Also known as Jeyuk Bokkeum or Dweji Bulgogi, this is another one of Korean’s famous dishes. As you know, I am really into Korean drama, Korean food and the Korean language at the moment. Bulgogi is the second most famous food in Korea, so it has to be done..here’s my take on Korean Spicy Pork Bulgogi. It is really easy to make and can all be done in under 15 minutes, if you can marinate the pork before hand. It is best to marinate the pork for at least 30 minutes. I serve mine with rice, some greens, kimchi and a soy sauce cured egg yolk! Here’s my recipe..
Ingredients (for 4)
- Pork 500g (cut into strips)
- 1 apple (grated)
- 3 tbsp honey
- 3 tbsp Gochujang (you can get this in Chinatown or Asian shop – it is basically a Korean red chilli paste)
- 2 tsp Gochugaru (Korean Chilli flakes – again, you can find this in Chinatown)
- 3 tbsp Mirin
- 3 tbsp dark soy sauce
- Black pepper (ground) to taste
- 2 garlic (grated)
- 1 ginger 2 x 3cm (grated)
- 1 onion chopped finely (brown it first)
- Spring onion (to garnish)
- Sesame seeds (to garnish)
First, cut the pork into strips. Not too thin and not too thick, mine are about 1cm x 3cm with thickness of about 0.5cm. This will ensure they are well cooked.
Prepare the marinade next. Brown the chopped onion in a pan. Mix in all the grated ingredients and sauces. You can make it more spicy by adding more Gochujang and Gochugaru. Some prefer to blend all the ingredients but I find that grating and chopping it gives it more flavour and a bit of texture. Mix it all together.
You may question the apple, but trust me, the sweetness of the apple and the acidity cuts through the sauce really well, it’s pork and apple and it works!
Marinade the pork for at least 30 minutes. You can always prepare it the night before or in the morning.
You can cook the meat on a hot grill or bbq or even the wok. I used a wok. Make sure the wok is hot before putting a tablespoon of oil. When it’s hot, put the marinated pork in. Let it sizzle without mixing or stirring the meat for the first 4 – 5 minutes depending on how hot your wok is. This will help to brown the meat better. Now, fry the meat for a further 4 – 5 minutes until cooked. Voila, your Spicy Pork Bulgogi is ready.
Garnish with spring onions and sesame seeds. I serve mine in a bowl with rice, Kimchi, seaweed, greens (I used Courgettes – stir fry) and a soy sauce cured egg yolk. Enjoy! 잘 먹겠습니다 (Jal Meokkesseumnida)!