GRILLING SAUCE BASIC
FOR PORK OR CHICKEN
Enough for about ¾ - 1# thinly sliced pork shoulder or boneless/skinless chicken
2 ea Scallions, minced
1 ea Clove garlic, minced
1 TBSP Sesame oil
1 TBSP Sesame seeds
1 TBSP Sugar
Dash black pepper
4 TBSP Kochu chang (red bean paste, found in the refrigerated section of
your Korean supermarket)
2 + TBSP water (add a little more water
if too thick, should be about the consistency of a thin honey)
If using pork, cut into slices about ¼” thick and about 2” X 2”
Combine garlic and scallions with the remaining seasonings in a bowl. Lay out
the meat on a large cookie/baking sheet and brush both sides with the sauce.
Both sides should be well coated.
Grill immediately or marinate until ready to serve. It is important that the
meat be well done; the outside should be dark, almost charred. A charcoal or gas
grill or an oven broiler may be used.