Spicy & Sweet Pork Bulgogi with Gochujang
Camping Delight: Spicy & Sweet Pork Bulgogi with Gochujang Marinade Recipe
An easy and delicious pork dish perfect for camping or outdoor adventures. This recipe offers a delightful sweet and spicy flavor profile, and can be made even simpler by marinating the pork in advance.
Main Ingredients
- 600g Pork Neck (Moksal)
Spicy & Sweet Marinade
- 5 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Minced Garlic
- 3 Tbsp Honey
- 3 Tbsp Cheongju (Rice wine/Mirin)
- 0.3 Tbsp Ginger Powder
- 5 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Minced Garlic
- 3 Tbsp Honey
- 3 Tbsp Cheongju (Rice wine/Mirin)
- 0.3 Tbsp Ginger Powder
Cooking Instructions
Step 1
First, prepare 600g of fresh pork neck (moksal), the star of our dish. Thick cuts of pork neck are ideal as they retain their juices beautifully when cooked, resulting in a more flavorful experience.
Step 2
Now, let’s make the delicious gochujang marinade. In a bowl, combine 5 tablespoons of gochujang, 1.5 tablespoons of minced garlic, 3 tablespoons of honey for a touch of sweetness, 3 tablespoons of cheongju (Korean rice wine or mirin) to tenderize the meat and add gloss, and 0.3 tablespoons of ginger powder for a subtle aroma. Mix everything thoroughly until you have a smooth and well-blended marinade.
Step 3
Place the prepared pork neck slices into the gochujang marinade.
Step 4
Using your hands or a spatula, ensure each piece of pork is evenly coated with the marinade. It’s crucial for the flavors to penetrate the meat well.
Step 5
Arrange the marinated pork in a wide dish or a resealable bag and let it marinate at room temperature for about 1 hour. For ultimate convenience, especially if you’re preparing for a camping trip or vacation, you can marinate the pork the day before, store it in an airtight container in the refrigerator, and let it rest overnight. This advanced preparation makes cooking at the campsite incredibly simple and delicious.
Step 6
Time to grill! Heat a pan over medium-low heat. Place the marinated pork onto the pan and cook, flipping occasionally, until nicely browned and caramelized on both sides. Because of the gochujang, the pork can burn easily, so it’s best to cook it slowly over low heat. If you’re concerned about the marinade burning or prefer a more tender texture, you can lightly splash a little water onto the pan while cooking to keep it moist.
Step 7
Your delicious spicy and sweet Gochujang Pork Bulgogi is ready! Enjoy this unforgettable dish, perfect for special occasions or your next camping adventure. ^^
