Translating as “pork fire meat”, thinly sliced pork is marinated in a spicy sauce containing Korea’s favourite chilli paste, gochujang before being chargrilled.
- 5 garlic cloves, finely chopped
- 2 cm piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp rice wine
- 2 tbsp gochujang (Korean hot pepper paste) (see Note), plus extra, to serve
- 1 tsp Korean coarsely ground chilli (see Note)
- 1 tbsp black (see Note) or dark brown sugar
- 1 kg trimmed boneless pork shoulder, thinly sliced
- lettuce leaves, kimchi and ssamjang (Korean soy bean and chilli paste) (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 1 hour
Combine, garlic, ginger, soy sauce, oil, rice wine, gochujang, chilli and sugar in a bowl. Add pork and combine. Refrigerate, covered, for 1 hour, to marinate.
Heat a barbecue hot plate or flat chargrill plate to high. Cook pork for 2 minutes each side or until browned and cooked through. Serve immediately with lettuce leaves to wrap the pork and gochujang, kimchi and ssamjang to add as desired.
• Gochujang, coarsely ground chilli, black sugar and ssamjang are from Korean food shops and selected Asian food shops.
Photography by Brett Stevens.