Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork). Pork Bulgogi (돼지 불고기 Dweji Bulgogi) Pork Bulgogi (Dweji Bulgogi) is a classic pork dish that's perfectly seasoned with gochujang, garlic, ginger and sweet flavors that makes this dish simply irresistable. Pork Bulgogi is spicy, savory, sweet, gingery and mouthwatering…That is the best way I can describe the taste of Korean Pork Bulgogi. Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork) Shinae Southern California, USA.

If you have a low tolerance for heat, or you just want to try. hello, Korean Spicy Pork Bulgogi BBQ or pronounced "Dweji Bulgogi" and spelled 돼지불고기 in Korean is a classic dish that is commonly available in any Korean restaurant. It's the sister version of the popular Beef Bulgogi dish, but with pork and with Korean staple ingredients for spice. Mouth-watering, tender, juicy pork with lots of well-balanced flavor - sweet, savory, spicy, garlicky, gingery, you name it. You can have Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork) using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork)

You need 2.5 pounds of pork shoulder strips, cut into roughly 1/4" thick pieces.
You need 3-4 Tablespoons of soy sauce.
It's 1/4 cup of to 1/3 cup sugar, depending on how sweet you like your food.
Prepare 4 cloves of garlic, minced.
Prepare 2 of green onions, chopped.
You need 1/4 cup of gochujang (Korean red chili paste).
It's 1 Tablespoon of toasted sesame oil.
You need 1-2 Tablespoons of oil, depending on how fatty the meat is. The less fatty the meat, the more oil you'll want to add.
It's of optional: 2 jalapeños or serranos, thinly sliced (optional - for some, the heat from the gochujang is plenty).
Prepare of optional: 1 Tablespoon grated or finely minced fresh ginger OR 1 teaspoon dried (sometimes I'm feeling it, sometimes not).

Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork). Here is how you cook it. Dweji Bulgogi 돼지 불고기 (Pork Bulgogi) is spicy, savory, sweet, gingery and sooo delicious! A lot of people find regular beef bulgogi to be a gateway dish into Korean cuisine, and that stuff is tasty to be sure.

Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork) step by step

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..
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But I am big on pork and hot stuff, so I actually prefer this preparation way more. If you have a low tolerance. Great when wrapped in ssam (Korean lettuce wraps). The cut I bought from my local market is from the neck (collar butt) and it's called moksal (목살) in Korean. Make the marinade by mixing all of the ingredients above.