Easy and Delicious Pork Bulgogi with Thinly Sliced Pork Belly
Easy and Delicious Pork Bulgogi with Thinly Sliced Pork Belly
The Best Value! Foolproof Spicy and Sweet Pork Bulgogi with Thinly Sliced Pork Belly
Craving something spicy and sweet, or want to enjoy pork affordably and generously? A pack of thinly sliced pork belly from your local market is all you need to solve your lunch or dinner dilemmas. This simple yet always satisfying dish is practically halfway to perfection once you master the delicious marinade. Let’s create this magical bulgogi that will grace your table with abundance!
Main Ingredients for Pork Bulgogi- 700-800g thinly sliced pork belly
- 1 large onion (cut into large wedges)
- 1/4 carrot (thinly sliced)
- 1/2 large scallion (cut into large pieces)
- 1 Tbsp sesame oil
Special Pork Bulgogi Marinade- 4 Tbsp gochujang (Korean chili paste)
- 4 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 2 Tbsp salted fermented shrimp (minced)
- 3 Tbsp maesilcheong (plum syrup)
- 3 Tbsp rice syrup or corn syrup
- 4 Tbsp sugar
- 2 Tbsp toasted sesame seeds
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced scallion (for marinade)
- 1 Tbsp minced garlic
Pork Marinating Ingredients- 2/3 Tbsp minced ginger
- 200ml red wine (or white wine or cheongju/soju)
- 1 Tbsp black pepper (freshly ground is recommended)
- 4 Tbsp gochujang (Korean chili paste)
- 4 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 2 Tbsp salted fermented shrimp (minced)
- 3 Tbsp maesilcheong (plum syrup)
- 3 Tbsp rice syrup or corn syrup
- 4 Tbsp sugar
- 2 Tbsp toasted sesame seeds
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced scallion (for marinade)
- 1 Tbsp minced garlic
Pork Marinating Ingredients- 2/3 Tbsp minced ginger
- 200ml red wine (or white wine or cheongju/soju)
- 1 Tbsp black pepper (freshly ground is recommended)
Cooking Instructions
Step 1
First, let’s prepare the marinade to eliminate any gamey odor from the pork. In a bowl, pour 200ml of red wine (or cheongju), add 2/3 Tbsp of minced ginger and 1 Tbsp of black pepper, and mix well. You don’t need expensive wine; a 5,000 won cooking wine or cheongju will work perfectly fine.
Step 2
Cut the thinly sliced pork belly into bite-sized pieces. Then, gently mix them with the prepared marinade. This step is crucial for effectively removing the pork’s odor, allowing the marinade’s flavor to shine. Let it marinate for at least 30 minutes.
Step 3
While the pork is marinating, let’s make the delicious bulgogi sauce. In a large bowl, combine 4 Tbsp gochujang, 4 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp minced salted fermented shrimp, 3 Tbsp maesilcheong, 3 Tbsp rice syrup (or corn syrup), 4 Tbsp sugar, 2 Tbsp toasted sesame seeds, 2 Tbsp gochugaru, 2 Tbsp minced scallion, and 1 Tbsp minced garlic. Mix until smooth. Once the marinade is ready, pour it over the marinated pork, mix thoroughly, and let it marinate again for another 30 minutes to allow the flavors to meld.
Step 4
After both the pork and the marinade have marinated for 30 minutes each, combine them, mix well, and let them marinate together for an additional 30 minutes. A total marinating time of 1 hour will ensure the flavors meld beautifully, preparing you for the ultimate pork bulgogi experience.
Step 5
Now, let’s prepare the vegetables to be stir-fried. Cut the onion into 8 large wedges. Slice the carrot thinly into half-moon shapes. Cut the scallion in half lengthwise, then cut them into pieces roughly the same length as the onion wedges.
Step 6
Heat a pan over high heat. Add the marinated pork and stir-fry quickly. Since thinly sliced pork belly cooks very fast, be careful not to burn it. Stir-fry until it’s almost cooked through.
Step 7
Once the pork starts releasing its juices, reduce the heat to medium and let it simmer and reduce. When the liquid has significantly reduced and rendered enough fat, add the prepared onion, carrot, and scallion. Continue to stir-fry until the vegetables are tender-crisp.
Step 8
When the vegetables have softened slightly and all the ingredients are well combined and the sauce has thickened, drizzle in 1 Tbsp of sesame oil for a fragrant finish. Give it a quick toss, and your delicious pork bulgogi with thinly sliced pork belly is ready! Serve it hot over a bowl of steamed rice and enjoy!
