Made This Recipe? Add Your Photo
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.
- 2 lbs pork shoulder or 2 lbs pork belly, thinly sliced
- 3 scallions, cut into 2-inch pieces
- 1 small onion, thinly sliced
- 6 tablespoons gochujang Korean chili paste
- 3 tablespoons rice wine or 3 tablespoons mirin
- 2 tablespoons brown sugar
- 1 tablespoon corn syrup or 1 tablespoon honey
- 2 tablespoons sesame oil
- 3 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 4 tablespoons grated Asian pears or 4 tablespoons grated apples
- lettuce leaf
- Combine the meat, scallions, and onion in a medium bowl.
- Combine the marinade ingredients in a small bowl, mixing together well, and pour over the meat.
- 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).
- 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.
- 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.