Craving a flavor explosion? Look no further than Gochujang Pork Bulgogi, a vibrant and intensely flavorful Korean dish that's surprisingly easy to make. This recipe elevates the classic bulgogi by incorporating the rich, umami depth of gochujang, a fermented Korean chili paste. Forget bland takeout – prepare yourself for tender, succulent pork marinated in a sweet, spicy, and savory sauce that will have you licking your fingers. The bold flavors of gochujang beautifully complement the sweetness of the pork, creating a harmonious balance that's both satisfying and addictive.
This irresistible recipe is perfect for a weeknight dinner or a special occasion, offering a delicious alternative to traditional Korean BBQ. The marinade infuses the pork with incredible flavor, requiring minimal hands-on time. Ready to transform your dinner routine with this culinary masterpiece? Let's dive into the step-by-step process to create your own unforgettable Gochujang Pork Bulgogi.
Tools Needed
- Frying pan
- Torch (optional)
Ingredients
- Pork shoulder: 600g
- Salt: 1/2 spoon
- Cola: null
- Gochujang: 3 spoons
- Red pepper powder: 3 spoons
- Tuna liquid: 2 spoons
- Soy sauce: 1 spoon
- Plum extract: 1 spoon
- Mirin: 3 spoons
- Minced garlic syrup: 2 spoons
- Pepper: a small spoon
- Garlic: null
- Green onion: 90g
- Onion: 1.5
- Eggplant: 2
- Cooking oil: null
- Sesame oil: 1 spoon
- Sugar: null
Step-by-Step Instructions
Step 1. Marinate the Pork
- Season the pork shoulder with half a spoon of salt and let it sit for 10 minutes.
- Pour flat cola over the salted pork and let it marinate for 10 minutes.
- Prepare the seasoning sauce by mixing gochujang, red pepper powder, tuna liquid, soy sauce, plum extract, mirin, minced garlic syrup, and pepper. Refrigerate for later use.
- After 30 minutes, drain the cola from the pork and mix it with the prepared seasoning sauce. Marinate for another 30 minutes.
Step 2. Prepare the Vegetables and Stir-fry the Pork
- thinly slice green onions, and cut onions into 1cm thick slices.
- Stir-fry the marinated pork in a pan (or grill it for better flavor), adding cooking oil if needed. Stir-fry until almost cooked.
- Add the onions to the pan and stir-fry until soft.
- Add green onions towards the end of cooking.
Step 3. Finishing Touches
- Adjust seasoning with sugar to taste and finish with sesame oil.
Read more: Perfect Korean BBQ Pork: Yangnyeom Teji Galbi Recipe
Tips
- Using a torch to grill the meat adds a smoky flavor.
- Marinating the pork in cola helps tenderize the meat and remove any gamey smell.
Nutrition
- N/A
FAQs
1. Can I use a different type of pork for this recipe?
Yes! While pork shoulder or butt is ideal for its tenderness, you can substitute with pork loin or even thinly sliced pork tenderloin. Adjust cooking time as needed for thinner cuts.
2. What can I substitute for gochujang if I don't have any?
While gochujang provides the unique flavor, you can try a blend of Korean chili paste (gochugaru), soy sauce, brown sugar, and a touch of rice vinegar as a substitute. The flavor will be different, but still delicious.
3. How do I store leftover Gochujang Pork Bulgogi?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it gently in a pan or microwave.
This Gochujang Pork Bulgogi recipe delivers a fantastic balance of sweet, spicy, and savory flavors that will impress your family and friends. From marinade to table, this dish is surprisingly quick and easy to prepare, making it a perfect weeknight meal or a show-stopping addition to your weekend plans. Enjoy the delicious results of your culinary adventure!