Spicy Stir-Fried Pork (Dweji Bulgogi)

I don’t know about you, but I have a love-hate relationship with pork. I love pork and everything it stands for…like yummy, fatty, greasy deliciousness. But I feel so guilty, because it’s so yummy, fatty, and greasy! What’s a girl to do??? When in doubt, just enjoy. Life’s too short.

I usually make this when I don’t feel like making such a mess in the kitchen and can’t think of anything else. It’s super easy and quick! Almost too easy! Recipe is from Maangchi, of course. Thanks, Maangchi!

Dweji Bulgogi

Ingredients:

  • pork belly (pork shoulder), 1 1/2 lbs
  • hot pepper paste, 1/3 cup
  • onion, 1 medium sliced
  • garlic, 4 cloves minced
  • ginger, 1/2 tsp minced
  • green onions, 3 chopped
  • green chili pepper (optional)
  • hot pepper flakes, 2 tbsp
  • brown sugar, 2 tbsp
  • soy sauce, 1 tbsp
  • black ground pepper, 1/2 tsp
  • sesame oil, 2 tsp
  • roasted sesame seeds

Directions:

  1. In a thick bottomed wok or  pan, add these ingredients: 1½ pounds (600 grams) of pork belly of bite size pieces about ¼ inch thick, onion, green onions, minced garlic, minced ginger, chopped green chili pepper (optional), hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil.
  2. Heat up the pan over high heat.
  3. Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It’ll take about 10 minutes, and the onion will look translucent and mushy when it’s done.
  4. Transfer it to a serving plate and serve with a bowl of rice, some lettuce, a few more side dishes (if you want), some soup, and kimchi.

Watch how easy this is!

I always have some pork belly in the freezer for those “in case of emergency” days. You know…those “don’t feel like cooking”/”don’t have much time”/don’t have much in the kitchen” days.

You can get the chunks of pork belly that are not sliced up like this. I like the chunks even better, but I’m just working with what I have. Plus, it was more appropriate for what I did with this dish (which will be a later post…hint hint).

I know this will be frowned upon by many of you, but I did trim the fat off of some of the pieces. Hey! I have three weddings to attend in the next month! But as you can see, there is still plenty of fatty goodness left.

These are all the veggies you need. So easy and you should have all of these in your kitchen anyways! I used a jalapeño instead of green chili pepper. And yes, I used 75% more garlic than Maangchi’s recipe calls for. But you expected that, right?

Prepare all your veggies…

And throw them into the pan with the pork.

Then add all of the other ingredients: hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil. Beautiful, isn’t it?

Take one more look.

Mix, mix, mix over high heat continuously for about 10 minutes or until the pork is cooked. I’m so hungry now!

Transfer to a plate, sprinkle some sesame seeds, and dig in! Check back tomorrow, and I’ll show you what I did with this!

Spicy Stir-Fried Pork (Dweji Bulgogi)

Ingredients

◦ pork belly (pork shoulder), 1 1/2 lbs
◦ hot pepper paste, 1/3 cup
◦ onion, 1 medium sliced
◦ garlic, 4 cloves minced
◦ ginger, 1/2 tsp minced
◦ green onions, 3 chopped
◦ green chili pepper (optional)
◦ hot pepper flakes, 2 tbsp
◦ brown sugar, 2 tbsp
◦ soy sauce, 1 tbsp
◦ black ground pepper, 1/2 tsp
◦ sesame oil, 2 tsp
◦ roasted sesame seeds

Instructions

1. In a thick bottomed wok or pan, add these ingredients: 1½ pounds (600 grams) of pork belly of bite size pieces about ¼ inch thick, onion, green onions, minced garlic, minced ginger, chopped green chili pepper (optional), hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil.
2. Heat up the pan over high heat.
3. Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It’ll take about 10 minutes, and the onion will look translucent and mushy when it’s done.
http://cynthiakim.com/2011/09/08/spicy-stir-fried-pork-dweji-bulgogi/

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6 comments

  1. This looks so beautiful! I feel you can’t go wrong with these ingredients, yum.

    And I love the way your front page is laid out; I might not have stumbled upon this recipe otherwise!

    • Thanks, Sarah! I changed up the site a bit. I’m putting up the most recent and/or random past posts as stickies on top. Good to know it worked!

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