This is one of my favorite dishes! It certainly beats out the more popular and better known dish of beef bulgogi. I love the spicy, tangy, and slightly sweet marinade. Broiling or grilling the meat will caramelize the marinade nicely, but a quick pan fry is also sufficient. AND it is best served with rice. Oh my gosh, there is nary a perfect marriage than these two. Trust me.
Notes: If you have access to a Korean supermarket, they usually have pork that is already thinly sliced and is most ideal for this dish. But if you’re like me and do not live close to a Korean market, buy a hunk of pork butt (this cut is actually from the shoulder) and put your knife skills to work.
Korean Spicy Pork (Dwaeji Bulgogi) #WeekdaySupper
Ingredients
- 1/4 cup kochujang fermented red pepper paste
- 2 Tablespoon kochugaru crushed red pepper
- 2 Tablespoon brown sugar
- 2 Tablespoon minced garlic
- 2 Tablespoon soy sauce
- 2 Tablespoon sesame oil
- 3 Tablespoons mirin Japanese rice wine
- 2 pound pork butt or shoulder very thinly sliced
- 2 medium yellow onions thinly sliced
Instructions
- In a medium-sized bowl, combine the first seven ingredients and mix well. This is the marinade for your dwaeji bulgogi. Add the pork and stir until the pork is coated thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Heat a couple of tablespoons of oil in large skillet over medium high heat. Add onions and saute until onions start softening, about 3-4 minutes. Add the pork and cook until done, about 5-7 minutes. You will have to cook the meat in batches so that there is one layer of meat in the pan with room to toss the meat around. If there is too much meat in the pan, you run the risk of boiling the meat which is no good.
Weekday Supper Menu for the week of January 6-10
Tofu and broccoli tossed in a spicy Asian sauce, then served on top of jasmine rice.
Tuesday
Pineapple Chicken from The Foodie Army Wife
With tender chicken, sweet pineapple and crunchy water chestnuts, this is a family favorite for a busy weeknight meal.
Wednesday
Korean Spicy Pork (Dwaeji Bulgogi) from kimchiMOM
Dwaeji bulgogi is a great make ahead dish that can be ready in minutes for dinner. Perfect with a steaming bowl of rice!
Thursday
The PAT – Prosciutto, Arugula & Tomato Sandwich from Cupcakes & Kale Chips
When you need a change from the original, try an Italian-inspired variation on the classic BLT sandwich.
Friday
Slow Cooker Sausage and Corn Chowder from Cookin’ Mimi
This stick to your ribs soup is simple to prepare and perfect for chilly nights.
I love spicy pork! I can’t have it without ssam (or radish or dduk wrap) and garlic. How are you hanging in with the blizzard over there?
Now that I look at these pictures again, I wish I had made more! I need to train myself to cook in bulk and freeze for later. Funny you should mention dduk wrap, I saw it for the first time this past weekend. I had no idea what it was. Is it basically just squares of rice cake sheets?
No blizzard, but it is FREEZING! Trying to stay indoors as much as we can!
I’m all over this one. I think I’ll use it as an excuse to go to Super H Mart and see if they have the thinly sliced pork. If not, that’s okay…I know I can slice up some pork anyway.
I hope you try it soon! Let me know how it turns out!
What a fabulous recipe…that my kids will LOVE! Beautiful photography. I always struggle with making pork and beef look pretty and you nailed it.
Thanks Isabel! It’s hard to make “brown” food look good!
love this, Amy! one of my faves!!!
Thanks Alice!
Happy New Year, Ames! Are you keeping warm where you are? It seems that everyone is living in the snowpocalypse zone right now. If it’s freezing where you are, I’m sure this delicious spicy dish is heating things up. It looks ah-may-zing! And kudos on photographing brown food so beautifully – it’s something I need to learn how to do.
Happy new year to you too! Can’t wait to hear about Thailand!
We had subzero temps earlier this week and this weekend the temps are 60!! Wacky weather! I kinda enjoyed the freezing temps…reminded me of childhood.