Dwaeji Bulgogi or thinly sliced spicy pork is best marinated and either grilled, pan-fried, or barbecued. Half the job is done when you have some gochujang paste. So definitely go to an Asian store and get yourself some gochujang paste and gochugaru flakes. Use this dish for serving either with a salad, with noodles, rice or in a sandwich wrap @sarchakra
PREP TIME: 10 mins
COOK TIME: 10 mins
- Pork 1 lb, cut into strips (trimmed of fat)
- White onion 1, cut into slices
- Gochujang (hot pepper paste) 3 tbsp
- Gochugaru (hot pepper flakes) 1 tbsp
- Toasted sesame oil 2 tsp
- Soy sauce 3 tbsp
- Black pepper 2 tsp
- Garlic paste 1 tbsp
- Ginger 1 tbsp, grated
- Brown sugar 3 tbsp
- Mirin or rice vinegar 2 tbsp
- Oil 1 tbsp
- Sesame seeds 1 tbsp
- Green onions 3 tbsp, chopped
- In a bowl mix together gochujang, gochugaru, sesame oil, soy sauce, black pepper, grated ginger, garlic paste and brown sugar. Mix.
- Marinate pork and onions in the mixture for 15- 30 mins.
- Heat 1 tbsp of oil. Sauté the mixture of pork and onions till it gets caramelized and cooked through.
- Sprinkle sesame seeds and chopped green onions.
- Serve Dwaeji Bulgogi with lettuce and diced Serrano or jalapeño peppers.
For a vegetarian option, eggplants can be used.
Freeze the pork for 15 mins to cut it into thin slices.
If you have enough time marinate the pork overnight.
For a more authentic Korean taste use Asian pear instead of brown sugar.
If not cooking in a bbq, cook this in a cast iron pan. It creates an amazing char on the meat and caramelizes the onion beautifully.
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