Jeyuk Bokkeum Or Spicy Pork Bulgogi Recipes

JEYUK BOKKEUM (OR SPICY PORK BULGOGI)

Jeyuk Bokkeum (or Spicy Pork Bulgogi) image

Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!

Provided by Hyosun

Time 15m

Number Of Ingredients 13

Ingredients

2 pounds thinly sliced pork shoulder or butt (or a combination of pork shoulder or butt and pork belly)
1/2 medium onion, sliced
3 scallions, cut into 2-inch pieces
6 tablespoons gochujang
1 or 2 tablespoons gochugaru
3 tablespoons soy sauce
3 tablespoons rice wine (or mirin)
2 tablespoons sugar (or brown sugar)
1 tablespoon honey (or more sugar)
2 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon grated ginger
1/2 small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)

Steps:

Thinly slice the meat, if not pre-sliced.
Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.

JEYUK BOKKEUM (SPICY PORK BULGOGI WITH PEARS)

Jeyuk Bokkeum (Spicy Pork Bulgogi With Pears) image

This is from a Korean-American mom's blog, Eating and Living, a great source of Korean recipes. Traditionally some grated Asian pear is used to flavor and tenderize the meat, but a tart apple can be used instead. I added a sliced red bell pepper, which the recipe did not call for, but which worked together well. The pork must be very thinly sliced and I buy pork/pork belly sliced for bulgogi at the Korean market. Pork loin should have some fat on it. I used less soy sauce, but found the amount of gochujang to my taste.

Provided by duonyte

Categories Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs pork shoulder or 2 lbs pork belly, thinly sliced
3 scallions, cut into 2-inch pieces
1 small onion, thinly sliced
6 tablespoons gochujang Korean chili paste
3 tablespoons rice wine or 3 tablespoons mirin
2 tablespoons brown sugar
1 tablespoon corn syrup or 1 tablespoon honey
2 tablespoons sesame oil
3 tablespoons minced garlic
1 tablespoon grated fresh ginger
4 tablespoons grated Asian pears or 4 tablespoons grated apples
lettuce leaf

Steps:

Combine the meat, scallions, and onion in a medium bowl.
Combine the marinade ingredients in a small bowl, mixing together well, and pour over the meat.
Mix everything together well - I find this works best with your hands. Cover and let stand an hour. (If it will stand longer, place in the refrigerator).
Grill or pan grill. If using a skillet, put a little neutral oil and sesame oil in the heated skillet. Do not crowd the meat, as it will then steam - cook in batches. Cook until the meat is a bit caramelized - perhaps 5 or 6 minutes.
Serve with lettuce, rolling the cooked mixture into the leaves. I like Boston or another leafy lettuce for this, as it rolls easily, but romaine works, too.

More about "jeyuk bokkeum or spicy pork bulgogi recipes"

SPICY PORK BULGOGI (JEYUK BOKKEUM) | BEYOND KIMCHEE

2021-09-08 Step 1. Make the pork bulgogi sauce. Make the seasoning paste first: Combine gochujang, Korean chili flakes, soy sauce, sugar, rice wine, …
From beyondkimchee.com
5/5 (9)
Total Time 20 mins
Category Dinner, Main Course
Calories 202 per serving

In a small mixing bowl combine chili paste, chili flakes, soy sauce, sugar, garlic, ginger, sesame oil, sesame seeds, and corn syrup, mix well.
In a large mixing bowl combine pork with the sauce, and mix well to coat all the pork slices with the sauce evenly.
Drizzle 1 tablespoon oil to the skillet and bring it over medium-high heat. Place pork over the skillet and add the sliced onion on top. When they sizzle, start tossing everything to cook evenly all the way or until the pork is fully cooked and onions are soft, about 3-5 minutes.

Jeyuk Bokkeum Or Spicy Pork Bulgogi Recipes

JEYUK BOKKEUM (OR SPICY PORK BULGOGI)

Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!

JEYUK BOKKEUM (SPICY PORK BULGOGI WITH PEARS)

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