Monday, December 10, 2007

Daeji Bulgogi (Korean Spicy Pork)

Daeji Bulgogi (Korean Spicy Pork) 1

Most people are familiar with Korean Beef Bulgogi, but Daeji Bulgogi (Korean Spicy Pork) has its charms too. You can use this marinade for thinly sliced pork, pork belly, or pork ribs.

Daeji Bulgogi (Korean Spicy Pork)

For 2 lbs of pork, you'll need:
2 pounds thinly sliced pork
1/4 cup soy sauce
1 tbsp sesame oil
4 cloves garlic, minced
2 tbsps brown sugar
2 tbsp rice wine, or any white wine
1 tsp black pepper
2 tsp salt
1 tblsp gochujang (Korean chili paste), or more depending on taste
1 pear or apple, pureed, which acts to tenderize the meat
1 onion, sliced
2 green onions, sliced

Slice the meat as thinly as possible. One trick is to put it in the freezer for about 15 minutes to firm it up for ease in slicing.

Add all the ingredients into a bowl and add meat to marinade mixture. Refrigerate for several hours, or overnight.

Pan-fry or grill.

Daeji Bulgogi (Korean Spicy Pork) 2

Of course, you can't eat the spicy pork bulgogi alone.

Eat it with some panchan (Korean side dishes). From left to right:
Soon Dubu Kimchee Chigae (Korean Soft Tofu Kimchee Soup)
Dubu Chorim (Korean Fried Tofu with Soy Sauce)
Kong Namul (Korean Seasoned Soy Bean Sprouts

Bok Choy Kimchee (Korean Pickled Bok Choy)
Gaennip Kimchee (Korean Pickled Sesame/Shiso/Perilla Leaves).

Enjoy!
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9 comments:

  1. AnonymousDecember 12, 2007 at 1:15 PM

    Not having had Korean chili, I wonder how it compares to VN. It's not like Huy Fong in the green lid is it?

    ReplyDelete
  2. test it commDecember 12, 2007 at 4:02 PM

    Looks good. I recently made something similar. I like the use of the apple or pear.

    ReplyDelete
  3. daphneDecember 12, 2007 at 8:36 PM

    that's my kind of recipe! why the use of fruit puree? is it to add sweetness?

    ReplyDelete
  4. Chibog in ChiefDecember 13, 2007 at 3:35 AM

    i checked the bibimpap recipe..i will make one of these days..i will try to take a nice photo..i dont want to shame my "guru" :-)

    after seeing your omelette i had so much envie for eating korean food .;since i have gochujang paste (thats been sitting there for half a year now its a gift from my korean bestfriend Eun-hee) i used some on my roasted beef last night..i topped it with some sesame seeds my husband loved it !!!

    thanks for this bulgogi recipe i will try it too

    ReplyDelete
  5. Wandering ChopsticksDecember 13, 2007 at 11:42 PM

    Nikki,
    Korean chili paste is thicker, sweeter, and less spicy. You really can't substitute. Trust me, I've tried. :P

    Kevin,
    The apple and pear acts as a tenderizer.

    Daphne,
    Yes, natural sweetness and to tenderize the meat.

    Dhanggit,
    Looking forward to seeing your bibimbap rendition. :)

    ReplyDelete
  6. AmyDecember 20, 2007 at 12:28 AM

    This recipe is a keeper! This looks soooo good. Steven will love it. :)

    ReplyDelete
  7. Wandering ChopsticksDecember 21, 2007 at 9:42 AM

    Amy,
    Thanks! I'm sure you'll both love it. :)

    ReplyDelete
  8. modernistSeptember 2, 2010 at 8:43 PM

    It is marinating right now. Smells amazing, can't wait to try it!

    ReplyDelete
  9. Wandering ChopsticksSeptember 17, 2010 at 6:59 PM

    Peanut,
    And? Did you like?

    ReplyDelete

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