Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork). Pork Bulgogi (돼지 불고기 Dweji Bulgogi) Pork Bulgogi (Dweji Bulgogi) is a classic pork dish that's perfectly seasoned with gochujang, garlic, ginger and sweet flavors that makes this dish simply irresistable. Pork Bulgogi is spicy, savory, sweet, gingery and mouthwatering…That is the best way I can describe the taste of Korean Pork Bulgogi. Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork) Shinae Southern California, USA.
If you have a low tolerance for heat, or you just want to try. Korean Spicy Pork Bulgogi BBQ or pronounced "Dweji Bulgogi" and spelled 돼지불고기 in Korean is a classic dish that is commonly available in any Korean restaurant. It's the sister version of the popular Beef Bulgogi dish, but with pork and with Korean staple ingredients for spice. You can have Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork) using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork)
- You need 2.5 pounds of pork shoulder strips, cut into roughly 1/4" thick pieces.
- Prepare 3-4 Tablespoons of soy sauce.
- You need 1/4 cup of to 1/3 cup sugar, depending on how sweet you like your food.
- Prepare 4 cloves of garlic, minced.
- You need 2 of green onions, chopped.
- It’s 1/4 cup of gochujang (Korean red chili paste).
- You need 1 Tablespoon of toasted sesame oil.
- You need 1-2 Tablespoons of oil, depending on how fatty the meat is. The less fatty the meat, the more oil you'll want to add.
- Prepare of optional: 2 jalapeños or serranos, thinly sliced (optional – for some, the heat from the gochujang is plenty).
- You need of optional: 1 Tablespoon grated or finely minced fresh ginger OR 1 teaspoon dried (sometimes I'm feeling it, sometimes not).
Here is how you cook it. Great when wrapped in ssam (Korean lettuce wraps). Korean spicy pork has many names under its belt. Amongst many, (Spicy) Pork bulgogi, Dwaeji Bulgogi (돼지불고기), Gochujang Bulgogi (고추장 불고기) and Jeyuk Bokkeum (제육볶음) are all well-known names.
Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork) instructions
- 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..
- 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..
- 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..
- 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..
Dweji Bulgogi 돼지 불고기 (Pork Bulgogi) is spicy, savory, sweet, gingery and sooo delicious! You can marinate pork bulgogi in the fridge for up to a day. The best way to cook pork bulgogi is to BBQ it over a grill. But it's not easy to just directly cook them over the conventional American BBQ grill because the pieces can fall through. Great when wrapped in ssam (Korean lettuce wraps).