Authentic and simple Korean red chili paste and pork belly bulgogi dish. Bulgogi can be served as a bulgogi bowl with steaming rice or wrapped in lettuce or Perilla leaves for a more substantial meal.
With a Korean red chili paste, Bulgogi is a marinated meat dish that is popular in South Korea.
This quick and easy bulgogi recipe uses soy sauce, sugar, onions, and scallions.
Learn how to create dwaeji Bulgogi (also known as jeyuk bokkeum) from pork belly by following this guide (samgyupsal).
This original dish can also be made with pork loin, pig shoulder, beef, or chicken.
Thin slices of rib eye beef are marinated and served in Korean Bulgogi.
It is indeed one of the most popular Korean meals outside of Korea.
It’s known as dwaeji (pork) Bulgogi if cooked with pork. Pork is often marinated in a spicy gochujang sauce instead of the soy sauce-based marinade used for beef.
Glutinous rice powder, fermented soybean powder, and gochugaru (Korean red chili flakes) are the main ingredients of gochujang. It is sweet and salty with a kick of heat.
You can’t have a Korean meal without gochujang, and that’s a fact.
The good news is you can get gochujang at any Korean market or online!
Both grilling and pan-frying can be used to cook marinated pork. Lettuce or Perilla leaves can be used to wrap the bite-sized pieces. The wrap should be eaten on its whole.
A fatty pork and spicy food lover can’t go wrong with this recipe!
HOW DO I MAKE BULGOGI?
Make this recipe at home. It’s very easy to do.
The first thing to do is cut up the sliced pork belly into small bite-sized pieces.
Next, mix all of the sauce and marinade ingredients together to make a sauce.
In a big bowl, put the pork, marinade sauce, onions, and scallions. Then mix them all together. You should leave it for at least an hour or even overnight.
To cook, you can grill or cook on a pan. The brands I like for red chilli paste are Chungjungwon, Haechandeul, and Sampio.
A serving of this recipe has only 685 calories.
- 400 g of pork belly
- 2-3 stalks of scallion chopped into 2-inch long
- 1 tablespoon of oil
- ½ thinly sliced onion
- 3 tablespoons of gochujang
- 2 tablespoons of soy sauce
- 2 tablespoons of sugar
- 2 tablespoons of rice wine
- 1 tablespoon of gochugaru or Korean red chili pepper flakes
- 1 tablespoon of minced garlic
- 1 tablespoon of sesame oil
- 1 tablespoon of grated ginger
- 1/8 teaspoon of black pepper
- Mix all the ingredients for the Bulgogi Marinade well.
- Bite-sized pieces of pork belly, about 2 inches long, should be cut from the pork belly.
- When you mix the marinade with the meat, onions, and scallions, you should get a good mix of everything.
- Make sure the food has been in the fridge for at least an hour and even better if it has been overnight.
- Pour oil into a grill pan or skillet and heat at medium-high heat.
- Pork slices should be cooked through and a little caramelized when they’re done. Turn them over once. Serve with steamed rice right away.
When making beef bulgogi, you can use beef that has been cut into very thin strips.
The quality and taste of gochujang sold in stores can be different depending on the brand.
Chungjungwon, Haechandeul, and Sampio are some of the most well-known brands in the United States. Because each brand makes gochujang with different types and sources of ingredients, there are many different types.
It’s known for its Sunchang gochujang, which is made in Chungjungwon. There is a town called Sunchang that makes the best gochujang.
Some brands put the level of spiciness on the package. For example, No. 3 is medium hot, and No. 4 is very hot, but not all brands do this.