KOREAN SPICY PORK BULGOGI
Provided by Seonkyoung Longest
Time 10m
Yield 4
Number Of Ingredients 15
Steps:
- Combine gochugaru, mirin, fish sauce, soy sauce, maesiaek, sugar, black pepper and garlic in a large mixing bowl and let it sit for 5 minutes. Gochugaru will absorb the moisture from the sauces and will become thick pasty sauce.
- Add pork and onion, mix well with your hand. Let it marinade at least 30 minutes to over night. Thicker the meat, longer marinate time.
- Heat a large skillet over high heat, add cooking oil.
- Add marinated pork and cook until pork is fully cooked and onions are soften about7 to 9 minutes.
- Now, stir in green onions and chili. Cook additional 1 more minute and remove from heat. Transfer to a serving plate and garnish with sesame seeds and tiny bit of sesame oil. Serve with warm cooked rice, some lettuce for lettuce wrap and other Korean side dishes! I recommend kimchi, soy bean sprouts side dish and spinach side dish! Enjoy!
JEYUK BOKKEUM (OR SPICY PORK BULGOGI)
Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!
Provided by Hyosun
Categories Main Course
Time 15m
Number Of Ingredients 13
Steps:
- Thinly slice the meat, if not pre-sliced.
- Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
- Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.
SPICY PORK BULGOGI (JEYUK BOKKEUM)
Pork bulgogi is a Korean spicy pork stir fried with a spicy gochujang sauce. This Korean pork recipe is easy and quick to prepare in just 20 minutes.
Provided by Holly Ford
Categories Dinner Main Course
Time 20m
Number Of Ingredients 15
Steps:
- To make the seasoning paste for pork, combine chili paste, chili flakes, soy sauce, rice wine, sugar, garlic, ginger puree, sesame oil, sesame seeds, and black pepper in a small mixing bowl; mix well.
- In a large mixing bowl, separate each slice of pork and put them in a bowl. Add the seasoning paste and mix well (Wearing a disposable food glove is helpful). You can make this step ahead of time and let it marinate in the refrigerator up to 24 hrs. Or you can go straight to stir-fry without marinating at all.
- Heat 2 tablespoon of oil in a deep skillet or wok over high heat. Add 2 teaspoon of sugar and swirl the pan around. Let the sugar turn brown and caramelized.
- Quickly add the chopped Asian leek (or green onion) and stir-fry for 30 seconds to infuse the oil. Add pork and onion. Stir-fry pork and onion until they are fully cooked and tender, about 3-4 minutes. Serve immediately with rice and lettuce (if desired).
- Note: If your skillet is not big enough to stir-fry the entire batch of pork, divide the pork in half or in portion you desire. If so, you will need to reduce the amount of oil, sugar, and leek to caramelize per batch accordingly.
Nutrition Facts : Calories 202 kcal, Carbohydrate 12 g, Protein 15 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 46 mg, Sodium 357 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 8 g, ServingSize 1 serving
SPICY PORK BULGOGI
Spicy, savory, sweet, gingery pork bulgogi made with Korean gochujang sauce.
Provided by JinJoo Lee
Categories Main Course Pork
Time 25m
Number Of Ingredients 13
Steps:
- Thinly sliced pieces from the neck, shoulder or hind leg (ham area) are used for pork bulgogi. The cut I bought from my local market is from the neck (collar butt) and it's called moksal (목살) in Korean.
- Make the marinade by mixing all of the ingredients above.
- Mix the pork slices and the sauce together and marinate for at least 15 min. or more the better. You can marinate pork bulgogi in the fridge for up to a day.
- The best way to cook pork bulgogi is to BBQ it over a grill. But it's not easy to just directly cook them over the conventional American BBQ grill because the pieces can fall through. Koreans usually use a grill that have smaller openings.
- If using a standard American style grill, you can put a piece of tin foil and poke holes into it with a fork so some direct heat can come through.
Nutrition Facts : Calories 524 kcal, Carbohydrate 35 g, Protein 46 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 136 mg, Sodium 1305 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
SPICY PORK BULGOGI
Steps:
- Cut the pork down the middle (in half) and add to a bowl with the lemon-lime soda. Allow to soak for at least 10 minutes. Drain out the soda.
- Put the 1/2 onion, garlic, ginger, green onion and pineapple in a blender and blend on medium low. Pour into the bowl with the pork and add the gochujang, sugar, mirin, soy sauce, Korean fine chili powder and sesame oil. Allow the pork to marinate for 12 hours.
- Heat up a pan and add vegetable oil. Lay the pork carefully in the pan (don't pile the pork--make sure every piece is touching the pan). Cook until the meat is firm, about 15 minutes. Add a touch of salt, sliced onions and thinly sliced carrots (matchstick.) Then, cook for another 5 to 10 minutes.
SPICY PORK BULGOGI
Make and share this Spicy Pork Bulgogi recipe from Food.com.
Provided by J e l i s a
Categories Korean
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients, refrigerate overnight for best results or a minimum of 1 hours.
- Cook over medium-high heat in frying pan, stirring occasionally until well done and browned.
- Serve with white rice.
Nutrition Facts : Calories 331, Fat 19.9, SaturatedFat 6.1, Cholesterol 68, Sodium 1308.8, Carbohydrate 11.8, Fiber 2.8, Sugar 5.2, Protein 27.1
DAEJI BULGOGI (SPICY KOREAN PORK BARBECUE)
Try this quick and simple Korean pork barbecue recipe for an outstanding Korean meal. The caramel notes of brown sugar balance the heat of sambal oelek and crushed red pepper.
Provided by ElizabethKnicely
Categories Pork
Time 2h40m
Yield 1 pork tenderloin, 4 serving(s)
Number Of Ingredients 9
Steps:
- Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.
- Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
- Prepare grill.
- Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.
Nutrition Facts : Calories 180.7, Fat 5.2, SaturatedFat 1.5, Cholesterol 73.8, Sodium 328.1, Carbohydrate 8.3, Fiber 0.1, Sugar 6.9, Protein 24
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