Ambitious Delicious(ness)

Recipe: Dwegi bulgogi – Korean spicy pork

Ingredients:

1 pound of lean sliced pork (Korean markets will have it.)
2.5 tablespoons of red bean paste (Also known as gochujang. It must be the Korean brand; otherwise, it won’t taste good.)
1.5 tablespoons of sesame oil
2 tablespoons of soy sauce
½ of 1 diced jalapeno pepper
2 tablespoons of brown sugar
2 teaspoons red pepper flakes (gochugaru)
1 tablespoon of minced garlic
1 white onion, cut into strips
2 whole scallions, cut into pieces
Sesame seeds (optional)
Minced ginger (optional)

*A note about ginger: Some recipes call for crushed ginger because helps the pork from tasting gamey.

According to my mom, you don’t want to add the crushed ginger since the chunks will lump together instead of evenly distributing it. She suggested adding ginger infused water instead.

I have been fine without ginger, but this is definitely something you should think about if you are not a big fan of pork.

Procedure:

1. Separate the meat slices from each other and divide into strips. Make sure the meat is defrosted, if frozen.

2. In a large bowl, add sugar and work it into the meat until it’s mixed thoroughly. Let it sit in the fridge covered, for as long as possible.

3. Meanwhile, in a separate bowl, mix gochujang, soy sauce, garlic and red pepper flakes. Do not add sesame oil until the very end. Otherwise, the sesame oil will overpower the other flavors.

4. Add sauce from #3 to the meat. Mix well.

5. Add onions, scallions and optional sesame seeds. Add optional ginger at this point as well.

6. The longer it marinates, the tastier it will be. I like to let it sit in the fridge overnight. But if you can’t, refrigerate for at least 2 hours before grilling.

7. Grill over high heat for about 10-15 minutes, until the meat is cooked to a nice golden brown color.

8. Serve with rice. My favorite way to eat it is to wrap the meat in romaine lettuce with rice and a little bit of gochujang.