Spicy Pork Bulgogi Food

SPICY PORK BULGOGI

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.

SPICY BEEF BULGOGI

Steps:

• Place flank steak slices in a shallow dish.
• Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
• Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.

PORK BULGOGI

Steps:

• In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.
• Add pork tenderloin and onion wedges; marinate at least 10 minutes.
• In a 12-inch skillet, heat olive oil over medium heat. In 3 batches, brown pork and onion, 3 to 5 minutes per batch. Discard marinade.
• Return all pork and onion to skillet; cook until warm. Garnish with toasted sesame seeds, if desired.

SPICY BULGOGI MARINATED PORK

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!

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.

DAEJI BULGOGI (SPICY KOREAN PORK BARBECUE)

Steps:

• 1. 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.
• 2. 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.
• 3. Prepare grill.
• 4. 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.

DAEJI BULGOGI (SPICY KOREAN PORK BARBECUE)

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.

JEYUK BOKKEUM (SPICY PORK BULGOGI WITH PEARS)

Steps:

• Combine the meat, scallions, and onion in a medium bowl.
• Combine the marinade ingredients in a small bowl, mixing together well, and pour over the meat.
• Mix everything together well - I find this works best with your hands. Cover and let stand an hour. (If it will stand longer, place in the refrigerator).
• Grill or pan grill. If using a skillet, put a little neutral oil and sesame oil in the heated skillet. Do not crowd the meat, as it will then steam - cook in batches. Cook until the meat is a bit caramelized - perhaps 5 or 6 minutes.
• Serve with lettuce, rolling the cooked mixture into the leaves. I like Boston or another leafy lettuce for this, as it rolls easily, but romaine works, too.