Another dish that I made on my mother’s birthday was daeji bulgogi (돼지불고기: stir-fried spicy pork). I had my own recipe for this classic Korean comfort food but today I decided to follow a new recipe presented on a TV show called o-neul-mwo-meok-ji (오늘뭐먹지?). A cooking show on Olive TV is one of my favorite shows nowadays. It is hosted by Sung Si-kyung and Shin Dong-yeop, two of the hottest TV personnels in Korea.
The one that I recently watched showed Sung making spicy daeji bulgogi for Shin on his birthday. I realized that his recipe called for a broth as he attempted to make juicy bulgogi with a bit of “soup”. My version is not soupy at all as I simply marinate the pork and then stir-fry it. I found that the problem with my recipe is that sometimes the sauce will burn due to lack of liquid. Sung’s recipe easily solves this problem by adding ladles of broth while stir-frying.
600g pork shoulder or belly
5 green onions
toasted sesame seeds
15 large anchovies
1 piece dried dasima (다시마: kelp)
1/4 mu (무: Korean radish)
1/2 daepa (대파: Korean leek)
skin from 1 onion
3 tbsp gochujang
2 tbsp Korean chili powder (skip if you don’t want it too spicy)
1 tbsp corn syrup
1 tbsp cooking liquor (or soju)
1 tbsp soy sauce
1 tbsp minced garlic
1 tsp minced ginger
pinch of black pepper
1. Simmer the broth by boiling together 1 cup of water and broth ingredients.
2. Combine all the sauce ingredients to make the marinate. Add the sliced onions and pork meat to incorporate. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
3. Add canola oil to a heated pan. Pour the marinated pork then begin to stir-fry.
4. Add few ladles of broth to create the juice. Cook until the meat is cooked through and the sauce has slightly thickened.
5. Add chopped green onion then turn the heat off.
6. Plate the dish and sprinkle toasted sesame seeds on top.