Korean Fire Pork- Toeji Kogi Kui

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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.