1/2 lb pork shoulder or other lean- pork
2 each scallions
1 each clove garlic
1 tbsp sesame oil
1 tbsp sesame seeds
1 tbsp sugar
1 dash black pepper
4 tbsp kochu chang
A Recipe for
Pork Roast (Korean Chaeyuk Kui)
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
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As a child my family's menu consisted of two choices: take it or leave it. |
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This Recipe for Pork Roast (Korean Chaeyuk Kui) is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Pork Roast (Korean Chaeyuk Kui) from the recipe cookbook of Recipes-to-go (Asian)
Food Tip |
Food Tip |
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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
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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
Serves: 4
Pork Roast (Korean Chaeyuk Kui) Recipe brought to you by Recipes To-Go