Recipe for: Korean BBQ Pork
|2 Tbs||soy sauce|
|2 Tbs||Asian sesame oil|
|1 Tbs||sesame seeds, lightly toasted and finely ground|
|2 Tbs||minced garlic (about 4 cloves)|
|2||scallions, white and light green parts only, chopped|
|2 Tbs||minced fresh ginger|
|1 Tbs||Asian hot sauce (Siracha, sambal, or chile sauce)|
|¼ tsp||freshly ground black pepper|
|1/8 tsp||crushed red pepper|
|2 pounds||boneless center-cut pork loin, sliced 1/2 inch thick and pounded 1/3 inch thick|
|vegetable oil, for the grill|
|1||large head of red-leaf or green-leaf lettuce, leaves separated|
|3||baby bok choy, bottoms chopped off and split into individual leaves|
|hot sauce, rice, ponzu with sliced scallions & kimchi for serving|
1. In a sealable plastic bag combine the mirin, soy sauce, sesame oil, sesame seeds, garlic, scallions, ginger, hot sauce, black pepper and crushed red pepper. Add the slices of pork loin and turn to coat. Cover and refrigerate the pork for 8 to 24 hours.
2. Light a grill and lightly brush the grate with vegetable oil. Grill the marinated pork over a medium-hot fire until it is golden brown and just cooked through, about 3 minutes per side. At the same time add the bok choy to the grill. Transfer the grilled pork to 1 end of a platter and arrange the lettuce leaves on the other end. Serve the pork with suggested condiments.
*Marinate pork the night before.