Jeyuk Bokkeum (or Spicy Pork Bulgogi)
Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!
Servings: 4
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 cooking rice wine (Mirim 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.
- Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.
