Korean Pork Curry Recipes

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SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY



Spicy Korean BBQ-style Pork Recipe by Tasty image

Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
½ onion, sliced into thin strips
3 stalks green onion, sliced into 2-inch (5 cm) pieces
3 cloves garlic, minced
1 teaspoon ginger, minced
¼ cup korean red chili paste, gochujang
1 teaspoon red pepper flakes
¼ cup soy sauce
3 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon canola oil
sesame seed, to garnish
rice, to serve

Steps:

  • Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
  • Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
  • Cover and marinate in the refrigerator for at least 30 minutes.
  • Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
  • Sprinkle a bit of sesame seeds on top, then serve with rice!
  • Enjoy!

Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams

KOREAN SPICY MARINATED PORK (DAE JI BOOL GOGI)



Korean Spicy Marinated Pork (Dae Ji Bool Gogi) image

This spicy Korean pork is very good served with rice, kimchi, and salad.

Provided by funinthesun

Categories     World Cuisine Recipes     Asian     Korean

Time 4h

Yield 8

Number Of Ingredients 12

¼ cup rice wine vinegar
2 tablespoons soy sauce
½ cup gochujang (Korean hot pepper paste)
3 tablespoons minced garlic
3 tablespoons minced fresh ginger root
2 tablespoons red pepper flakes
½ teaspoon black pepper
3 tablespoons white sugar
3 green onions, cut into 2 inch pieces
½ yellow onion, cut into 1/4-inch thick rings
1 (2 pound) pork loin, cut into 1/4 inch slices
¼ cup canola oil

Steps:

  • Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
  • Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

Nutrition Facts : Calories 300.3 calories, Carbohydrate 16.8 g, Cholesterol 55.1 mg, Fat 17.3 g, Fiber 1 g, Protein 19.2 g, SaturatedFat 4.2 g, Sodium 390.3 mg, Sugar 8.3 g

BRAISED KOREAN PORK



Braised Korean Pork image

This recipe was featured on Bravo's Top Chef Season 2. This recipe serves a crowd but could always be halved. This recipe goes well with rice.

Provided by PotatoLovingSisters

Categories     Pork

Time 3h30m

Yield 15 serving(s)

Number Of Ingredients 15

1 (10 lb) pork shoulder
3 teaspoons vegetable oil
2 pears, cored and diced
1 cup diced carrot
1 cup diced celery
1 cup diced onion
10 garlic cloves
2 tablespoons fresh ginger, finely chopped
1 quart apple juice
1/4 cup salt
1/8 cup minced garlic
1/8 cup korean red pepper
1/8 cup paprika
1/8 cup curry powder
1/8 cup black pepper

Steps:

  • Heat oven to 375°F In a small bowl, mix spices together for Korean Rub. Rinse pork and pat dry. Pat rub all over pork.
  • In a large, heavy-bottomed pot, heat oil over medium high heat. Add pork and sear on all sides. Remove from pan and transfer to a roasting pan.
  • For sauce: Add pears, carrots, celery, onions, garlic and ginger to pot. Cook until tender over medium heat, eight to twelve minutes. Once vegetables are tender, add apple juice and increase heat to medium high, stirring constantly and scraping bottom and sides of pan with wooden spoon to deglaze.
  • Pour sauce over pork in roasting pan. Cover with foil and bake for three hours.

Nutrition Facts : Calories 792, Fat 55.8, SaturatedFat 19.1, Cholesterol 214.7, Sodium 2099.4, Carbohydrate 17.1, Fiber 2.5, Sugar 10.6, Protein 52.9

KOREAN PORK CURRY



Korean Pork Curry image

Mild curry dish popular in Korea, includes ingredients you can find in your local grocery store and Korean/Asian market. The 'Ottogi' version of the curry simply leaves out the meat, making this a great dish for vegetarians. Feel free to add bell peppers. It is important to note that the curry powder used in this recipe is a pre-made mixture and not regular curry powder you can buy in every supermarket. I personally use Assi brand Korean products in my kitchen. For this recipe, I used 'Assi curry powder, mild-hot.' Serve over rice.

Provided by Cristina Marie Winchester

Categories     Korean Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

¼ cup olive oil, divided
1 ½ pounds boneless pork chops, cut into cubes
1 large yellow onion, cut into cubes
2 large russet potatoes, peeled and cut into cubes
3 large carrots, peeled and cut into cubes
4 cups water
1 tablespoon Korean-style curry powder (such as Assi® mild curry powder), or more to taste

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir pork in hot oil until completely browned, 5 to 7 minutes.
  • Heat 2 tablespoons olive oil in a large pot; cook and stir onion, potatoes, and carrots in the hot oil until the vegetables begin to soften, 5 to 7 minutes. Stir pork into the vegetable mixture.
  • Pour water into the pot, reduce heat to low, and place a cover on the pot; cook at a simmer until the potatoes are tender, but not yet falling apart, about 20 minutes.
  • Remove pot from heat and stir curry powder into the pork mixture until completely dissolves. Return pot to heat and continue cooking until the sauce is thick and the onions are translucent, 20 to 30 minutes more.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 27.9 g, Cholesterol 36.2 mg, Fat 13.6 g, Fiber 4.5 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 59.5 mg, Sugar 3.8 g

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