Dwaejigogi Doenjang Gui (Doenjang Marinated Pork)

koreanbapsang.com

Woof

1 pound pork (Boston butt or loin), thinly sliced (about ¼-inch thick)

subheading: For the marinade:

1-½ tablespoons doenjang (Korean fermented soybean paste)

2 tablespoons soy sauce

2 tablespoons rice wine

1 teaspoon vinegar or lemon juice

1 tablespoon sesame oil

2 tablespoons honey

1 tablespoon sugar

2 tablespoons grated onion

1 tablespoon minced garlic

1 teaspoon finely grated (or juiced) ginger

pepper to taste

subheading: Optional vegetables:

4 ounces buchu, garlic chives, (or mix with minari)

(If unavailable, substitute with 1 medium onion, thinly sliced)

salt to taste

oil for stir-frying

subheading: For the wraps:

1 or 2 heads of red or green leaf lettuce

10 to 15 perilla leaves (kkaennip)

crown daisy (ssukgat)

ssamjang

Thinly slice the meat (about ¼-inch thick), if not pre-sliced.

Directions at koreanbapsang.com

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