Spicy Pork Bulgogi (Dwaejibulgogi)
Whenever we go to a Korean restaurant, we always order this pork bulgogi, because it is much love by all the family. It suits everybody’s taste.
It is actually easy to make your own bulgogi at home especially that pre-made sauces are widely available in mainstream supermarkets.
But if you really want to make authentic bulgogi then here is a pretty straight forward recipe.
- 1 lb Pork Belly or pork shoulder or pork loin
For the Marinade:
- 1 large ripe pear, peeled and quartered
- 1 large onion, quartered
- 4-5 cloves garlic, peeled
- 1/2 inch ginger, peeled and sliced
- 1 stalk of spring onion
- 1 tbsp soy sauce
- 2 tbsp brown sugar or 1 tbsp sugar and 1 tbsp golden syrup
- 1 pinch of ground black pepper
- 2 tsp of toasted sesame oil
- 3 tbsp Gochujang (hot pepper paste), can be bought at any oriental shop and most large supermarkets.
- Using a food processor blitz the pear, onion, garlic, ginger, and spring onion until they have turned into a smooth paste.
- Pour the paste into a large bowl, then add stir in the soy sauce, sugar (& golden syrup if using), black pepper, toasted sesame oil, and Gochujang.
- Add the pork and mix it well.
- Cover the bowl with cling film and leave in the fridge for at least half an hour or overnight.
- The pork can then be grilled, barbecued or pan-fried.
- Serve with steamed rice or with wrap them in lettuce leaves in bite size with some kimchi and hoisin sauce.
- Super delicious!!!!!