Daeji/Dwaeji bulgogi (?? ???) is a Korean dish of marinated thinly sliced pork. Bulgogi literally means fire meat in Korean. It is named such as it is generally cooked on a barbecue with fire. Where bulgogi marinade typically does not include any heat the pork version is generally spicy. I used gochujang to add the heat to my daeji bulgogi. Gochujang is a Korean fermented bean paste with chilies. Daeji bulgogi is normally made with thinly sliced pork. I used a pork loin and I put it in the freezer for an hour to make slicing it easier. Daeji bulgogi can be served with rice and side dishes such as kimchi or it can be wrapped up in lettuce leaves. It also makes a good donburi or rice bowl. Leftover daeji bulgogi makes a great bibimbap .
Daeji Bulgogi (Korean Spicy BBQ Pork)
Korean spicy BBQ pork marinated in a sweet and spicy marinade that is just packed with flavour and then grilled to perfection.
ingredients
- 1 pound pork (thinly sliced)
- 1/2 cup gochujang
- 5 cloves garlic (grated)
- 1 inch ginger (grated)
- 1 small onion (grated)
- 1 Korean pear (grated)
- 1 Fuji apple (grated)
- 1/2 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 green onions (chopped)
- 1/4 teaspoon pepper
directions
- Mix everything in a freezer bag and marinate over night.
- Cook the meat on a barbecue or in a pan on the stove.
I don’t have a pantry to even attempy Korean food but this looks as good as anything I’ve eaten in the city.
Also, I do love the heat in Korean food.
There is a place that makes Bulgogi wraps not far from where I work…delicious!!!!
I just had bulgogi at one of my favourite Korean spots yesterday, I’ve never made it at home though!
i didnt know that my canadian chef is also good at korean recipes :-)!! i have a korean friend that send me 2 bottles of gochujang paste..i think since i had it i only used it twice (when i made bibimpap)i love bulgogi but i never tried making one..will try this recipe for sure tonight!!
Kevin, I have never tried to make Korean food, as a matter of fact, I don’t think I’ve even ever ate Korean food. But, this looks so good, I’ve got to see if I can find some of the ingredients here.
I always prefer to eat this with rice. It gets a bit messy when eaten with a lettuce wrap. But if it’s at home, everything works!
Wow, Kevin, that looks sooooo good. I’m going to have to go look for some gochujang paste.
Hi, Kevin,
I tried this recipe on Sunday. I roasted the meat on a griddle pan and it turned out great! We really enjoyed it. Thanks for recipe!
Vilma (from Lithuania)
What cut of pork do you use? I love bulgogi but never have made it myself.
Anonymous: I like use the butt or shoulder but the tenderloin is a leaner option. Another tasty way to go would be the belly!
This recipe is amazing and tastes exactly like the spicy pork bulgogi at a Korean restaurant. I've not been to Korea so I can't comment on how authentic it is. I found the gochujang paste online at Amazon for about $10. It came in a generous container, so very economical. For the marinade, instead of grating the pear, apple, onion, and garlic I put large pieces in my mini food processor and pulverized it. Then I dropped it in a large bowl and added the other ingredients. I only had light soy sauce on hand, but I think that regular soy would be too salty. I taste tested the marinade it was so good I wanted to use it straight away, but I didn't. I did as you suggested and froze the pork tenderloin, two pieces. Sliced it thin as directed and put it in the marinade for an overnight soak. This morning, I took out a few pieces to test cook it. Well, this is insanely good. Off the charts good. So good, I want to invite the neighbourhood over for dinner tonight. If you like the pork bulgogi in the restaurants, make this at home and you will think you are an expert.
I'll be looking at some sides today to prepare for it, probably some pickled vegetables.
This Calgary Life: I'm glad you enjoyed it!