Jeyuk Bokkeum (Spicy Pork Bulgogi With Pears) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is from a Korean-American mom's blog, Eating and Living, a great source of Korean recipes. Traditionally some grated Asian pear is used to flavor and tenderize the meat, but a tart apple can be used instead. I added a sliced red bell pepper, which the recipe did not call for, but which worked together well. The pork must be very thinly sliced and I buy pork/pork belly sliced for bulgogi at the Korean market. Pork loin should have some fat on it. I used less soy sauce, but found the amount of gochujang to my taste. Ingredients:
2 lbs pork shoulder or 2 lbs pork belly, thinly sliced |
3 scallions, cut into 2-inch pieces |
1 small onion, thinly sliced |
6 tablespoons gochujang korean chili paste |
3 tablespoons rice wine or 3 tablespoons mirin |
2 tablespoons brown sugar |
1 tablespoon corn syrup or 1 tablespoon honey |
2 tablespoons sesame oil |
3 tablespoons minced garlic |
1 tablespoon grated fresh ginger |
4 tablespoons grated asian pears or 4 tablespoons grated apples |
lettuce leaf |
Directions:
1. Combine the meat, scallions, and onion in a medium bowl.
2. Combine the marinade ingredients in a small bowl, mixing together well, and pour over the meat.
3. Mix everything together well - I find this works best with your hands. Cover and let stand an hour. (If it will stand longer, place in the refrigerator).
4. Grill or pan grill. If using a skillet, put a little neutral oil and sesame oil in the heated skillet. Do not crowd the meat, as it will then steam - cook in batches. Cook until the meat is a bit caramelized - perhaps 5 or 6 minutes.
5. Serve with lettuce, rolling the cooked mixture into the leaves. I like Boston or another leafy lettuce for this, as it rolls easily, but romaine works, too.
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