| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Korean |
Korean, Main dish, Pork, Meats, Ethnic |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pork shoulder or other lean- pork |
| 2 |
|
Scallions |
| 1 |
|
Clove garlic |
| 1 |
tb |
Sesame oil |
| 1 |
tb |
Sesame seeds |
| 1 |
tb |
Sugar |
|
|
Dash black pepper |
| 4 |
tb |
Kochu chang |
INSTRUCTIONS
This dish is fairly spicy: it gets its highly seasoned flavor from kochee
chang (Red Bean Paste, found in many Oriental food stores. If it is not
available, Japanese miso sauce amy be substituted). Although the amount
indicated is recommended, it is possible to use a little less.
1. Cut the pork into 4 or 5 slices about 1/4 inch thick.
2. Mince the scallions. Mince or crush the garlic. Combine both
ingredients with the remaining seasonings in a bowl. Add the pork slices
and mix well until all sides of the pork are coated.
3. Grill immediately or marinate until ready to serve. It is important that
the pork be well done; the outside should be dark, almost charred. A
charcoal, an electric or an oven grill may be used.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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