Jeyuk Bokkeum (Spicy Pork Bulgogi)
, 40 min, Serves 4
Thinly sliced pork marinated in gochujang, gochugaru, and aromatics, then pan-fried until caramelized.
| 6 tablespoons gochujang | Mix marinade, add pork & vegetables, toss well | Marinate 30 min | Pan-fry over medium-high heat, 7 min per batch, until caramelized |
| 1 or 2 tablespoons gochugaru | |||
| 3 tablespoons soy sauce | |||
| 3 tablespoons cooking rice wine (Mirin or Mirim) | |||
| 25 g sugar (or brown sugar) | |||
| 1 tablespoon honey (or more sugar) | |||
| 2 tablespoons sesame oil | |||
| 2 tablespoons minced garlic | |||
| 1 tablespoon grated ginger | |||
| 1/2 small apple, grated, 3–4 tablespoons (or 2 tablespoons plum syrup, maesilcheong) | |||
| 900 g thinly sliced pork shoulder or butt (or combination with pork belly) | |||
| 1/2 medium onion, sliced | |||
| 3 scallions, cut into 2-inch pieces |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.