Spicy Pork Belly Bulgogi Recipes

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.

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.

Steps:

• Mix all ingredients, refrigerate overnight for best results or a minimum of 1 hours.
• Cook over medium-high heat in frying pan, stirring occasionally until well done and browned.
• Serve with white rice.

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.