Hello again,
The dish is called Pork Bulgogi, "Dwaeji Bulgogi" in Korean, and is one of my favorite go-to dishes when I don't know what else to cook. It's a fairly straightforward spicy-sweet marinade, mixed into thinly sliced pork, and slowly cooked over med-low heat. I've made it for coworkers, family members, and friend and have yet to find someone who didn't like it (assuming of course that they don't mind a little spicy-sweet heat).
Ingredients:
Stirfry
1.5 pounds of pork (the recipe calls out for pork shoulder, but since it's hard to find a small piece of pork shoulder, I often use a boneless pork rib with a little bit of fat on it)
1 onion cut into 1/4 inch thick slices
1 large zucchini cut into half-moon shapes 1/4 inch thick (optional)
3-4 green onions cut into 4 inch sections
3-4 green onions cut into 4 inch sections
1 TBS cooking oil
1 TBS minced garlic (optional)
1 TBS minced ginger (optional)
Marinade
4 TBS Korean red pepper paste (gochujang)
2 TBS soy sauce (try to avoid the less salt versions as the flavor is not as good)
2 TBS sugar
1.5 TBS corn syrup (or oligodang 올리고당 if you have it)
1 TBS Asian cooking wine (chungju, mirin, soju all work)
2 TBS minced garlic
1 TBS minced ginger
1 TBS minced ginger
1-2 tsp sesame oil
dash of black pepper
2 TBS chili flakes
Edible Garnishes
2-3 cloves thinly sliced garlic
1 long red pepper sliced into 1/4 inch thick slices
1 long green pepper sliced into 1/4 inch thick slices
1 head red leaf lettuce washed and drained
Directions
1. If your grocery store won't cut the meat into 1/8 inch slices for you (mine won't), then place meat into freezer for about 45 minutes until it gets firm, but not frozen. Remove and slice into very thin strips (1/8 in thickness or less- the goal is for it to be thin and bite size). Place in large bowl.
2. Prepare marinade by mixing all ingredients together, leaving the chili flakes for last. You may decide to add more or less depending on your spice tolerance, keeping mind that it won't seem as spicy once cooked with the pork. Once the marinade is well mixed, add to pork and refrigerate (at least 30 minutes but I've done it up to 24 hours).
3. When it's time to cook, pour cooking oil into the pan over medium heat. I use the low and slow method keeping the heat low enough that it takes about 20-30 minutes to fully cook everything. Add in the marinated pork, sliced zucchini, and onions, and cover the pan, stirring occasionally for the first 10-15 minutes.
4. Once the veggies are soft, remove the cover and continue to slowly cook until the meat is done. Add in the green onions about 3 minutes before everything is done and stir them in well.
4. Once the veggies are soft, remove the cover and continue to slowly cook until the meat is done. Add in the green onions about 3 minutes before everything is done and stir them in well.
5. Transfer meat to serving dish and serve with a bowl of rice. The edible garnishments can be used to make lettuce wraps (place piece of lettuce in hand, put pork, rice, garlic, and peppers on top, then wrap and eat.
If you're not fond of fresh garlic, you can also roast/caramelize them a bit to sweeten them.
Please check out siamsun44's version of the recipe here (complete with step by step pictures):
Enjoy!
