There is just something about pork smothered in spicy, sweet sauce, grilled over fire. The combination of fire grilled smokiness, mild pork, and honey-like spicy sauce is irresistible.
Lately, I have been craving dwaeji bulgogi 돼지불고기 (grilled korean spicy pork) ssambap 쌈밥 (lettuce wrap). Sometimes dwaeji bulgogi is called dwaeji bokkeum 돼지볶음, especially when it is pan-fried rather than grilled over fire – but the preparation and marinade is the same for both.
You will need to go to the market – preferably a Korean market – and get a few things:
Recipe: Dwaeji Bulgogi (Grilled Korean Spicy Pork)
I have been experimenting with fish sauce, the 'Viet Huong' brand with the 3-crab-mark, in a lot of my dishes recently. The results have been a mixture of fantastic and blah... This recipe happens to be one of the 'Oh! My God!!!' goodness variety.
- 2 lbs. Pork Neck Meat ë¼ì§€ ëª©ì‚´, thinly sliced
- 2 Tbsp [amazon_link id="B0000CNU54" target="_blank" ]Fish Sauce[/amazon_link]
- 3 Tbsp [amazon_link id="B002WTE0MQ" target="_blank" ]Gochujang[/amazon_link] ê³ ì¶”ìž¥
- 2 Tbsp [amazon_link id="B002GEFR74" target="_blank" ]Korean Rice Syrup[/amazon_link] ë¬¼ì—¿
- 1 Tbsp Cooking Wine
- 3 stalks Green Onion
- 1/2 medium Onion
- 3-4 cloves Garlic
- 1 tsp Ginger (optional)
- 1 tsp Sugar (optional)
- Thaw out the pork slices (if frozen)
- Thinly slice the onion
- Cut green onions in about 2 in lengths
- Finely chop or mince the garlic (and ginger if desired)
- Mix gochujang, Korean rice syrup, fish sauce, cooking wine, and sugar (if desired) in a separate bowl
- Put all the ingredients in a big mixing bowl and start working them in
- Cover with plastic wrap and leave it in the refrigerator for at least 2 hours
- Grill over fire or pan-fry the pork and serve
Wow! Fantastic recipe~
I usually tend to use 매실 extract- I don’t know eactly the English name-as one of the ingredients
when I cook the Bulgogi.
I also put the sliced-ginseng in the marinated Bulgogi in order to balance of yin and yang.
The pork features ‘Yin’ and the ginseng features ‘yang’.
According to the Oriental study , the pork is cold in nature and the ginseng is opposite.
So ,I think it needs to get together.
But It is solely my own personal recipe.
Compare your recipe with mine, please~
Let’s share the recipe for the better food. hahaha~
Thank you for the receipe. I have a question though… I live in Rio de Janeiro where I cannot find pork neck meat anywhere. I will try to make this recipe tonight with chicken, but of course it won’t be the same. I was wondering if there is another cut of pork that could be similar? I asked the guys at the butcher shop here if they had pork neck meat and the only type they have is dried and salted for feijoada (bean stew). Yuck.
Belly meat or meat from around the ribs. You want muscle that hasn’t had much of a workout so it can stir fry nice and tender. I also think a good fat ratio is crucial.
Sent from my Android phone with K-9 Mail. Please excuse my brevity.
Thanks so much for posting this recipe. I’ve been having to use a bottled sauce to make our daeji bulgogi, but now that we’ve gone primal/paleo, I have got to find an alternative. I can hardly wait to try your version!