Pork Roast – Korean Chaeyuk Kui


– 1/2 lb Pork shoulder or other lean pork
– 2 ea Scallions
– 1 ea Clove garlic
– 1 tb Sesame oil
– 1 tb Sesame seeds
– 1 tb Sugar
– Dash black pepper
– 4 tb Kochu chang


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.

Asian Kitchen Korean Cuisine
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