Korean Fire Pork- Toeji Kogi Kui - cooking recipe

Ingredients

1 lb pork roast or 1 lb pork butt, not too lean
2 tablespoons soy sauce
2 tablespoons red pepper paste, kochu jang
2 tablespoons wine or 2 tablespoons sherry wine
3 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon roasted sesame seeds
2 tablespoons chopped green onions
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 teaspoon black pepper

Preparation

It is easiest if you get thinly sliced pork roast in a Korean market. If you get the whole roast, freeze slightly and slice thinly, about 1/8-1/4 inch thin, score meat lightly. Set aside into mixing bowl.
Mix rest of ingredients together and pour into bowl with the meat. Using hands knead the meat making sure that the marinade covers each piece completely.
Set meat aside into refrigerator to marinate for at least 1/2 hour.
You can grill or broil the meat. I would lay some foil down first and poke holes into the foil. Or you can fry it in a hot pan coated with a little oil.
Cook meat until lightly browned.
Serve with plenty of steamed rice and your choice of Asian vegetables.