Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork). Pork Bulgogi – Korean BBQ Dweji Bulgogi. For some reason, we did not have this very often at home when I was growing up. Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!
A popular traditional korean BBQ favorite: dweji bulgogi/dwaeji bulgogi/ spicy pork bulgogi. This entree is a favorite amongst many with its sweet + spicy marinade. The thinly sliced pork meat just melts in your mouth with a burst of flavor from the marinade. You can cook Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork) using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork)
Prepare 2.5 pounds of pork shoulder strips, cut into roughly 1/4" thick pieces.
It’s 3-4 Tablespoons of soy sauce.
You need 1/4 cup of to 1/3 cup sugar, depending on how sweet you like your food.
You need 4 cloves of garlic, minced.
Prepare 2 of green onions, chopped.
Prepare 1/4 cup of gochujang (Korean red chili paste).
It’s 1 Tablespoon of toasted sesame oil.
You need 1-2 Tablespoons of oil, depending on how fatty the meat is. The less fatty the meat, the more oil you'll want to add.
You need of optional: 2 jalapeños or serranos, thinly sliced (optional – for some, the heat from the gochujang is plenty).
You need of optional: 1 Tablespoon grated or finely minced fresh ginger OR 1 teaspoon dried (sometimes I'm feeling it, sometimes not).
Add some sliced onions or mushrooms to. Garlic, ginger, green onion, ground black pepper, hot pepper paste, korean pear, onion, pork belly, rice syrup, sesame oil, sesame seeds, soy sauce, sugar. Daeji bulgogi isn't difficult to make. The dish is simply made of thinly sliced pork that is marinated in a spicy, chili pepper sauce, and then it is either It can be the centerpiece of a nutritious meal including protein and vegetables.
Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork) instructions
Combine all ingredients thoroughly in a mixing bowl and ideally allow to marinate for at least 45 minutes to an hour before cooking. For me, the best way to get all the meat evenly seasoned is to get in there with your hands, and mix and massage to distribute all the seasonings on and between all the slices of meat..
PAN FRY OR SAUTE METHOD: Cook the meat in four separate batches on an oiled (about 1.5 teaspoons per batch) pan preheated to medium high, for 2.5 to 3 minutes, stirring occasionally to ensure all pieces are cooked. If you, like I, love onions, you can saute some 1/4" thick pieces of sliced onions with each batch..
OVEN METHOD: Preheat the oven to 425F. Mix and additional 1.5 to 2 Tablespoons oil in with the meat and spread it evenly in a single layer on a foil-lined sheet pan or broiler pan. Place the pan about 4 inches under the heat element (usually the second rack in your oven) and cook for 15 minutes..
GRILL METHOD: You'll need a grill basket/fine grate to keep the meat from falling through the slats. Spread the meat in a single layer and cook over medium high heat (and at least 5 inches above the coals or gas element) until the meat is cooked 4 to 6 minutes per side, depending on the thickness of the cut and grill heat..
Pork butt is best for this recipe, but if it isn't available at your grocery store. Korean spicy pork has many names under its belt. Amongst many, (Spicy) Pork bulgogi, Dwaeji Bulgogi (돼지불고기), Gochujang Bulgogi (고추장 불고기) and Jeyuk Bokkeum (제육볶음) are all well-known names. In case, you don't recognise some of these Korean words, Dwaeji (돼지) = Jeyuk. Try something special for Father's Day and cook up his favorite spicy pork bulgogi!