Spicy Pork Bulgogi Recipes

SPICY PORK BULGOGI

Spicy Pork Bulgogi image

Make and share this Spicy Pork Bulgogi recipe from Food.com.

Provided by J e l i s a

Categories Korean

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pork loin (thin, wide slices like bulgogi)
5 tablespoons soy sauce
2 garlic cloves, crushed
2 sprigs green onions (chopped)
1 yellow onion (sliced)
2 tablespoons toasted sesame seeds
1 pinch black pepper
1 tablespoon sugar or 1 tablespoon honey
3 tablespoons red pepper paste (kochujang)
2 tablespoons korean red pepper flakes

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.

Nutrition Facts : Calories 331, Fat 19.9, SaturatedFat 6.1, Cholesterol 68, Sodium 1308.8, Carbohydrate 11.8, Fiber 2.8, Sugar 5.2, Protein 27.1

SPICY PORK BULGOGI

Spicy Pork Bulgogi image

Provided by Food Network

Categories main-dish

Time 12h50m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 pounds sliced pork butt
1 liter lemon-lime soda, such as Sprite
1/2 onion, plus sliced onions, for serving
4 garlic cloves
2 ounces ginger, peeled
1 green onion
4 ounces pineapple or pineapple juice
1/2 cup gochujang
1/4 cup sugar
1/4 cup mirin
1/3 cup soy sauce
1/2 teaspoon Korean fine chili powder (not coarse)
1/2 ounce sesame oil
Vegetable oil, for the pan
Kosher salt
Julienned carrots, for serving

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 BULGOGI RICE BOWL

Spicy Pork Bulgogi Rice Bowl image

Spicy pork bulgogi rice bowl is made with Korea's signature spicy pork BBQ stir fry and hot steamed rice. It's delicious and seriously addictive!

Provided by Sue | My Korean Kitchen

Categories Main

Time 50m

Number Of Ingredients 21

Ingredients

600 g pork shoulder ((pork collar butt) cut into small pieces for stir frying (*see note above))
170 g medium onion ((julienned))
Some cooking oil ((I used rice bran oil))
30 g green onion ((chopped))
1 Tbsp toasted sesame seeds
100 g red apple ((e.g. royal gala) or nashi pear)
50 g brown onion
3 Tbsp gochujang ((Korean chilli paste))
3 Tbsp soy sauce
3 Tbsp honey ((or brown sugar))
2 Tbsp gochugaru ((Korean chilli flakes))
2 Tbsp rice wine ((mirin))
1 Tbsp minced garlic
1 Tbsp minced ginger
1/8 tsp ground black pepper
Steamed rice ((for 4 people))
1 English cucumber ((thinly sliced))
10 leaves Lettuce ((thinly sliced))
10 leaves Korean perilla ((thinly sliced))
4 tsp Korean spicy dipping sauce ((for 4 people, about 1 tsp each))
Kimchi

Steps:

Marinate the meat in the sauce for at least 30 minutes.
In a well-heated wok or skillet cook the marinated meat over medium-high heat until the meat is about 70% cooked (about 7 to 10 mins). Add the onion and cook further until the meat is completely cooked. Garnish with green onion and sesame seeds. Serve the meat with steamed rice, fresh lettuce, and Korean spicy dipping sauce.

Nutrition Facts : Calories 510 kcal, Carbohydrate 80 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 61 mg, Sodium 1030 mg, Fiber 5 g, Sugar 22 g, ServingSize 1 serving

SPICY BULGOGI MARINATED PORK

Spicy Bulgogi Marinated Pork image

This comes from the author of the Eating and Living blog, a Korean-American mom with some great recipes. The contrast between the spicy meat and the crisp cool lettuce leaves is just delicious and fun. I can buy the meat sliced for bulgogi at my local Korean market, but if you don't have one of those handy, you might want to partially freeze your meat, which will help you slice it very thin. I like to serve this with rice. Prep time does not include marinating time.

Provided by duonyte

Categories Pork

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb pork belly or 1 lb pork shoulder, thinly sliced
1/2 medium onion, thinly sliced
2 -3 green onions, roughly chopped
boston lettuce or romaine lettuce, leaves separated and washed
3 tablespoons gochujang korean red chili paste
1 tablespoon korean red chili pepper flakes
2 tablespoons soy sauce
2 tablespoons rice wine or 2 tablespoons mirin
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1/8 teaspoon ground black pepper

Steps:

Mix together all of the marinade ingredients well.
Add the meat, onion and green onions and mix well so that all of the meat is coated. Let marinate for at least an hour.
Heat a grill pan or a skillet over medium high heat and add the pork slices, cooking until it the pork is cooked through and slightly caramelized, turning once. (Do this in batches if necessary - do not crowd the pan).
Serve with lettuce leaves. - wrap the pork morsels in a lettuce leaf and enjoy!

Nutrition Facts : Calories 905.7, Fat 85.3, SaturatedFat 30.1, Cholesterol 109.1, Sodium 766.4, Carbohydrate 15.6, Fiber 1.9, Sugar 9.9, Protein 16.6

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