Joe’s Daeji Bulgogi Recipe (Spicy Korean Grilled Pork)

  • 4 tablespoons Korean red pepper paste (gochujang)
  • 1/2 onion, minced (grated)
  • 2 tablespoons minced garlic
  • 2 teaspoons minced ginger
  • 5 tablespoons sugar
  • 1 teaspoon ground black pepper
  • 2 tablespoons Mirin, Soju or white wine
  • 1 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 pounds lean pork, sliced thin
  • 1 onion cut in 1/4 wedges

Mix all the ingredients except the wedged onion and pork. You can use a food processor or blender. In a zip-lock back, add the marinade and pork slices. Remove all the air you can and put in the refrigerator for at least 3 hours, 6 hours or overnight is better.

Left-overs go great with eggs. That’s Sriracha sauce on the eggs…

Remove the pork and add the onion wedges to the marinade just to coat. Next, grill or hot-pan fry the pork and onion wedges until done. Sprinkle with sesame seeds and green onion. Serve with rice and cucumber slices or make lettuce wraps.

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About Joe Graff

President and co-owner of DC based design studio, icon werx, inc. Lived in Thailand for 8+ years (2003-2011). Rheumatoid arthritis and triple joint replacement patient.
This entry was posted in Korean, Main Dish, Pork and tagged , , , , . Bookmark the permalink.

3 Responses to Joe’s Daeji Bulgogi Recipe (Spicy Korean Grilled Pork)

  1. I love bulgogi! Now I’ll just visit the Korean grocery to pick up some of that red pepper paste. Have you tried this recipe with beef? Terri

  2. I have not. I think it would work, but it wouldn’t be the traditional beef bulgogi. That one doesn’t have the hot pepper paste. Still, I think beef with this recipe would be tasty!

  3. Pingback: Daeji Bulgogi Tacos 불고기 | Joe Graff's Recipe Blog

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