Spicy Pork Bulgogi



Introduction

Spicy Pork Bulgogi is another popular Korean meat dish similar to Bulgogi.  However, instead of using beef, thin sliced pork shoulder, butt or loin is marinated in a specially blended red chili pepper paste (Gochujang of Korea’s representative spicy sauce), soy sauce, ginger roots and pear puree with various assortments of vegetables.

Jaeyook-bokum, also known as Jaeyook Kimchi bokum, is a type of Spicy Pork Bulgogi cooked with Kimchi. The fantastic combination of Kimchi and Spicy Pork Bulgogi makes it super delicious even for those who are not usually fans of pork.

Spicy Pork Bulgogi can be grilled or pan-cooked and it is usually served with a side of lettuce, perilla, or other leafy vegetable, which is used to wrap a slice of cooked meat.



Cooking Directions


Thawing


Place KBBQ brand Spicy Pork Bulgogi in the refrigerator for about 24 hours or place unopened package under cool running water until thawed, approximately 15 – 30 minutes.  Use immediately (DO NOT RE-FREEZE).


Cooking


Pre-heat skillet to medium-high heat and cook the marinated meat on high heat for 10-15 minutes or until the meat is fully cooked and the surface is nicely browned. Add onion, scallions, or other vegetables as desired.

Serve hot with a bowl of steamed rice, or make wrap in leafy lettuce to make “Ssam”