Pork Belly Bulgogi Food

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PORK BULGOGI



Pork Bulgogi image

This Korean dish, which comes from Norm Matthews of Junction City, Kansas, features paper-thin slices of meat marinated in a salty-sweet sauce. It is served over rice or wrapped in lettuce leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 11

6 small garlic cloves, minced
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
2 teaspoons crushed red pepper
2 teaspoons ginger, freshly grated
1/4 teaspoon ground pepper
1 pound pork tenderloin, very thinly sliced crosswise
1 large onion, cut into 12 wedges
1 tablespoon olive oil
Toasted sesame seeds (optional)

Steps:

  • In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.
  • Add pork tenderloin and onion wedges; marinate at least 10 minutes.
  • In a 12-inch skillet, heat olive oil over medium heat. In 3 batches, brown pork and onion, 3 to 5 minutes per batch. Discard marinade.
  • Return all pork and onion to skillet; cook until warm. Garnish with toasted sesame seeds, if desired.

Nutrition Facts : Calories 311 g, Fat 16 g, Fiber 1 g, Protein 25 g

SPICY PORK BELLY BULGOGI



Spicy Pork Belly Bulgogi image

Crispy, fatty pieces of pork belly. Gochujang-based marinade. Spicy Pork Belly Bulgogi is the indulgent dish you'll want to cook over and over again.

Provided by The Subversive Table

Categories     BBQ     Dinner     Lunch

Time 55m

Number Of Ingredients 11

1.5 lb thick cut pork belly strips
1/2 large asian pear (peeled and cored)
1 small onion (peeled)
1/2 cup Gochujang (Korean fermented chili paste)
3 Tbsp soy sauce
2 Tbsp mirin or rice wine
2 Tbsp Gochukaru (Korean chili flakes/powder)
2 Tbsp sugar
1 Tbsp sesame oil
6 garlic cloves (minced)
2 inch fresh ginger (minced)

Steps:

  • Grate onion and asian pear with box grater. (Alternately, you can whizz onion, asian pear, garlic, and ginger in food processor until pureed.)
  • Add grated onion and asian pear to large bowl. Add remaining marinade ingredients. Mix thoroughly with spoon.
  • Add pork belly and mix with hands until thoroughly coated. Set aside at room temperature for 30 minutes. Or, marinate overnight in the refrigerator.
  • Position oven rack 3-4 inches from the heat element. Preheat oven to BROIL for at least 10 minutes. Line a sheet pan with foil for easier clean up. Add pork belly strips to sheet pan, making sure not to crowd the pan. Broil until crispy looking and browned, about 5-8 minutes for each side. Keep broiling until pork belly is cooked through with charred bits and crispy edges. You'll have to watch the pork carefully so that it doesn't burn too much. Also, rotate the pieces with tongs so they receive equal heat from the broiler.
  • Cut into bite-sized strips and transfer to serving platter. Garnish with green onion and sesame seeds, if desired. Serve immediately with rice, lettuce wraps, and ssamjang.

SPICY PORK BULGOGI



Spicy Pork Bulgogi image

Provided by Food Network

Categories     main-dish

Time 12h50m

Yield 6 servings

Number Of Ingredients 16

2 pounds sliced pork butt
1 liter lemon-lime soda, such as Sprite
1/2 onion, plus sliced onions, for serving
4 garlic cloves
2 ounces ginger, peeled
1 green onion
4 ounces pineapple or pineapple juice
1/2 cup gochujang
1/4 cup sugar
1/4 cup mirin
1/3 cup soy sauce
1/2 teaspoon Korean fine chili powder (not coarse)
1/2 ounce sesame oil
Vegetable oil, for the pan
Kosher salt
Julienned carrots, for serving

Steps:

  • Cut the pork down the middle (in half) and add to a bowl with the lemon-lime soda. Allow to soak for at least 10 minutes. Drain out the soda.
  • Put the 1/2 onion, garlic, ginger, green onion and pineapple in a blender and blend on medium low. Pour into the bowl with the pork and add the gochujang, sugar, mirin, soy sauce, Korean fine chili powder and sesame oil. Allow the pork to marinate for 12 hours.
  • Heat up a pan and add vegetable oil. Lay the pork carefully in the pan (don't pile the pork--make sure every piece is touching the pan). Cook until the meat is firm, about 15 minutes. Add a touch of salt, sliced onions and thinly sliced carrots (matchstick.) Then, cook for another 5 to 10 minutes.

