Bulgogi is a popular dish in Korea. Bulgogi literally means “fire meat” in Korean, therefore it is usually grilled, barbecued, broiled or pan fried. Generally bulgogi is referred to a beef dish but you can also make it with pork or chicken.

Minnie made a Pork Bulgogi in the community kitchen. This dish is very flavourful and goes well with steamed rice. Traditionally, Korean served Bulgogi on a piece of lettuce and seasoned with a dab of gochujang (red chili paste) and garnished with a piece of kimchi and garlic and eaten whole as a wrap.

Ingredients

1. Pork, thinly sliced (Minnie used a combination of pork belly and pork butt)
2. Juice from 1/2 apple, 1/2 kiwi and 1 pear (or used can juice instead)
3. Soy sauce, red pepper paste, corn syrup (or sugar), sliced onions (or green onions), sesame oil, minced garlic, dried rosemary, ground peppers
4. vegetables of your preference like carrot, yam, sweet peppers

Instructions

Marinate the pork with the juices from ingredients #2 overnight in a ziplog bag in the fridge to tenderize the meat.

Mix the ingredients #3 to make a sauce. Marinate the pork with the sauce and the vegetables from ingredients #4 for 10 minutes.

Pan fried the pork in a large pan until cooked.

Minnie, thank you for sharing with us again. This is a pretty simple dish to make as everything goes into a pan and cooked together. I’m sure many of us will try out this recipe at home.