25678 Pork Bulgogi 25 mins, plus freezing and marinating time 25 mins 4 to 6 servings Fri May 29 13:53:00 -0700 2009 Fri Jul 17 16:51:57 -0700 2009 Easy Korean CHOW http://www.chow.com/recipes/25678 Fri, 17 Jul 2009 23:51:57 GMT The pork version of the classic Korean barbecue dish In this classic pork barbecue dish, Korean red chile paste is the star. Bulgogi is a staple at Korean barbecue restaurants, though it’s more commonly seen made with beef. By far the most important ingredients in this dish are the chile pepper paste and the crushed red pepper: They give it the distinctive spicy-salty note that has made it so popular.

What to buy: Korean crushed red pepper or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.

Korean chile paste or kochujang is found in jars or plastic tubs in Korean markets or online. It will last indefinitely refrigerated in a covered container. Add spoonfuls to soups, marinades, and salad dressings for a spicy kick.

This recipe was featured as part of our Korean barbecue menu.

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  • Place pork in the freezer for 45 minutes or until very firm. Slice into 1/4-inch-thick pieces; set aside.
  • Place remaining ingredients in a resealable bag or a nonreactive bowl and stir to combine. Add meat slices and marinate 1 hour or overnight.
  • Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove pork from the refrigerator and let sit at room temperature while the grill is heating, at least 20 minutes.
  • Remove pork from marinade and let excess drip off. Grill uncovered, turning rarely, until crispy and lightly charred, about 10 to 15 minutes total.
    • ]]>     http://www.chow.com/assets/2009/07/pork_bulgogi_290.jpg Amy Wisniewski 50 Main 2 pounds pork butt **

    ]]>     54 6 scallions, white and green parts cut into 3-inch pieces

    ]]>     54 1 large yellow onion, halved and thinly sliced

    ]]>     74 4 medium garlic cloves, crushed

    ]]>     75 1 (2-inch) piece ginger, sliced into 1/4-inch-thick coins

    ]]>     1/2 cup Korean chile paste**

    ]]>     1/4 cup sesame oil**

    ]]>     1/4 cup soy sauce

    ]]>     3 tablespoons Korean crushed red pepper**

    ]]>     300 3 tablespoons toasted sesame seeds

    ]]>     298 3 tablespoons granulated sugar

    ]]>     2 tablespoons sake or mirin

    ]]>     7079 amy wisniewski 1 chow 384 easy 10054 dairy free 388 healthy 5005 cheap 23680 affordable 38 budget 497 asian 745 ethnic 4070 carnivore 1619 omnivore 4261 feed a crowd 769 crowd pleaser 644 summer 1026 hot weather 1071 classic 9636 adults 2166 kids 273 party 661 celebrate 771 potluck 836 adventurous 765 outdoors 747 grilling 833 bbq 1054 barbecue