Get ready to transform your kitchen into a sizzling Korean barbecue paradise with Dweji Bulgogi, the ultimate spicy pork dish that will make your taste buds dance! This mouthwatering recipe combines tender pork shoulder, bold gochujang, and a perfectly balanced marinade that promises to deliver an explosion of sweet, spicy, and savory flavors in every single bite. Whether you're a Korean cuisine enthusiast or a culinary adventurer looking to spice up your meal rotation, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 lb pork shoulder, thinly sliced
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup chopped green onions
- 1 tablespoon sesame seeds
Instructions
- Prepare the meat by thinly slicing the pork shoulder against the grain into approximately 1/8-inch thick pieces. For easier slicing, partially freeze the meat for 30 minutes beforehand.
- In a large mixing bowl, combine gochujang, soy sauce, sesame oil, brown sugar, minced garlic, and minced ginger. Whisk these ingredients together until a smooth, uniform marinade is formed.
- Add the sliced pork to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Before cooking, remove the marinated pork from the refrigerator and let it sit at room temperature for 20 minutes to ensure even cooking.
- Preheat a large skillet or grill pan over medium-high heat. If using an outdoor grill, prepare it for direct high-heat grilling.
- Cook the marinated pork in batches to prevent overcrowding. Each batch should take about 2-3 minutes per side, or until the meat is caramelized and slightly charred at the edges.
- Transfer the cooked pork to a serving plate and garnish with chopped green onions and sesame seeds.
- Serve hot with steamed rice, kimchi, and lettuce leaves for wrapping. Optionally, provide additional gochujang on the side for extra heat.
Tips
- Meat Preparation is Key: Partially freezing your pork shoulder for about 30 minutes before slicing makes it much easier to achieve those thin, uniform slices that are crucial for authentic bulgogi texture.
- Marination Magic: Don't rush the marinating process! Letting the pork sit in the marinade for at least 2 hours (or overnight) allows the flavors to deeply penetrate the meat, resulting in maximum taste.
- Cooking Technique: Cook in batches to ensure each piece gets proper caramelization. Overcrowding the pan will steam the meat instead of giving it that desirable slightly charred edge.
- Heat Control: Use medium-high heat to get that perfect caramelization without burning the marinade's sugars.
- Serving Suggestion: Serve with traditional accompaniments like steamed rice, lettuce leaves for wrapping, and extra gochujang for heat lovers who want an additional kick.
Nutrition Facts
Calories: 275kcal
Carbohydrates: 13g
Protein: 16g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 40mg
