Korean Fusion: Spicy Grilled Pork Sandwich 매운 돼지고기 샌드위치

Maeun Dwaejigogi-saendeuwichi-
Thin sliced spicy grilled pork on a sandwich bun with leaf lettuce, sliced peppers, egg, cheese, and ssamjang.

Servings: 4

Recipe Type: Fusion, Korean, Meat, Pork, Sandwich, Spicy

Ingredients

1 pound Grilled Spicy Pork

4 each Burger Buns

1 bunch red leaf lettuce

2 large fresh red chili peppers

4 slices cheese

4 medium eggs

2 tablespoons Ssam jang

Spicy Pork Ingredients

3 cloves garlic

1 pound Pork — (Shoulder or loin)

salt

Marinade

6 tablespoons natural brewed soy sauce

2 each fresh hot red or green chili peppers

1/4 each small onion

1/4 each small Nashi pear or semi sweet apple

4 cloves garlic

1/2 ounce fresh ginger

1 tablespoon fine ground red chili pepper

1 tablespoon medium or coarse ground red chili pepper

1/2 tablespoon brown sugar

1 1/2 each spring/green onion

1 teaspoon pure toasted sesame seed oil

1/2 tablespoon rice wine

1/4 teaspoon black pepper

water as needed

Ssam jang

2 Tbs soybean paste — (Korean-doenjang/Japanese-Miso)

2 Tbs medium ground red chili powder

1/2 tsp sugar

1 each green/spring onion

2 cloves garlic

1/2 Tbs sesame seeds

3/4 tsp sesame oil

1/2 Tbs rice wine

1/2 Tbs soy sauce

water

Procedure

Mix Marinade:

Cut onion, pear/apple, pepper, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth liquid.

Trim the root and top of the green onion then fine chop.

Place all ingredients in a bowl, mix well, and let stand for at least fifteen minutes.

Note: If marinade is very thick, you can thin it by adding water and soy sauce in a 1 to 1 ratio.

Prepare Meat:

Hand trim any outer fat from your cut.

Freeze meat until stiff to help in slicing.

Slice meat very thinly (slightly thicker than deli sliced meats)

Very lightly salt each slice on both sides and let stand for ten minutes.

Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. (Any leftover marinade may be refrigerated for later use)

Cover and place in refrigerator. Let meat stand in marinade for at least one hour.

Lettuce

Rinse in cold water and drain.

Hand tear the leaves to a size that will fit on your burger buns.

Peppers and Garlic

Rinse in cold water, then thin slice and set aside for garnish.

Cooking:

Grill: Heat grill on high heat. Grill until a light char begins to appear on the edges on both sides (about 1 1/2 minutes per side)

Stir Fry: Heat wok or stir fry pan to high heat, add meat, and stir fry until well browned.

Fry eggs to desired “Doneness”

Assemble

Place lettuce on the bottom half of the bun (this keeps the juices from soaking the bun).

Place pork, sliced peppers and garlic, ssamjang, egg, and cheese.

Eat.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: Approximately 2oz.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving


Calories 629.54

Calories From Fat (41%) 257.59

Calories From Protein (36%) 225.02

Calories From Carbohydrates (23%) 146.93

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 28.9g 44%

Saturated Fat 11.98g 60%

Monounsaturated Fat 10.48g

Polyunsaturated Fat 3.49g

Trans Fatty Acids 0g

Cholesterol 313.39mg 104%

Sodium 1963.55mg 82%

Potassium 1007.22mg 29%

Total Carbohydrates 37g 12%

Fiber 3.56g 14%

Sugar 9.33g

Sugar Alcohols 0g

Net Carbohydrates 33.44g

Protein 54.32g 109%

Vitamin A 6879.34IU 138%

Vitamin C 80.95mg 135%

Calcium 374.98mg 37%

Iron 6.01mg 33%

Vitamin E 1.31mg 13%

Vitamin D 18.8IU 5%

Thiamin 1.29mg 86%

Riboflavin 1.01mg 59%

Niacin 9.28mg 46%

Vitamin B6 1.07mg 54%

Folate 127.3mcg 32%

Vitamin B12 1.74mcg 29%

Pantothenic Acid 2.02mg 20%

Vitamin K 134.03mcg 168%

Phosphorus 619.42mg 62%

Magnesium 91.64mg 23%

Zinc 5.63mg 38%

Copper 0.39mg 20%

Manganese 0.68mg 34%

Selenium 79.93mcg 114%

Alcohol 0g

Caffeine 0mg

Water 298.2g 0%

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