Spicy Korean BBQ Pork

Note: You’ll need a grill wok or a wire rack to sit on top of your grill grate. You can also stir-fry this in a wok or cast iron skillet on the stove top.

To aid in slicing, put the pork in the freezer for about 30-45 minutes.

Combine all of the marinade ingredients in a large bowl and whisk well.

When the pork is partially frozen, slice it across the grain to about a quarter inch.

Add the pork, onions and quartered scallions to the bowl of marinade and stir to combine.

Cover the bowl and marinate in the refrigerator for 3-6 hours.

When you are ready to cook… Start your grill and prepare for direct cooking at medium-high heat (350-375ºF).

While your grill is heating, with a slotted spoon remove the pork, onions and scallions from the marinade to a platter or baking dish, draining the excess marinade. Reserve one cup of the marinade.

Spray your grill wok or wire rack well with canola oil spray then set it on your grill grate and let it preheat for 2-3 minutes.

Once your wok/rack is preheated, add the pork and veggies and grill for about four minutes per side.

While grilling, bring the reserved cup of marinade to a gentle boil in a sauce pan over medium heat and let it boil for five minutes. This kills the nasties in the marinade and allows you to use it as a finishing sauce.

Remove the cooked pork and veggies to a platter and drizzle with the cooked marinade.

Garnish with the sesame seeds and chopped scallions.

Enjoy!