Spicy Pork Bulgogi [Doeji-Bulgogi]

I met Teresa at a Korean cooking demonstration organized by KAPWASV(Korean/American Professional Woman’s Association in Silicon Valley) a few weeks ago.
She’s from Hong Kong and loves Korean food. She pulled me aside and asked if I had a recipe
for spicy Korean pork barbecue. She said that she wants to make a big batch of it and keep it in a freezer.
I was quite impressed with her idea because that is exactly what many Koreans, including me, do with this dish. The dish is everyday food in Korea because it is very easy to make and pork
is a lot cheaper than beef. I usually marinate pork meat and then divide into 2 portions each
in zipper bags. When there is nothing else to eat or my schedule gets too busy to cook,
I pull it out of the freezer. All you need with this pork barbecue is steamed rice and
some lettuce leaves to wrap the meat and rice in.If you go to the meat section of a Korean market, you will find pre-packed pork butt
already sliced with a label saying “Pork Bulgogi”. If not, you can buy a chunk of
pork butt and slice it as thin as possible at home. Freeze the meat slightly first.
Frozen meat is easier to slice thin.

*Ingredients

Pork butt: 1 Lb
For first marinade
Sugar:1 Tbsp
Mirin or White wine:1 Tbsp
Ground Black Peper: 1/2 tsp For second marinade
Red pepper paste[Gochu-jang]:1 1/2 Tbsp
Soybean paste(doen-jang):1 tsp
Soy sauce:4 Tbsp
Mirin, white wine, or Soju: 4 Tbsp
Minced Garlic:1 Tbsp
Minced Ginger: 1 tsp
Ground black pepper: 1/2 tsp
Ground Yellow Onion: 2 Tbsp
Yello Onion: 1/2
Green Onion: 5

 If you bought a chunk of pork butt, freeze it about half way and slice it 1/16 inch thin.
In a bowl, combine pork and first marinade ingredients.
Marinate it for about 10 minutes

 Grind onion and mix second marinade ingredients in a bowl

 The second marinade looks very red…yummy!!!

 Cut green onions in about 2 inch length.

 Slice onion in about 1/4 inch wide wedges.

 Add green onion and yellow onion to pork.

 Add the second marinade mixture(Red one)to the pork and mix well.
Cover it with plastic and marinate in a refregirator for 3-4 hours

 When the grill is hot, spread marinated meat over grill surface.
Don’t flip the meat over too often.
When the meat looks 2/3 cooked, flip it over only once.
If you don’t have a grill, you can also saute in a frying pan with a bit of oil.

 

You can eat this dish like other Korean side dishes or wrap it with lettuce.

An adventure of Korean Pasta:Rice cake in spicy red sauce[ddeok-boggi]

I met Marcel Carreiro at a Korean language school down in Sanjose last month.
When everybody was about to leave, Marcel came up to me and asked if I had a recipe for “Ddeok-boggi”.
“Of course I have…I have been cooking “Ddeok-boggi” all my life ever since
I was a little girl…”..but wait!!!..let me think….
I DO know how to make this dish…but do I have a recipe for it? The answer was an embasassing “no”.
We grow up with this food in Korea. Everybody has a special memory associated
with this dish and boasts about how they cook it better than others.

Most people know how to make it by heart but not many people have recipes for
this dish because it’s a part of our life.When Koreans are old enough to eat spicy Korean food (let’s say elementary school),
this is what we start with for a life-long journey of spicy Korean food.
Some say that Kimchi is the first spicy food to them and gradually they move on to other spicy foods.
To me, it was “Ddeok-boggi” that got me into spicy food for the first time.

I was sitting on a small wooden chair at a snack bar in front of my elementary school.
There were a few of my friends and all of us had a handkerchief pinned to our left side.
We were only 8 years old and those hankerchiefs were a requirement of the school so that we could always clean our runny noses.
I still remember how spicy it was to me. We all had our hands close to our mouths
and tried to create a breeze by shaking them hoping that the small wind would cool down our tongues that were on fire.
I have many fond memories of sharing gossip, secrets, and even math problems over a nice bowl of this dish.

Is it rainning outside? Make this dish.
Are you getting together with friends? Everybody will ask for the recipe.
Are you watching football? It’s a great snack.
Don’t know what to make for dinner? One bowl will make your family happy and full.
Did you get dumped? What do you think I’m going to say?Speaking of occassions associated with “Ddeok-boggi” I remember a time
when my husband John came to visit Korea 5 years ago(We were not married then).
It was about 2:00am in downtown Seoul and after a night of bar hopping we were quite hungry.
No restaurants were open at that time but the street was full of food vendors selling street food in wagons.
Every vendor was selling this dish and John really wanted to try it.
Do you know what he said after having a bite of the rice cake? “Hmmmm, this is like Korean pasta, isn’t it?”
What an interesting concetpt? I have never thought about comparing “Ddeok-boggi” to Italian pasta.
I would have never thought about calling Italian pasta “Italian Ddeok-boggi”.
Well, once you make this dish and taste it, you will understand what I mean…It took longer than I thought to scale down every ingredient I use to make “Ddeok-boggi”.
After struggling with measuring spoons, measuring cups, and scales and going through several kitchen tests,
I proudly present you with a fail-proof recipe for this Korean Mac and Cheese!!!

*Ingredients (4 portions)

Rice Cake: 1.3 Lb (600gm)
Low Sodium chicken stock: 4 cups (32oz)
Fish cake[Eo-mook]: 4 sheets (about 3.5 by 5.5 inch)
Green Cabbage: 1/4 head
Green Onion: 4Red pepper paste[Gochu-jang]
: 2 Tbsp
Red pepper powder[Gochu-garu]: 1 Tbsp
Soybean paste(doen-jang): 1 Tbsp
Garlic: 2 Cloves
Corn Syrup: 3 Tbsp
Sugar: 1 Tbsp
Sesame Oil: 1 tsp
Roasted sesame seeds: 1 tsp

 I want to show you what kind of rice cake and fish cake you should get. For rice cakes, chose the ones about 2inchs in length and thickness of a finger.
For fish cake, you can find flat ones as shown in photos.

Submerge the rice cakes in water for about an hour and drain. You can also blanch them in a pot of boiling water very briefly for about 10 seconds.

 Cut the fish cakes in squares of 1.5 inch length. Cut cabbage into a similar size as the fish cakes.
Cut Green Onions in 2 inch length. Prepare all 8 different seasonings. Garlic needs to be minced

  In a pan, boil chicken stock at very high heat.

When chicken stock boils, add red pepper paste, red pepper powder, garlic, corn syrup, sugar, and soy bean paste.

Stir well until everything dissolves.

 Occasionally, skim the foam. Don’t reduce the heat.

 Add rice cake and fish cake.

 Once it starts boiling again stir with a spoon occasionally to prevent rice cakes from sticking to the bottom of the pan.

You can see the rice cakes are getting softer, fluffy, and chubby from absorbing the liquid. Continue stiring.
 The liquid has reduced by 1/3 and looks thicker due to the starch from rice cakes.
Total cooking time of rice cake and fish cake till this point is about 5 minutes.
Add cabbage and stir for 1 minute. From now on, stir continuously. Be careful not to burn the rice cake on the bottom of the pan.

 

Turn off the heat and add green onions. Mix it all together.Give it a last touch by adding sesame oil and sesame seeds.Mix well.