Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, pork, korean bulgoki style. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. It is a "gui" (meaning grilled dish) made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top. Commonly, the main ingredient is meat: beef, pork, or chicken. But occasionally the dish can include vegetables other vegetarian ingredients, making it pretty versatile.
Pork, Korean bulgoki style is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Pork, Korean bulgoki style is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook pork, korean bulgoki style using 13 ingredients and 21 steps. Here is how you cook that.
The ingredients needed to make Pork, Korean bulgoki style:
- Make ready 1 lb. Pork (loin, chops that kind of thing)
- Get 4 cloves * garlic
- Take 2 Tbsp * sweet (honey, brown sugar, sugar)
- Get 1 Tbsp * medium hot (sauce, paprika, chili powder)
- Prepare 1/4 cup * low sodium soy sauce
- Make ready 1-2 inch * fresh ginger
- Take 1 Tbsp * sesame oil or other oil
- Get 1/4-1/2 medium onion
- Make ready 1/2 cup water
- Take 1 Tbsp corn starch
- Make ready 1 cup veggies of choice
- Take 1 Tbsp vinegar
- Prepare 1 Tbsp honey
This dish is very commonly cooked with other vegetables such as onions, zucchini, or peppers. Korean Pork Bulgogi is thinly sliced, marinated pork, which has been pan-seared to perfection. Tender, moist, spicy, and full of flavour. Many, many moons ago, I posted a recipe to my blog for a vegetarian version of this dish using textured vegetable protein.
Instructions to make Pork, Korean bulgoki style:
- Cut your pork in bite sized pieces of your choosing. Mine were 1/2 inch by 1/2 inch by about 2-3 inches long
- Place pork in a marinade container/zip lock bag
- Using a small bowl just to mix marinade (*), add your soy sauce and sweet, mix.
- Mince your garlic cloves, add to marinade
- Grate your ginger, add to marinade
- Add the oil and hot spices to marinade, mix well, add to pork.
- Marinade for at least 30 minutes, overnight is better.
- If you want a dry (no sauce), grilled pork, grill the pork until done, serve. If you want the sauce version, continue.
- Slice your onion not dice.
- Add oil to a skillet, stir-fry or wok. Set medium high heat.
- Pull the pork out of the marinade, shake each piece. Leave as much marinade behind, we will use it later.
- Add water to rest of marinade. Add vinegar and honey, stir. Add corn starch, stir.
- Place pork in heated pan, let alone for 3 minutes
- Stir meat, added onion on top, let sit for another 2 minutes
- Stir onion into the meat now, let cook for 1 minute.
- Add other veggies, I'm using broccoli. You may have to do this earlier depending on the veggies you are using. When I use carrots, I have to add them earlier.
- Stir veggies in, cook 1 minute
- Give sauce one last stir, add to pork. Stir.
- Bring sauce to a boil, we must do this as the marinade was in contact with raw meat, and the thickener needs it also to work.
- Once it boils, reduce heat to medium low, cover, simmer for 5 minutes. If it is to thick for you, add a little water and stir.
- We like this over rice as in rice bowl.
Tender, moist, spicy, and full of flavour. Many, many moons ago, I posted a recipe to my blog for a vegetarian version of this dish using textured vegetable protein. Korean spicy pork bulgogi is loaded with spicy and savory flavors from the gochujang paste and fish sauce but also has a balance of sweet in it as well from the mirin and the sugars. Its intense in flavor from the garlic, ginger and onion marinade and is absolutely delicious on top of some plain white rice to mop up that salty umami sauce. Korean Bulgogi is a marinated meat dish made with thin slices of beef, usually rib eye.
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