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