Daeji Bulgogi is another popular Korean meat dish similar to bulgogi. However, instead of using beef, thin sliced pork loin is marinated in a specially blended red pepper paste sauce with various assortments of vegetables. The meat is marinated with a mixture of soy sauce, sesame oil, garlic, sugar, ginger roots, rice wine and kochujang which is the base sauce for this dish. It is marinated for 30-60 minutes to bring out the depth and intensity of flavors.
Daeji bulgogi can be grilled or pan-cooked and it is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat. It is often times wrapped along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole. To see a visual illustration, click here.
Korean 101: "Daeji" means pork in Korean and "bulgogi" is the word for "fire meat," therefore, it translates into "pork fire meat."
Recipe Ingredients
- 1 pound lean and boneless pork, cut into thin slices
- 3 tablespoons soy sauce
- 2 tablespoons crushed garlic
- 1/2 teaspoon crushed gingerroot
- 2 tablespoons brown sugar
- 2 tablespoons red pepper sauce
- 1 teaspoon red pepper flakes
- 2 tablespoons rice wine (sake)
- 2 tablespoons sesame oil
- 1 onion
Cooking Directions
- Combine all the ingredients for the marinade and stir in a large mixing bowl.
- Add the pork and marinate for 30-60 minutes.
- Grill or pan-fry and serve with steamed rice.
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