Bulgogi

By mahto

Ingredients

• Marinade:
• 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

Details

Servings 1
Adapted from rasamalaysia.com

Preparation

Step 1

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 varies, depending on brands. Some of the major brand names available in the U.S. are Chungjungwon, Haechandeul and Sampio. Each brand makes different types of gochujang, depending on the types or origin of ingredients used. Chungjungwon is known for its Sunchang gochujang. Sunchang is a town that’s famous