Discover Korean Food 104: Dr. Sook-Ja Yoon’s “Jeyuk-gui, Spicy Broiled Pork”

Jeyuk-gui is pork seasoned with red pepper paste then broiled on a grill. Koreans have been breeding pigs in large numbers since olden days, and have developed various pork dishes. an An old cookbook Eumsikdimibang (1670) introduced the method of marinating pork with seasonings, coating it with wheat flour then frying it.

[Ingredients & Quantity]
550 g pork (fillet)
13 g (1 tbsp) edible oil
50 g lettuce, 50 g crown daisy
Seasoning① : 8 g (½ tbsp) ginger juice, 15 g (1 tbsp) refined rice wine
Seasoning sauce② : 49.5 g (2¾ tbsp) soy sauce, 19 g (1 tbsp) red pepper paste, 14 g (2 tbsp) ground red pepper, 24 g (2 tbsp) sugar, 15 g (1 tbsp) refined rice wine, 14 g (2 tbsp) minced green onion, 5.5 g (1 tbsp) minced garlic, 0.3 g (⅛ tsp) ground black pepper, 26 g (2 tbsp) sesame oil

1. Clean blood of the pork with cotton cloths, cut it into 6 cm-wide, 4 cm-long and 0.4 cm-thick (480 g), put narrow slits on both sides.
2. Blend seasoning ① and seasoning sauce ②.
3. Trim and wash lettuce and crown daisy (lettuce 45 g, crown daisy 40 g).

1. Add seasoning ① to the pork, marinate it for 10 min.
2. Add ⅔ of seasoning sauce ② to the pork, fumble them by hands to be soaked deeply, and then marinate for 30 min.
3. Preheat the grill and oil. Broil the marinated pork on high heat at about 15 cm above the heat for 3 min. for each side.
4. Broil it again for 3 min. with over-coating of the seasoning sauce, taking care not to be burnt.
5. Layer the lettuce and crown daisy on a dish and place broiled pork.

* Increasing the number of narrow slits would prevent the meat curling up.
* If the pork broiled on too high heat, the surface would be burnt, but inside be rare. Take care adjusting heat level.


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