Pork Bulgogi

 

I did not make this very often when it involved getting a pork shoulder roast and cutting it up, especially if it had a bone.  It took around 45 minutes just to cut it up and avoid the really fatty parts. I discovered the Koran grocery we had started going to sold pork bulgogi that they had made in store at the meat counter and did that for a while but then I also found out that they sold both ribeye beef and pork shoulder cut up in just the right size for bulgogi and when I made them with recipes I had found,  Charlie said they were a lot better than  the grocery store, even better than his mom's versions. So now whenever I go there, I pick up some beef and pork for the freezer.  The other day, I made the marinade for the pork, then divided it and put half in the freezer for next time.

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.