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Gochujang Bulgogi Recipe

Gochujang Bulgogi Recipe

This Korean-inspired grilled meat dish features thin slices of pork belly or beef marinated in a sweet, savory and subtly spicy sauce made with the key ingredient gochujang (Korean red chili paste). The meat soaks up the complex flavors of the marinade containing garlic, ginger, soy sauce, sesame oil and Asian pear. It is then grilled or pan-fried resulting in tender, caramelized pieces bursting with flavor. Topped with scallions and sesame seeds, this gochujang bulgogi is served over steamed rice with traditional banchan side dishes for a taste of authentic Korean BBQ.
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Ingredients
  

  • 1 lb thinly sliced pork belly, pork shoulder, beef ribeye or flank steak
  • 1/4 cup sliced yellow onion
  • 2 Tbsp vegetable oil

For the marinade:

  • 3 Tbsp gochujang (Korean red chili paste)
  • 1 Tbsp gochugaru (Korean red chili flakes)
  • 2 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp minced garlic
  • 1 Tbsp grated ginger
  • 1 Tbsp mirin (or rice wine)
  • 1 Tbsp sesame oil
  • 1 Asian pear, grated
  • 2 scallions, cut into sections

Instructions
 

  • Slice the meat thinly across the grain. Place in a large bowl.
  • Make the marinade: In a blender or food processor, combine the gochujang, gochugaru, soy sauce, brown sugar, garlic, ginger, mirin, sesame oil and grated Asian pear. Puree until smooth.
  • Pour the marinade over the sliced meat. Add the sliced onion and scallions. Mix well until the meat is fully coated.
  • Cover and marinate for 1-8 hours in the refrigerator.
  • Heat a cast iron skillet over high heat. Add 1 Tbsp oil and half of the meat mixture. Cook for 2-3 minutes per side until caramelized.
  • Transfer to a plate and repeat with remaining 1 Tbsp oil and meat.
  • Garnish with sesame seeds and scallions before serving. Enjoy with rice and banchan!