Bulgogi October 10th, 2011Recipes, Korean Recipes,
- 1 pound thinly sliced pork belly (or pork shoulder)
- 1/2 medium onion, thinly sliced
- 2 – 3 scallions, roughly chopped
- 3 tablespoons Korean red chili pepper paste* (gochujang)
- 1 tablespoon Korean red chili pepper flakes (gochugaru)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine (or mirin)
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/8 teaspoon black pepper
Mix all marinade ingredients well.
Cut the pork belly into bite size pieces (about 2-inch long).
Combine the meat, onion, and scallions with the marinade and mix well. Marinate for at least an hour.
Heat a grill pan or a skillet over medium high heat and add the pork slices. Cook until the pork is cooked through and slightly caramelized, turning over once.
*Note: The quality and taste of commercially available gochujang (고추장) varies, depending on brands. Some of the major brand names available in the U.S. are Chungjungwon (청정원), Haechandeul (해찬들), and Sampio (샘표). Each brand makes different types of gochujang, depending on the types or origin of ingredients used. Chungjungwon (청정원) is known for its Sunchang (순창) gochujang. Sunchang (순창) is a town that’s famous for making the best gochujang. Some brands note the level of spice on the package, e.g., no. 3 is medium hot and no. 4 is very hot.