Dwaeji-bulgogi (Jeyuk-bokkeum) | 돼지불고기 (제육볶음)
Spicy Stir-fried Pork
This dish is made by marinating thinly sliced pork in a gochu-jang (red chili pepper paste) sauce. It is more commonly known as ‘jeyuk-bokkeum,’ and it is one of the most popular dishes in Korea.
- 1 lb (500g) pork (belly), 1¼ onion (½ lb, 250g), 9 stalks green onion (3 oz, 90g), 2 tablespoons vegetable oil
Spicy marinade for pork
- 4 tablespoons gochu-jang (red chili pepper paste), 2 tablespoons gochut-garu (red chili pepper powder), 2 tablespoons soy sauce, 2 tablespoons sugar, 2 teaspoons minced green onion, 1 teaspoon minced garlic, 1 tablespoon ginger juice, 2 tablespoons rice wine, pinch of ground black pepper
- Slice the pork into ⅛-inch (0.3-cm) thick and cut into bite sizes.
- Cut the onion into julienne lengthwise.
- Slice the 6 stalks green onion into 1½-inch (4-cm) long pieces and chop the remaining green onions for garnish.
- Combine gochu-jang and other ingredients of the spicy marinate for pork in a medium bowl.
- Toss the pork in the marinade to coat and set aside for 30 minutes.
- In a skillet, heat the 1 tablespoon of vegetable oil. Stir-fry the sliced onion and set aside.
- Heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the pork and cook, stirring occasionally to avoid burning. When the pork is cooked thoroughly, add the stir-fried onion and toss.
- Place the pork in a serving plate and garnish with the chopped green onions.
The spicy gochu-jang sauce used to marinate the meat is more suitable for pork than it is for beef. Fleshy belly cuts taste best. If lean shoulder or tenderloin is used, cut it into thin slices for a soft texture. It tastes even better to grill marinated chicken in the gochu-jang sauce. Onions, carrots, perilla leaf and cabbage may be stir-fried together according to the diner’s preference.
