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)
Notes
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.
Ingredients
- 2 lbs. Pork Neck Meat ë¼ì§€ 목살, 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] 물엿
- 1 Tbsp Cooking Wine
- 3 stalks Green Onion
- 1/2 medium Onion
- 3-4 cloves Garlic
- 1 tsp Ginger (optional)
- 1 tsp Sugar (optional)
Instructions
- 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
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