SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
SPICY PORK STRIPS
This recipe is from Quick Cooking. Sorry...don't know what happened to the rest of the recipe. Will try to find it again
Provided by marisk
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut porkloin into strips.
Nutrition Facts : Calories 343.3, Fat 16.2, SaturatedFat 4.2, Cholesterol 112.3, Sodium 599.7, Carbohydrate 10.6, Fiber 2.1, Sugar 4, Protein 37.6
SPICY KOREAN PORK BELLY (JEYUK BOKKEUM)
Delicious Korean BBQ doesn't require a grill or tons of fuss! Hooni Kim will teach you how to get the right mix of spicy and sweet for this authentic pork stir-fry before caramelizing the meat to perfection, right on the stovetop.
Provided by Hooni Kim
Categories main-dish
Time 8h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
- Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
- Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
- Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4-5 minutes. Flip meat over and cook the other side, 3-4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.
MARINATED PORK STRIPS
An easy and unique use of pork; it always gets rave reviews.
Provided by RC2STEP
Categories Appetizers and Snacks Meat and Poultry Pork
Time 3h55m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium dish or bowl, mix together soy sauce, sugar, onion, garlic, ginger, sesame seeds, and oil. Add pork, and turn to coat. Cover, and refrigerate for 3 hours, turning and basting often.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove pork from marinade, reserving marinade, and transfer to a lightly greased 9x13 inch baking dish. Bake for 45 minutes. Cut into 1/4 inch thick slices.
- While the meat is roasting, boil reserved marinade for 3 to 5 minutes. Serve with pork strips.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 7.8 g, Cholesterol 24.5 mg, Fat 7 g, Fiber 0.8 g, Protein 10.7 g, SaturatedFat 1.2 g, Sodium 922 mg, Sugar 5.1 g
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