Daeji Bulgogi basically translates to pork fire meat. Thinly sliced pork is grilled over a red hot fire. The pork is flavored and spiced up by a Korean chile paste called gochujang. It provides plenty of kick and makes you sweat big time. A Korean friend of mine gave me a container of gochujang so the first thing that came to mind was to slap it on a big chunk of pork.
On its own, daeji bulgogi (I love the name) is just pork. It is usually not eaten alone, you need to serve it with some bang-it-home additions and side dishes to fully complement the pork. I chose to serve the daeji bulgogi with Tofu Kimchee Stew.
Here is what you need to marinate the pork:
- 2 lbs pork shoulder, I used pork shoulder steaks, sliced into thin strips/bits
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoon rice wine
- 1 tablespoon, or heaping spoonful of chile paste, gochujang
- 4 bulbs of garlic, minced
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 2 teaspoon salt
- 1 medium onion
- 2 green onions
- 1 teaspoon red pepper flakes
Combine all ingredients and mix together to cover the pork. Place in the refridgerator for a few hours or preferably overnight.
Get the grill ready after the meat is done marinating. Set your grill up for direct or indirect grilling. I like to grill indirect for slow-cooked meat.
I also used a grill tray so I wouldn't lose a piece of pork through the grates. If you use a grill tray, preheat it on the grill for a few minutes before adding the meat.
Grill direct on each side of meat for a minute or two. Remember, the pieces of pork are cut thin so be careful to not overcook them.
I moved the tray over to the indirect side to slow-cooked the pork after the sear. Also, I chose to cook the Kimchee stew on the grill so I needed to make room for my pot.
To utilize the Daeji Bulgogi, I made Tofu Kimchee Stew. Here is what you need to make the stew:
- Soft or firm tofu, drained and cubed
- One jar of mild or hot kimchee
- 1 onion, sliced
- heaping spoonful of gochujang
- water to cover ingredients in pot
- handful of daeji bulgogi
- salt/pepper to taste