Daeji Bulgogi Korean Grilled Pork Recipes

SPICY PORK BULGOGI

Steps:

• Thinly sliced pieces from the neck, shoulder or hind leg (ham area) are used for pork bulgogi. The cut I bought from my local market is from the neck (collar butt) and it's called moksal (목살) in Korean.
• Make the marinade by mixing all of the ingredients above.
• Mix the pork slices and the sauce together and marinate for at least 15 min. or more the better. 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. Koreans usually use a grill that have smaller openings.
• If using a standard American style grill, you can put a piece of tin foil and poke holes into it with a fork so some direct heat can come through.

DAEJI BULGOGI (PORK BULGOGI)

Steps:

• Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.
• Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.
• Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.

SPICY KOREAN PORK (DAEJI BULGOGI)

Steps:

• Gather the ingredients.
• Slice the pork into very thin pieces, about the thickness of bacon.
• Add the marinade ingredients (onion, garlic, sesame oil, soy sauce, kochujang, sugar, rice wine, ginger) to a shallow marinade dish or plastic bag and mix them to combine.
• Add the pork to the marinade. Allow the meat to marinate for at least 30 minutes, or as long as an hour.
• Grill or broil the meat for about 4 to 8 minutes or until done. Alternatively, you can stir-fry the pork in an ungreased pan for 5 to 10 minutes.
• Serve and enjoy!

DWAEJI BULGOGI (KOREAN-STYLE SPICY GRILLED PORK) RECIPE

Steps:

• For the Dwaeji Bulgogi: Combine onion, Asian pear, scallion whites, garlic, and ginger in the bowl of a food processor and process to a coarse purée, scraping down sides of food processor bowl as needed, about 30 seconds. Transfer mixture to a medium bowl and whisk together with gochujang, gochugaru, soy sauce, rice syrup, mirin, sesame oil, and black pepper.
• Place pork in a gallon zipper-lock bag or large baking dish, and pour marinade over the meat. Toss to evenly distribute the marinade, then seal bag, removing as much air as possible (if using baking dish, wrap tightly with plastic wrap). Transfer pork to refrigerator, and marinate for at least 1 hour and up to 24 hours.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, place wire rack on top of grill grate over the coals, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the wire rack set over the grill grate.

DAEJI BULGOGI SCALLION PANCAKE QUESADILLAS

Steps:

• To make the pork: In a medium bowl, whisk together gochujang, soy sauce, brown sugar, mirin, gochugaru, garlic, ginger, sesame oil, and scallions. Place pork in bowl and toss until well coated in marinade. Cover bowl, place in refrigerator, and let marinate four hours to overnight.
• To make the sauce: In a small bowl, whisk together sour cream, gochujang, lime juice, and sesame oil. Transfer to an airtight container and place in refrigerator until ready to use.
• To make the scallion pancakes: Place flour in the workbowl of a food processor fitted with a steel blade. With the processor running, drizzle in water and process for 15 seconds. If dough does not come together, add additional water, 1 tablespoon at a time, until a solid ball forms. Transfer dough to a lightly floured work surface and knead until smooth, about 1 minute. Cover dough with a damp kitchen towel or plastic wrap and let rest at room temperature for 30 minutes.
• Divide dough into 6 equal pieces and roll each into a smooth ball. Working one ball at a time, roll out into a circle roughly 8-inches in diameter on a lightly floured surface. Paint a layer of sesame oil over surface of dough using a pastry brush, sprinkle with salt, then roll closed like a jelly roll. Starting at one end, twist the roll up into a spiral and tuck end of dough underneath. Re-roll dough into an 8-inch circle, brush again with sesame oil, and sprinkle lightly with sliced scallions. Repeat process of rolling closed like a jelly roll and twisting into a spiral. Roll dough out into a 8-inch disk. Repeat with remaining dough.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place dough on hot side of grill and cook until crisp and lightly charred, about 1-2 minutes. Flip dough over and continue to cook until second side slightly crisps and chars, about 1-2 minutes more. Transfer to a plate and cover with kitchen towel.
• Place marinated pork on hot side of grill and cook until lightly charred and cooked through, flipping meat occasionally, 3 to 5 minutes. Transfer pork to a platter or bowl.
• To make the quesadillas: Spread a layer of pork out on two of the scallion pancakes. Top with cheese, corn, cilantro, and remaining scallion pancake. Place assembled quesadillas on cool side of grill, cover, and cook until cheese has completely melted, about 5 minutes. Transfer quesadillas to a cutting board or plate, cut into quarters, and serve immediately with sauce.