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
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
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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