This is one of my favorite dishes! It certainly beats out the more popular and better known dish of beef bulgogi. I love the spicy, tangy, and slightly sweet marinade. Broiling or grilling the meat will caramelize the marinade nicely, but a quick pan fry is also sufficient. AND it is best served with rice. Oh my gosh, there is nary a perfect marriage than these two. Trust me.
Notes: If you have access to a Korean supermarket, they usually have pork that is already thinly sliced and is most ideal for this dish. But if you’re like me and do not live close to a Korean market, buy a hunk of pork butt (this cut is actually from the shoulder) and put your knife skills to work.
- ¼ cup kochujang (fermented red pepper paste)
- 2 Tablespoon kochugaru (crushed red pepper)
- 2 Tablespoon brown sugar
- 2 Tablespoon minced garlic
- 2 Tablespoon soy sauce
- 2 Tablespoon sesame oil
- 3 Tablespoons mirin (Japanese rice wine)
- 2 pound pork butt or shoulder, very thinly sliced
- 2 medium yellow onions, thinly sliced
- In a medium-sized bowl, combine the first seven ingredients and mix well. This is the marinade for your dwaeji bulgogi. Add the pork and stir until the pork is coated thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Heat a couple of tablespoons of oil in large skillet over medium high heat. Add onions and saute until onions start softening, about 3-4 minutes. Add the pork and cook until done, about 5-7 minutes. You will have to cook the meat in batches so that there is one layer of meat in the pan with room to toss the meat around. If there is too much meat in the pan, you run the risk of boiling the meat which is no good.
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