Dwaejibulgogi (Spicy Pork BBQ)

Hello! I'm so excited to be cooking again. I missed being in the kitchen making these warm, spicy, delicious meals. I am a big fan of spicy pork bulgogi. It is my go to dish when I get BCD. Since I enjoy this dish so much I thought I would attempt to make it. When I saw that this recipe was made with pork belly, I was all in. Pork belly is insanely delicious and is used in a lot of Korean dishes. I often make grilled pork belly because it's pretty simple to make and still has amazing flavor. But this dish blew my mind. It's also relatively simple to make but so full of flavor. It's not over powerfully spicy but still has that nice kick to it. I think this may become my new favorite.

This recipe is from Maangchi and can be found here.

Ingredients:

1. Pound pork belly, sliced thinly into pieces 1/2 inch x 2 inches and 1/8 inch thick. (I used pre-sliced pork belly and cut it into smaller pieces.)

Marinade:

1/4 cup of crushed Korean pear

1/4 cup onion puree

4 cloves of minced garlic

1/2 ts of minced ginger

1 chopped green onion

1 tbs soy sauce

1 tbs brown or white sugar and 1 1.2 tbs rice syrup (or 2 tbs brown sugar)

a pinch of ground black pepper

2 ts toasted sesame oil

3 tbs hot pepper paste (gochujang)

Step 1.

Cut up the pork belly and place it in the marinating dish.

Step 2.

In a blender or food processor, add the Korean pear, onion, garlic and ginger. Blend until the ingredients are puréed. 

Step 3.

Pour the purée over the pork belly. Then add the green onion, soy sauce, sugar, rice syrup, sesame oil, black pepper and hot pepper paste.

 

Step 4.
Mix the ingredients together with the pork belly until everything is combined and the pork belly is well coated. Then let the meat marinade in the fridge for a minimum of 30 min.

Step 5.

You can pan fry, grill or BBQ the meat to your liking. 

Once it is cooked you are now ready to eat!

You can eat is just like this, or you can take a piece of lettuce, add the meat, a slice of garlic, a green pepper piece and some ssamjang then wrap it up in a little pouch and enjoy. I prefer to do just the lettuce, pork belly and ssamjang. If you aren't familiar with ssamjang, it is a sweet and spicy sauce that is often eaten with meat. It was introduced to me as Korean ketchup. It has a really nice flavor and adds a little something to the pork belly.

Thank you for joining me on the cooking adventure. I love getting to share my cooking experiences with you. I am always looking for new dishes to try. If you have any recipes that you think I should try leave them in the comments below. Until next time. 

XOXO,

Rachel