Deji bul gogi, spicy grilled Korean pork, is usually served as a side dish or ban chon. Deji means pig. Bul means fire. Gogi means meat. Literally, deji bul gogi means pig fire meat. Pig… Fire… Meat…
Add kick to your dinner with easy pig fire meat.
- 1 Pound pork (I buy tenderloin that’s already trimmed, sliced. It’s about $7 at the Korean market.)
- 1/2 Cup soy sauce
- 1/4 Cup brown sugar
- 1 Asian pear, pureed
- 2 Tablespoons rice vinegar
- 2 Tablespoons dark sesame seed oil
- 1/4 Cup olive oil
- 2 Tablespoons sesame seeds
- 8 Cloves of garlic, minced
- 2 Tablespoons fresh ginger, grated
- 2 Tablespoons kochu jahng (Korean hot pepper paste)
- 2 Tablespoons kochu garu (Korean hot pepper powder)
- 1/4 Teaspoon freshly ground black pepper
- 1 Bunch scallions, chopped in 2-inch lengths
- Vegetable oil, for the grill
Condiments and Sides
- Korean miso paste
- Kochu jahng (Korean red pepper paste)
- 3-4 Korean green finger peppers, thinly sliced
- Scallions, shredded
- Kimchi, of course
- 1 Large head red-leaf or green-leaf lettuce, leaves separated
In a large glass bowl with a lid (you can also use a large Ziploc bag), ginger, kochu jahng, kochu garu, and black pepper. Add the slices of pork loin and turn to coat. Cover and refrigerate the pork for at least 3 hours. Marinate overnight for best results.
Heat the grill. Lightly brush the grate with vegetable oil. Remove the tenderloin from the bowl or bag and place in the center of grate. Discard the marinade. Cover and grill for 12 to 15 minutes, turning every 1 1/2 to 2 minutes. You want the internal temperature to be 140 degrees F.
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, rice and other bon chan (Korean side dishes).