Monday, 7 January 2008
Daeji Bulgogi - Spicy Pork Bulgogi 돼지불고기
Finally, I am learning to cook proper Korean dishes other than our favourite Korean instant noodles! We went to Strathfield on Saturday and I bought a jar of Spicy Bulgogi marinade. Strathfield has a pretty big Korean community and the restaurants and shops are mainly operate by the Koreans. It's always better to buy Korean goodies from a Korean grocery, things are usually cheaper and the stocks newer.
This marinade came in really handy as I have initially wanted to shop for ingredients to make my own bulgogi marinade. It's not spicy enough though, I am going to add some chili powder to my bulgogi marinade next time.
If you don't have a ready-mixed marinade, make your own sauce by mixing soy sauce, sesame oil, rice wine, red pepper powder, minced garlic, sesame oil, sugar, grated pear, grated ginger and gochujang, which is the red pepper soy bean paste and the main ingredient for this dish. Taste the sauce and adjust the ingredients to your liking.
We love this dish, it's soul satisfyingly good, B said it tasted pretty much like the authentic Korean bulgogi. Thanks dear. I am going to cook this again this weekend, perhaps by substituting the pork with chicken slices.
400g pork tenderloin, cut into thin slices
3 cloves garlic, finely chopped
2 stalks scallion, cut into 2-inch sections
1 medium sized onion, cut into half-rings
4 tbsp spicy bulgogi marinade
2 tbsp cooking oil
2 tbsp sesame seed
Combine all the ingredients and marinate the pork for at least 3 hours in the fridge, or refrigerate overnight.
Heat oil in pan and cook pork over medium-high heat, stiring frequently till the pork slices are browned, about 3-5 minutes. Garnish with sesame seeds, if desired.
Served with rice.