PORK BELLY BULGOGI



Pork Belly Bulgogi image

One of the markets I visit had pork belly bulgogi in the meat case, and I bought it and then started looking for recipes. This one comes from Kiejo Sarsfield, a chef in the London area. The pork belly cooks up beautifully and it's was fun to eat wrapped in lettuce leaves. I find pork belly difficult to slice, so if you can find it sliced you are well advised to buy it!

Provided by duonyte

Categories     Pork

Time 1h35m

Yield 3 serving(s)

Number Of Ingredients 13

500 g pork belly, thinly sliced, around 1/8 inch
2 1/2 tablespoons dark soy sauce
1 tablespoon korean chili paste (gochunjang)
1 tablespoon korean soybean paste (sunjang ssamjang)
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons sesame oil
ground black pepper, to taste
sugar, to taste
2 tablespoons rice wine or 2 tablespoons dry sherry
lettuce leaf
shiso leaf
sliced garlic

Steps:

  • Mix together all of the ingredients except the pork, in a medium sized bowl. I use less soy sauce and a bit more of the wine instead.
  • Add the pork and mix thoroughly, coating all sides. I found this easiest to do with my hands,.
  • The original recipe did not specify, but I let it marinate for an hour at room temperature. If you want to let it marinate longer, refrigerate it.
  • Preheat oven to 350 deg F (180 deg C).
  • Line a baking pan with aluminum foil. I also lightly greased the foil.
  • Distribute the pork pieces on the baking pan (I found that half the recipe fit perfectly on my jelly roll pan).
  • Bake for 25-30 minutes until the meat is cooked and has started to brown.
  • Remove from the oven.
  • Finish off by browning for 3 to 5 minutes under the broiler or in a large skillet.
  • Note1: the recipe did not specify the amount of sugar and I added about a tsp of brown sugar to half the quantity of pork, as that is what I had at hand.
  • Note2: I served with leaf lettuce, although I think Boston lettuce leaves work better. I also served with a little sambal oelek on the side, as well as some Korean rice.

BEEF OR PORK BULGOGI



Beef or Pork Bulgogi image

Make and share this Beef or Pork Bulgogi recipe from Food.com.

Provided by figaro8895

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb beef rib eye or 1 lb pork butt, thinly sliced
2 tablespoons Kikkoman soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon sesame salt (recipe)
1/8 teaspoon freshly grated black pepper
4 scallions, chopped in 1-inch pieces
3 garlic cloves, peeled and crushed
1 teaspoon fresh ginger, grated
1 tablespoon sake or 1 tablespoon dry sherry
1 tablespoon korean red pepper flakes (recipe)
1 tablespoon peanut oil (for frying)
toasted sesame seeds (to garnish)

Steps:

  • Prepare the beef or pork.
  • Mix the marinade in a medium-size bowl.
  • Add the meat and toss. Allow to marinate for 30 minutes.
  • The meat can be cooked over medium-high heat in a frying pan or stove-top griddle.
  • Heat the pan or griddle first; make it very hot.
  • Add the oil; cook the meat for 1 or 2 minutes on each side, browning it nicely.
  • Garnish with sesame seeds.

Nutrition Facts : Calories 406, Fat 32.1, SaturatedFat 11.3, Cholesterol 77.1, Sodium 569.6, Carbohydrate 6.6, Fiber 0.9, Sugar 3.8, Protein 21.4

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