Korean Fire Pork Toeji Kogi Kui Recipes

KOREAN FIRE PORK- TOEJI KOGI KUI

Steps:

• 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.

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY

Steps:

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!
• Enjoy!

KOREAN SPICY MARINATED PORK (DAE JI BOOL GOGI)

Steps:

• Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
• Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

TON-YUK-KUI (KOREAN PORK OR BEEF)

Steps:

• Combine the meat with the marinade and allow the mixture to soak for about 2 hours at room temperature; stirring occasionally to make sure all of the meat gets well coated.
• Take the meat from the marinade and pat dry. Set aside.
• Be sure to save the marinade.
• Coat the sides and bottom of a baking dish with the Sesame oil and add the meat.
• Bake in a preheated oven (375 F) for 50 minutes until the meat is tender.
• While the meat is baking, bring the marinade to boil.
• Reduce the heat to low and cook for approx 15 minutes. The amount should be a little reduced.
• When the meat is finished baking pour its cooking juices into the reduced marinade and bring it to a boil again.
• Put the meat on a serving dish and pour some of the juice over the pork.
• The remainder of the juice can be served separately for those who wish to have more their meat or as a gravy on their rice.

KOREAN BBQ BEEF (PUL-KOGI)

Steps:

• In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.