Dweji Bulgogi (Spicy Korean Pork)
Apparently it is a pork marathon over here on Waving Trees Blog.
But I have a good excuse! Remember how last week I made yummy Vietnamese Grilled Pork ? Well… I still had some pork leftover from that batch because the Costco in my hood had a killer deal for a massive amount of pork loin that week. I stored away the remaining meat in the freezer, but because I do not like to leave meat in the freezer too long (bc freezer burn), I decided to thaw it out to make dweji bulgogi.
Then, obviously, I had to share my recipe with you (bc I love you). <3
By the way, this dish is usually made with fattier cuts of pork like pork belly or shoulder. It is always made with thinly sliced pork, which is easy to find at any local Asian market. I am using pork loin in this recipe for practical reasons, but you do you. Although this dish is commonly whipped up stir-fried it can also be enjoyed Korean BBQ style. I love taking fresh greens like red leaf lettuce or herbs and making wraps with it too.
Feel free to stir fry in other veggies like onions, carrots or cabbage for a wholesome meal. :D
PREP TIME: 15 MINUTES
MARINADE TIME: 1 hour - overnight
COOK TIME: 7 minutes
SERVES : 4
1 lbs thinly sliced pork belly, shoulder or loin
1/4 cup soy sauce
1/4 cup oyster sauce
3 tbl honey (other sweeteners like sugar, agave, corn syrup work too)
3 tbl gochugaru
2 tbl gochujang (I really like the one made by Chung Jung One brand pictured to the right)
2 tbl toasted sesame oil
2 tbl rice wine (i.e. mirin or shiaoxing wine)
1 tsp ground black pepper
4 peeled cloves of garlic
1 thumb size piece of peeled fresh ginger
2 peeled medium shallots**
thinly sliced onions/green onion
How to make it:
1. Put in all ingredients except for the pork into a blender. Blend the marinade ingredients until smooth.
2. Pour marinade over thinly sliced pork in a mixing bowl and combine well. The marinade should coat each slice.
3. Cover the mixture and marinade for at least one hour or overnight in the refrigerator.
4. optional step): thinly slice onion/green onion.
5. Heat a large skillet on high. Once fully heated add in a tablespoon of vegetable oil and do a quick stir-fry of the onions and until their edges have slightly browned. Then add in pork and continue to stir-fry on high heat.
6. Once the liquid in the skillet has been reduced and the pork has slightly caramelized it is ready to be plated. Total cook time is approximately about 7 minutes.
7. Garnish dish with thinly sliced green onions and toasted sesame seeds and serve piping hot. This dish pairs excellently with fresh perilla leaves and tender red leaf lettuce to make wraps with.