Saturday, March 5, 2011

Spicy Korean Pork



My favorite is pork, not beef, not seafood -- pork.  The hubs would take a nice piece of steak over all else, but I'd beg to differ.  I think the pig is the greatest animal of all.   I mean, it gives us bacon, right?  But there is one thing we both agree on, we both love spicy pork  - otherwise known as dweji boolgogi or jjeyuk bokkeum. 

It's best served with rice and perilla leaves alongside with dwenjang jjigae.  It's comfort food. 

I like mine spicy but with enough sweetness so you can actually enjoy it without having to gulp gallons of water. 

Ingredients:
1.5 pounds of pork shoulder/belly thinly sliced
1 small onion
2 scallions
cooking wine
sugar
corn syrup
red pepper paste
red pepper powder
garlic
soy sauce
sesame oil
salt and pepper

Directions:
Wash pork with cold water and pat dry.

In a bowl, marinate the pork with 1 tablespoon of cooking wine (mirin), 1/4 tsp of salt and 1/4 tsp of pepper.  Let it sit while you make the sauce.

In another bowl mix 3 heaping tablespoons of the red pepper paste and 2 tablespoon of the red pepper powder.  Just as a guidance, I don't actually use measuring spoons.  I just use a regular spoon (not a teaspoon) for all my measuring.  Add 2 tablespoon of sugar, 1 tablespoon of corn syrup, 1 tablespoon of soy sauce, 1/2 tablespoon of sesame oil and 1 tablespoon of minced garlic.   Mix all together.

Slice up the small onion into slices.  Cut the scallions into long slices.  Set aside.

Heat up a large frying pan with some vegetable oil and let it get hot.  Add the pork and cook until you get nice color on the outside.  Add the onions.  Continue to cook until the pork and onion are fully cooked.  (I cook mine for about 10 minutes total but I adjust the heat throughout the process so I don't burn the meat).  At the last minute, add the scallions.  After plating, sprinkle on some sesame seeds. 

You can adjust this to taste.  For example if you like it less sweet, use less sugar.  If you like it more spicy, add more red pepper powder.  If you're opposed to using corn syrup (mool yut) then you can substitute grated pear or even apple sauce. 

Enjoy, it's one of the hubs' favorite dishes. 

2 comments:

  1. This looks absolutely delicious! I can't wait to try it!

    ReplyDelete
  2. at what point do you add the sauce ? thx !

    ReplyDelete