Introduction
The Korean dish dwaeji bulgogi pairs the flavor of spicy Asian cuisine with grilled meat. The dish itself boasts a spicier flavor compared to the more popular beef bulgogi, comprising grilled or stir-fried pork tenderloin marinated in hot pepper paste (gochugaru) with Korean red chili flakes. So not only does it help to make the thin slices of pork much more tender (and quicker!) but also creates an amazingly tasting, sticky sweet and spicy bbq sauce experience.
Preparation and Cooking
So to make dwaeji bulgogi, first you marinate the pork in fiery crimson hot pepper paste and gochugaru. This is vital to the recipe because it ensures that all of your pork slices are full of flavor – which is what this Vietnamese Pork Vermicelli Bowl should be. After marinating, then you will just grill double flavored pork slice golden where after thin coat of spicy aroma caramel and within enfused Korean char-grill flavor.
Serving Suggestions
For dwaeji bulgogi, fresh perilla leaves and crisp lettuce like romaine or butter are suitable when serving. They were the warming spicy marinade, and these greens not only go well with grilled pork but also provide a cooling contrast to that heat. Enjoy with rice white on the side (to soak up all those flavors) and you got your whole meal covered.
INGREDIENTS
- 1 lb thinly sliced pork shoulder or pork belly
- 1/2 small onion, sliced
- 1 tbsp oil
Marinade
- 1 tsp sesame oil
- 2 tbsp gochugaru
- 2 tbsp soy sauce
- 2 tbsp mirin
- 3 tbsp extra spicy gochujang or mild gochujang
- 2-3 tbsp brown sugar adjust sweetness to your liking
- 4 crushed garlic cloves
- 1 tsp crushed ginger optional
- 1/4 tsp black pepper
Garnish
- 1 tsp sesame seeds
- 1 chopped green onion
For lettuce wraps (ssam)
- red leaf lettuce
- perilla leaves
- jalapenos
- ssamjang