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.
Marinade:
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.
