Korean Spicy Stir-fry Pork - Bulgogi

 

Pork Bulgogi

1 Kg of Pork Belly (with fat)

2 Tbsp Gochugaru (Korean Hot Pepper Paste)

3 Tbsp Soy Sauce

2 Tbsp Mirin (rice wine)

2 Tbsp Plum Sauce or Apricot Jam or shredded Apple

2 Tbsp Sugar

1/4 tsp Black Pepper

10 Cloves of Garlic

1 Large Onion - may marinate with meat

Let marinate minimum 30 mins or overnight in fridge.

Cook medium heat, do not turn too early.

Add Sesame seeds at the end. Another Tip is add Lemon Zest.

https://www.youtube.com/watch?v=dRrkWLOfxp0

Beef Bulgogi by Chef Jia Choi

INGREDIENTS

• 4 tbsp gochugaru, Korean red pepper flakes or regular red pepper flakes
• 2 tbsp mirin
• 3 tbsp soy sauce
• 1 1/2 tbsp fish sauce
• 2 tbsp maesilaek, Korean plum extract or apricot jam
• 2 tbsp sugar
• 1/4 tsp black pepper
• 10 cloves garlic, chopped
• 1 1/2 lb pork butt, shoulder or belly, thinly sliced
• 1 large onion, sliced
• 1 tbsp cooking oil
• 4 green onions, cut into 2-inch long pieces
• 1 red or green chili, optional
• sesame seeds
• sesame oil

https://www.youtube.com/watch?v=d6YvsmxH0iM

https://www.marionskitchen.com/spicy-korean-pork-stir-fry/

INGREDIENTS

400g (14 oz) pork scotch fillets (also known as pork neck or pork shoulder steaks), thinly sliced

1 tablespoon vegetable oil

3 garlic cloves, finely chopped

1 onion, sliced

½ cup finely shredded carrot

4 spring onions (scallions), cut into batons

¼ tsp sesame seeds, plus extra to serve

finely grated zest of 1 lemon

Spicy marinade:

3 tablespoons gochujang*

2 tablespoons soy sauce

2 tsp white sugar

1 teaspoon finely grated ginger

1 tablespoon sesame oil

Gochujang Hot Pepper Paste

Tips from Marion :-

1) Secret ingredient 1 - Gochujang

2) Ingredients less is more - spring onion with carrots

3) At the end, add in Secret Ingredient 2 - zest of lemon

Other references :-

https://www.koreanbapsang.com/dweji-bulgogi-korean-spicy-pork-bbq/

https://www.maangchi.com/recipe/dwaejigogi-bokkeum