Pork Roast (Korean Chaeyuk Kui)

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Title: PORK ROAST (KOREAN CHAEYUK KUI)
Categories: Korean, Main dish, Pork, Meats, Ethnic
Yield: 4 servings

1/2 lb Pork shoulder or other lean-
-pork
2 ea Scallions
1 ea Clove garlic
1 tb Sesame oil
1 tb Sesame seeds
1 tb Sugar
Dash black pepper
4 tb Kochu chang

This dish is fairly spicy: it gets its highly seasoned
flavor from kochee chang (Red Bean Paste, found in
many Oriental food stores. If it is not available,
Japanese miso sauce amy be substituted). Although the
amount indicated is recommended, it is possible to use
a little less.

1. Cut the pork into 4 or 5 slices about 1/4 inch
thick.

2. Mince the scallions. Mince or crush the garlic.
Combine both ingredients with the remaining seasonings
in a bowl. Add the pork slices and mix well until all
sides of the pork are coated.

3. Grill immediately or marinate until ready to serve.
It is important that the pork be well done; the
outside should be dark, almost charred. A charcoal, an
electric or an oven grill may be used.

Source: The Korean Cookbook, by Judy Hyun. Typed in by
Ronnie Wright

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