Korean Jeyuke Bookum Hot spicey sweat pork

By rejadez

There is just something about pork smothered in spicy, sweet sauce, grilled over fire. The combination of fire grilled smokiness, mild pork, and honey-like spicy sauce is irresistible.
Lately, I have been craving dwaeji bulgogi 돼지불고기 (grilled korean spicy pork) ssambap 쌈밥 (lettuce wrap) . Sometimes dwaeji bulgogi is called dwaeji bokkeum 돼지볶음, especially when it is pan-fried rather than grilled over fire – but the preparation and marinade is the same for both.
You will need to go to the market – preferably a Korean market – and get a few things:

Ingredients

• Prep time 15 minutes
• Marination time 2-4+ hours
• Cooking time 5-10 minutes
• Serves 4-6 adults (or 3 very hungry dwaejis :P)
• INGREDIENTS
• 2 lbs. Pork Neckor shoulder Meat 돼지 목살, thinly sliced
• 2 Tbsp. Fish Sauce
• 3 Tbsp. Gochujang 고추장
• 2 Tbsp. Korean Rice Syrup 물엿
• 1 Tbsp. Cooking Wine
• 3 stalks Green Onion
• 1/2 medium Onion
• 3-4 cloves Garlic
• 1 tsp. Ginger*
• 1 tsp. Sugar*

Preparation

Step 1

I have been experimenting with fish sauce, the ‘Viet Huong’ brand with the 3-crab-mark, in a lot of my dishes recently. The results have been a mixture of fantastic and blah… This recipe happens to be one of the ‘Oh! My God!!!’ goodness variety.
1. Thaw out the pork slices (if frozen)
2. Thinly slice the onion
3. Cut green onions in about 2 in lengths
4. Finely chop or mince the garlic (and ginger if desired)

5. Mix gochujang, Korean rice syrup, fish sauce, cooking wine, and sugar (if desired) in a separate bowl

6. Put all the ingredients in a big mixing bowl and start working them in

7. Cover with plastic wrap and leave it in the refrigerator for at least 2 hours

8. Grill over fire or pan-fry the pork and serve