Pork Bulgogi Spicy Korean Pork Recipes

KOREAN SPICY PORK BULGOGI

Korean Spicy Pork Bulgogi image

Provided by Seonkyoung Longest

Time 10m

Yield 4

Number Of Ingredients 15

Ingredients

4 tbsp gochugaru, Korean red pepper flakes or regular red pepper flakes
2 tbsp mirin
3 tbsp soy sauce
1 1/2 tbsp fish sauce
2 tbsp maesilaek, Korean plum extract or apricot jam
2 tbsp sugar
1/4 tsp black pepper
10 cloves garlic, chopped
1 1/2 lb pork butt, shoulder or belly, thinly sliced
1 large onion, sliced
1 tbsp cooking oil
4 green onions, cut into 2-inch long pieces
1 red or green chili, optional
sesame seeds
sesame oil

Steps:

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. Gochugaru will absorb the moisture from the sauces and will become thick pasty sauce.
Add pork and onion, mix well with your hand. Let it marinade at least 30 minutes to over night. Thicker the meat, longer marinate time.
Heat a large skillet over high heat, add cooking oil.
Add marinated pork and cook until pork is fully cooked and onions are soften about7 to 9 minutes.
Now, stir in green onions and chili. Cook additional 1 more minute and remove from heat. Transfer to a serving plate and garnish with sesame seeds and tiny bit of sesame oil. Serve with warm cooked rice, some lettuce for lettuce wrap and other Korean side dishes! I recommend kimchi, soy bean sprouts side dish and spinach side dish! Enjoy!

SPICY PORK BULGOGI RICE BOWL

Spicy Pork Bulgogi Rice Bowl image

Spicy pork bulgogi rice bowl is made with Korea's signature spicy pork BBQ stir fry and hot steamed rice. It's delicious and seriously addictive!

Provided by Sue | My Korean Kitchen

Categories Main

Time 50m

Number Of Ingredients 21

Ingredients

600 g pork shoulder ((pork collar butt) cut into small pieces for stir frying (*see note above))
170 g medium onion ((julienned))
Some cooking oil ((I used rice bran oil))
30 g green onion ((chopped))
1 Tbsp toasted sesame seeds
100 g red apple ((e.g. royal gala) or nashi pear)
50 g brown onion
3 Tbsp gochujang ((Korean chilli paste))
3 Tbsp soy sauce
3 Tbsp honey ((or brown sugar))
2 Tbsp gochugaru ((Korean chilli flakes))
2 Tbsp rice wine ((mirin))
1 Tbsp minced garlic
1 Tbsp minced ginger
1/8 tsp ground black pepper
Steamed rice ((for 4 people))
1 English cucumber ((thinly sliced))
10 leaves Lettuce ((thinly sliced))
10 leaves Korean perilla ((thinly sliced))
4 tsp Korean spicy dipping sauce ((for 4 people, about 1 tsp each))
Kimchi

Steps:

Marinate the meat in the sauce for at least 30 minutes.
In a well-heated wok or skillet cook the marinated meat over medium-high heat until the meat is about 70% cooked (about 7 to 10 mins). Add the onion and cook further until the meat is completely cooked. Garnish with green onion and sesame seeds. Serve the meat with steamed rice, fresh lettuce, and Korean spicy dipping sauce.

Nutrition Facts : Calories 510 kcal, Carbohydrate 80 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 61 mg, Sodium 1030 mg, Fiber 5 g, Sugar 22 g, ServingSize 1 serving

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