Description
This is from a korean-american mom's blog, eating and living, a great source of korean recipes. Traditionally some grated asian pear is used to flavor and tenderize the meat, but a tart apple can be used instead. I added a sliced red bell pepper, which the recipe did not call for, but which worked together well. The pork must be very thinly sliced and i buy pork/pork belly sliced for bulgogi at the korean market. Pork loin should have some fat on it. I used less soy sauce, but found the amount of gochujang to my taste.
Ingredients
- Pork Shoulder
- Scallions
- Onion
- Chili Paste
- Rice Wine
- Brown Sugar
- Corn Syrup
- Sesame Oil
- Garlic
- Fresh Ginger
- Asian Pears
- Lettuce Leaf
Instructions
- 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
- 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