Jeyuk bokkeum is a marinated pork dish. Sliced pork is marinated in a gochujang sauce, typically with lots of fresh garlic and ginger. I also use grated apple to add an acidic sweet flavor to the marinade. You can omit it, but the apple works really well with the pork. Although any cut of pork can be used for this dish, pork shoulder or loin with some fat works best. Sometimes, I add sliced pork belly to intensify the pork flavor. Grill or pan fry and serve with lettuce leaves and ssamjang.

Ingredients:

- 1 pound (450 grams) thinly sliced pork shoulder or loin

- 1/2 medium onion, thinly sliced

- 2 or 3 scallions, roughly chopped

-For the marinade:

- 3 tablespoons gochujang (Korean red chili pepper paste)

- 1 tablespoon gochugaru (Korean red chili pepper flakes)

- 2 tablespoons soy sauce

- 2 tablespoons rice wine (or mirim)

- 2 tablespoons sugar

- 2 to 3 tablespoons grated apple

- 1 tablespoon sesame oil

- 1 tablespoon minced garlic

- 1 tablespoon grated ginger

- 1/8 teaspoon black pepper

Mix all marinade ingredients well. Combine the meat, onion, and scallions with the marinade and mix well by hand. Marinate for at least an hour. Grill over charcoal or pan fry in a skillet, over medium high heat, until the pork is cooked through and slightly caramelized. Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet. Adjust the heat as necessary.

See more recipes at www.koreanbapsang.com.

By Ro Hyo-sun