Pork Belly Bulgogi Recipes
PORK BULGOGI
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
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
PORK BELLY BULGOGI
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
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.
JEYUK BOKKEUM (SPICY PORK BULGOGI WITH PEARS)
This is from a Korean-American mom's blog, Eating and Living, a great source of Korean recipes. Traditionally some grated Asian pear is used to flavor and tenderize the meat, but a tart apple can be used instead. I added a sliced red bell pepper, which the recipe did not call for, but which worked together well. The pork must be very thinly sliced and I buy pork/pork belly sliced for bulgogi at the Korean market. Pork loin should have some fat on it. I used less soy sauce, but found the amount of gochujang to my taste.
Provided by duonyte
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the meat, scallions, and onion in a medium bowl.
- Combine the marinade ingredients in a small bowl, mixing together well, and pour over the meat.
- Mix everything together well - I find this works best with your hands. Cover and let stand an hour. (If it will stand longer, place in the refrigerator).
- Grill or pan grill. If using a skillet, put a little neutral oil and sesame oil in the heated skillet. Do not crowd the meat, as it will then steam - cook in batches. Cook until the meat is a bit caramelized - perhaps 5 or 6 minutes.
- Serve with lettuce, rolling the cooked mixture into the leaves. I like Boston or another leafy lettuce for this, as it rolls easily, but romaine works, too.
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5/5 (5)Category BBQ, Dinner, LunchCuisine KoreanTotal Time 55 mins
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- 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.
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4.4/5 (19)Total Time 7 hrsCategory Appetizer, Main CourseCalories 1017 per serving
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- In a medium bowl, combine the soy sauce, mirin, brown sugar, sesame oil, garlic, ginger and red pepper flakes. Whisk to combine. Place the pork belly in a plastic or glass container and pour half of the marinade over it. Turn the pork belly several times to coat. Cover and refrigerate for 3-4 hours or overnight.
- Pour the remaining marinade into a small pan and heat over medium high heat, whisking constantly until mixture comes to a boil. Reduce heat and simmer 3-5 minutes until slightly reduced. Let the mixture come to room temperature. Transfer to a storage container and refrigerate until ready to serve.
- After pork has marinated, preheat oven to 300°. Lay two large pieces of tin foil on top of each other and transfer the pork belly (not the marinade) to the center of the tin foil. Seal it up very tightly, to keep the juices in. Place the foil packet on a baking sheet and cook for 2 1/2 hours. Open up the foil packet to expose the pork, but still holding the juices and turn the oven up to 450°. Cook the pork for 20 minutes until golden. Remove from oven and cool to room temperature. Reseal the foil package and refrigerate several hours or overnight.
KOREAN PORK BELLY BULGOGI – EAT LIKE A GIRL
Recipe: Korean Pork Belly Bulgogi Serves 4 . Ingredients. 1kg skinless & boneless pork belly, and cut into thin slices (this can be easier if you freeze it for an hour to firm it) Marinade. 4 cloves garlic, peeled 1 inch ginger, peeled and coarsely chopped 1 onion, peeled and coarsely chopped
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Estimated Reading Time 4 mins
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BULGOGI KOREAN BBQ - 226 PHOTOS & 251 REVIEWS - YELP
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43 Yelp reviewsLocation 32 Doc Stone Rd Stafford, VA 22556
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