Dwaeji Bulgogi

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Ingredients

400g - Pork Tenderloin
1/2 - Onion
1 - Spring Onion
For the sauce
2 Tbsp - Gochujang
1 Tsp - Gochugaru
3 Tbsp - Soy Sauce
2 Tbsp - Light Brown Sugar
2 Tsp - Crushed Garlic
1 Tsp - Minced Ginger
1/2 - Kiwi
2 Tbsp - Sesame Oil

Dwaeji Bulgogi

돼지불고기

Cuisine:

A super tasty, spicy pork dish. Quick and easy to prepare, perfect for a midweek feast!

  • 40m
  • Serves 2
  • Easy

Ingredients

  • For the sauce

Directions

Dwaeji Bulgogi, or Daeji Bulgogi (돼지불고기) is a dish that is bursting with flavour and spicy goodness. Including time for marinating it can be cooked in as little as 40 minutes. It consists of tender slices of pork that have been marinated in a special red chilli paste sauce and then pan cooked or grilled.

The recipe is similar in process to that of Bulgogi, one of Korea’s most popular dishes. The main difference with Dwaeji Bulgogi is that it is made with pork (instead of beef) and is spicy, whereas Bulgogi is not.

It is customary in Korea to wrap a small amount of the cooked Dwaeji Bulgogi up in a lettuce leaf (I use Round lettuce) alongside a spoonful of rice and a small amount of kimchi to make an amazing parcel that is full of flavour and bursting with goodness. Wrapping food in this way is known as Ssam () in Korea and is a popular way to eat a number of different dishes. Another common ingredient in the Ssam wrap are Perilla leaves, or kkaennip (깻잎). These can be very hard to find in the UK though. We were lucky enough to receive some kkaennip seeds from a friend recently so the leaves shown in this recipe were home grown 🙂

As with all ingredients within my recipes, if you’re not sure what something is – or where you can find it – just click on its name in the ingredient list on the left to find out more!

Translation

Korean English
돼지 (dwaeji) Pork
불 (bul) Fire
고기 (gogi) Meat

 

 

 

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Steps

1
Done

Thinly slice the pork and place into a mixing bowl.

2
Done

Slice the onion and add all of the sauce ingredients to the bowl.
For the kiwi we're really after the juice as it will tenderize the pork during marinating.
After I've peeled the kiwi I normally use a grater and just grate it into the bowl.

3
Done

Mix everything up well so all of the pork is covered in sauce. I find it easier to mix by hand, but don't forget to wear a glove if you do!
Once mixed, cover with cling film and pop in the fridge to marinate.
Leave it in there for a minimum of 30 minutes. An hour is better if you have the time.

4
Done

Heat up a griddle pan over a medium/high heat and transfer everything from the bowl. Continue to cook for about 5 minutes until the pork is cooked through.
Slice the spring onion and apply as garnish.

5
Done

Dwaeji Bulgogi is best eaten with a bowl of white rice.

* If you want to eat it like a true Korean you can wrap a small amount of the cooked pork up in a lettuce leaf (I use Round lettuce) alongside a spoonful of rice and a small amount of kimchi to make an amazing parcel that is full of flavour and bursting with goodness.

Richard

Passionate about cooking, eating and promoting Korean food in the UK.

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