eatsbybruce.comThis has got to be one of my favourite Korean dishes!!
Ingredients:
- Oil
- Onion
- Sesame Oil
- Pork belly 1kg (pork shoulder is fine too)
Marinade:
- Gochujang (1 tablespoon)
- Mirin (1 Tablespoon)
- Mushroom Soy Sauce (1 tablespoon) – normal soy sauce fine as well
- Smoked paprika (1 tablespoon) use gochugaru instead if you want a spice or two chillies.
- Half a Korean pear
- Ginger (1 piece size of garlic – peeled) slightly bigger is fine as well
- 1 whole garlic (peeled)
- Honey (1 tablespoon)
Blend above ingredients and add to 1kg sliced pork. Leave a bit of marinade aside and put in fridge for later to use in stir fry
I usually freeze the pork for about 1-1.5 hrs so the meat is easier to slice.
Marinade for at least 30 minutes or overnight.
When Stir Frying:
- Add oil to pan, wait for high heat then add onions
- Add marinaded pork belly and stir fry
- When meat looks cooked add a bit more marinade sauce.
- Stir fry until there is a slight char
- Add chopped spring onions
- Dress with sesame oil
After complete serve with rice.
I made an onsen in the video to go with the pork bulgogi, which you can do by boiling eggs on high heat for 1-2 mins then ice bathing it. Otherwise I made it using a sous vide, putting the eggs in at 64 degrees Celsius for 45 minutes then ice bathing right after. Crack the egg into rice bowl after ice bathing or you can put it in the fridge. Onsen eggs last for up to 2 days.