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Daeji Bulgogi (Korean Spicy Pork)

May 22, 2011

Daeji Bulgogi

Tonight’s a double post kinda night, to catch up on some meals from the past week. Between this and the chicken burgers, I think I used up my culinary abilities at the very beginning of the week.

A little back story: I have started to grow a fond appreciation for Korean food. I started off in Hawaii, eating a few servings of Kalbi, and then gradually worked my way home via Ithaca, where I enjoyed some Bulgogi Beef on our anniversary trip. Recently, I have been all over the Bibimbap at one of our local pan-Asian places, and they serve it with this lovely spicy thin-sliced pork, or Daeji Bulgogi, on top. Between the meat, all of the various pickled vegetables, the sides, and the rice, I am in heaven when eating it.

Elysabeth found this great recipe on a site she reads called Week of Menus, and it made me very happy, because it gave us another way to use up some of our gochujang, and was extremely tasty and spicy. This is probably not for the less heat-tolerant, but if you like it hot go for it! We just served it on some brown rice in a big bowl, but you could do lettuce cups or anything you want, really.

Daeji Bulgogi (Serves 4)

Adapted from Week of Menus

  • 1 1/2 lbs. pork shoulder, trimmed of excess fat, sliced very thinly
  • 1/3 cup gochujang
  • 3 tbsp. finely minced garlic
  • 2 tbsp. chopped ginger
  • 2 tbsp. soy sauce
  • 2 tbsp. sugar
  • 1 tbsp. crushed red pepper
  • 1 tbsp. sake
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. honey
  • 1 tbsp. sesame seeds, plus more for garnish
  • 1 onion, thinly sliced
  • 4 scallions, cut into 2-inch pieces, plus one more scallion sliced thinly
  1. Mix everything together in a large bowl, and use your hands to ensure that everything is evenly coated. Throw into a big plastic bag and marinate for at least 3-4 hours, preferably overnight.
  2. Heat some vegetable oil in a large pan over medium-high heat. Working in batches, cook pork until just cooked through and scallions and onions are soft.
  3. Serve hot over rice or in lettuce cups, garnished with extra sesame seeds and remaining scallions. If desired mix a little extra gochujang with some warm water and serve on the side for dipping.
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2 Comments leave one →
  1. May 23, 2011 7:28 pm

    Wow just found your blog! Great stuff guys! I’m lovin’ it. I’m adding you to my reader so I don’t miss a thing. Off to look back at the rest of your recipes!

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