Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork)

Name: Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork)
Yield: 4 to 6 servings
Ingredients: 2.5 pounds pork shoulder strips, cut into roughly 1/4" thick pieces; 3-4 Tablespoons soy sauce; 1/4 cup to 1/3 cup sugar, depending on how sweet you like your food; 4 cloves garlic, minced; 2 green onions, chopped; 1/4 cup gochujang (Korean red chili paste); 1 Tablespoon toasted sesame oil; 1-2 Tablespoons oil, depending on how fatty the meat is. The less fatty the meat, the more oil you'll want to add; optional: 2 jalapeños or serranos, thinly sliced (optional - for some, the heat from the gochujang is plenty); optional: 1 Tablespoon grated or finely minced fresh ginger OR 1 teaspoon dried (sometimes I'm feeling it, sometimes not)

x @cook_5886383

A lot of people find regular beef bulgogi to be a gateway dish into Korean cuisine, and that stuff is tasty to be sure. But I am big on pork and hot stuff, so I actually prefer this preparation way more.

If you have a low tolerance for heat, or you just want to try something new, you can sub half the gochujang with dwenjang (Korean fermented soybean paste) or miso.

And if you don't care for pork, you can also make this with boneless, skinless chicken thigh meat cut into roughly 1.5-inch cubes.

My favorite way to enjoy it is with sangchu ssam (Korean style lettuce wraps) with lots of fresh lettuce and Korean herbs like chrysanthemum leaves and perilla and a good dab of ssamjang (seasoned soybean paste).

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Ingredients

45 minutes

4 to 6 servings

2.5 pounds pork shoulder strips, cut into roughly 1/4" thick pieces
3-4 Tablespoons soy sauce
1/4 cup to 1/3 cup sugar, depending on how sweet you like your food
4 cloves garlic, minced
2 green onions, chopped
1/4 cup gochujang (Korean red chili paste)
1 Tablespoon toasted sesame oil
1-2 Tablespoons oil, depending on how fatty the meat is. The less fatty the meat, the more oil you'll want to add
optional: 2 jalapeños or serranos, thinly sliced (optional - for some, the heat from the gochujang is plenty)
optional: 1 Tablespoon grated or finely minced fresh ginger OR 1 teaspoon dried (sometimes I'm feeling it, sometimes not)

Cooking Instructions

1

Combine all ingredients thoroughly in a mixing bowl and ideally allow to marinate for at least 45 minutes to an hour before cooking. For me, the best way to get all the meat evenly seasoned is to get in there with your hands, and mix and massage to distribute all the seasonings on and between all the slices of meat.
2

PAN FRY OR SAUTE METHOD: Cook the meat in four separate batches on an oiled (about 1.5 teaspoons per batch) pan preheated to medium high, for 2.5 to 3 minutes, stirring occasionally to ensure all pieces are cooked. If you, like I, love onions, you can saute some 1/4" thick pieces of sliced onions with each batch.
3

OVEN METHOD: Preheat the oven to 425F. Mix and additional 1.5 to 2 Tablespoons oil in with the meat and spread it evenly in a single layer on a foil-lined sheet pan or broiler pan. Place the pan about 4 inches under the heat element (usually the second rack in your oven) and cook for 15 minutes.
4

GRILL METHOD: You'll need a grill basket/fine grate to keep the meat from falling through the slats. Spread the meat in a single layer and cook over medium high heat (and at least 5 inches above the coals or gas element) until the meat is cooked 4 to 6 minutes per side, depending on the thickness of the cut and grill heat.
5