Korean Barbecued Pork - Toejigogi Kui - FoodiBase

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Korean Barbecued Pork - Toejigogi Kui

Nutrition Info Per Serving


Energy 490.49 Cal Protein 43.74 g
Lipid 30.00 g Carbohydrate 11.40 g
Fiber 2.32 g Sugar 0.52 g


Ingredients List of Korean Barbecued Pork – Toejigogi Kui

Grocery List
Quantity Units Ingredients Notes
0.50 cup MIRIN
2.00 tbsp SOY SAUCE
2.00 tbsp SESAME OIL Asian
1.00 tbsp SESAME SEEDS Toasted & Ground
2.00 tbsp GARLIC Minced (about 4 cloves)
2.00 SCALLIONS Chopped
2.00 tbsp GINGER Freshly minced
1.00 tbsp CHILI - GARLIC PASTE
0.25 tsp BLACK PEPPER Freshly ground
5.00 gm RED OR CAYENNE PEPPER Crushed
2.00 lb PORK LOIN (CHOPS) Sliced 1/2 inch thick
1.00 tsp VEGETABLE OIL For grill
100.00 gm LETTUCE Red leaf or Green leaf

Korean Barbecued Pork – Toejigogi Kui Tags: Regional Traditional

rookychef79 Date: January 1, 2017
Region: EAST ASIA
Cuisine: Korea
Type: Pork
Course: Dinner

Prep Time

540 Mins

Cooking Time

60 Mins

Servings

6 servings


Introduction of Korean Barbecued Pork – Toejigogi Kui


Traditionally, Toejigogi Kui, the Korean Barbecued Pork is prepared with pork belly. However, pork loin would be a healthier option as it is more leaner, with taste intact!

This dish is a perfect recipe for dinner as the long marination period could be covered during the day and it is ready to cook for dinner time.

Preparation Steps of Korean Barbecued Pork – Toejigogi Kui


Preparation of Toejigogi Kui, the Korean Barbecued Pork dish:


1.In a large glass baking dish, combine the mirin, soy sauce, sesame oil, sesame seeds, garlic, scallions, ginger, chili-garlic paste, 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. 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 2 minutes per side. Transfer the grilled pork to 1 end of a platter and arrange the lettuce leaves on the other end. Serve the pork with the suggested condiments.


SERVING RECOMMENDATION

Steamed white rice or white sticky rice. Other accompaniments should be Miso, Red Pepper Paste, Chili-Garlic Paste, Sliced Green Chillies and thinly sliced Kimchi or Scallions


SUGGESTED PAIRING

A fruity red wine like a Shiraz would be a good pairing with this dish. Though, red wine is normally not paired with Korean dishes, as long as chilly flavour is not over powering the dish, red wine will prove to be a complementing factor.


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