Doejigogi Kui - Korean Barbecued Pork

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Doejigogi Kui - Korean Barbecued Pork

Postby grisell » Thu Jun 16, 2011 8:41 pm

This recipe is from the excellent cookbook Growing up in a Korean Kitchen by Hi Soo Shin Hepinstall. The classic barbecued or 'fired' pork is made from belly, but I use pork chops here. The result is very tender and quite mild despite the amount of spices. An array of accessories such as marinated vegetables and the obligatory kimch'i is essential.

A good thing to start with when making Korean food is to toast a couple of tablespoons of sesame seeds since they are used in both the marinade and the accessories.


The pork chops are flattened a little with a meat mallet.



4 tbsp soy sauce
4 tbsp Koch'ujang (Korean hot bean paste), or Chinese hot soybean paste
1 tbsp hot red chili flakes
4 tbsp rice wine or vermouth
2 tbsp corn syrup
1 tbsp sugar
50 g fresh ginger, grated
6 cloves garlic, grated or crushed
3 tbsp finely chopped scallions or leek (white part only)
4 walnut halves, ground or grated
2 tbsp sesame oil
1 tbsp toasted sesame seeds
1 tsp coarsely ground black pepper

Mix. Rub it into the meat. Marinate for at least two hours, refrigerated.


Grill the meat on rather low heat (since the marinade conatins a fair amount of sugar, it burns easily).


Serve on lettuce. Some typical accessories are shown here: Kimch'i, marinated bean sprouts, cucumber salad and short-grain rice. We use to crumble some dried kelp into the boiling rice.


I have a simple taste - I'm always satisfied with the best.
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