korean spicy 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 Chinese eggplant with minced ‘pork’ recipe is a simple yet tasty one. The humble eggplant is elevated with a tasty sauce, numbing heat from Sichuan peppercorns, and added texture &amp; flavour from minced ‘pork’ (plant-based ground in this case). The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal.

Spicy Eggplant with Minced ‘Pork’

Chinese eggplants (, around 500 g (17.5 oz))

water

tbsp white vinegar

Chinese black vinegar

tbsp sugar

tbsp doubanjiang

tbsp corn starch

tbsp neutral oil (, divided)

garlic (minced)

vegan mince

red chiles (, I used bird’s eye chiles)

tbsp vegetarian oyster sauce (to season if needed (see notes))

pepper

tbsp chili oil

Cilantro onions

rice

Prepare a large bowl for the eggplants. Add the water and vinegar then mix for the eggplants.

Slice the eggplants into batons, around 3 inches in length and 1 inch thick. Place the eggplant skin side down into the large bowl with the water and vinegar mixture. This will help retain the purple hue of the eggplants even after cooking. You can also mix the eggplants after every 5 minutes to be sure that all pieces touch the vinegared water. Leave the eggplants to sit in the water for 10-15 minutes.

SOAK EGGPLANTS

Meanwhile, prepare the sauce mixture by mixing all the ingredients together in a small bowl. Mix everything until the cornstarch has dissolved. Set aside.

PREPARE THE SAUCE

If using TVP, rehydrate the TVP by soaking in hot water until doubled in size. If using mushrooms, dice or mince the mushrooms.

Heat a large wok or skillet over medium high. Add in 1 tbsp oil. Once hot, add in the garlic and ginger and sauté for a minute or until aromatic. Add in the vegan mince/TVP/mushrooms and leave to cook for 2-3 minutes.

If using mushrooms, it’s best to cook these on high heat and leave it to brown on all sides. Cooking the mushrooms on high heat allows for extra moisture to draw while getting a nice sear.

Add in the red chiles and sichuan peppercorn and sauté as well. Season the vegan mince/TVP/mushrooms, if needed, to taste. the Remove the vegan mince/TVP/mushrooms from the wok or skillet and set aside.

Drain eggplant from the water. Pat dry with a kitchen towel.

Heat the same wok or skillet over medium high then add in 2 tbsp oil. Once hot, add some of the eggplant. You can add the eggplant flesh-side down first and flip to cook the remaining sides.

Cook the eggplant over medium high until slightly browned and tender, but not overcooked. Don’t overcook the eggplant at this stage since you’ll cook it down in the sauce later on.

Do note that overcooking the eggplant will cause the skin to turn brown so be sure not to overcook these.

Set aside the eggplant and cook the rest in batches (if needed).

Once all the eggplant is cooked, return the eggplant into the wok/skillet. Mix the sauce again to ensure the corn starch is well incorporated in the sauce.

Over medium heat, add all the eggplant and vegan mince/TVP/mushrooms into the pan. Pour over the sauce and mix well to coat each piece in the sauce. The sauce will start to thicken from the corn starch.

Leave eggplant to cook over medium high heat until tender and silky to your liking.

Add in the chili oil and season the eggplant with soy sauce/vegetarian oyster sauce, if needed, to taste.

Turn off the heat. Serve and enjoy with rice. Garnish with green onions and cilantro if desired.

EGGPLANT WITH MINCED 'PORK'

https://www.youtube.com/watch?v=IF1ZOevHoFo

Eggplants cooked with a tasty sauce, numbing heat from sichuan peppercorns, and added texture & flavour from minced ‘pork’ (plant-based ground in this case). The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal. 🍚

Get the recipe 👉🏼 www.thefoodietakesflight.com/spicy-eggplant-and-minced-pork

Spicy Eggplant with Minced "Pork" (Easy Vegan Recipe) 🍆🍚

A rich and somewhat creamy Tomato Gochujang Pasta made with a mix of tomatoes and gochujang or Korean chili paste. The addition of gochujang to this pasta adds a nice layer of heat and extra umami that creates a rich sauce to coat the pasta.

Tomato Gochujang Pasta (Vegan)

lb tomatoes (, I used a mix of grape and regular tomatoes)

olive oil

Salt and pepepr

tbsp vegan butter (or olive oil)

onion

garlic (, peeled and thinly sliced)

tomato paste

tbsp gochujang

vegan ground or crumbled sausages (, 150 g (see notes))

soy milk

sugar (,

pasta water

Salt and pepper

Chopped fresh flat leaf parsley (or basil)

vegan cheese

Slice the tomatoes in half. Place in an over safe baking dish. Season with salt and pepper then drizzle with olive oil.

Bake in the oven for 30-35 minutes at 350F/180C or until the tomatoes are lightly brown and start to burst.

Tomatoes

In a large pan or skillet over medium heat, melt the vegan butter.

Sauté the onion until translucent for minute. Add the garlic and sauté for 1-2 minutes.

Add in the tomato paste and gochujang. Mix with the onions and garlic. Sauté the tomato and gochujang paste for 1-2 minutes over medium heat.

