Best 8 Daeji Bulgogi Spicy Korean Pork Barbecue Recipes

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**Daeji Bulgogi: A Savory Journey into Korean Barbecue Delights**

Get ready for a tantalizing culinary adventure with Daeji Bulgogi, a delectable Korean barbecue dish that promises an explosion of flavors. This savory pork dish is a symphony of marinated pork belly, grilled to perfection, and enveloped in a captivating blend of gochujang (Korean chili paste), gochugaru (Korean chili powder), and a medley of aromatic spices. As the pork sizzles on the grill, it absorbs the essence of the marinade, resulting in a tender, juicy, and utterly irresistible treat. Accompany this delightful main course with a selection of banchan (side dishes) such as kimchi, pickled vegetables, and a refreshing bowl of rice, and you'll have a complete and authentic Korean dining experience. Indulge in the culinary wonders of Daeji Bulgogi, and embark on a journey of taste that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

JEYUK BOKKEUM (OR SPICY PORK BULGOGI)



Jeyuk Bokkeum (or Spicy Pork Bulgogi) image

Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!

Provided by Hyosun

Categories     Main Course

Time 15m

Number Of Ingredients 13

2 pounds thinly sliced pork shoulder or butt (or a combination of pork shoulder or butt and pork belly)
1/2 medium onion, sliced
3 scallions, cut into 2-inch pieces
6 tablespoons gochujang
1 or 2 tablespoons gochugaru
3 tablespoons soy sauce
3 tablespoons rice wine (or mirin)
2 tablespoons sugar (or brown sugar)
1 tablespoon honey (or more sugar)
2 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon grated ginger
1/2 small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)

Steps:

  • Thinly slice the meat, if not pre-sliced.
  • Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
  • Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.

SPICY PORK BULGOGI



Spicy Pork Bulgogi image

Spicy, savory, sweet, gingery pork bulgogi made with Korean gochujang sauce.

Provided by JinJoo Lee

Categories     Main Course     Pork

Time 25m

Number Of Ingredients 13

1 lb thinly sliced pork neck butt/leg/shoulder
2 Tbsp soy sauce
2 Tbsp Korean red pepper bean paste ((고추장 gochujang))
2 Tbsp cooking rice wine or mirin
3 Tbsp sugar
1 Tbsp sesame oil
1 Tbsp sesame seeds
1 Tbsp chopped garlic
1 Tbsp grated or chopped fresh ginger
1 Tbsp chopped green onions
1/4 tsp garlic powder
1 tsp Korean red chili powder ((고추가루 gochukaroo) +1 tsp to taste)
1/4 tsp black pepper

Steps:

  • Thinly sliced pieces from the neck, shoulder or hind leg (ham area) are used for pork bulgogi. The cut I bought from my local market is from the neck (collar butt) and it's called moksal (목살) in Korean.
  • Make the marinade by mixing all of the ingredients above.
  • Mix the pork slices and the sauce together and marinate for at least 15 min. or more the better. You can marinate pork bulgogi in the fridge for up to a day.
  • The best way to cook pork bulgogi is to BBQ it over a grill. But it's not easy to just directly cook them over the conventional American BBQ grill because the pieces can fall through. Koreans usually use a grill that have smaller openings.
  • If using a standard American style grill, you can put a piece of tin foil and poke holes into it with a fork so some direct heat can come through.

Nutrition Facts : Calories 524 kcal, Carbohydrate 35 g, Protein 46 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 136 mg, Sodium 1305 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

SPICY KOREAN PORK (DAEJI BULGOGI)



Spicy Korean Pork (Daeji Bulgogi) image

Use this recipe to make daeji bulgogi, a dish made of thinly sliced pork that's marinated in a spicy chili pepper sauce and grilled or pan-fried.

Provided by Naomi Imatome-Yun

Categories     Dinner     Entree     Lunch

Time 55m

Yield 4

Number Of Ingredients 11

2 pounds pork
For the Marinade:
1 cup Korean pork marinade
1/2 onion (minced)
1 tablespoon garlic (minced)
1/2 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons gochujang (Korean red pepper paste)
2 1/2 tablespoons sugar
1 tablespoon rice wine (mirin)
1 teaspoon ginger (minced)

Steps:

