Korean Spicy Pork (Dwaeji Bulgogi) #WeekdaySupper
Dwaeji bulgogi is a great make-ahead dish that can be ready in minutes for dinner. I highly recommend eating it with a steamy helping of rice!
Servings: 4 -5
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.