Korean Barbecued Pork Bulgogi

Celebrity chef/owner of Gunshow and Revival Kevin Gillespie’s favorite thing to grill is pig. “I like it better,” he explains. This simplified Korean barbecue recipe found in his new cookbook, Pure Pork Awesomeness, uses thinly sliced pork shoulder and “whatever condiments you have.”

1 cup reduced-sodium soy sauce
1⁄2 cup sugar
1 tsp. sesame oil
1 tsp. Korean red chili powder (or Espelette pepper)
1 tsp. mashed garlic
12 oz. paper-thin sliced boneless pork shoulder
1⁄4 cup Duke’s mayonnaise
1 Tbsp. sweet chili sauce
1-inch piece fresh ginger, grated, about 2 teaspoons
2 limes
1⁄4 tsp. kosher salt
1⁄2 tsp. sambal oelek, or more as desired
1 carrot, grated, about 1 cup
1⁄4 small head cabbage, finely shredded, about 2 cups
4 scallions, root end trimmed, thinly sliced on the bias
8 butter or Bibb lettuce leaves,for serving

In a gallon-size, zip-top bag, combine the soy sauce, sugar, sesame oil, chili powder and garlic, and smush to combine. Add the meat and smush around so all pieces are well coated. Squeeze out the air, zip the top shut and marinate for 15 minutes at room temperature. The meat is so thin and the marinade so strong that a quick marinade is all this needs. In a large bowl, whisk together the mayonnaise, chili sauce, ginger, 1 Tbsp. lime juice, salt and sambal oelek. Taste and add more sambal oelek if you like it spicy.

Grate the carrot on the largest hole of the box grater; you’ll get about 1 cup. Squeeze dry in a paper towel, then toss the carrot, cabbage and half the scallions with the dressing to combine.

Heat a grill pan over high heat. Remove the meat from the marinade and discard the marinade. Working in batches, grill the meat in a single layer for 30 seconds, then flip and grill for another 30 seconds; it will shrink and get some good color and grill marks. The meat is so thin that it should cook through in this short amount of time. Transfer the meat to a plate and stack. Slice the meat crosswise into 1-inch slices. Layer the meat and slaw on the lettuce leaves and garnish with the remaining scallions.

Recipe courtesy of Chef Kevin Gillespie, and photo courtesy of Angie Mosier.