  • Gather the ingredients.
  • Slice the pork into very thin pieces, about the thickness of bacon.
  • Add the marinade ingredients (onion, garlic, sesame oil, soy sauce, kochujang, sugar, rice wine, ginger) to a shallow marinade dish or plastic bag and mix them to combine.
  • Add the pork to the marinade. Allow the meat to marinate for at least 30 minutes, or as long as an hour.
  • Grill or broil the meat for about 4 to 8 minutes or until done. Alternatively, you can stir-fry the pork in an ungreased pan for 5 to 10 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 764 kcal, Carbohydrate 17 g, Cholesterol 249 mg, Fiber 0 g, Protein 76 g, SaturatedFat 14 g, Sodium 829 mg, Sugar 13 g, Fat 41 g, ServingSize 4 servings, UnsaturatedFat 0 g

DWEJI BULGOGI



Dweji Bulgogi image

This is my spicy interpretation of the Korean classic, gochujang pork belly. My version is streamlined, making it easy to reproduce for a Korean barbecue night at home. You get great heat and flavor with a minimal number of ingredients and a marinating time of just 30 minutes.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup gochujang (Korean red chile paste)
3 tablespoons sesame oil
2 tablespoons finely ground gochugaru (Korean red chile flakes)
1 tablespoon mirin
1 tablespoon soy sauce
1 tablespoon sugar
3 cloves garlic, grated
2 pounds pork belly, cut into 1/4-inch-thick slices
Rice, lettuce, perilla leaves, ssamjang, scallions and toasted sesame seeds, for serving

Steps:

  • Combine the gochujang, sesame oil, gochugaru, mirin, soy sauce, sugar and garlic in a large bowl. Mix in the pork belly until coated on all sides. Let sit at room temperature for 30 minutes.
  • Heat a large non-stick skillet over medium-high heat.
  • Drain the excess marinade from the pork. Cook the pork in batches, making sure not to overcrowd the pan, flipping once, until cooked through and nicely charred, 5 to 6 minutes. Discard excess oil and wipe the skillet dry to cook next batch.
  • Serve the pork with rice, lettuce, perilla leaves, ssamjang, scallions and toasted sesame seeds.

DWAEJI BULGOGI (KOREAN-STYLE SPICY GRILLED PORK) RECIPE



Dwaeji Bulgogi (Korean-Style Spicy Grilled Pork) Recipe image

If you want to throw a Korean barbecue feast at home, make sure to include this spicy, char-grilled pork.

Provided by Sasha Marx

Categories     Dinner

Yield 4

Number Of Ingredients 18

For the Dwaeji Bulgogi:
1 medium onion (about 7 ounces; 200g), cut into 1-inch pieces
1 Asian pear (about 6 ounces; 170g), peeled and cut into 1-inch pieces (see note)
3 scallions (60g), white and green parts divided, white parts cut into 1/4-inch pieces, green parts thinly sliced
5 garlic cloves (25g)
1-inch piece (1/2 ounce; 14g) fresh ginger, peeled and cut into 1/4-inch pieces
1 cup (240ml; 240g) gochujang (Korean chili paste)
1/4 cup (25g) fine ground gochugaru (Korean chili powder)
2 tablespoons (30ml) soy sauce
2 tablespoons (30ml) Korean rice syrup (see note)
2 tablespoons (30ml) mirin
1 tablespoon (15ml) toasted sesame oil
1 tablespoon (6g) freshly ground black pepper
3 lb (1.3kg) pork shoulder or belly, cut into 1/4-inch-thick pieces (see note)
For Serving:
2 tablespoons (12g) toasted white sesame seeds
Ssamjang (Korean barbecue dipping sauce)
Lettuce and perilla leaves, steamed rice, thinly sliced garlic, chilies, and scallions, and assorted banchan

Steps:

  • For the Dwaeji Bulgogi: Combine onion, Asian pear, scallion whites, garlic, and ginger in the bowl of a food processor and process to a coarse purée, scraping down sides of food processor bowl as needed, about 30 seconds. Transfer mixture to a medium bowl and whisk together with gochujang, gochugaru, soy sauce, rice syrup, mirin, sesame oil, and black pepper.
  • Place pork in a gallon zipper-lock bag or large baking dish, and pour marinade over the meat. Toss to evenly distribute the marinade, then seal bag, removing as much air as possible (if using baking dish, wrap tightly with plastic wrap). Transfer pork to refrigerator, and marinate for at least 1 hour and up to 24 hours.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, place wire rack on top of grill grate over the coals, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the wire rack set over the grill grate.

