{"id":1306,"date":"2025-09-26T01:29:01","date_gmt":"2025-09-26T01:29:01","guid":{"rendered":"https:\/\/dahnaskimchi.com\/?p=1306"},"modified":"2025-09-26T01:29:01","modified_gmt":"2025-09-26T01:29:01","slug":"17-%eb%8f%bc%ec%a7%80%ea%b3%a0%ea%b8%b0-%ea%b3%a0%ec%b6%94%ec%9e%a5-%eb%b6%88%ea%b3%a0%ea%b8%b0","status":"publish","type":"post","link":"https:\/\/dahnaskimchi.com\/en\/17-%eb%8f%bc%ec%a7%80%ea%b3%a0%ea%b8%b0-%ea%b3%a0%ec%b6%94%ec%9e%a5-%eb%b6%88%ea%b3%a0%ea%b8%b0\/","title":{"rendered":"17. Spicy Korean Pork Bulgogi with Gochujang"},"content":{"rendered":"
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  • Prepare 400g of pork , mixed with pork shoulder and pork belly.<\/li>\n\n\n\n
  • Slice thinly.<\/li>\n\n\n\n
  • Trim off the excess fat, leaving only a moderate amount.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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    • Gochujang Bulgogi Marinade. <\/li>\n\n\n\n
    • Cooking wine (ginger cooking wine, soju, white wine, rice wine, etc). 2T<\/li>\n\n\n\n
    • Sweetness (banana syrup, agave syrup, sugar, etc) 1T<\/li>\n\n\n\n
    • Korean soy sauce 2T<\/li>\n\n\n\n
    • Gochujang 2T<\/li>\n\n\n\n
    • Minced garlic 1T<\/li>\n\n\n\n
    • Sesame oil 1T<\/li>\n\n\n\n
    • A pinch of black pepper<\/li>\n\n\n\n
    • Ginger powder (using tumeric) 1\/3 t<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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      • First, add cooking wine and banana syrup, and lightly mix to coat the pork.<\/li>\n\n\n\n
      • Marinating the meat first with cooking wine and a touch of sweetness helps reduce odors, tenderize the texture, and enhance the flavor with a pleasant sweetness.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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        • Making the gochujang marinade.<\/li>\n\n\n\n
        • Mix all the remaining seasonings except the cooking wine and sweetener, then pour over the meat and gently rub to coat.<\/li>\n\n\n\n
        • Season the meat about 30 minutes before cooking and let it sit at room temperature. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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          • Heat the frying pan over high heat, then add the meat and spread it out evenly. Reduce to medium-low heat right after that, as the marinade can burn if left on high heat.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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            • Cover with a lid and cook for about 10 minutes, as if simmering.<\/li>\n\n\n\n
            • After 10 minutes, open the lid and flip the meat. Then close the lid again and cook for another 10 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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              • When the meat looks almost cooked, open the lid and stir\/turn it once more to cook it evenly.\"<\/li>\n\n\n\n
              • It can also be enjoyed with the broth. <\/li>\n\n\n\n
              • You can also cook off all the broth and enjoy it as if it were charcoal-grilled.\"<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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                • Today, I finished the dish by quickly tossing in some thinly sliced vegetables and oregano at the end.<\/li>\n\n\n\n
                • After plating, drizzle some sesame oil over it and sprinkle with sesame seeds.<\/li>\n\n\n\n
                • It\u2019s also delicious when the meat is grilled until nicely browned and served with ssamjang and lettuce wraps.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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                  • Making Korean bulgogi marinade is easier than you might think. <\/li>\n\n\n\n
                  • Ingredients like cooking wine, ginger, and garlic are added to eliminate the smell of the meat.<\/li>\n\n\n\n
                  • For sweetness, ingredients such as banana syrup, agave syrup, sugar, or sweet fruit juice can be added.<\/li>\n\n\n\n
                  • For saltiness, ingredients such as Korean soy sauce, regular soy sauce, salt, or doenjang (fermented soybean paste) can be added.<\/li>\n\n\n\n
                  • To give it a spicy flavor like gochujang bulgogi, ingredients such as gochujang (Korean chili paste), korean chili powder, or fresh chili peppers can be added.<\/li>\n\n\n\n
                  • Recall the taste of bulgogi and add the ingredients that match it.<\/li>\n\n\n\n
                  • For seasoning the meat, think of using about 1 tablespoon of soy sauce per 100 grams of meat. (If using Korean soy sauce, use about 0.7 tablespoon \u2014 a little less.)<\/li>\n\n\n\n
                  • When making gochujang bulgogi, mix soy sauce and gochujang in a 50:50 ratio. For example, if you\u2019re marinating 400 grams of meat, for regular bulgogi use 4 tablespoons of soy sauce. For gochujang bulgogi, use 2 tablespoons of soy sauce and 2 tablespoons of gochujang \u2014 half and half.<\/li>\n\n\n\n
                  • The key to Korean bulgogi seasoning is soy sauce and gochujang.<\/li>\n\n\n\n
                  • With this approach, you\u2019ll be able to make bulgogi seasoning without a recipe \u2014 and even go on to invent your own version.<\/li>\n<\/ul>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1310,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/dahnaskimchi.com\/en\/wp-json\/wp\/v2\/posts\/1306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dahnaskimchi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dahnaskimchi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dahnaskimchi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dahnaskimchi.com\/en\/wp-json\/wp\/v2\/comments?post=1306"}],"version-history":[{"count":32,"href":"https:\/\/dahnaskimchi.com\/en\/wp-json\/wp\/v2\/posts\/1306\/revisions"}],"predecessor-version":[{"id":1352,"href":"https:\/\/dahnaskimchi.com\/en\/wp-json\/wp\/v2\/posts\/1306\/revisions\/1352"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dahnaskimchi.com\/en\/wp-json\/wp\/v2\/media\/1310"}],"wp:attachment":[{"href":"https:\/\/dahnaskimchi.com\/en\/wp-json\/wp\/v2\/media?parent=1306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dahnaskimchi.com\/en\/wp-json\/wp\/v2\/categories?post=1306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dahnaskimchi.com\/en\/wp-json\/wp\/v2\/tags?post=1306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}