I made something fairly close to Daeji Bulgogi (spicy Korean barbecue pork) for dinner today. I’ve been trying to figure out how to approximate Korean Barbecue for a while, and the current arrangement is pretty close. It’s made from very thin slices of pork briefly marinated in roughly equal parts brown sugar and Guilin chili sauce, about half as much each crushed garlic and rice vinegar, a splash of sesame oil, and enough shoyu to get it into a suitable marinade consistency. Cooked in oil in a HOT cast iron pan to try for nice searing, with a thinly sliced onion added about half way through cooking to get caramelization. It is very tasty, and has that excellent sweet heat to it, but lacks a little bit of the upfront intensity (both hot and sweet) from what I’ve had in restaurants. A-, Would Nom Again.
The Reverse Nuremberg defense: “I was only giving orders.”— William Gibson
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