---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PORK ROAST (KOREAN CHAEYUK KUI)
  Categories: Korean, Main dish, Pork, Meats, Ethnic
       Yield: 4 servings
  
     1/2 lb Pork shoulder or other lean-
            -pork
       2 ea Scallions
       1 ea Clove garlic
       1 tb Sesame oil
       1 tb Sesame seeds
       1 tb Sugar
            Dash black pepper
       4 tb Kochu chang
  
   This dish is fairly spicy: it gets its highly seasoned
   flavor from kochee chang (Red Bean Paste, found in
   many Oriental food stores. If it is not available,
   Japanese miso sauce amy be substituted). Although the
   amount indicated is recommended, it is possible to use
   a little less.
   
   1.  Cut the pork into 4 or 5 slices about 1/4 inch
   thick.
   
   2.  Mince the scallions. Mince or crush the garlic.
   Combine both ingredients with the remaining seasonings
   in a bowl. Add the pork slices and mix well until all
   sides of the pork are coated.
   
   3. Grill immediately or marinate until ready to serve.
   It is important that the pork be well done; the
   outside should be dark, almost charred. A charcoal, an
   electric or an oven grill may be used.
   
   Source: The Korean Cookbook, by Judy Hyun. Typed in by
   Ronnie Wright
  
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