Dwaeji bulgogi (grilled pork) is usually cooked at the table, but we use a charcoal grill and cook it outside in this version. We lose the communal aspect of cooking it this way, but it's still delicious.
Let me say this right off the bat. This is not a gout friendly recipe. In fact, there is nothing healthy about this recipe. It's a fatty meat, and the marinade and sauce have too much sugar. However, this recipe is extremely delicious. A few days ago, my wife asked me to make it. After checking my uric acid level, I agreed.
The marinade is usually made with Korean pear. To me, the Korean pear is like a cross between pear and apple. It added to the marinade for fruitiness and to tenderize the meat.
Green onion: I like to use three or 4. But it will turn the marinade green.
Garlic: The marinade needs garlic. The picture is of two huge cloves, but the recipe will show four. If your garlic is normal sized garlic, you will need four.
Ginger: Ginger helps with the smell of pork. I used two slices and I remove the skin.
Fruit: Today I used kiwi but pear or apple will also work. Kiwi has Actinidain which acts as a meat tenderiser.
Water: This is just to increase the volume to cover the meat.
Place all of the above ingredients into a blender and blend. For this, I used an immersion blender.
To our pretty green marinade we will add:
Brown sugar: For sweetness and flavor.
Sesame oil: For flavor
Soy sauce: For saltiness and flavor.
White pepper: I used white but you can use black.
Cola: Cola has sweetness and helps to tenderize the meat.
Give the marinade a good mix and it is ready.
For our meat, we used pork steaks. These are cut from the pork shoulder. But any fatty cut of meat like pork belly etc., will work. To help the marinade quickly penetrate, we cut slits about half the way thru the meat. We did this every quarter to half an inch.
After cutting slits into the first side, the steaks were flipped over and turned ninety degrees. Then we made slits half the way thru on the opposite side of the steaks.
After cutting slits into the steaks, we placed them into a bowl and covered them with the marinade. The steaks were marinated for four hours. You can marinate the pork overnight.
After the steaks were marinated, we took two of them out, placed them in freezer bags, and froze them. Next time my wife wants Dwaeji bulgogi, she can defrost them, make the spicy sauce, and be ready to cook.
Spicy sauce: This is really the star of the show. When this sauce starts to caramelize you could put it on anything.
Garlic: Yep more garlic.
Sesame oil: More of this also.
Soy sauce: Yep
Brown sugar: Yep
Korean red pepper paste: Gochujang this will bring lots of flavor and spiciness.
Water: Just to thin out the sauce while it cooks into the meat.
Place all of the spicy sauce ingredients into a bowl, stir and sit aside.
Build a fire on one side of the grill. Place a cast-iron skillet on the other side. This will allow the skillet to start to warm up. Place the pork steaks directly over the flame.
Give the pork steaks a little char on both side.
Cut the pork steaks up into bite-sized pieces, place them into the skillet. Move the skillet over the flames and add the spicy sauce. Stir and cook until the liquid is almost gone and move to the cold side of the grill.
Keep stirring and cooking until the sauce is thick and stuck to the meat. At this point, it should be slightly caramelized. The dwaeji bulgogi is now ready to serve.
- 3 Green onions
- 4 cloves Garlic
- 2 slices Ginger
- 1 Kiwifruit
- 1/2 cup Water
- 1 Tablespoon Brown Sugar
- 1/2 teaspoon Sesame Oil
- 1 Tablespoon Soy Sauce
- 1 pinch White Pepper
- 1/2 cup Cola
- 3 Pounds Pork Steak
- 2 Tablespoons Gochujang
- 1 Tablespoon Sesame seeds
- 1/4 cup Water
- 1 teaspoon Brown sugar
- 1 teaspoon Garlic finely minced
- 1 teaspoon Sesame oil
- 1/2 Tablespoon Soy sauce
Prepare the Marinade
- Add green onion, garlic, ginger, kiwi, and water to a blender and blend.
- To the blender, add brown sugar, sesame oil, soy sauce, white pepper, and cola. Mix to combine.
Marinade the pork
- Lay the pork steaks out, and every 1/4 to 1/2 inch, cut half the way thru the meat.
- Flip the pork steaks over and rotate 90 degrees. Every 1/4 to 1/2 inch, cut half the way thru the meat.
- Place the meat into a large bowl and pour the marinade over the meat. Turn the steaks over to ensure that the marinade contacts all of the meats surface.
- Let the meat marinate for at least one hour.
- To a bowl, add gochujang, sesame seeds, water, brown sugar, garlic, sesame oil, and soy sauce. Mix and set aside.
- With your charcoal on one side of your grill, get a fire started.
- When the grill is hot place, a cast iron pan on the cold side.
- Place your pork steaks onto the grill directly over the coals. Please give them a good sear with a few charred spots on both sides.
- Remove from the grill and cut them up. Place them into the cast iron pan. Move the pan over the flame. Please pour the spicy sauce into the pan.
- Toss the pork with the sauce. Continue to cook while stirring to prevent burning; when most of the liquid has evaporated, move the pan back to the cold side of the grill.
- Continue to cook and continue to stir until the sauce has come caramelization. It's now time to serve.