Korean Barbecue Love
from Joe Gardewin

Over the past months, as you probably know, our family has been the recipient of an extraordinary amount of generosity and support of all kinds. Today, I am sharing the gift of a post from a friend, Joe, sent to me two weeks ago in hopes that it might lighten my load. It has achieved its intended purpose and for that, and more, I am very grateful. Thank you very, very much, Joe, for your kindness.

Now it may surprise the rest of you to see a post about pork and beef on my blog, and this is probably my first blog entry that does so, but I think that if you read on you will see that it is actually a post about love. I hope you like it as much as I do. There’s one more thing Joe said with which I heartily agree, and it was this: “Buy the best quality meat you can find.” Thank you, Joe, so much for your generosity in sharing this heartfelt post, and please forgive the few editorial changes!

“When my Korean [wife] was hospitalized I used to take her food. Sometimes I had success, as when a woman made my wife a special spring onion dish. The woman was from the same province as my wife. My wife immediately recognized the dish and was thrilled. Another time, my wife wanted taegi golgi (literally “pork fire meat”), a barbecued pork dish. She gave me explicit instructions on how she wanted it done. To the best of my ability, I did as she asked. When I took the barbecued pork to the hospital ward and passed the desk, the receptionist said, “What is that wonderful smell?” “Korean style barbecued pork,” I said, and offered her a sample. “This is the best pork I have ever tasted!” she said (yes, she really said that). 

So I was smiling when I went in my wife’s room. I fixed her a plate with steamed rice. My wife took a couple bites, looked thoughtful for a second or three, and said “Not bad, but you used a bit too much sesame oil and it needs more salt.”

I cherish that memory and have evolved and simplified that pork preparation, which works equally well with beef. When I make this dish, I think of my wife and smile. I cannot give the exact quantities or measurements for this recipe, but I can provide approximations. As for seasoning, make it to your own taste.”

Ingredients:
1 lb. lean pork tenderloin, boneless pork chops, or pork blade steak
1 lb. beef skirt steak, flank steak, or flat iron blade steak
Aleppo (or other chili) flakes*
Sesame oil
7 cloves garlic sliced thinly
Olive oil
Salt

Directions:
1. Season meat with chili flakes, salt, and sesame oil. Marinate in the refrigerator overnight, or up to 48 hours.

2. Heat olive oil in a skillet or grill pan (cast iron is perfect for this), and sauté meat until medium rare. Remove meat, let rest, and then slice on the bias (against the grain) into bite-size pieces.

3. Accompaniments for serving include:
          Romaine or other large lettuce leaves
          Gochujang sauce
          Jalapeño or Serrano pepper sliced thinly
          Mixture of greens such as mizuna, arugula, microgreens
          Steamed brown rice

4. To eat, dab the meat with gochujang, and then add a small amount of rice, a slice of jalapeno or serrano pepper, and greens. Place in a large lettuce leaf, fold, and eat.

*Try New Mexico chili powder if you prefer less heat.