Spicy Bulgogi Recipes

SPICY PORK BULGOGI

Spicy Pork Bulgogi image

Make and share this Spicy Pork Bulgogi recipe from Food.com.

Provided by J e l i s a

Categories Korean

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pork loin (thin, wide slices like bulgogi)
5 tablespoons soy sauce
2 garlic cloves, crushed
2 sprigs green onions (chopped)
1 yellow onion (sliced)
2 tablespoons toasted sesame seeds
1 pinch black pepper
1 tablespoon sugar or 1 tablespoon honey
3 tablespoons red pepper paste (kochujang)
2 tablespoons korean red pepper flakes

Steps:

Mix all ingredients, refrigerate overnight for best results or a minimum of 1 hours.
Cook over medium-high heat in frying pan, stirring occasionally until well done and browned.
Serve with white rice.

Nutrition Facts : Calories 331, Fat 19.9, SaturatedFat 6.1, Cholesterol 68, Sodium 1308.8, Carbohydrate 11.8, Fiber 2.8, Sugar 5.2, Protein 27.1

SPICY BEEF BULGOGI

Spicy Beef Bulgogi image

My extra-spicy version of Beef Bulgogi that I learned from a woman in France. Serve over rice or noodles.

Provided by Joel Sticha

Categories World Cuisine Recipes Asian

Time 1h17m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound flank steak, thinly sliced
5 tablespoons soy sauce
¼ cup sriracha sauce
¼ cup chopped green onion
2 ½ tablespoons white sugar
2 tablespoons whole dried cayenne peppers
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1 teaspoon ground cayenne pepper, or to taste
½ teaspoon ground black pepper

Steps:

Place flank steak slices in a shallow dish.
Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 15 g, Cholesterol 25.2 mg, Fat 13.8 g, Fiber 2 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 1792.2 mg, Sugar 8.4 g

SPICY PORK BULGOGI

Spicy Pork Bulgogi image

Provided by Food Network

Categories main-dish

Time 12h50m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 pounds sliced pork butt
1 liter lemon-lime soda, such as Sprite
1/2 onion, plus sliced onions, for serving
4 garlic cloves
2 ounces ginger, peeled
1 green onion
4 ounces pineapple or pineapple juice
1/2 cup gochujang
1/4 cup sugar
1/4 cup mirin
1/3 cup soy sauce
1/2 teaspoon Korean fine chili powder (not coarse)
1/2 ounce sesame oil
Vegetable oil, for the pan
Kosher salt
Julienned carrots, for serving

Steps:

Cut the pork down the middle (in half) and add to a bowl with the lemon-lime soda. Allow to soak for at least 10 minutes. Drain out the soda.
Put the 1/2 onion, garlic, ginger, green onion and pineapple in a blender and blend on medium low. Pour into the bowl with the pork and add the gochujang, sugar, mirin, soy sauce, Korean fine chili powder and sesame oil. Allow the pork to marinate for 12 hours.
Heat up a pan and add vegetable oil. Lay the pork carefully in the pan (don't pile the pork--make sure every piece is touching the pan). Cook until the meat is firm, about 15 minutes. Add a touch of salt, sliced onions and thinly sliced carrots (matchstick.) Then, cook for another 5 to 10 minutes.

SPICY BULGOGI MARINATED PORK

Spicy Bulgogi Marinated Pork image

This comes from the author of the Eating and Living blog, a Korean-American mom with some great recipes. The contrast between the spicy meat and the crisp cool lettuce leaves is just delicious and fun. I can buy the meat sliced for bulgogi at my local Korean market, but if you don't have one of those handy, you might want to partially freeze your meat, which will help you slice it very thin. I like to serve this with rice. Prep time does not include marinating time.

Provided by duonyte

Categories Pork

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb pork belly or 1 lb pork shoulder, thinly sliced
1/2 medium onion, thinly sliced
2 -3 green onions, roughly chopped
boston lettuce or romaine lettuce, leaves separated and washed
3 tablespoons gochujang korean red chili paste
1 tablespoon korean red chili pepper flakes
2 tablespoons soy sauce
2 tablespoons rice wine or 2 tablespoons mirin
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1/8 teaspoon ground black pepper

Steps:

Mix together all of the marinade ingredients well.
Add the meat, onion and green onions and mix well so that all of the meat is coated. Let marinate for at least an hour.
Heat a grill pan or a skillet over medium high heat and add the pork slices, cooking until it the pork is cooked through and slightly caramelized, turning once. (Do this in batches if necessary - do not crowd the pan).
Serve with lettuce leaves. - wrap the pork morsels in a lettuce leaf and enjoy!

Nutrition Facts : Calories 905.7, Fat 85.3, SaturatedFat 30.1, Cholesterol 109.1, Sodium 766.4, Carbohydrate 15.6, Fiber 1.9, Sugar 9.9, Protein 16.6

SPICY HAWAIIAN SLOW COOKER CHICKEN BULGOGI

Spicy Hawaiian Slow Cooker Chicken Bulgogi image

A fabulous accidental creation and my most-requested dish. Super easy and great for those who like it simultaneously spicy, sweet, and aromatic. Beautiful orange color. Serve with steamed rice and garnish with fresh cilantro and/or sesame seeds.

Provided by Marquis Mark

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h25m

Yield 8

Number Of Ingredients 8

Ingredients

2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 onion, chopped
1 (20 ounce) can pineapple tidbits with juice
1 (10 ounce) bottle Korean bulgogi marinade
½ cup gochujang (Korean hot pepper paste), or to taste
1 (8 ounce) package shredded carrots
1 (8 ounce) package shredded broccoli stalks
½ bunch fresh cilantro, chopped

Steps:

Place chicken and onion in a slow cooker. Stir in pineapple, bulgogi marinade, and gochujang.
Cook on High for 3 hours.
Mix shredded carrots and broccoli into the slow cooker and continue cooking for 1 hour.
Stir in cilantro and cook 15 minutes more. Serve.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 27.4 g, Cholesterol 64.6 mg, Fat 3 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 0.8 g, Sodium 315.2 mg, Sugar 15.8 g

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Cut carrots into matchsticks or thinner and place in a bowl. Drizzle a generous amount of salt on top. Don’t worry, we will wash it off. Rinse them after 15 minutes, and you’ll notice the salt has taken a lot of water out of the carrots.
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