Spicy Pork Belly Bulgogi Recipes

SPICY PORK BULGOGI

Steps:

• Cut the pork down the middle (in half) and add to a bowl with the lemon-lime soda. Allow to soak for at least 10 minutes. Drain out the soda.
• Put the 1/2 onion, garlic, ginger, green onion and pineapple in a blender and blend on medium low. Pour into the bowl with the pork and add the gochujang, sugar, mirin, soy sauce, Korean fine chili powder and sesame oil. Allow the pork to marinate for 12 hours.
• Heat up a pan and add vegetable oil. Lay the pork carefully in the pan (don't pile the pork--make sure every piece is touching the pan). Cook until the meat is firm, about 15 minutes. Add a touch of salt, sliced onions and thinly sliced carrots (matchstick.) Then, cook for another 5 to 10 minutes.

SPICY PORK BELLY BULGOGI

Steps:

• Grate onion and asian pear with box grater. (Alternately, you can whizz onion, asian pear, garlic, and ginger in food processor until pureed.)
• Add grated onion and asian pear to large bowl. Add remaining marinade ingredients. Mix thoroughly with spoon.
• Add pork belly and mix with hands until thoroughly coated. Set aside at room temperature for 30 minutes. Or, marinate overnight in the refrigerator.
• Position oven rack 3-4 inches from the heat element. Preheat oven to BROIL for at least 10 minutes. Line a sheet pan with foil for easier clean up. Add pork belly strips to sheet pan, making sure not to crowd the pan. Broil until crispy looking and browned, about 5-8 minutes for each side. Keep broiling until pork belly is cooked through with charred bits and crispy edges. You'll have to watch the pork carefully so that it doesn't burn too much. Also, rotate the pieces with tongs so they receive equal heat from the broiler.
• Cut into bite-sized strips and transfer to serving platter. Garnish with green onion and sesame seeds, if desired. Serve immediately with rice, lettuce wraps, and ssamjang.

SPICY PORK BULGOGI

Steps:

• Mix all ingredients, refrigerate overnight for best results or a minimum of 1 hours.
• Cook over medium-high heat in frying pan, stirring occasionally until well done and browned.
• Serve with white rice.