Korean Spicy Pork BBQ
INGREDIENTS
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Jeyuk Bokkeum/Dweji Bulgogi (Korean Spicy Pork BBQ)
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May 30, 2010
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Spicy pork bulgogi
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Spicy pork bulgogi (called jeyuk bokkeum or dweji bulgogi) is another highly popular Korean BBQ dish. Jeyuk means pork, and bokkeum means stir-fry. It’s my son’s absolute favorite! He loves fatty pork and spicy food, which makes this dish perfect
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Unlike its beef counterpart, which is traditionally marinated in a soy sauce based sauce, pork is typically marinated in a spicy chili pepper paste (gochujang, 고추장) based sauce with lots of fresh garlic and ginger. For an authentic Korean dish,
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I also use grated apple to add an acidic sweet flavor to the marinade. The apple works really well with the pork.
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Although any cut of pork can be used for this dish, pork shoulder or loin with some fat works best. I sometimes add sliced pork belly to intensify the pork flavor. You can normally find pre-sliced pork at Korean markets. If cutting the meat at home,
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The marinated pork can be either grilled over open fire or pan-fried.
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Spicy pork bulgogi
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Spicy pork bulgogi
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Serve with red or green leaf lettuce in which to wrap the meat, along with ssamjang (쌈장) or simply gochujang. Perilla leaves (kkaennip, 깻잎) and crown daisy (ssukgat, 쑥갓) are great vegetables to add to your wraps, if available.
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Spicy pork bulgogi
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Ingredients:
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2 pounds thinly sliced pork shoulder (see bulgogi recipe for slicing tips)
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1 small onion thinly sliced
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3 scallions cut into 2-inch pieces
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Marinade:
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6 tablespoons Korean chili pepper paste (gochujang)
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1 tablespoon Korean chili pepper flakes (gochugaru)
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3 tablespoons soy sauce
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3 tablespoons rice wine (or mirin)
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2 tablespoons sugar (or brown sugar)
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1 tablespoon corn syrup (or honey)
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2 tablespoons sesame oil
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2 tablespoons minced garlic
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1 tablespoon grated ginger
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1/2 small apple grated (about 4 tablespoons) – optional
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