Budget-Friendly SPICY Pork Bulgogi ????Make AUTHENTIC Korean BBQ Bulgogi [제육볶음] 불맛! 이렇게 볶아야 물이 생기지 않아요
#bulgogi #koreanbbq #kbbq
Turn your toughest cut of pork into MOIST & DELICIOUS SPICY PORK Bulgogi! TIPS to stir-fry your spicy pork bulgogi with that perfect charred taste, just like at your Korean BBQ restaurant. 제육볶음: 이 레시피는 혼자만 알고 계세요. 제육볶음의 불맛! 이렇게 볶아야 물이 생기지 않아요.
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Essential Bulgogi & Galbi Ingredients:
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⭐️INGREDIENTS 재료
1.4 Pounds Pork (thin slices) 600 Grams
Marinade 양념장 만들기
¼ Cup 컵 Water
6 - 8 Garlic Cloves 마늘
½ Medium 중사이즈 Onion 양파
1 Red Jalapeno Pepper 홍고추
Fresh Ginger (Thumb Size) 생강 (엄지손가락 크기)
2 Tablespoons 큰술 Plum Extract Syrup 매실청
(Substitution: Grated sweet ripened apple or pears, 2 Tablespoons)
2 Tablespoons 큰술 Jin Soy Sauce 진간장 또는 양조
3 Tablespoons 큰술 GoChuJang 고추장
2 Tablespoons 큰술 Brown Sugar 흑설탕
1 Tablespoon 큰술 Vinegar 현미식초
1 Tablespoon 큰술 Mirim 미림
For alcohol-free option: Mix equal parts water and fresh lemon juice
¼ Teaspoon 작은술 Black Pepper 후추
1 Big Pinch 큰꼬집 GoChuGaRu 고춧가루
For Grilling 맛있게 굽는 방법
1 Tablespoon 큰술 Oil 식용유
½ Medium 중사이즈 Onion 양파
1 Scallion 쪽파
1 Red Jalapeno Pepper 홍고추
1 Green Jalapeno Pepper 청양고추
GoChuJang (Fermented Red Pepper Paste) 고추장
????Vegan
GoChuGaRu (Korean Red Pepper Flakes, coarse) 고춧가루
7oz
6oz
Organic 6oz
100% Korean Red Peppers
Jin Soy Sauce 진간장
All-Purpose Soy Sauce 양조간장
Korean Vinegar
Korean Cooking Wine
Fermented Plum Extract Syrup
Dark Brown Sugar 흑설탕
Organic
100% Korean Sea Salt, Fine
Sesame Seed Salt 깨소금
If you have regular sesame seeds, you can EASILY make this Sesame Seed Salt at home➡️
Korean Sesame Oil 참기름
Beef Dashida 소고기 다시다, Korean beef bouilon powder
Cooked microwavable rice
Non-Stick Frying Pan
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⭐️WATCH MORE Korean Recipes 한식 레시피 더보기⬇️
????Korean BBQ Recipe Playlist
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Chapter Timestamp 챕터 시간 코드
0:00 Introduction 인삿말
01:11 Pre-soaking 핏물 빼기
01:46 Spicy Bulgogi Marinade 제육볶음 양념장
05:52 Marinating TIP 돼지고기를 재우는 꿀팁
07:00 Vegetables 채소
08:15 Grilling TIP 맛있게 굽는 방법
10:47 K-BBQ Lettuce Wrap 상추쌈 맛있게 만드는법
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Chinese-Style Glazed Pork Belly
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Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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MUSIC
The Player
Licensed via Warner Chappell Production Music Inc.
Created by
Jaeyuk Bokkeum / Spicy Pork Bulgogi by Chef Jia Choi
This classic Korean spicy pork stir fry can be introduced as spicy pork bulgogi. The traditional recipe is to slice the meat thinly, marinate it in gochujang sauce and then stir fry it. As a result of testing this menu several times, I found that I like the meat stir- fried or grilled first and then mixed with the sauce. If you are looking for a spicy pork barbecue, you will love this recipe. For outdoor barbecue, prepare the meat a bit thicker than stir fried ones-1.3cm( half inch) thick pork shoulder or pork belly would be perfect.
