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The ingredients needed to prepare Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork):
- Prepare pork shoulder strips, cut into roughly 1/4" thick pieces
- Use soy sauce
- Take to 1/3 cup sugar, depending on how sweet you like your food
- Provide garlic, minced
- Take green onions, chopped
- Get gochujang (Korean red chili paste)
- Use toasted sesame oil
- Use oil, depending on how fatty the meat is. The less fatty the meat, the more oil you'll want to add
- Take optional: 2 jalapeños or serranos, thinly sliced (optional - for some, the heat from the gochujang is plenty)
- Take optional: 1 Tablespoon grated or finely minced fresh ginger OR 1 teaspoon dried (sometimes I'm feeling it, sometimes not)
Instructions to make Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork):
- Combine all ingredients thoroughly in a mixing bowl and ideally allow to marinate for at least 45 minutes to an hour before cooking. For me, the best way to get all the meat evenly seasoned is to get in there with your hands, and mix and massage to distribute all the seasonings on and between all the slices of meat.
- PAN FRY OR SAUTE METHOD: Cook the meat in four separate batches on an oiled (about 1.5 teaspoons per batch) pan preheated to medium high, for 2.5 to 3 minutes, stirring occasionally to ensure all pieces are cooked. If you, like I, love onions, you can saute some 1/4" thick pieces of sliced onions with each batch.
- OVEN METHOD: Preheat the oven to 425F. Mix and additional 1.5 to 2 Tablespoons oil in with the meat and spread it evenly in a single layer on a foil-lined sheet pan or broiler pan. Place the pan about 4 inches under the heat element (usually the second rack in your oven) and cook for 15 minutes.
- GRILL METHOD: You'll need a grill basket/fine grate to keep the meat from falling through the slats. Spread the meat in a single layer and cook over medium high heat (and at least 5 inches above the coals or gas element) until the meat is cooked 4 to 6 minutes per side, depending on the thickness of the cut and grill heat.
Heat the canola oil in a large skillet over medium-high heat. Garlic, ginger, green onion, ground black pepper, hot pepper paste, korean pear, onion, pork belly, rice syrup, sesame oil, sesame seeds, soy sauce, sugar. Korean spicy pork has many names under its belt. Amongst many, (Spicy) Pork bulgogi, Dwaeji Bulgogi (돼지불고기), Gochujang Bulgogi (고추장 불고기) and Jeyuk Bokkeum (제육볶음) are all well-known names. In case, you don't recognise some of these Korean words, Dwaeji (돼지) = Jeyuk.
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