Korean Spicy BBQ Pork (Daeji Bulgogi)

by cookingwithauntjuju.com

Many know I love Asian cuisine and Korean food is right up there among the best of recipes. The spicy flavors of ginger, lots of garlic, soy sauce, Korean red pepper flakes (gochugaru) and of course Korean chili paste (gochujang). The addition of a grated pear and apple adds an acidic sweet flavor balancing the spiciness of the red pepper flakes and chili paste.

See also my Korean Beef Bulgogi…

I looked at many recipes in my Korean cookbook collection and online. There are different ingredients such as some recipes use a fatty pork, only an apple is used, the amount of some of the ingredients and the choice of ingredients. What I came up with is absolutely delicious and spicy!

Korean Spicy BBQ Pork (Daeji Bulgogi)

  • 1 lb. pork tenderloin, trimmed of fat and silverskin, thinly sliced – about 1/8-inch
  • 1/2 cup gochujang
  • 4-6 cloves garlic, minced (to taste)
  • 1 inch ginger, peeled and minced using a microplane
  • 1 Bosc pear, peeled and grated on large hole of grater
  • 1 Honeycrisp  apple, peeled and grated on large hole of grater
  • 1/2 cup soy sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. honey
  • green onions, sliced (to taste)
  • sweet onion, sliced (to taste)
  • Korean red pepper flakes (gochugaru) to taste

For easier slicing freeze the pork tenderloin for an hour or until it firms up.

Combine all the ingredients and marinate overnight. Cook in a wok over medium heat  about 5-10 minutes or until pork is cooked through. I served it over rice pilaf but you can also serve the pork in bibb lettuce.

If you want to grill BBQ Pork marinate the meat separately and grill it for a minute or two on each side. Then heat up the rest of the sauce.

Serve with bibb lettuce, kimchi (optional) and quick pickles. If done this way offer a few dipping sauces. mykoreankitchen provided two recipes that I liked:

Chili and Soybean Paste:

  • 2 tbsp. doenjang (soybean paste)
  • 1-1/2 tsp. chili paste (gochujang)
  • 1 tbsp. sesame oil
  • 3/8 tsp. onion, minced
  • 3/8 tsp. garlic, minced
  • 3/4 tsp. sesame seeds, toasted
  • 3/4 tsp. maple syrup
  • 1 tbsp. chopped nut of your choice (pistachios are nice)

Combine above ingredients.

Wasabi and Soy Sauce:

  • 1 tbsp. soy sauce
  • 1 tbsp. water
  • 2 tsp. sugar
  • 1 tsp. white vinegar
  • a thin slice of onion to be added on each serving plate
  • a dab of wasabi paste to be pasted on each serving plate

Combine the first four ingredients and serve the onion and wasabi paste on the side.

http://cookingwithauntjuju.com/2019/02/08/korean-spicy-bbq…rk-daeji-bulgogi/ 

17 thoughts on “Korean Spicy BBQ Pork (Daeji Bulgogi)”

  3. Judi, I can already taste that Korean sweetness and feel that heat come on in the end. Great recipe and I really like the lettuce wrap option. Keep those gochujang recipes coming.

    Reply

    • Thank you Ron – would you believe the grocery I went to did not have any butter lettuce or other varieties good for wraps – so it was rice instead. I do love gochujang and the sweetness of the fruit was a great addition.

      Reply

  4. I made a David Chang recipe for marinated short ribs a while back for the blog, and the marinade had both apple and pear juices in it. It was outstanding. So I’m really looking forward to trying your recipe!

    Reply

    • I seem to recall your recipe but I believe it was in one of his cookbooks and I do have two of them. I highly recommend the addition of the grated fresh fruit – both the apple and pear! Hope you like it.

      Reply

    • Thanks Julie – I just love this kind of food. Outside of American, Asian cuisine is a favorite. I keep trying to make more Indian recipes but there are so many “new” ingredients that I would have to buy and my pantry can only store so many ingredients.

      Reply

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