Braden Family Cookbook

Chuck Braden

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Korean SPICY GRILLING SAUCE              BASIC 

FOR PORK OR CHICKEN 

Ingredients
Enough for about - 1# thinly sliced pork shoulder or boneless/skinless chicken thighs

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) 

Method


If using pork, cut into slices about 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.