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