Korean Fire Pork Toeji Kogi Kui
Ignite your taste buds with Korean Fire Pork, or Toeji Kogi Kui—a sizzling fusion of bold flavors and tender pork that's sure to elevate your dinner table. This traditional Korean dish features thinly sliced pork shoulder bathed in a fiery yet balanced marinade of gochujang, soy sauce, honey, and a hint of sesame oil, infused with aromatic garlic and ginger. The pork is grilled to perfection, achieving a caramelized, smoky char that pairs exquisitely with the fresh crunch of lettuce leaves for wrapping. Garnished with toasted sesame seeds and vibrant green onions, it's a feast for both the eyes and the palate. Perfect for a quick weeknight meal or a showstopping centerpiece for gatherings, this recipe captures the spicy-sweet essence of Korean cuisine. Serve with steamed rice for an optional side, and let the rich, robust flavors transport you straight to the heart of Korea.
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Recipe Information
Ingredients
- 500 grams Pork shoulder (thinly sliced)
- 3 tablespoons Gochujang (Korean fermented red chili paste)
- 2 tablespoons Soy sauce
- 2 teaspoons Sesame oil
- 2 tablespoons Honey
- 2 tablespoons Rice wine (mirin)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 stalks Green onions (chopped)
- 1 tablespoon Sesame seeds (toasted)
- 1 tablespoon Korean red chili flakes (gochugaru)
- 2 tablespoons Cooking oil
- 8 pieces Lettuce leaves (for serving)
- 2 cups Cooked rice (for serving, optional)
Instructions
In a large mixing bowl, combine gochujang, soy sauce, sesame oil, honey, rice wine, minced garlic, grated ginger, and gochugaru. Whisk the ingredients together to create a smooth marinade.
Add the thinly sliced pork shoulder to the marinade and mix thoroughly, ensuring the pork is fully coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, preferably overnight for deeper flavor.
Preheat a grill, grill pan, or large skillet over medium-high heat. Add 2 tablespoons of cooking oil to prevent sticking.
Once hot, add the marinated pork slices in a single layer. Cook for 2-3 minutes per side, or until the pork is golden and slightly charred. Work in batches if necessary to avoid overcrowding the pan.
Transfer the cooked pork to a serving platter and garnish with chopped green onions and toasted sesame seeds.
Serve the Korean Fire Pork with fresh lettuce leaves and cooked rice, allowing diners to wrap the pork in the lettuce for a traditional Korean serving style.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 14.2 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
