Korean-Style Spicy Pork – Bulgogi

The food of Korea never cease to impress with its versatility and great variety. Like so many Asian countries, the balance of Sweet, Sour, Spicy and Umami flavours make their cuisine so exciting. Although not as popular as Chinese Cuisine, it is worth exploring and investing in a few key ingredients which will turn a simple dish into a great discovery for the pleasure of all. The Gochujang paste for instance is easy to find in many Asian groceries and although it is made chilli peppers, the taste is not overly spicy and adds a little sweetness to any dish. (Check my recipe for Korean-Style Grilled Chicken with Lemon Salt recipe). Give it a try, your guests and family will ask for more.

Serves 4

75 Gr. (1/4 Cup) Gochujang
1 Teaspoon Sugar
3 Tablespoons Soy Sauce
2 Garlic cloves finely minced
2 cm Ginger finely minced
500 Gr. boneless pork shoulder, untrimmed, cut into 3cm. pieces
1 Medium Size onion, cut in half and finely sliced
3 Tablespoons Vegetable oil

In a small bowl, mix the Gochujang, soy sauce and sugar and mix well. Set aside.
I use a cast iron pan, which gets really hot. When the pan starts to smoke, pour the vegetable oil and when it also starts to smoke, add the pork which has been finely sliced and cooked for a minute. Add the onion and saute for a minute. Then add the garlic, ginger and cook for 30 seconds. Finally add the sauce mixture and mix well. Cook at medium heat, until the sauce starts to thicken and cling to the pork slices. Serve immediately.
I often serve it with Jasmine Rice and pickled vegetables (See my recipe for Pickled Daikon).

One thought on “Korean-Style Spicy Pork – Bulgogi

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  1. Dear Rene, this is my all time favourite that I am picking up from a Korean restaurant across the street. Cannot wait to have a go myself after finding the paste.
    BTW, Louise’s chocolate cake is a real tease.


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