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


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)



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



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.


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.


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”


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.