Pamela's Pork Bulgogi

3 to 4 Tbs. red pepper (hot) paste*
3 tsp. sesame oil
2 cloves crushed or finely chopped garlic
1/2 to 1 tsp. finely chopped ginger
1 to 2 tbsp. honey
3 to 4 Tbs. soy sauce
1/4 to 1/3 diced kiwi fruit (to tenderize the meat)
chopped green onion**
black pepper
2 lb. thinly sliced pork**

Prep time: 1 hour
Yield: 4 to 6 servings

In a LARGE container, mix all ingredients except meat. If there doesn't seem to be enough marinade, you can proportionally add more ingredients to the mix. (Making too much marinade is better than not having enough!) Adjust proportions to taste. (The flavor won't change much during the cooking, so what you make is what you'll get.) If it's too salty, add more honey. If it's not hot enough, add more hot paste. If it's too sweet, add more soy sauce. Beware of using too much ginger. It's got a VERY powerful taste, and a little goes a long way.

Once you're satisfied with the flavor of the marinade, begin adding the meat, covering it evenly.**** Once all the meat is coated, you can either put it in the 'fridge to marinade for a while OR cook it right away. Don't worry if the larger peices of meat get torn up during the mixing. The meat really should be in smaller, bite-sized pieces. Remember, this was meant for eating with chopsticks. You shouldn't need a knife.

Cook the meat in a large frying pan set to medium/medium-high heat. (The meat should sizzle and pop as soon as it hits the pan.) Only cook enough meat at a time to cover the pan in a single layer. When the pork has lost the pinkish look, turn it. (Chopsticks or tongs recommended for this.) Pork should only take a few minutes per side.

Serve with rice, kim chee, pickled turnips and cucumbers, bean sprouts, tofu, etc.

Notes (Locations are in Austin, Texas.)

*Get this from an Asian market. The grocery store just doesn't stock it.

**As much as you like. You can also add large chunks of onion, bell pepper, carrots, etc., but I prefer to limit the vegetation to the side dishes.

***Seoul Market at 5610 N. Lamar Blvd. is a great little place that regularly has pre-sliced frozen packages of pork. American grocery stores usually can't slice the pork thinly enough. You can also subsitute chicken or beef (though I've never tried it with beef).

****If you're making a HUGE batch, like 4+ lbs, you may need to layer the meat and marinade in a really large container to make sure the meat is evenly covered.

If you enjoy pork bulgogi but you don't want to make it yourself, Korea House on Anderson Lane and Koreana on Mopac Expwy. both serve it. Each place makes it a little differently, as do I, so it's up to you to find your favorite.

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