Jun 102010

I learned two different types of seasoning pastes/marinades (mit gan) from my friend Jia. One is used with beef. That recipe is here. [link to be restored] Here is the mit gan for pork. It’s good for about 1 – 2 pounds of thinly sliced pork. You can grill these pieces of stir fry them. It’s a very versatile marinade and I use it often. This is a double recipe so you can save half for later.

1/4 cup Gochujang (Korean hot bean paste)
1/4 soy sauce (use Korean or Japanese kind, Kikoman works)
1/4 cup mirin (or sake or Korean rice wine)
6 T sugar (use 5 if using mirin)
1 T sesame oil (dark roasted east Asian kind)
copious amount of freshly ground black pepper
1 T toasted sesame seeds
1 T fresh grated ginger
1/4 cup crushed of chopped garlic
1/2 chopped green onion (scallions) white and some green parts

Mix everything together. Use with thinly sliced pork for Tweajibokkum (stir fried pork) or Twaejigogi (grilled pork slices)

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