Fiery Gochujang Bulgogi Stir-Fry 🔥 | Korean Spicy Pork Perfection

Delving into the World of Gochujang Bulgogi

Bulgogi is a Korean BBQ dish that brings together the savory taste of thinly sliced pork with the spicy kick of Gochujang, a Korean chili paste. This dish is not just a meal; it's an experience that tantalizes the taste buds and offers a glimpse into the rich culinary tradition of Korea.

Ingredients

For the Meat

• 600g pork shoulder, thinly sliced

For the Marindate

• 30g Korean chili paste (Gochujang)
• 15g honey
• 22.5g soy sauce
• 15g oyster sauce
• 15g sugar
• 30g Korean chilli powder (Gochugaru)
• 30g mirin
• 15g lemon juice
• 3 cloves minced garlic
• Black pepper, to taste

For the Stir-fry

• Cooking oil
• White parts of a bunch of green onions, roughly chopped
• 3 cloves garlic, minced
• 1 yellow onion, roughly chopped

For the Garnish

• Green parts of a bunch of green onions, roughly chopped
• Sesame seeds, to serve

Let's Get Cooking

1. Begin with the marinade. Mix the Gochujang, honey, soy sauce, oyster sauce, sugar, Gochugaru, mirin, lemon juice, garlic, and black pepper.
2. Cover the thinly sliced pork shoulder with the marinade. Let it absorb all the marvelous flavors, ideally overnight, but a few hours will do in a pinch.
3. After marinating, stir fry the pork over medium heat. Keep stirring to prevent any burning.
4. Once the meat is cooked, take it out of the pan. Add a bit more oil, then stir fry the garlic, yellow and white parts of green onions until slightly cooked.
5. Sprinkle some sesame seeds and the green parts of the green onions and serve your masterpiece!

Nutrition Information

With a serving size of around 100g, each serving contains approximately:

• Calories: 200
• Carbohydrate Content: 10g
• Cholesterol Content: 40mg
• Fat Content: 12g
• Protein Content: 15g
• Saturated Fat Content: 4g
• Serving Size: 100g
• Sodium Content: 300mg
• Sugar Content: 5g
• Trans Fat Content: 0g
• Unsaturated Fat Content: 8g

Substitutes to Consider

If you're having trouble finding certain ingredients, here are some possible substitutes:

• Gochujang: Sriracha or other hot sauces mixed with a bit of miso paste can mimic the sweet, spicy flavor.
• Gochugaru: Paprika, cayenne pepper, or crushed red pepper flakes can provide the heat, though the flavor might be slightly different.
• Mirin: A mix of white wine and sugar can replicate the sweet, tangy taste of Mirin.

Perfect Pairings

Gochujang Bulgogi pairs well with a bowl of steamed rice to soak up the delicious sauce. A side dish of kimchi would also complement the dish by adding a refreshing, tangy crunch.

Down to the Nitty-Gritty of Cooking Gochujang Bulgogi

• Marinating the meat not only helps it absorb the flavors but also tenderizes it. An overnight marination is ideal, but if you're short on time, a couple of hours should suffice.
• When it's time to cook, make sure your pan is hot before adding the meat. This helps seal in the juices and gives the meat that irresistible caramelized exterior.
• Don't overcrowd your pan when frying the meat. If there's too much in the pan, the meat will steam instead of frying, and you'll miss out on that delicious browning.
• Stir frying the onions after the meat helps them absorb any leftover marinade in the pan, adding more flavor to the dish.
• Use thinly-sliced pork shoulder which should have more flavour and softer than pork leg.
• You can also use pork tenderloin if you feel like splurging.
• If you're cooking with beef, let the meat come to room temperature first before cooking.
• If you love chilies, add some chopped chillies to the vegetable stir-fry.

What Can I Serve with Bulgogi

• White Rice, fried rice, egg fried rice or garlic fried rice
• Stir-fried vegetables like broccoli and mushrooms with oyster sauce.
• Asian noodles mixed with a bit of the cooked sauce from the marinade.
• You can also eat this dish with some fresh lettuce or spinach leaves.

Frequently Asked Questions

Can I use beef instead of pork for this recipe?

Absolutely! Bulgogi is traditionally made with beef. Just make sure to choose a tender cut and slice it thinly.

What can I do if the dish is too spicy for me?

You can reduce the amount of Gochujang and Gochugaru in the recipe. Alternatively, serving the dish with rice or a refreshing cucumber salad can also help balance out the heat.

Can I use regular chili powder instead of Korean chili powder?

While regular chili powder can add heat to the dish, it won't replicate the unique flavor of Gochugaru. If you can't find Gochugaru, consider using a mix of paprika and cayenne pepper.

Can this dish be made vegetarian?

Yes, you can substitute the pork with firm tofu or a meat substitute. Keep in mind the cooking time might vary.

How can I store leftover Gochujang Bulgogi?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.