Spicy Pork Bulgogi with Kimchi
This is a delicious and fast bowl for those who enjoy Korean BBQ. We marinate thinly-sliced pork with spicy gochujang and fry-it-up quickly. Oh and don't forget that scoop of Kimchi!
Servings: 3 people
Ingredients
- Pork - 400 grams thinly sliced pork butt or pork shoulder
- Kimchi - few pieces optional
- Onion - 1
- Spring onion - 2 Tablespoon
Spicy Marinade
- Gochujang Korean red chili pepper paste - 4 Tablespoon
- Gochugaru Korean red chili flakes - 1 Tablespoon
- Honey - 2 Tablespoon
- Soy sauce - 1 Tablespoon
- Minced garlic - 1 Tablespoon
- Mirin - 1 Tablespoon
- Sugar - ½ Tablespoon
- Salt - few shakes
- Black pepper - few shakes
- Sesame seeds - garnish
Instructions
Prep Ingredients
- Chop the onion in half. Then cut the onion into thin pieces. Also cut the spring onion into small pieces.
- Cut pork into bite-sized pieces.
- Take out a few pieces of Kimchi and set aside for pan-frying.
Make Marinade
- Take out a large mixing bowl and put in the pork pieces.
- Mix in all of the listed ingredients for the marinade.
- Use your hands (and plastic gloves) to coat the meat thoroughly.
Grill Meat
- Take out a frying pan and put on a medium heat. If you have kimchi - cook that first. Once-pan is hot, drop in some sesame oil and cook the kimchi until it gets some browning on the tips.
- Then put vegetable oil in the the pan. Place in the pork pieces. Cook the pork until it is 90% cooked.
- Then put in the onions. Once you see that the meat is fully cook (light sear on the meat) - turn off the heat.
- Add the green onions in. Garnish with sesame seeds. Serve with a bowl of hot rice!
Notes
- Cook the meat on a medium heat. When cooking the meat, use a chopstick or a wooden utensil and move around the pork pieces frequently. This will help avoid burning the marinade.
- Watch video below for more details