kui

graciethebaker's Note:

From "A Korean Mother's Cooking Notes". This is THE best Korean Pork recipe that I have ever had. Extremely authentic. My sister's Korean MIL, makes it for all her church functions because everyone raves about it.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 lb pork roast or 1 lb pork butt, not too lean
• 2 tablespoons soy sauce
• 2 tablespoons red pepper paste, kochu jang
• 2 tablespoons wine or 2 tablespoons sherry wine
• 3 tablespoons sugar
• 1 tablespoon sesame oil
• 1 tablespoon roasted sesame seeds
• 2 tablespoons chopped green onions
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/4 teaspoon black pepper

Directions:

1. It is easiest if you get thinly sliced pork roast in a Korean market. If you get the whole roast, freeze slightly and slice thinly, about 1/8-1/4 inch thin, score meat lightly. Set aside into mixing bowl.
2. Mix rest of ingredients together and pour into bowl with the meat. Using hands knead the meat making sure that the marinade covers each piece completely.
3. Set meat aside into refrigerator to marinate for at least 1/2 hour.
4. You can grill or broil the meat. I would lay some foil down first and poke holes into the foil. Or you can fry it in a hot pan coated with a little oil.
5. Cook meat until lightly browned.
6. Serve with plenty of steamed rice and your choice of Asian vegetables.

Reviews

[Dave of Tucson]

Excellent!!! Thanks for posting this.

[Gerry]

One great recipe! I can't believe I haven't reviewed this one as it's one I have made many times in the past year. Your wonderful Korean Chicken Teriyaki-Yangnyom Tak had me know I needed to find more recipes using those lovely ingredients. I followed with this lovely Korean Fire Pork and it too was a hit. Love that kochu jang! Love those mom recipes too - they always seem to be winners! Thank you Grace and thank your sister's MIL for sharing a recipe that is so enjoyed at our house.

[Cilantro in Canada]

My family really enjoyed this recipe. I cut the curry paste down to 1/4 tsp, which was just enough to realize there was some heat but not over power the flavour of the meat. This is easy to make and a crowd pleaser. Thanks for the recipe.