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Daeji Bulgogi (Dwaeji Bulgogi) is another popular Korean meat dish similar to beef bulgogi, however, instead of using beef, thinly sliced pork loin is marinated in a specially blended pepper paste sauce with along with a medley of delicious vegetables.
The meat is marinated with a mixture of soy sauce, sesame oil, garlic, sugar, ginger roots, rice wine and kochujang which is the base sauce for this dish. It is marinated for 30-60 minutes to bring out the depth and intensity of flavors.
Daeji bulgogi tastes better if grilled, though it is often cooked using a stove-top pan. The dish is commonly served side dishes that include lettuce, spinach and other tender leafy vegetable, which are used to wrap around a slice of the cooked pork.
The Daeji bulgogi "wraps" are often served with a touch of ssamjang (a mixed soybean & chili pepper paste), and is then eaten in all of it's delicious glory!
You may add gochujang which is a fermented bean paste with chilies to provide additional heat to the Daeji bulgogi and the dish is usually served with rice and side dishes such as kimchi.
Daeji Bulgogi Ingredients
1 pound pork thinly sliced
1/2 cup gochujang (reduce quantity or remove altogether to control heat)
5 minced garlic cloves
1 minced inch ginger
1 finely chopped small onion
1 Korean pear - grated
1 Fuji apple - grated
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 finely chopped green onions
1/4 teaspoon freshly ground black pepper
To make the Daeji Bulgogi
One of the great things about preparing and cooking the Daeji Bulgogi is that it takes so little time to do.
Combine all of the ingredients together in a mixing bowl, stirring thoroughly then transfer the marinade to a large zip-lock bag and then thinly slice the pork as you like it, making sure that the slices are not too thick as this will increase the cooking and marination time.
Place the slices of pork into the bag together with the marinade and shake vigourously for a few seconds to make sure that the pork slices are completely coated in the spice mixture.
Leave the zip-lock back in the refridgerator overnight if possible, though 2-3 hours will still yield good results if you are pressed for time.
When you are ready to eat, take the pork slices from the bag, removing any excess marinade, and grill lightly on a medium-hot charcoal grill for a minute or two until cooked through, avoiding overcooking the meat as this will toughen the pork.
When cooked, serve the pork slices into small to medium sized lettuce leaves with steamed rice or vermicelli noodles and crunchy vegetable sides.
The leftover marinade may be used to baste the pork while it is being cooked on the BBQ grill, use sparingly, coating each side and turning until done and then the pork slices should be allowed to rest for around 10 minutes prior to serving for the tastiest results.
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