Korean Barbecued Pork
In Korea, this recipe, known as toejigogi kui, is made with pork belly, but it's equally delicious—and much leaner—when prepared with pork loin. And it's great for a Friday night meal because the pork can marinate all day while you're at work and can be on the table soon after you get home. To save time, have your butcher slice and pound the pork cutlets. Plus: More Pork Recipes and Tips
Steamed white rice or white sticky rice.
Although wine is not traditionally served with Korean food, it can work extremely well as long as the chile flavor in a dish is not overpowering. A bright, young, fruity red, like a Shiraz from Western Australia, is sweet enough to round out the pungency of the marinade here.