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 chili pepper paste 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. Since kochujang is the base sauce to this dish, it can get spicy in taste.

• 1 lb thinly sliced pork (lean & boneless preferred)
• 3 tbsp soy sauce
• 2 tbsp crushed garlic
• ½ tbsp crushed ginger root
• 2 tbsp brown sugar
• 2 tbsp kochujang (red chili pepper paste)
• 1 tsp red pepper flakes
• 2 tbsp rice wine (sake)
• 2 tbsp sesame oil
• 1 onion

1. Combine all the ingredients except pork to make its base marinating sauce. Stir in a large mixing bowl.
2. Add the pork and marinate for 30-60 minutes.
3. Grill or pan-fry and serve with steamed rice.