Korean Style Bulgogi Pork

Aug 14, 2020

Turn up the heat, we’re bringing you a Korean BBQ. 

Korean
Pork
Mild
Francesco
Korean
Pork
Mild
Francesco

Korean Bulgogi has been blessing the palates of many for thousands of years with its tender thinly sliced meat, marinated in a powerful blend of herbs and spices. If you’ve ever wanted to indulge in traditional Korean food, this is the place to start. Like many dishes, the techniques involved in making Bulgogi have evolved over centuries and the dish itself varies depending on different regions of Korea – that’s why we aren’t calling our recipe authentic. Whether it’s pork, beef, or chicken, the meat is thinly shaved, marinated in a sweet and savoury sauce and grilled on a BBQ, giving its name “bulgogi”, which means “fire” and “meat” in English. 

As the Korean cuisine has attracted considerable popularity from around the globe, bulgogi has become a wholesome one-skillet dinner that is perfect to serve for the whole family.

Our Foodifox Chef, Francesco, invites you to try his Korean Style Bulgogi Pork recipe that he adapted after having worked alongside many Korean chefs during his career. You can grill on a barbeque or you can comfortably prepare it in a pan on your stove top in the kitchen. 

Check out our Korean Bulgogi-inspired recipe below. 

 

Recipe: 

Serves: 4 

Ingredients:

1kg Pork belly

¼ cup garlic & ginger paste 

¼ cup gochujang paste 

½ cup sesame oil 

½ cup canola oil 

⅙ cup rice wine vinegar 

1 ¼ cup sweet soy sauce 

½ cup soy sauce 

1 cup honey 

¼ cup garlic paste 

3 tbsp vegetable oil 

1 carrot

1 brown onion 

2 zucchini 

1 celeriac 

Method:

In a medium-sized bowl, add the garlic & ginger paste, gochujang paste, sesame oil, canola oil, rice wine vinegar, sweet soy sauce, soy sauce, honey and garlic paste and whisk together until smooth. 

Slice the pork belly into small pieces, add it to the bowl and make sure it’s completely covered in the marinade. Set aside for 2 hours. 

Drizzle the vegetable oil into a frypan and set to high heat. Add the pork to the pan and cook until the soy sauce is caramelised and the outside of the pork starts to turn brown or char. Set the pork aside. Slice the brown onion, carrot, zucchini and celeriac. 

In the same pan, add another drizzle of vegetable oil to the pan and stir fry the vegetables for 2 minutes. Add the pork back to the pan and fry with the vegetables for a further 1 minute and serve.

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