I turned my smoker into a grill to have enough surface area to cook stuff that would fall through the grid/grill otherwise. Buying ready to grill meat is too expensive at this scale so I've spent the last few days preparing spice pork bulgogi and beef bulgogi. In the slow cooker with the scotch eggs are grilled hot dogs keeping warm. Other sides were vinaigrette coleslaw, and bbq beans.
Beef Bulgogi recipe used for Charlies BD 2024
from Discovering Korean Cuisine recipes from the Best Korean Restaurants in Los Angeles
2 servings
1 1/2 lbs. prime ribbed, thinly sliced
2 T. soy sauce
1/4 C. sugar
1 T. minced garlic
2 tsp.sesame oil
2 tsp. Mirin
2 tsp. water
Mix all ingredients, Add meat to make sure it’s evenly coated. I marinated it overnight and grilled over charcoal
Jeyuk Bokkeum (or Spicy Pork Bulgogi)
Charlies birthday Aug 2,2024
Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!
Prep Time 10 min Cook Time 10 mins Marinating time 1 hr Total Time 15 mins
Servings: 4 Author: Hyosun
Ingredients
- 2 pounds thinly sliced pork shoulder or butt (or a combination of pork shoulder or butt and pork belly)
- 1/2 medium onion, sliced
- 3 scallions, cut into 2-inch pieces
Marinade:
- 6 tablespoons gochujang
- 1 or 2 tablespoons gochugaru
- 3 tablespoons soy sauce
- 3 tablespoons rice wine (or mirin)
- 2 tablespoons sugar (or brown sugar)
- 1 tablespoon honey (or more sugar)
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1/2 small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)
Instructions
- Thinly slice the meat, if not pre-sliced.
- Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes. Ours sat overnight.
- Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.
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