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Pork in Korean

Korean-Style Pork (Dwaeji Bulgogi)

An Asian meat dish with a bold, savory kick! Korean-style pork is a popular dish of Korean cuisine, familiar to anyone who loves Asian food, spicy meat, and zesty vegetable sides. It combines the punch of spices with a sweet-and-sour tang that perfectly rounds out the spicy meat. In Korea the dish is called dwaeji bulgogi. It's usually served with a side of rice, soy sauce, and Korean salads.

Snezhana

Recipe author

Composition / ingredients

Servings:

Pork

500

Onion

Vegetable oil

Soy sauce

Sugar

Salt

Garlic

Ginger (powdered)

0.5

Sesame oil

Sesame seeds

Tomato sauce

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 11 g

Fats 53 % 21 g

Carbohydrates 20 % 8 g

254 kcal

GI: 57 / 14 / 29

Cooking method

Step 1:

Gather the ingredients for Korean-style pork. For the meat, it's best to use tenderloin or other lean cuts — and make sure it's fresh and good quality. Trim off any membrane, sinew, and leftover fat.
Step 2:

Cut the pork into small sticks or strips no more than 2 cm (¾ in) thick. It's best to cut against the grain so the meat comes out soft and tender after cooking. Rinse the meat under running water and let it drain fully in a colander. Put the pork in a deep bowl.
Step 3:

Make the marinade. The base of a Korean pork marinade is soy sauce, which is salty, so add the other seasonings — especially salt — to taste, so you don't overwhelm the sauce. Pour the soy sauce into a bowl. Add the tomato sauce, sugar, salt to taste, ground red chili, ground ginger, grated or finely minced garlic, sesame oil, and a handful of sesame seeds. Stir the ingredients together.
Step 4:

Pour the marinade over the pork. Stir so the meat is well coated and let it marinate for half an hour.
Step 5:

Meanwhile, prep the onion. Peel it and cut it into slivers. You can use red onion if you prefer.
Step 6:

Korean-style pork is usually cooked in a wok — a deep pan with a narrow bottom. If you don't have one, a cauldron or a regular deep, heavy-bottomed skillet works. Pour the vegetable oil into the pan and turn on the heat. Add the meat to the hot oil and fry it over high heat until browned.
Step 7:

Add the onion. Turn down the heat and fry the meat and onion, covered, for about 10 more minutes over medium heat, stirring now and then with a spatula.
Step 8:

The dish is ready. The meat should be soft and juicy, with a little sauce left at the bottom of the pan. Serve Korean-style pork hot, sprinkled with sesame seeds and chopped fresh herbs, on its own or with boiled rice and a fresh vegetable salad. Enjoy!