Korean Fire Pork- Toeji Kogi Kui

Name: Korean Fire Pork- Toeji Kogi Kui
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
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

Submitted by graciethebaker

"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."

Download

Ready In:: 50mins
Ingredients:: 11
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

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Excellent!!! Thanks for posting this.

Dave of Tucson
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 recipe#191128 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.

Gerry
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.

Cilantro in Canada
Thank you, thank you, thank you -It was so generous of you to share this as I have been searching and hoping to find an authentic recipe for this for a long, long time! I grilled mine over foil like stated and finished on the grate to char a little. Just finished eating this with jasmine rice and Haw'n style potato/mac salad - AWESOME! May I go over board and say Grace you are my hero!

coco4coconutty
Fantastic! After trying grace chang's Recipe #191128, I knew this would be good. Really delicious and not overly spicy. I used pork tenderloin and made on the stovetop. Grilling would be even better. Be sure to use kochujang, a Korean red pepper paste that may be located at Asian markets. I can't imagine that there would be an acceptable subsititution. Thanks for sharing the recipe! Please post more!

LonghornMama