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Jaeyuk Bokkeum / Spicy Pork Bulgogi
Ingredients
- 450g pork shoulder, 0.3cm thick, cut into big bite size pieces
- 1 medium onion, sliced
- 3 stalks scallion, chopped, white part for sauce, green part for garnish
- 1 teaspoon cooking oil
Sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 tablespoons rice wine(or dry white wine)
- 1/2 tablespoon brown sugar
- 1/2 teaspoon ground black pepper
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru(Korean chili flakes)
- 1 tablespoon white part green onion
Instructions
1. Slice onion. Chop green onion. Mince the garlic and ginger.
2. In a bowl, combine all sauce ingredients. Mix well.
3. Prepare sliced pork in 0.3 centimeter thick. Cut the meat into big bite size pieces.
4. Heat the pan over medium to medium-high with 1 teaspoon of oil in a pan.
5. Place the meat in pan. Cook it golden brown on one side. Remove excess oil using paper towel-or drain oil from the pan. Add sliced onion to the pan and stir fry until translucent.
6. Lower the heat. Pour 2/3 of sauce and thoroughly mix. Cook for 3 minutes.
7. Taste and add more sauce if needed.
8. Serve hot or warm.
More information
WebSite : ongofood.com
Facebook : facebook.com/ongofood
Instagram : instagram.com/ongofoodkorea
#Howtomake #QuickEasyRecipe #spicypork #bulgogi #jaeyukbokkeum #koreanrecipe
Spicy Korean Stir-Fried Pork (Dwaejigogi-bokkeum: 돼지고기볶음)
Just follow the recipe and make a delicious, irresistible, spicy, shiny, stir-fried pork dish in 15 minutes! Full recipe:
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The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)
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Pork stir fry with green pepper, or what we call “青椒肉丝” is a simple recipe, but it involves a Chinese restaurant’s secret. I am sure many of you have wondered why the meat in Chinese restaurants is so tender and succulent. I will reveal the secret and you will be able to make perfect stir fry from now on.
INGREDIENTS:
To Marinade the Pork
223 grams (1/2 lb) of pork
1/4 tsp of salt
1/4 tsp of white pepper (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 egg white
1 tbsp of cornstarch (Amazon Link -
1 tbsp of cooking oil
To Make the Sauce (碗芡)
1 tbsp of light soy sauce (Amazon Link -
1/2 tbsp of oyster sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of five spice powder (Amazon Link -
1 tsp of cornstarch (Amazon Link -
60g (1/4 cup) of water
Others:
2 tbsp of pork lard or vegetable oil to stir fry
170 g (6 oz) Green pepper
3 cloves of garlic, diced
1.5 tsp of sweet flour sauce (Tian Mian sauce) (Amazon Link -
INSTRUCTIONS
Thinly julienne the pork and marinade it with salt, white pepper, dark soy sauce, Chinese cooking wine, and egg white. Mix well then continue to massage the meat for 5 minutes.
Add a big drizzle of oil and mix to prevent the meat from tangling, making it easier to stir fry later. Set it aside.
Thinly slice the garlic and julienne the green chili pepper. If you don’t eat spicy food, use bell pepper.
In a bowl, thoroughly combine the light soy sauce, oyster sauce, sugar, five-spice powder, cornstarch, and water. Set it aside
Turn the heat to high and heat the wok until smoking hot. Add the pork lard and stir the pork over high heat for a couple of minutes or until the meat changes color.
Add the tiam mian jiang (甜面酱) and mix well.
Switch the heat to medium, and add the garlic and green pepper. Keep mixing until the pepper is slightly welted. Pour in the sauce and stir well. Serve with white rice.
This Pork Belly Recipe is SOOO Addictive!
Check out my 3-step process for the best pork belly you've ever tasted. ????????
This Chinese pork belly is meltingly tender with a sweet-spicy-sticky coating. It can easily be made gluten free too!
Free printable recipe:
Ingredients
Slow Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 ¼ cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions
1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve with some rice and green veg.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
#Recipe #CookingShow #ComfortFood