Korean Pork Bulgogi
Savory and sweet Korean dish is made with thinly sliced pork marinated in a blend of soy sauce, garlic, ginger, and other seasonings. It's typically grilled or pan-fried and served with rice, lettuce leaves, and other side dishes.
Equipment
- Skillet or Grill Pan
- Food processor
- Tongs
- knife
- Chopping board
Ingredients
- 1 onion, chopped
- 4 minced garlic cloves, equal to a tablespoon
- 1 inch size minced ginger, equal to a tablespoon
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoons Gochujang
- 1 1/2 pound pork shoulder or belly, cut into 1/4 inch strips
- 1 red bell pepper, deseed and cut into strips
- salt and pepper to taste
- 3 stalks green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- Make the marinade. In a food processor, combine onion, garlic, ginger, soy sauce, rice vinegar, brown sugar, sesame oil, honey, and Gochujang. Turn the food processor on high until the mixture is pureed.
- Place the slices of meat in a large bowl. Pour the marinade, and toss to coat well. Marinate the meat for one hour.
- Heat a pan with oil, over medium-high heat. Do not crowd the pan and cook the meat in batches. Cook them until golden brown. Remove the cooked meat from the pan and set them aside.
- In the same pan, add the red bell pepper, and season with salt and pepper. Cook the bell pepper until crisp-tender.
- Add the cooked pork back into the pan, and stir to combine. Sprinkle with sesame seeds and garnish with green onions. Serve with steamed rice.