Jeyuk Bokkeum Spicy Pork Bulgogi With Pears Recipes

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JEYUK BOKKEUM (OR SPICY PORK BULGOGI)



Jeyuk Bokkeum (or Spicy Pork Bulgogi) image

Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!

Provided by Hyosun

Categories     Main Course

Time 15m

Number Of Ingredients 13

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
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)

Steps:

  • 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.

JEYUK BOKKEUM (SPICY PORK BULGOGI WITH PEARS)



Jeyuk Bokkeum (Spicy Pork Bulgogi With Pears) image

This is from a Korean-American mom's blog, Eating and Living, a great source of Korean recipes. Traditionally some grated Asian pear is used to flavor and tenderize the meat, but a tart apple can be used instead. I added a sliced red bell pepper, which the recipe did not call for, but which worked together well. The pork must be very thinly sliced and I buy pork/pork belly sliced for bulgogi at the Korean market. Pork loin should have some fat on it. I used less soy sauce, but found the amount of gochujang to my taste.

Provided by duonyte

Categories     Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs pork shoulder or 2 lbs pork belly, thinly sliced
3 scallions, cut into 2-inch pieces
1 small onion, thinly sliced
6 tablespoons gochujang Korean chili paste
3 tablespoons rice wine or 3 tablespoons mirin
2 tablespoons brown sugar
1 tablespoon corn syrup or 1 tablespoon honey
2 tablespoons sesame oil
3 tablespoons minced garlic
1 tablespoon grated fresh ginger
4 tablespoons grated Asian pears or 4 tablespoons grated apples
lettuce leaf

Steps:

  • Combine the meat, scallions, and onion in a medium bowl.
  • Combine the marinade ingredients in a small bowl, mixing together well, and pour over the meat.
  • Mix everything together well - I find this works best with your hands. Cover and let stand an hour. (If it will stand longer, place in the refrigerator).
  • Grill or pan grill. If using a skillet, put a little neutral oil and sesame oil in the heated skillet. Do not crowd the meat, as it will then steam - cook in batches. Cook until the meat is a bit caramelized - perhaps 5 or 6 minutes.
  • Serve with lettuce, rolling the cooked mixture into the leaves. I like Boston or another leafy lettuce for this, as it rolls easily, but romaine works, too.

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