Add in the vegan ground or crumbled sausages (if using). Pour the soy milk or plant based milk.

Mix everything together. Add the toasted tomatoes. Break apart any large tomato pieces. Add some sugar, to counter the acidity.

Allow the sauce to simmer. Season the sauce to your taste, if needed.

Sauce

Meanwhile, cook the pasta 1-2 minutes less that the package recommendation or until al dente and very chewy. Once al dente, drain the pasta from the water.

Save some of the pasta water.

Cooking the Pasta

Add some pasta water into the tomato gochujang sauce. Turn off the heat.

Add the cooked pasta directly into the sauce. Mix well to coat in the sauce. Add more pasta water, if desired. Season the pasta with some salt and pepper to taste, if desired. You can also finish this off with some grated vegan cheese.

Garnish with fresh parsley or basil. Serve while hot and enjoy!

Finishing the Pasta

This Dan Dan-Style Udon recipe is inspired by (as the name suggests) Chinese Sichuan Dan Dan Noodles! I put together the rich and spicy sauce I love from dan dan noodles with chewy Japanese sanuki udon to create an incredibly satisfying recipe. These Dan Dan-Style Udon Noodles are easy to make - just mix the sauce, stir-fry the tofu (which you can do in advance) to make the mince, prepare the udon, and put everything together!

Dan Dan-Style Udon Noodles

oz extra firm tofu

neutral oil

tbsp Shaoxing wine

tbsp soy sauce (adjust

1.5 tsp dark soy sauce

hoisin sauce

tbsp Asian sesame paste (or plain peanut butter)

tbsp warm water

tsp sugar

tsp sichuan pepper (ground)

tbsp sesame oil

servings frozen Sanuki udon

Noodle water

onions

peanuts

Chili oil

PAN-FRYING THE TOFU: Heat a medium non-stick pan or skillet over medium heat. Add the oil. Once hot, add the crumbled/shredded tofu.

Spread the tofu and leave untouched for 4-5 minutes until it starts to turn golden brown. Flip or mix the tofu to cook the remaining sides.

As the tofu cooks, excess water will start to evaporate and the tofu will begin to resemble minced ‘meat’.

AIR-FRYING THE TOFU: I prefer this for a more hands-off approach. Place the crumbed/shredded tofu on the lined air fryer basket (I use parchment paper).

Leave to air-fry for 12-15 minutes at 350F or until the tofu is golden brown and lightly crisp around the edges. Flip halfway through cooking. Don’t over cook since these can become really tough.

COOKING THE TOFU (AIR-FRYING OR PAN-FRYING)

In the pan, add the shredded/minced tofu. Over medium high heat, add the Shaoxing wine.

Lower the heat then season with soy sauce, dark soy sauce, hoisin sauce, and sugar. Mix well to coat the tofu.

Leave the tofu to cook for 3-4 minutes to allow the sugars to cook and caramelize the tofu. Lower the heat as needed to prevent the sugars from burning.

Once cooked and seasoning to your liking, turn off the heat and set the tofu aside.

TOFU ‘MINCE’

Mix the sauce in a large bowl and adjust the seasonings depending on your preferred taste.

SAUCE

For the noodles, you can opt to boil or microwave the udon.

If boiling, heat a large pot of water and add the noodles in when the water starts to boil. Cook according to package instructions or until the udon has separated and is still very chewy. Set aside some noodle water.

If microwaving, place the noodles in a microwave safe bowl. Cover the noodles and microwave for 2-3 minutes or until the noodles are soft and can easily be separated.

Run the noodles through hot running water to remove any excess starch.

NOODLES

Immediately place the noodles in the bowl of sauce. Mix well. Add some noodle water or hot water, if needed, to loosen the noodles.

Top with the tofu ‘mince’, green onions, chopped peanuts, and more chili oil, if desired. Enjoy!

MIX THE SAUCE AND NOODLES

Soooo good!!! My mom is a super picky eater but she begs me to make her your tofu meat replacement recipes all the time :) Better than real meat imo

This time I used vegan mince and I also got my hands on chinese sesame paste. We love this dish sooo much, it's like being tugged in by grandma.
最好 is what I wanted to write above, embarassing :D

I cooked this with peanut butter and loved it very much. I will try it again soon, maybe using vegan mince instead to see how that goes. 四川菜与i好啦！

Such a tasty recipe, and I use the fried tofu part in many other dishes now. Thanks so much 💖

Top 4 korean spicy pork recipes from across the web

The most viewed korean spicy pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Dwaejibulgogi (Spicy pork BBQ)

Spicy Eggplant with Minced ‘Pork’

Tomato Gochujang Pasta (Vegan)

Dan Dan-Style Udon Noodles

Top 4 korean spicy pork recipes from across the web

The most viewed korean spicy pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dwaejibulgogi (Spicy pork BBQ)

Spicy Eggplant with Minced ‘Pork’

Tomato Gochujang Pasta (Vegan)

Dan Dan-Style Udon Noodles

The most viewed korean spicy pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine