Bulgogi piccante di maiale

Ingredienti

• 52 g all-purpose soy sauce
• 90 g gochujang
• 8 g gochugaru
• 25 g rice syrup (or honey)
• 13 g mirin
• 5 g sesame oil
• .4 g black pepper
• 280 g Korean pear
• 40 g garlic
• 14 g ginger
• 907 g pork shoulder and/or belly
• 200 g yellow onion (julienned)
• 52 g green onions (cut into 3-inch pieces)
• 23 g vegetable oil

Preparazione

1. 1

   In a bowl, combine the soy sauce, gochujang, gochugaru, rice syrup, mirin, sesame oil, and black pepper. Whisk until everything is dissolved and fully combined.

2. 2

   In a food processor, add the whisked liquid marinade ingredients from the bowl and the pear, garlic, and ginger.

3. 3

   Pulse the food processor 10-15 times or until all the ingredients turn into a liquid. Taste test the marinade and adjust if necessary. NOTE: This recipe is a mild spice level you can adjust it after tasting. To add more spice, add more gochugaru and/or gochujang. To add more sweetness, add more rice syrup. To add more saltiness, add more soy sauce.

4. 4

   In a large mixing bowl, add the pork slices, yellow onion, and green onion. Pour the marinade over and use your hands (or tongs) to completely coat every piece of meat.

5. 5

   Transfer the marinated meat into an airtight container and fridge for at least 1 hour or overnight. Remove the meat from the fridge and place onto the counter to get to room temperature at least 20 minutes before cooking.

6. 6

   In a cast iron over medium heat, add the vegetable oil. Add the meat and continue to stir and cook for about 5-7 minutes or until the meat becomes firm and measures to 145 °F.

7. 7

   In my 12” cast iron skillet, I only cooked ⅔ lb of meat at a time so it wasn’t too crowded, allowing the meat to brown a bit towards the end. You may have to scrape down or clean the pan of burned bits before cooking each following batch.

8. 8

   Remove from the pan and serve immediately.