Best 3 Korean Style Pork Wraps With Chili Sauce Recipes
Embark on a culinary journey to the heart of Korean cuisine with our Korean-style pork wraps, a delectable dish that tantalizes your taste buds with its harmonious blend of sweet, savory, and spicy flavors. These wraps are a symphony of textures, featuring tender pork, crispy lettuce, and the crunch of fresh vegetables, all wrapped in a soft and chewy tortilla.
Accompanying these wraps is a trio of irresistible sauces that elevate the dish to a new level of deliciousness. The sweet and tangy chili sauce provides a delightful contrast to the savory pork filling, while the creamy avocado sauce adds a rich and velvety texture. For those who crave a bit of heat, the spicy gochujang sauce delivers a satisfying kick that lingers on the palate.
This recipe provides step-by-step instructions for preparing the pork wraps, complete with a detailed guide on how to make each sauce from scratch. Whether you're a seasoned home cook or just starting your culinary adventure, this dish is sure to impress your family and friends with its authentic Korean flavors and stunning presentation.
SPICY KOREAN PORK (DAEJI BULGOGI)
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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
KOREAN-STYLE TEXAS CHILI
There's nothing like a rich, meaty (and beanless) bowl of Texas chili-except, of course, for Edward Lee's recipe, which mixes in spicy Korean gochujang and dark beer.
Provided by Edward Lee
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large heavy-bottomed pot, heat 1½ tablespoons vegetable oil over medium heat; add half the meat and brown on all sides, 3 minutes per side. Repeat with the remaining oil and meat.
- Return the meat to the pot, and add garlic, onion, and jalapeño; stir to combine. Add remaining chili ingredients, making sure the beef stock covers everything. Bring to a simmer, then reduce heat to low and let simmer uncovered, 1½-2½ hours, stirring occasionally.
- Chili is done when you can easily break apart the meat with a wooden spoon. Do this with half of the meat, leaving some in cubes.
- Assembly: Ladle chili into individual serving bowls and top with cheddar, scallions, sour cream, and cilantro. Serve immediately.
KOREAN PULLED PORK TACOS
I created this surprising pulled pork recipe to replicate our favorite food truck tacos at home. They're a little sweet, a little spicy and totally delicious any time of year. -Julie Orr, Fullerton, California
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Whisk together first 8 ingredients. Place roast in a 6-qt. slow cooker. Pour soy sauce mixture over top. Cook, covered, on low until pork is tender, 8-10 hours. , About 1 hour before serving, mix first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving., Remove roast; skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.
Nutrition Facts : Calories 603 calories, Fat 29g fat (10g saturated fat), Cholesterol 108mg cholesterol, Sodium 1177mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 37g protein.
Tips:
- To make thin slices of pork, freeze it for 30 minutes before cutting. This will make it easier to slice against the grain.
- Use a sharp knife to slice the pork. This will help to ensure that the slices are even and consistent.
- If you don't have a meat mallet, you can use a rolling pin to pound the pork slices until they are thin.
- Make sure to marinate the pork for at least 30 minutes, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
- When cooking the pork, be sure to cook it over medium-high heat. This will help to sear the meat and keep it juicy.
- Serve the pork wraps with your favorite dipping sauce. Some popular options include chili sauce, soy sauce, or hoisin sauce.
Conclusion:
Korean-style pork wraps with chili sauce are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can be made ahead of time. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your guests.
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