Skip to main content
logo
Food Advertising by

Korean Spicy Pork Bulgogi


Looks like I've developed a craving for Korean food!  Here's my first attempt at preparing Pork Bulgogi with this Pork Bulgogi marinade which is supposed to be not too spicy but yet we do find it to be quite spicy.  'Bul' in Korean means 'fire' and 'Gogi' is 'meat', so literally it means 'Fire meat'.  I didn't BBQ or grill to 'fire' the meat  and instead just pan-fry the overnight marinated bulgogi.  




This porky dish is delicious and just wonderful to go with plain white rice or lettuce wraps.


 Recipe for Korean Spicy Pork Bulgogi  (adapted from  'here with slight modification)

    Ingredients
  • 450 gm pork, thinly sliced
  • 2  Tbsp soya sauce
  • 2  Tbsp sesame oil
  • 2  Tbsp honey
  • 1  tsp sugar
  • 2.1/2  Tbsp Pork Bulgogi marinade
  • 1 onion, sliced
  • 10 cloves garlic minced
  • 1  Tbsp chopped ginger
  • 3 to 4 stalks of spring onions cut into 2 inch lengths
  • Lightly toasted sesame seeds
Method
  1. Combine all the sauces and mix well.
  2. Add in the minced garlic and ginger.  Mix well.
  3. Add in the sliced pork, onions and spring onions, mix well.
  4. Cover with cling wrap and let chill in the fridge for 1 to 5 hours or preferably overnight.
  5. Saute the marinated meat in a pan with a bit oil, work in small batches.
  6. Serve hot with rice.



Comments

  1. This looks delicious. I love Korean food, and yours looks just like those at the restaurant.

    ReplyDelete
    Replies
    1. Thank you. It's easy to prepare, so why don't you give it a shot?

      Delete
  2. Cheah, that looks delicious! I love Korean food a lot :)

    ReplyDelete
    Replies
    1. Thank you, Phong Hong. Since you like Korean food, better to DIY, so much more economical!

      Delete
  3. Cheah, I also cooked this bulgogi with chicken yesterday. I love it with lettuce wraps!

    ReplyDelete
    Replies
    1. Yes, I'm going to try with chicken next and have it with lettuce wraps too. Waiting to see your pics :))

      Delete
  4. This sounds delicious and look it too! i have yet to try this Korean dish!

    ReplyDelete
  5. Hi Cheah, must be very flavourful and I know you are good in cooking meat the healthy way. I like your style.

    ReplyDelete
    Replies
    1. It's delicious, Kimmy. I like to cook meat in a simple and fuss-free way, the less work, the better :)!

      Delete
  6. I am into Korean food, Kdrama and Kpop! Your tweji bulgogi looks yummy!

    ReplyDelete
    Replies
    1. I'm only into Korean costume drama, the modern ones, I find that all the male and female actors and actresses look alike, very hard to differentiate :)

      Delete
  7. Looks like something I will love too!

    ReplyDelete
  8. This looks delicious! I have never tried cooking Korean food at home!

    ReplyDelete
    Replies
    1. I thought it's difficult to DIY Korean food, but now that I've tried, it's not so difficult after all. If I can do it, so can you.... so much cheaper than eating in the Korean restaurants!

      Delete
  9. i'm not sure whether i hv tasted bulgogi or not..sometimes cannot remember all its names but looks good leh..and i didnt even know there's bulgogi sauce available :)

    ReplyDelete
    Replies
    1. I agree with you. The names are a tongue twister. You can find an assortment of these sauces in Aeon supermarket.

      Delete
  10. Thank you Cheah! I think I might be able to make this on my own now that I have followed the links you have provided. I'm so excited! I hope Marion will give it a try but it sounds to spicy for her, lol...It's very sweet of you to lead me in the right direction. I'm off to watch that video:)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Vietnamese Caramelised Chicken ~ 越南焦糖鸡

This is a quickie and delicious chicken dish, braised in caramelised sauce.  The ingredients are not too difficult to find and if you can't find kaffir lime leaves, you can omit them altogether.  This dish serves well with white rice and a side veggie dish.  Try it!




Vietnamese Caramelised Chicken  ~   越南焦糖鸡
Ingredients

3 deboned chicken leg cut into bite size2.1/2 Tbsp brown sugar or Palm sugar1/2 cup water1 Tbsp fish sauce1 Tbsp lime juice3 pips of garlic, chopped5 shallots, mincedSome black pepperSome shredded kaffir lime leaves (optional)Method Season the chicken with some salt and pepper.Place brown sugar and water in a wok over medium heat till bubbles appear and sugar melted.  Add in the other ingredients except the chicken and lime juice.Add the chicken pieces, skin side down, flipping over now and then, cook till chicken is tender and cooked through.Add in the lime juice and fine tune to taste.Dish out and serve with white rice.

Coffee Chiffon Cake with Cocoa layering ~ 咖啡戚风蛋糕

This is a very soft and light chiffon cake and I used a combination of coffee and cocoa.  The flavours do blend well and complemented each other and it's perfect to serve this to guests or to enjoy at any time of the day.





Coffee Chiffon Cake with Cocoa layering  ~  咖啡戚风蛋糕                             
Ingredients
(A)
70 gm plain flour
10 gm coffee granules
5 large egg yolks
20 gm caster sugar
70 ml hot water
60 ml canola oil
Cocoa powder

(B)
90 gm caster sugar
10 gm cornflour
5 large egg whites

Method
Sift plain flour, twice, set aside.Mix coffee granules with 70 ml hot water, set aside to cool.Beat egg yolks with sugar, then add in oil and coffee.  Sift in flour and mix well, set aside.Combine caster sugar with cornflour.In a clean bowl, beat egg whites till foamy, add in half cornflour mixture, then gradually add in the balance.  Beat till stiff peaks but not dry.Fold 1/3 of egg whites into the egg yolk batter, then pour this into the remaining egg whites.Scoop 1/3 batter into an ungr…

Matcha/Green Tea Pound Cake ~ 抹茶磅蛋糕

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated.







Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'.)
Ingredients
150 gm plain flour1 Tbsp matcha/green tea1/4 tsp baking powder150 gm unsalted butter3 large eggs130 gm icing sugarRed bean paste for fillingGreen tea powder or Icing sugar for dustingMethod Sift baking powder with green tea powder and plain flour, set aside.Beat butter with icing sugar till creamy.Add in eggs one at a time till well incorporated.Fold in flour in 2 portions.  Mix well.Pour half batter into a lined 23 x 13 cm loaf pan and distribute the red bean p…