pork bulgogi

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!

Easy Slow Cooker Korean Pork Bulgogi recipe that can be made in a crockpot and has spicy gochujang in it's marinade. Healthy, yummy stew that's perfect over rice for dinner!

Slow Cooker Korean Pork Bulgogi with Gochujang

Apple (diced)

Cloves

Soy sauce

Gochujang (or Sriracha)

Red Chilli Flakes

ginger (peeled)

Honey

Onions (sliced)

Pork (thinly sliced)

Salt

Toasted Sesame Seeds (for topping)

Spring Onions (chopped)

Marinade: To make the marinade, add apple, garlic, soy sauce, gochujang, chilli flakes and ginger to a food processor. Pulse till a smooth paste forms.

Slow Cooker Recipe: In the slow cooker, add onions, pork, honey, salt and the marinade from the food processor. Cook on low for 7-8 hours or high for 3-4 hours. Once the pork is cooked through, skim the fat from the top of the pork and discard. Add the bell peppers and cook on high for 15-20 minutes. Top with sesame seeds and chopping spring onions. Serve over rice with a 6 minute egg.

Stove Top Recipe: Marinate the pork in the paste for at least 2 hours or overnight. Heat 1 teaspoon vegetable oil (not mentioned in the recipe ingredients) in a wok and add onions. Stir fry on high for a minute or two and add the marinated pork with all the liquid. Cook on medium high heat for 10-15 minutes till the meat is cooked through and caramelized. Add bell peppers and stir-fry for another 2-3 minutes. Top with sesame seeds and chopping spring onions. Serve over rice with a 6 minute egg.

An easy Spicy Korean Pork Bulgogi recipe made with thin slices of pork belly and a sweet gochujang sauce that can be served with a side of rice, wrapped in a lettuce or used in tacos!

Spicy Korean Pork Bulgogi

pork

green onions

garlic ((grated, approximately 5-6 cloves))

ginger ((grated, approximately 1 inch of ginger))

onion

½ tablespoons gochujang (Korean hot pepper paste)

soy sauce ((or ½ tablespoons fish sauce))

honey ((or sugar))

sesame oil

mirin cooking wine

water

gochugaru (Korean red chili pepper flakes) ((Optional, if you like it spicy))

Remove the root end of the green onion and cut them into 1 ½ inch long chunks (including the whites of the green onions). Slice the thicker, white ends lengthwise again so that it is the same thickness as the greens.

If your pork belly comes with skin, remove the skin and discard it.

Freeze the pork belly for 1 hour. This will make it easier to slice thinly. If you are using a larger cut of meat like a pork shoulder, you may need to freeze it for a longer period of time.

Preparation

Peel the garlic, slice the ginger, and dice the onion into 1-inch cubes.

In a food processor, blend the garlic, ginger, and onion together into a paste. (You can also grate it by hand if you don&#39;t have a food processor.) Place the blended garlic, ginger, and onion in a large bowl.

Add 3 ½ tablespoons gochujang (Korean hot pepper paste), 1 tablespoons soy sauce (or fish sauce), 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons mirin cooking wine, 3 tablespoons water, and 1 tablespoon gochugaru (Korean red chili pepper flakes) into the bowl with the blended garlic, ginger, and onion and mix everything together.

Remove the pork belly from the freezer and thinly slice it. I like to slice it approximately 1/8 inch or thinner.

Add the pork belly into the marinade and mix everything well. Marinade it in the fridge for a minimum of 1 hour (the longer you marinade it, the more flavorful it will be).

Marinate the Pork Belly

Set the stove on high heat and set a non-stick frying pan or a high walled pot (to prevent splatter) on the stove and add a bit of oil into it.

Once the oil is hot, add the pork belly in the pan (including any extra marinade, this will be the sauce)

Pan fry on high heat for 8-11 minutes. Pork belly splatters quite a bit, so be careful or wear an apron to prevent staining on your clothes.

Once the pork belly is cooked, turn off heat, add green onions and mix the onions around to let the heat wilt it.

Cooking the Spicy Korean Pork Bulgogi

The quickest way to enjoy this is to serve it with white rice.

You can also share this and have it as lettuce wraps! Set out a pile of green leaf lettuce (or perilla leaves), with steamed white rice. To eat it, you can add a bit of rice, green onions, and a piece of Spicy Korean Pork Bulgogi to the lettuce, wrap it, and eat it!

This spicy Korean pork also goes well in tacos! If you&#39;re having a taco night, use this as the protein instead and top it with your usual taco toppings! (I like to add lime juice-pickled red onions, sour cream, and a bit of cheese)

3 Different Ways to Serve This

Korean food is so on trend.  Endulge in these spicy pork bulgogi lettuce wraps.  Gochujang Korean hot chili paste comes together with sweet brown sugar, soy sauce and garlic to make a sweet and spicy marinade for an easy asian recipe.   

Spicy Korean Pork Bulgogi Lettuce Wraps

c. white rice, cooked

red leaf lettuce, whole leaves washed and dried.

cucumber, julienne (thin)

pork belly or pork butt

scallions,

brown sugar,

tamari soy sauce

rice vinegar

garlic, grated

ginger,

sesame seeds

sesame oil,

Place thinly sliced pork and marinade ingredients into...

Place thinly sliced pork and marinade ingredients into a large ziplock bag.  Shake to coat, and let marinate for at least one hour.

Meanwhile, cook rice according to package directions, and...

Meanwhile, cook rice according to package directions, and slice the cucumbers.

In a large pan coated with oil, cook...

In a large pan coated with oil, cook the pork over medium-high heat, cook for about 1-2 minute per side, or until the pork is fully cooked and is starting to caramelized.  Be careful not to burn.  Set aside to cool.

Assemble the lettuce wraps: 1-2 tablespoon of rice,...

Assemble the lettuce wraps: 1-2 tablespoon of rice, spicy pork bulgogi and fresh cucumber inside one large red lettuce leaf.

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Top Tags

Dwaejibulgogi (Spicy pork BBQ)

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Spicy Korean Pork Bulgogi

Spicy Korean Pork Bulgogi Lettuce W...

Top 4 pork bulgogi recipes from across the web

The most viewed pork bulgogi 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)

Slow Cooker Korean Pork Bulgogi wit...

Spicy Korean Pork Bulgogi

Spicy Korean Pork Bulgogi Lettuce W...

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