Recipe#24946

Title: PORK ROAST (KOREAN CHAEYUK KUI)

Source: The Korean Cookbook, by Judy Hyun. Typed in by
  Ronnie Wright

Yield: 4 servings
 
    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
 
  This dish is fairly spicy: it gets its highly seasoned
  flavor from kochee chang (Red Bean Paste, found in
  many Oriental food stores. If it is not available,
  Japanese miso sauce amy be substituted). Although the
  amount indicated is recommended, it is possible to use
  a little less.
  
  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.