korean bbq pork

Hello everybody, Dwaejibulgogi recipe is here! : ) When I was invited to my friend&#039;s BBQ party in upstate New York, I brought marinated beef, pork, and mushrooms (for vegetarians) and was planning to shoot a video for beef bulgogi. I didn&#039;t plan on shooting a spicy pork recipe video, but I...

Dwaejibulgogi (Spicy pork BBQ)

pear

onion purée

garlic

ginger

green onion

soy sauce

sugar

black pepper

ts of toasted toasted sesame oil

tbs pepper paste

I tried your recipe, and it was fantastic! I really love Korean style BBQ, but it's quite pricey at most&hellip;

Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well.

You can grill, pan-fry, or BBQ right after marinating, but it’s best to let it marinate  in the fridge for at least 30 minutes.

Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper.

Make a small green lettuce wrap with pork, garlic, green chili pepper and ssamjang and eat the wrap in one bite!

Hello everybody, Dwaejibulgogi recipe is here! : ) When I was invited to my friend&#039;s BBQ party in upstate New York, I brought marinated beef, pork, and mushrooms (for vegetarians) and was planning to shoot a video for beef bulgogi. I didn&#039;t plan on shooting a spicy pork recipe video, but I changed my mind at the party while barbecuing marinated pork. As you can see, the recipes for beef bulgogi and pork bulgogi are very similar. The only big difference is that I add hot pepper paste to the marinade for pork bulgogi. Some of you might be wondering what the difference is between my spicy stir-fried pork (dwaejigogibokkeum) recipe that I already posted and this recipe. The taste is very similar but the preparation is different. Stir-fried pork is cooked, as the name suggests, in a pan or a wok over high heat, with the seasoning sauce and vegetables altogether. Dwaejibulgogi is marinated first and then grilled, pan-fried, or barbecued over charcoals. Both are delicious! If you are looking for a vegetarian version of this recipe, the marinade can be used with other vegetables: eggplant, squash, or mushrooms. Enjoy the recipe! Ingredients (3-4 servings) 1 pound pork belly, sliced thinly into pieces &frac12; inch x 2 inches and ⅛ inch thick tip: You can replace pork belly with pork shoulder or pork loin For the marinade : &frac12; cup of crushed pear &frac14; cup onion pur&eacute;e. 4 cloves of minced garlic. &frac12; ts of minced ginger 1 chopped green onion. 1 tbs soy sauce 1 tbs of sugar and 1&frac12; tbs rice syrup (or 2 tbs brown sugar) a pinch of ground black pepper. 2 ts of toasted toasted sesame oil 3 tbs hot pepper paste Directions. Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well. You can grill, pan-fry, or BBQ right after marinating, but it&rsquo;s best to let it marinate in the fridge for at least 30 minutes. Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper. Make a small green lettuce wrap with pork, garlic, green chili pepper and ssamjang and eat the wrap in one bite!

This Korean BBQ Pork recipe is the perfect way to enjoy a delicious and authentic Korean BBQ at home! The sweet and savory flavors here are superbly balanced.

Korean BBQ Pork

1.2 kg pork collar ((Boston butt), (2.6 pounds))

onion

red apple

water

soy sauce (, regular (I used kikkoman brand))

Tbsp dark brown sugar

Tbsp rice wine ((mirin))

Tbsp minced garlic

Tbsp minced ginger

Blend the onion, red apple, and water in a food processor or blender until smooth. Pour the blended ingredients into a medium-sized bowl. Add the remaining marinade sauce to this and mix well.

Lightly slice the pork in a diamond-like pattern for the marinade sauce to be absorbed and also to tenderize the meat. Be careful not to cut all the way through.

Place the meat in the glass container and pour the marinade mixture over it. Mix them well together – top to bottom and also between the meat. Cover the container with its lid and marinate it for at least 4 hours in your fridge, but preferably longer (e.g. overnight) to deepen the flavor.

Take the meat out of the fridge at least 30 minutes before cooking, so it has time to come to room temperature for even cooking.

Preheat a skillet or grill on medium-high heat. If using a skillet, add some cooking oil. Place the meat and cook until both sides are fully cooked. (Do not add leftover marinade from the container.) You may reduce the heat as needed. Cut the meat into bite-size pieces with a pair of scissors as the meat cooks.

Serve the barbecued pork with various Korean BBQ side dishes. (Refer to the above list for more ideas.)

Ultimate Korean BBQ pork bowl recipe! Perfectly seasoned pork, veggies, and fluffy rice come together for a mouthwatering meal that’s easy to make and absolutely delicious.

Korean BBQ Pork Bowl

400 g pork collar steak

rice

80 g onion ((2.8 ounce))

apple

soy sauce (, regular (I use Kikkoman brand.))

dark brown sugar

tsp minced ginger

A few sprinkles ground black pepper

asparagus ((5.3 ounce), rinsed)

150 g king oyster mushroom ((5.3 ounce), gently rinsed)

ssamjang ((Korean BBQ Dipping Sauce))

Blend the BBQ marinade in a food processor or blender until smooth. Place the meat in a sealable container and pour the blended ingredients over it. Mix well and cover. Refrigerate it in the fridge for at least 3-4 hours (overnight marination is even better for deeper flavor).

Cut the asparagus and king oyster mushrooms (or your choice of vegetables) into bite-sized pieces.

Preheat a skillet over medium-high heat, add cooking oil, and cook the meat. Do not add the leftover sauce from the container; discard it. Turn over when the bottom of the meat is well seared. Use scissors and tongs to cut the meat into bite-sized pieces once it’s 80% cooked for easier cutting.

Reduce the heat to medium. Once the meat is 90% cooked, move it to the side of the skillet. Add the vegetables to the middle of the pan and cook them over medium heat, mixing and stirring with the meat until everything is fully cooked.

Assemble a plate by serving the rice as the base. Serve the cooked meat with vegetables on top. Add a dollop of ssamjang (optional). Enjoy!

Top 3 korean bbq pork recipes from across the web

The most viewed korean bbq pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Dwaejibulgogi (Spicy pork BBQ)

Korean BBQ Pork

Korean BBQ Pork Bowl

Top 3 korean bbq pork recipes from across the web

The most viewed korean bbq pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dwaejibulgogi (Spicy pork BBQ)

Korean BBQ Pork

Korean BBQ Pork Bowl

The most viewed korean bbq pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine