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.
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INGREDIENTS
Nutrition- 1lb pork roast or 1 lb pork butt, not too lean
- 2tablespoons soy sauce
- 2tablespoons red pepper paste, kochu jang
- 2
- 3tablespoons sugar
- 1tablespoon sesame oil
- 1tablespoon roasted sesame seeds
- 2tablespoons chopped green onions
- 1teaspoon minced garlic
- 1teaspoon minced ginger
- 1⁄4teaspoon black pepper
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DIRECTIONS
- 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.
- 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.
- Set meat aside into refrigerator to marinate for at least 1/2 hour.
- 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.
- Cook meat until lightly browned.
- Serve with plenty of steamed rice and your choice of Asian vegetables.
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