Korean Barbecued Pork

• 1/3 cup mirin
• 2 tablespoons soy sauce
• 2 tablespoons Asian sesame oil
• 1 tablespoon sesame seeds, lightly toasted and finely ground
• 2 tablespoons minced garlic (about 4 cloves)
• 2 scallions, white and light green parts only, chopped
• 2 tablespoons minced fresh ginger
• 1 tablespoon Asian chili-garlic paste
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper
• 2 pounds boneless center-cut pork loin, sliced 1/2 inch thick and pounded 1/3 inch thick
• Vegetable oil, for the grill
• 1 large head of red-leaf or green-leaf lettuce, leaves separated
• Miso, red pepper paste, chili-garlic paste and sliced hot green chiles plus thinly sliced scallions or kimchi, for serving

1. In a large glass baking dish, combine the mirin, soy sauce, sesame oil, sesame seeds, garlic, scallions, ginger, chili-garlic paste, black pepper and crushed red pepper.
2. Add the slices of pork loin and turn to coat.
3. Cover and refrigerate the pork for 8 to 24 hours.
4. Light a grill.
5. Lightly brush the grate with vegetable oil.
6. Grill the marinated pork over a medium-hot fire until it is golden brown and just cooked through, about 2 minutes per side.
7. Transfer the grilled pork to 1 end of a platter and arrange the lettuce leaves on the other end.
8. Serve the pork with the suggested condiments.

mirin, soy sauce, asian sesame oil, sesame seeds, garlic, scallions, fresh ginger, asian chiligarlic, freshly ground black pepper, red pepper, center, vegetable oil, head of redleaf, red pepper

Taken from www.foodandwine.com/recipes/korean-barbecued-pork (may not work)