Week 3 – Korean – Dwaeji Bulgogi

Oh I think I have a soft spot for Korean food, especially Korean style BBQ.  You order a bunch of cuts of meats and then its cooked right in front of you on this smoking hot pan/grill.

This week, I decided to recreate one of my favorite dishes, jeyuk bokkeum/dwaeji bulgogi, or spicy pork.  I also picked up some kkakdugi, or kimchi radish cubes and sliced pork belly (for samgyeopsal).

The marinade is made from:

  • gochujang
  • soy sauce
  • ginger
  • garlic
  • rice vinager
  • brown sugar
  • onions

Had to make a trip out to the Asian market to get the gochujang and sliced pork (they sell it already sliced for you, which saves me a ton of time).

Let everything marinade for a while, and just saute it up.  The pork belly is just pan fried and enjoyed with a dipping sauce of course salt and some sesame oil.

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