OMG...I can't believe I really made this!!! Then, cook on high heat to brown the surface. I followed the recipe except didn't use the chili peppers and it was spicy enough for our spice loving family. The amount of gochujang (red chili paste) and sugar can vary depending on your preference. Don't settle for the same boring BBQ sauce! It will be tasty cold or you can rewarm it in the microwave. With this easy recipe, learn to make the popular dish daeji bulgogi or spicy Korean pork. Sorry it wasn't good first time. Mince garlic and ginger. Wash and Slice 4 green chili peppers (optional). Optional Ingredients and Substitutions Pork: You can use chicken or beef instead. Mix 6 tablespoons of gochujang (red chili paste), 1½ tablespoons of sugar, 2 teaspoons of minced garlic, 2 teaspoons of minced ginger, chopped green onions, ¼ teaspoon of black pepper, 2 teaspoons of sesame oil, sliced onions, chopped green chili peppers (optional), 1 teaspoon of sesame seeds (optional), 2 teaspoons of soy sauce and 2 tablespoons of cheongju (korean rice wine) (optional). Coat a frying pan with vegetable oil. We're so glad you enjoyed it. Cook the marinated meat on high heat for 10-15 min or until the meat is fully cooked and the surface is nicely browned. It came out excellent too, and I had her left overs after she was stuffed. If you can't find gochujang, you can substitute 2 tablespoons of red chili flakes moistened with a little soy sauce. It can be the centerpiece of a nutritious meal including protein and vegetables. If the slices are too big, cut into roughly 3” squares. 3 Tbsp gochujang (Korean chilli paste) 3 Tbsp soy sauce. Would love to see some photos on our FB page. If pork is slightly frozen, it’s easier to cut into thin slices. Store any leftover pork in the refrigerator and enjoy it within two to three days. This is a twist on the delicious Korean staple bulgogi. Allow the meat to marinate for at least 30 minutes, or as long as an hour. Good to Know Wash and cut 3 green onions into 2 inches. INGREDIENTS. Developed using Drupal by Andrew Fountain & Susanna Celso, Sign up for secret cooking tips and exclusive deals. A non-spicy version that is my most popular recipe!! Both were wonderful. Thank you for your input. You will make a spicy marinade using gochujang, which is a fermented Korean red pepper paste. If the pork is not sliced, slice as thinly (⅛”) as possible. Pork Bulgogi – Spicy Korean Daeji Bulgogi BBQ. You can enjoy it with a bowl of rice or make “ssam” (wrapping a piece of meat with a dab of ssamjang (lettuce wrap sauce) in leafy lettuce). I tried the dish both on its own, and as part of a ssam, wrapped up in a lettuce leaf with bean paste and rice. This is a twist on the delicious Korean staple bulgogi. Feel free to share your photo on our FB! Hope it turns out great! Slice the pork into very thin pieces, about the thickness of bacon. Stir to coat pork evenly. Servings: 2-3 Time: prep 15 min+ cooking 10 min + marinating time Difficulty: Easy. Place the meat in a large bowl. Prepare vegetables. Combine gochugaru, mirin, fish sauce, soy sauce, maesiaek, sugar, black pepper and garlic in a large mixing bowl and let it sit for 5 minutes. My favorites for pork bulgogi are fattier cuts such as pork collar or jowl, or pork belly (although for me, that’s a little on the too-fatty side). Daeji bulgogi isn't difficult to make. Marinate for about an hour. Gochugaru, Korean Hot Pepper Flakes 고추가루, 2 tbs cheongju (korean rice wine) (optional). Combine the meat, onion, and … You will love it. Thank you. When vegetables aren't cooked with it, daeji bulgogi is wrapped with rice in lettuce leaves, often with some kimchi added. 2 tablespoons gochujang (Korean red pepper paste). This sweet and spicy marinade makes pork super delicious, even for those who are not usually fans of pork. Cover and refrigerate for at least an hour (6 hours is ideal). I get this a lot and finally decided to learn to make it myself. If the ... 2. Prep your pork: Slice pork thinly, about ¼ inch thick or less. Grill over charcoal or pan fry in a skillet over medium high heat until slightly caramelized. Slice the pork into very thin pieces, about the thickness of bacon. The recipe looks amazing. If you use less gochujang, you may want to increase the amount of soy sauce or use salt to season. Thinly slice the meat, if not pre-sliced. More questions? Happy cooking! If the pork is not sliced, slice as thinly (⅛”) as possible. =). This turned out SO freaking good thank you! Thank you for the amazing recipe! Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks. Thank you very very much for the recipe. Separate the meat slices so they are not stuck together. We will do our best to answer as soon as we can. I came across this recipe and happened to have a lot of the ingredients (I LOVE Asian flavors) I let my beef marinate for about 4 hours, and was absolutely thrilled with the result. Combine the meat, onion, and scallions with the marinade and mix well. Add the marinade ingredients (onion, garlic, sesame oil, soy sauce, kochujang, sugar, rice wine, ginger) to a shallow marinade dish or plastic bag and mix them to combine. Add the marinade ingredients (onion, garlic, sesame oil, soy sauce, kochujang, sugar, rice wine, ginger) to a shallow marinade dish or plastic bag and mix them to combine. Cut pork. 4. Add the pork to the marinade. Gather the ingredients. It combines sweet and heat with tender, thinly-sliced pork for a great combination. *If the meat is thick, you must cook on medium heat so the meat is cooked through. I've had this recipe bookmarked for about 4 months now, and finally made it for the first time last night.