Theme 3: Meat dishes (bulgogi: beef, pork, chicken, etc) cooked on stove-top and sauces
Today's theme is about this wildly popular Korean dish called bulgogi. The word “bulgogi” simply means “fire meat”, or meat cooked over fire.
Cooking
Tip:
Koreans
typically use two types of marinade for this: soy sauce-based or red
chili pepper-based marinades (I like to use gochujiang for the spicy version).
Meat is marinated for up to 24 hours and then cooked on the stove top, on the BBQ
(most preferred option), in the oven or in the air fryer. For the mild version, I like to use a marinade with soy sauce, white wine, and a
couple of drops of sesame oil. That’s
it!
Now, using
this cooking tip, let’s make a pork bulgogi!
Easy Korean
style pork bulgogi
Ingredients:
pork (any tender cuts such as loin chop, 1 lb), soy sauce (sweetened, ¼ cup),
white wine (2TB), sesame oil (2 drops), vegetable oil (1
TB), salt & pepper
 |
| bulbogi marinade |
Steps:
1. Marinade pork in the marinade (1/4 cup soy
sauce, 2TB white wine, 2 drops of sesame oil) for half an hour up to 24 hours.
2. Drain the marinade and pat dry the pork.
3. Cook (I will use the stove top) the pork until no longer pink inside. Turn on the heat to medium and preheat the pan (I like to use cast iron, or enameled cast iron) until hot (but not smoking hot!), add oil to the pan and cook the pork, probably about 3-5 min each side, if about ¼ inch thick, if thicker, cook more until no longer pink but still juicy and tender!
4. Season to taste.
5. Cut the pork into strips, if desired.
6. Enjoy
with rice/pasta/cooked vegetables or even in a salad!
Variations:
 |
| pork bulgogi being marinated |
 |
| pork bulgogi with red cabbage and red pepper |
Variations:
You can
substitute beef (any tender cut will do, works very well with all steak cuts!),
chicken or shrimp. As a garnish,
sprinkle chopped green onions, if desired.
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