Lan’s second dish is Korean Spicy Pork or in Korean, Spicy Bulgogi. This dish is very easy to make and yet very flavourful. However, we need to shop for some specific Korean spices and sauces for this dish.
The main marinates for the dish are Korean Pepper Paste, Korean Red Pepper Powder, Korean Soy Sauce and Korean Corn Syrup. All these can be found in any Korean groceries stores.
- 1 kg of pork shoulder, cut into bite size pieces
- 1 red and green pepper each, cut into bite size pieces
- 1 bunch of green onions, sliced
- 3 carrots, cut into bite size pieces
- 1 onion, sliced
- 2 – 3 tablespoons Korean Soy Sauce
- 4 tablespoons Korean Pepper Paste
- 1 teaspoon Korean Pepper powder
- 3 tablespoons Korean Corn Syrup, you may substitute with brown sugar
Ignore the chives as there is a mix up during the photography of the ingredients for the dish. It should be carrots instead.
To make the dish, combine all the cut up ingredients and marinates together and mix well.
Refrigerate the mixture for 2 hours to allow the marinates to penetrate the meat.
Pan fry the whole mixture in a non-stick pan (without adding any oil) until the meat is cooked.
Lan also demonstrated to us how to eat this dish the Korean style. First, put a piece of lettuce on your palm. Put a tablespoon of steam rice on the lettuce follow with the Spicy Pork and some vegetables in the dish. Bundle up the lettuce and enjoy. Its a mouth full indeed.
This dish goes really well with steam rice. Lan, thank you so much for sharing your Korean heritage with us.
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I like your site a lot. I love to cook and need to learn more.Well, I like spicy pork bulgoki( Is that right??) cuz my aunt used to be kerean and japanese shef and I had that…wowww I like it a lot!!!
So I like to visit your site everyday. Thank you for all recipes and I will try it sometimes.
Wow! I wish to live in Vancouver to attend your Cooking Club. It must be fun. The pork looks really tasty, and I am amazed how easy to make it…
I love that gochujang, since the first time I tasted it, i fall in love ^__^
I love this dish! Except I shred the carrot in a mandoline (similar in size to the dried daikon shreds you can purchase to make daikon kimchi)
No no, it’s not a piece of lettuce you’re supposed to roll it in, you’re supposed to roll it up in a piece of napa cabbage. THAT is how koreans eat it.
I’m sure using lettuce is fine, but the flavor that the napa cabbage brings is SO much better.
Trust me on this, I’ve been eating this stuff all my life 🙂
The onions are so fresh, do you farm your own onions. They really are exceptional. It is a shame you marinated those delicious looking onions, since they are good enough to eat raw.