Spicy Pork Bulgogi or Daeji Bulgogi

This is my version of this vastly popular spicy Korean pork bbq dish. I love Korean BBQ and my favorite meat is the spicy pork. I serve it with rice, radish kimchi and pickled cucumber salad. Lately I have been serving without rice but with Bibb lettuce leaves to make lettuce wraps. I add one of my favorite things fermented soybean paste for the salty kick to the wraps.

Spicy Pork Bulgogi

Daeji Bulgogi
Prep Time20 mins
Cook Time10 mins
6 hrs
Total Time6 hrs 30 mins
Course: Main Course
Servings: 4 People

Ingredients

  • 2 Lbs Pork Loin or Pork Tenderloin Cut thin slices pounded
  • 2 Tbls Minced ginger
  • 2 Each Clove Garlic Minced
  • 2 Tbls Gocuchang
  • 2 Tbls Brown sugar
  • 2 Tbls Toasted sesame oil
  • 1/2 Each Onion Julienned
  • 2 Tbls Sambal olek
  • 2 Tbls Rice wine vinegar
  • 2 Tbls Soy sauce
  • 2 Tbls Mirin

Instructions

  • Cut pork into thin slices then pound with mallet into paper thin slices
  • Mix all other ingredients in bowl except julienned onions
  • Add onions and pork to marinade
  • Put in Ziplock bag and remove as much air as possible
  • Marindade at least 4 hours and preferreably overnight
  • Drain marinade and cook in sizzling cast iron skillet or on grill
  • Once cooked toss in bowl with additional Gocuchang to taste

Notes

Serve with Bibb lettuce leaves build lettuce wraps with Cucumber salad, fermented soybean paste and a dollop of Gocuchang if you want more heat. 


Korean cucumber salad

Prep Time10 mins
4 hrs
Total Time4 hrs 10 mins
Course: Side Dish
Servings: 4

Ingredients

  • 1 Each English Cucumber Sliced thin or diced
  • 1 Each Carrot Sliced thin or diced
  • 3 Each Scallion Chopped
  • 1/4 Cup Red Onion Sliced Thin or diced
  • 1/2 Cup Rice wine vinegar
  • 2 Tbls Sugar
  • 1/2 Cup Mirin
  • 2 Tbls Salt
  • 2 Each Scallions
  • 1/2 Tsp White Pepper

Instructions

  • Choose to dice or slice your vegetables both work I usually diced but whichever you choose do the same for carrot and cucumbers
  • Mix all ingredients then add water to make sure all veg is covered.
  • Marinade for minimum 6 hours

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