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 RICE BOWL
Spicy pork bulgogi rice bowl is made with Korea's signature spicy pork BBQ stir fry and hot steamed rice. It's delicious and seriously addictive!
Provided by Sue | My Korean Kitchen
Categories Main
Time 50m
Number Of Ingredients 21
Steps:
- Marinate the meat in the sauce for at least 30 minutes.
- In a well-heated wok or skillet cook the marinated meat over medium-high heat until the meat is about 70% cooked (about 7 to 10 mins). Add the onion and cook further until the meat is completely cooked. Garnish with green onion and sesame seeds. Serve the meat with steamed rice, fresh lettuce, and Korean spicy dipping sauce.
Nutrition Facts : Calories 510 kcal, Carbohydrate 80 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 61 mg, Sodium 1030 mg, Fiber 5 g, Sugar 22 g, ServingSize 1 serving
DAEJI BULGOGI (PORK BULGOGI)
Spicy marinated pork prepared in authentic Korean style. Serve this tasty and popular dish with white rice and an array of vegetable sides. This tastes even better if you cook it on the barbeque.
Provided by Ann Lee
Categories World Cuisine Recipes Asian Korean
Time 3h35m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.
- Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.
- Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 10 g, Cholesterol 42.6 mg, Fat 5.1 g, Fiber 0.8 g, Protein 15.4 g, SaturatedFat 1.7 g, Sodium 583 mg, Sugar 5.5 g
SPICY BULGOGI MARINATED PORK
This comes from the author of the Eating and Living blog, a Korean-American mom with some great recipes. The contrast between the spicy meat and the crisp cool lettuce leaves is just delicious and fun. I can buy the meat sliced for bulgogi at my local Korean market, but if you don't have one of those handy, you might want to partially freeze your meat, which will help you slice it very thin. I like to serve this with rice. Prep time does not include marinating time.
Provided by duonyte
Categories Pork
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together all of the marinade ingredients well.
- Add the meat, onion and green onions and mix well so that all of the meat is coated. Let marinate for at least an hour.
- Heat a grill pan or a skillet over medium high heat and add the pork slices, cooking until it the pork is cooked through and slightly caramelized, turning once. (Do this in batches if necessary - do not crowd the pan).
- Serve with lettuce leaves. - wrap the pork morsels in a lettuce leaf and enjoy!
Nutrition Facts : Calories 905.7, Fat 85.3, SaturatedFat 30.1, Cholesterol 109.1, Sodium 766.4, Carbohydrate 15.6, Fiber 1.9, Sugar 9.9, Protein 16.6
PORK BULGOGI (SPICY KOREAN PORK)
Spicy and sweet tender pieces of pan fried pork, this spicy pork bulgogi recipe will teach you how to make one of the most popular Korean BBQ dishes at home in under 1 ½ hours.
Provided by Huy Vu
Categories Dinner Lunch Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- In a bowl, combine the soy sauce, gochujang, gochugaru, rice syrup, mirin, sesame oil, and black pepper. Whisk until everything is dissolved and fully combined.
- In a food processor, add the whisked liquid marinade ingredients from the bowl and the pear, garlic, and ginger.
- Pulse the food processor 10-15 times or until all the ingredients turn into a liquid. Taste test the marinade and adjust if necessary. NOTE: This recipe is a mild spice level you can adjust it after tasting. To add more spice, add more gochugaru and/or gochujang. To add more sweetness, add more rice syrup. To add more saltiness, add more soy sauce.
- In a large mixing bowl, add the pork slices, yellow onion, and green onion. Pour the marinade over and use your hands (or tongs) to completely coat every piece of meat.
- Transfer the marinated meat into an airtight container and fridge for at least 1 hour or overnight. Remove the meat from the fridge and place onto the counter to get to room temperature at least 20 minutes before cooking.
- In a cast iron over medium heat, add the vegetable oil. Add the meat and continue to stir and cook for about 5-7 minutes or until the meat becomes firm and measures to 145 °F.
- In my 12" cast iron skillet, I only cooked ⅔ lb of meat at a time so it wasn't too crowded, allowing the meat to brown a bit towards the end. You may have to scrape down or clean the pan of burned bits before cooking each following batch.
- Remove from the pan and serve immediately.
Nutrition Facts : Calories 488.59 kcal, Carbohydrate 34.41 g, Protein 55.21 g, Fat 15.33 g, SaturatedFat 7.42 g, TransFat 0.04 g, Cholesterol 136.05 mg, Sodium 922.18 mg, Fiber 4.58 g, Sugar 16.27 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.
KOREAN SPICY MARINATED PORK (DAE JI BOOL GOGI)
This spicy Korean pork is very good served with rice, kimchi, and salad.
Provided by funinthesun
Categories World Cuisine Recipes Asian Korean
Time 4h
Yield 8
Number Of Ingredients 12
Steps:
- Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
- Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!
Nutrition Facts : Calories 300.3 calories, Carbohydrate 16.8 g, Cholesterol 55.1 mg, Fat 17.3 g, Fiber 1 g, Protein 19.2 g, SaturatedFat 4.2 g, Sodium 390.3 mg, Sugar 8.3 g
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