Instructions: To make the Marinade: In a medium bowl whisk together the marinade ingredients, making sure to dissolve the sugar.

Place the pork in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 8 to 12 hours, turning occasionally.

Remove the pork from the bag and discard the marinade. Grill the pork slices over Direct Medium heat until no longer pink in the center, 8 to 10 minutes, turning once halfway through grilling time.

Transfer the pork to a cutting board. Allow the meat to rest for 1 to 2 minutes. Slice the meat into bite-size pieces.

Allow each guest to pick a whole lettuce leaf, spread a little bean paste on top (if desired), arrange some pork and kimchi in the middle, and roll it up!

This recipe yields 4 servings.

Wine Recommendation: Look for smooth, voluptuous red wine like Merlot.

Beer Recommendation: A crisp wheat ale makes a refreshing companion here.

Comments: Bulgogi is the national barbecue dish of Korea. Thin slices of marinated beef, pork, or chicken are grilled over charcoal or gas, and then wrapped in lettuce leaves along with pickled vegetables and, sometimes, hot bean paste. It is eaten with your fingers, like a spring roll. Kimchi can be purchased in Korean markets.

Description: "(Korean Pork Bulgogi)"

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