SPICY KOREAN PORK BULGOGI #dinner #maincourse

A simple Spicy Korean Pork Bulgogi formula made with slender cuts of pork gut and a sweet gochujang sauce that can be presented with a side of rice, enclosed by a lettuce or utilized in tacos!

Korean nourishment (alongside Thai nourishment and Indian nourishment) is one of the most delightful nourishments I have ever run over in my life and is something that I love to eat regularly, so normally I would figure out how to make it at home particularly if it's easy to make and can be made in under 30 minutes (less marinading time).

Korean hot pork bulgogi is stacked with fiery and exquisite flavors from the gochujang glue and fish sauce yet in addition has a parity of sweet in it also from the mirin and the sugars. Its extraordinary in season from the garlic, ginger and onion marinade and is totally tasty on some plain white rice to clean up that salty umami sauce.

Also Try Our Recipe : Cucumber and Cream Cheese Sandwich Rolls (with Lavash Bread)

Ingredients

• 1 1/2 lb 650g pork belly (or pork shoulder/pork butt)
• 3 stalks green onions (cut into 1 1/2 inch chunks, including the whites)

Marinade

• 2 tablespoons garlic (grated, approximately 5-6 cloves)
• 1 1/2 tablespoon ginger (grated, approximately 1 inch of ginger)
• 1 medium onion
• 3 1/2 tablespoons gochujang
• 1 tablespoons soy sauce (or 1/2 tablespoons fish sauce)
• 2 tablespoons honey (or sugar)
• 1 tablespoon sesame oil
• 2 tablespoons mirin cooking wine
• 3 tablespoons water
• 1 tablespoon gochugaru (Korean chilli flakes - Optional, if you like it spicy)

Instructions
Preparation

1. Remove the root end of the green onion and cut them into 1 1/2 inch long chunks (including the whites of the green onions). Slice the thicker, white ends length wise again so it that it is the same thickness as the greens.
2. If your pork belly comes with skin, remove the skin and discard it.
3. Freeze the pork belly for 1 hour. This will make it easier to slice thinly. If you are using a larger cut of meat like a pork shoulder, you may need to freeze it for a longer period of time.

Marinate the Pork Belly

1. Peel the garlic, slice the ginger and cut the onion into 1 inch cubes.
2. In a food processor, blend the garlic, ginger and onion together into a paste. (You can also grate it by hand if you don't have a food processor.) Place the blended garlic, ginger and onion in a large bowl.
3. Add the ingredients under 'Marinade' into the bowl with the garlic, ginger and onion and mix everything together.
4. Remove the pork belly from the freezer and thinly slice it. I like to slice it approximately 1/8 inch or thinner.
5. Add the pork belly into the marinade and mix everything well. Marinade it in the fridge for a minimum of 1 hour (the longer you marinade it, the more flavorful it will be).

Cooking the Spicy Korean Pork Bulgogi

1. Set the stove on high heat and set a non-stick frying pan or a high walled pot (to prevent splatter) on the stove and add a bit of oil into it.
2. Once the oil is hot, add the pork belly in the pan (including any extra marinade, this will be the sauce)
3. Pan fry on high heat for 8-11 minutes. Pork belly splatters quite a bit, so be careful or wear an apron to prevent staining on your clothes.
4. Once the pork belly is cooked, turn off heat, add green onions and mix the onions around to let the heat wilt it.

3 Different Ways to Serve This

1. The quickest way to enjoy this is to serve it with white rice.
2. You can also share this and have it as lettuce wraps! Set out a pile of green leaf lettuce, some white rice and if you can find it, some perilla leaves. You can add a bit of rice, green onions and a piece of Spicy Korean Pork Bulgogi to the lettuce and wrap it and then eat it!
3. This spicy Korean pork also goes well in tacos! If you're having a taco night, use this as the protein instead and top it with your usual taco toppings! (I like to add lime pickled red onions, sour cream and a bit of cheese)

For more detail : bit.ly/3aOmVHX

Read More Our Recipe : VEGAN CHOCOLATE CUSTARD SLICE