How to Make Tasty Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork)

Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork). Pork Bulgogi is marinated in spicy, sweet gochujang ginger sauce and is best grilled on BBQ. Great when wrapped in ssam (Korean lettuce wraps). Great recipe for Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork).

Dweji Bulgogi, Korean spicy pork bulgogi - Mouth-watering, tender, juicy pork with lots of well-balanced flavor - sweet, savory, spicy, garlicky, gingery! Dweji Bulgogi (돼지 불고기) or Korean spicy. Home Recipes ^^you can check out my ingredients page to see a picture of honey powder. You can cook Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork) using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork)

1. It's 2.5 pounds of pork shoulder strips, cut into roughly 1/4" thick pieces.
2. Prepare 3-4 Tablespoons of soy sauce.
3. You need 1/4 cup of to 1/3 cup sugar, depending on how sweet you like your food.
4. Prepare 4 cloves of garlic, minced.
5. You need 2 of green onions, chopped.
6. It's 1/4 cup of gochujang (Korean red chili paste).
7. It's 1 Tablespoon of toasted sesame oil.
8. You need 1-2 Tablespoons of oil, depending on how fatty the meat is. The less fatty the meat, the more oil you'll want to add.
9. It's of optional: 2 jalapeños or serranos, thinly sliced (optional - for some, the heat from the gochujang is plenty).
10. You need of optional: 1 Tablespoon grated or finely minced fresh ginger  OR 1 teaspoon dried (sometimes I'm feeling it, sometimes not).

I purchase it at the Korean market, but I'm sure other places carry it also. Although any cut of pork can be used for this dish, pork shoulder or loin with some fat works best. I sometimes add sliced pork belly to intensify the pork flavor. Along with the vegetables, side dishes, a bowl of soup and rice, dad will have a full stomach.

Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork) instructions

1. Combine all ingredients thoroughly in a mixing bowl and ideally allow to marinate for at least 45 minutes to an hour before cooking. For me, the best way to get all the meat evenly seasoned is to get in there with your hands, and mix and massage to distribute all the seasonings on and between all the slices of meat..
2. PAN FRY OR SAUTE METHOD: Cook the meat in four separate batches on an oiled (about 1.5 teaspoons per batch) pan preheated to medium high, for 2.5 to 3 minutes, stirring occasionally to ensure all pieces are cooked. If you, like I, love onions, you can saute some 1/4" thick pieces of sliced onions with each batch..
3. OVEN METHOD: Preheat the oven to 425F. Mix and additional 1.5 to 2 Tablespoons oil in with the meat and spread it evenly in a single layer on a foil-lined sheet pan or broiler pan. Place the pan about 4 inches under the heat element (usually the second rack in your oven) and cook for 15 minutes..
4. GRILL METHOD: You'll need a grill basket/fine grate to keep the meat from falling through the slats. Spread the meat in a single layer and cook over medium high heat (and at least 5 inches above the coals or gas element) until the meat is cooked 4 to 6 minutes per side, depending on the thickness of the cut and grill heat..
5. .

And a full heart just by looking at the dinner table overflowing with your love. Try something special for Father's Day and cook up his favorite spicy pork bulgogi! Along with the vegetables, side dishes, a bowl of soup and rice, dad will have a full stomach. And a full heart just by looking at the dinner table overflowing with your love. Have a Happy Father's Da A popular traditional korean BBQ favorite: dweji bulgogi/dwaeji bulgogi/ spicy pork bulgogi.