Spicy Korean grilled pork from Food & Wine Magazine, June 2012 (page 87)

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Notes about this recipe

  • L.Nightshade on July 10, 2012

    Start one day ahead! Pork slices marinate in a mix of black beans, garlic, ginger, gochujang, rice vinegar, soy sauce, toasted sesame oil, and light brown sugar, for 24 hours. Then they are grilled (we used a wood fire). Spectacular marinade! I'll definitely do this one again. And this marinade shouldn't be restricted to pork, I think it would be great on other meats or chicken.

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