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Toejigogi Kui (Fired Pork)



  • 2 lbs pork loin roast
  • 4 T soy sauce
  • 1/3 cup koch'ujang (hot red pepper paste)
  • 1/4 cup rice wine
  • Koch'u karu (red pepper paste) to taste (I use 1 T)
  • 3 T sugar
  • 2 oz fresh ginger, grated
  • 6 cloves crushed garlic
  • 4 green onions, white and light green parts, chopped
  • 2 walnuts, chopped
  • 2 T sesame oil
  • 1 T sesame seeds
Mix all of the ingredients in a large bowl.  Cut the pork into 1 inch strips and marinate for at least 30 minutes.  Place the pork, in batches, on a cast iron pan or grill and cook until done.  Serve with sticky rice and kimchi wrapped up in leaves of red lettuce or simply on top of a bowl of sticky rice.  

This is a wonderfully spicy dish to enjoy at any time of the year.  It is especially good on the grill if you decide to cut the pork in larger sections.  The key for this dish is to find a good koch'ujang.  My favorite brand is Taeyangjo, but you can head on down to any good Korean market and ask the grocer for what he/she thinks is best.  

This dish is especially tasty with a side dish of sesame spinach.  Take a pound of frozen leaf spinach, heat it up, squeeze out as much water as possible and add 2 T soy sauce, 1 T sesame oil, 1 t sesame seeds, and 2 green onions, white and light green parts, chopped.  

If you really want to go whole-hog, I suggest getting some good iced tea for this meal.  I am especially fond of the Classic Iced Tea blend from the Tea Source.