Jeyuk Bokkeum (Spicy Pork Bulgogi With Pears)

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is from a Korean-American mom's blog, Eating and Living, a great source of Korean recipes. Traditionally some grated Asian pear is used to flavor and tenderize the meat, but a tart apple can be used instead. I added a sliced red bell pepper, which the recipe did not call for, but which worked together well. The pork must be very thinly sliced and I buy pork/pork belly sliced for bulgogi at the Korean market. Pork loin should have some fat on it. I used less soy sauce, but found the amount of gochujang to my taste.

Ingredients Nutrition

Directions

  1. Combine the meat, scallions, and onion in a medium bowl.
  2. Combine the marinade ingredients in a small bowl, mixing together well, and pour over the meat.
  3. Mix everything together well - I find this works best with your hands. Cover and let stand an hour. (If it will stand longer, place in the refrigerator).
  4. Grill or pan grill. If using a skillet, put a little neutral oil and sesame oil in the heated skillet. Do not crowd the meat, as it will then steam - cook in batches. Cook until the meat is a bit caramelized - perhaps 5 or 6 minutes.
  5. Serve with lettuce, rolling the cooked mixture into the leaves. I like Boston or another leafy lettuce for this, as it rolls easily, but romaine works, too.
Most Helpful

Fantastic. It is spicy, yes, but with a subtle sweet and sour note. I will enjoy making this again. I did not have thinly sliced pork shoulder, but it was sliced about an inch thick like a pork chop. Worked just fine, thank you.

threeovens September 24, 2013