Nutrition Facts : Calories 803 kcal, Carbohydrate 75 g, Cholesterol 124 mg, Fiber 6 g, Protein 42 g, SaturatedFat 11 g, Sodium 3234 mg, Sugar 44 g, Fat 38 g, ServingSize Serves 4, UnsaturatedFat 0 g

DAEJI BULGOGI (PORK BULGOGI)



Daeji Bulgogi (Pork Bulgogi) image

Spicy marinated pork prepared in authentic Korean style. Serve this tasty and popular dish with white rice and an array of vegetable sides. This tastes even better if you cook it on the barbeque.

Provided by Ann Lee

Categories     World Cuisine Recipes     Asian     Korean

Time 3h35m

Yield 6

Number Of Ingredients 10

3 tablespoons soy sauce
2 tablespoons Korean barbeque sauce
2 tablespoons Korean hot pepper paste
1 tablespoon white sugar
1 tablespoon minced ginger root
2 teaspoons red pepper flakes
½ teaspoon sesame seeds
¼ teaspoon ground black pepper
1 ½ pounds boneless pork shoulder, thinly sliced
1 onion, sliced

Steps:

  • Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.
  • Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.
  • Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.

Nutrition Facts : Calories 149.6 calories, Carbohydrate 10 g, Cholesterol 42.6 mg, Fat 5.1 g, Fiber 0.8 g, Protein 15.4 g, SaturatedFat 1.7 g, Sodium 583 mg, Sugar 5.5 g

DAEJI BULGOGI (SPICY KOREAN PORK BARBECUE)



Daeji Bulgogi (Spicy Korean Pork Barbecue) image

Try this quick and simple Korean pork barbecue recipe for an outstanding Korean meal. The caramel notes of brown sugar balance the heat of sambal oelek and crushed red pepper.

Provided by ElizabethKnicely

Categories     Pork

Time 2h40m

Yield 1 pork tenderloin, 4 serving(s)

Number Of Ingredients 9

1 lb pork tenderloin, trimmed
2 tablespoons brown sugar
2 tablespoons low sodium soy sauce
1 1/2 tablespoons sambal oelek or 1 1/2 tablespoons thai chili paste
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
cooking spray

Steps:

  • Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.
  • Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
  • Prepare grill.
  • Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.

Nutrition Facts : Calories 180.7, Fat 5.2, SaturatedFat 1.5, Cholesterol 73.8, Sodium 328.1, Carbohydrate 8.3, Fiber 0.1, Sugar 6.9, Protein 24

KOREAN SPICY MARINATED PORK (DAE JI BOOL GOGI)



Korean Spicy Marinated Pork (Dae Ji Bool Gogi) image

This spicy Korean pork is very good served with rice, kimchi, and salad.

Provided by funinthesun

Categories     World Cuisine Recipes     Asian     Korean

Time 4h

Yield 8

Number Of Ingredients 12

¼ cup rice wine vinegar
2 tablespoons soy sauce
½ cup gochujang (Korean hot pepper paste)
3 tablespoons minced garlic
3 tablespoons minced fresh ginger root
2 tablespoons red pepper flakes
½ teaspoon black pepper
3 tablespoons white sugar
3 green onions, cut into 2 inch pieces
½ yellow onion, cut into 1/4-inch thick rings
1 (2 pound) pork loin, cut into 1/4 inch slices
¼ cup canola oil

Steps:

  • Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
  • Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

Nutrition Facts : Calories 300.3 calories, Carbohydrate 16.8 g, Cholesterol 55.1 mg, Fat 17.3 g, Fiber 1 g, Protein 19.2 g, SaturatedFat 4.2 g, Sodium 390.3 mg, Sugar 8.3 g

### Tips: - **Use high-quality pork belly:** The quality of the pork belly will greatly impact the flavor of the dish. Look for pork belly that is well-marbled with fat, as this will help to keep the meat moist and flavorful during cooking. - **Slice the pork belly thinly:** This will help the meat to cook evenly and quickly. Aim for slices that are about 1/4 inch thick. - **Marinate the pork belly overnight:** This will allow the flavors of the marinade to penetrate the meat and result in a more flavorful dish. - **Use a hot grill or pan:** This will help to sear the meat and create a nice crust. - **Cook the pork belly until it is slightly charred:** This will give the dish a smoky flavor and help to tenderize the meat. - **Serve the daeji bulgogi with a variety of side dishes:** This could include rice, lettuce wraps, kimchi, and ssamjang sauce. ### Conclusion: Daeji bulgogi is a delicious and easy-to-make Korean dish that is perfect for any occasion. By following the tips above, you can create a flavorful and authentic daeji bulgogi that will impress your family and friends.

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