Daeji Bulgogi

See the video here!

3 lbs Pork Tenderloin

1 Asian Pear

8 Cloves Garlic

4 tblspn Crushed Ginger Root

6 Spring Onions

6 tblspn Soy Sauce

¼ cup Brown Sugar

6 tblspn Red Chili Pepper Paste (Gochujang)

3 tspn Red Pepper Flakes

6 tblspn Mirin

6 tblspn Sesame Oil

For Serving and Garnish

1 Head Lettuce

20 Cloves Garlic

Olive Oil

chiffonade of Carrot

chiffonade of Daikon Radish

Begin by peeling, coring, and cutting up your Asian pear.

Place this, along with your 8 cloves of garlic and 4 tablespoons of ginger into a food processor and puree.

Slice your pork tenderloin into 1/8 to 1/4" thick slices.

Now place your pork into a large non-factive bowl with your cut up spring onions, soy sauce, brown sugar, red chili pepper paste, red pepper flakes, Mirin, and sesame oil and mix thoroughly.

Cover the mixture and allow to stand for at least one hour.

In the meantime, set your grill up into two heat zones.  Once your charcoal is hot place the 20 cloves of garlic into an aluminum foil pouch with 2 tablespoons of olive oil and a little salt.  Sit this over the hot coals until you hear the oil start to boil.  Then remove to the cool side of the grill.

Cook the meat over the hot coals until they get a slight char, about 3-4 minutes a side. Then remove to the cool side of the grill. Once all of the meat is charred close the lid and allow to cook for a further five minutes. Remove from the grill and plate up.  

Serve in lettuce leaves with a couple of cloves of the garlic, some of the carrot and Daikon radish.  Enjoy!