Dwaeji Bulgogi (Spicy Korean Pork)

Ingredients

For the Marinade

• 2 teaspoons sesame oil
• 4 tablespoons gochugaru (Korean chili flakes)
• 4 tablespoons low sodium soy sauce
• 4 tablespoons mirin
• 6 tablespoons gochujang (Korean chili paste)
• 5 tablespoons light brown sugar
• 8 cloves garlic, crushed
• 2 teaspoons grated ginger
• half a teaspoon black pepper

For the Pork & Garnish

• 2 lbs thinly sliced pork shoulder
• 1 small onion, sliced
• 2 tablespoons neutral oil
• 1 teaspoon sesame seeds
• 2 green onions, chopped

First, Make the Marinade and Prep the Pork

In a large bowl, combine all of the marinade ingredients, from the sesame oil to the black pepper. Mix everything thoroughly.

Add the thinly sliced pork shoulder and sliced onions to the marinade. Use your hands to ensure every piece of pork is well-coated. You can cook this right away.

Next, Cook the Pork

Heat the oil in a large non-stick pan or wok over medium-high heat. Once the oil is shimmering, add the pork and spread it in an even layer.

Let the pork cook for 2-3 minutes without moving it to develop a nice char. Flip the pork and continue to cook, stirring frequently, until it is cooked through and has a glossy glaze. The sugar in the marinade can burn, so adjust the heat if needed. The total cooking time should be less than 10 minutes.

Finally, Garnish and Serve

Garnish the cooked pork with sesame seeds and chopped green onions. This is great served simply with a bowl of rice, but I prefer it as ssam (lettuce wraps).

A Note on Ssam (Lettuce Wraps)

To serve as lettuce wraps, arrange red leaf lettuce and perilla leaves on a platter. Diners can take a piece of lettuce, add some pork, a slice of jalapeno, and a dab of ssamjang. The fresh greens are a great contrast to the rich, spicy pork.

Dwaeji Bulgogi (Spicy Korean Pork)

prep time:15 minutes mins

cook time:10 minutes mins

Marinating Time30 minutes mins

total time:55 minutes mins

Dwaeji bulgogi marinates so fast because the pork is sliced paper-thin – it absorbs all that gochujang and gochugaru instantly so you can cook it right away. The sugar in the marinade burns easily, so you need to keep things moving in the pan, but that char is exactly what you want.

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Ingredients

For the Marinade

• ▢ 2 teaspoons sesame oil
• ▢ 4 tablespoons gochugaru Korean chili flakes
• ▢ 4 tablespoons low sodium soy sauce
• ▢ 4 tablespoons mirin
• ▢ 6 tablespoons gochujang Korean chili paste
• ▢ 5 tablespoons light brown sugar
• ▢ 8 cloves garlic crushed
• ▢ 2 teaspoons grated ginger
• ▢ half a teaspoon black pepper

For the Pork & Garnish

• ▢ 2 lbs thinly sliced pork shoulder
• ▢ 1 small onion sliced
• ▢ 2 tablespoons neutral oil
• ▢ 1 teaspoon sesame seeds
• ▢ 2 green onions chopped

Instructions

• Mix sesame oil, gochugaru, soy sauce, mirin, gochujang, brown sugar, garlic, ginger, and black pepper in a large bowl.
• Add sliced pork shoulder and onions to marinade, coating thoroughly.
• Heat neutral oil in large non-stick pan over medium-high heat.
• Add marinated pork in even layer, cook undisturbed 2-3 minutes until charred.
• Flip and stir frequently until pork is cooked through and glazed, about 5-7 minutes more.
• Top with sesame seeds and chopped green onions.

Notes

Serve with rice or as lettuce wraps with red leaf lettuce, perilla leaves, jalapenos and ssamjang. Watch heat level as marinade can burn due to sugar content.