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.
Provided by graciethebaker
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 259.7, Fat 10.8, SaturatedFat 2.7, Cholesterol 71.4, Sodium 579.1, Carbohydrate 11.7, Fiber 0.7, Sugar 9.7, Protein 26.7
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