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Pork Bulgogi
Pork Bulgogi
Unlike beef bulgogi, pork bulgogi is spicy. Beef bulgogi is more of a soy based marinade using grated pear for the acidity while pork bulgogi is gochuchang based using grated apple. When selecting the right type of pork, I recommend using a fattier cut. Pork shoulder or sirloin will work the best. If you have to slice the meat yourself. partially freeze the meat first. If you don’t, it will be like slicing jello. You want the pork slices to be about an 1/8″ thick. There are 2 ways you can cook bulgogi at home. The first would be to grill the pork. Since it’s below 0 with 50 mph winds here in MN, I pan seared the pork. You want to make sure to not overcrowd the pan. You don’t want the pork to simmer in it’s own juices. You want the pork to sear quickly, as if it was being grilled. For this recipe, I ended up cooking the pork in 4 batchesPork bulgogi can be eaten on its own with rice or it can be eaten in a wrap using red or green leaf lettuce with a perilla leaf. Either way, garnish with sesame seeds and green onion.
Servings: 4
Ingredients
- 2 lb thinly sliced pork (shoulder, sirloin, loin)
- 1 small onion sliced
- 3 green onions chopped in 2″ pieces
- 2 tbsp sesame oil
Bulgogi marinade
- 6 tbsp gochuchang paste
- 1 tbsp gochugaru pepper flakes
- 3 tbsp light soy sauce
- 3 tbsp rice wine
- 2 tbsp brown sugar
- 1 tbsp honey
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 small apple grated
Instructions
- Mix all marinade ingredients together. Set aside.
- Thoroughly mix the marinade in with the pork, onion, and green onion. If you have kitchen gloves, I’d recommend mixing this by hand, making sure that both side of the pork are marinated. Let marinate for at least 4 hours, preferably over night.
- In a large sauté pan on medium high heat, add 2 tbsp of sesame oil. Add the pork in batches to the pan, shaking off any excess marinade. You don’t want to overcrowd the pan or the pork will simmer in it’s own juices instead of searing quickly. Cook for 2 minutes on the first side.
- Flip the meat to the other side. Cook for another 2 minutes.
Garnish with sesame seeds.
Caribbean Rice and Beans
Caribbean Rice and Beans
This is a very simple and delicious side dish that goes great with any Caribbean cuisine. These rice and beans are highly flavorful, with the combination over garlic and onions, coconut milk and a habanero. You can use any type of bean in this recipe. You really can’t go wrong any way. I used a Dominican red bean. For the rice, you want to use a long grain rice. I used basmati. If you want the flavor of the habanero but don’t want to burn your face off, make sure to leave it whole. This really goes for using hot peppers in any cuisine.
Servings: 4
Ingredients
- 1/4 cup canola or vegetable oil
- 1/2 medium onion diced
- 6 cloves minced garlic cloves
- 2 tsp creole spice
- 2 cups uncooked basmati rice washed and rinsed 3 times
- 1 tsp dried thyme
- 1 3/4 cup coconut milk
- 1 lb cooked red beans
- 2 bay leaves
- 2 1/2 cup chicken stock
- 1 habanero
- 1 tsp paprika
Instructions
- Heat oil on medium high heat in a pot. Sauté onions, garlic, thyme, and habanero for 2 minutes.
- Add the basmati rice. Stir. Add the beans, bay leaf, creole seasoning, and paprika. Cook for 2 minutes.
- Stir in the coconut milk and chicken stock. Cover. Reduce the heat to medium low and simmer for 20 minutes, stirring occasionally.
- Discard bay leaves and habanero. Turn off the heat and let rest for 10 minutes before serving.
Anchovy Stock (Instant Pot)
Anchovy Stock
Anchovy stock is used in a lot of Korean soups such as Fish Cake soup, which I’ll make in a later segment. This is a really simple recipe. If you want it to be more basic, omit everything except the anchovies soaking in the water. I recommend making a large batch of this and freezing it down in ice cube trays. Throw the fish stock cubes in a large freezer bags for later use.
Ingredients
- 12 medium dried anchovies
- 2 dashima (edible kelp) 3″ squares
- 6 cups water
- 4 oz korean radish large chunks
- 1/2 onion left whole
- 4 garlic cloves
- 2 green onions chopped
- 4 dried shiitake mushrooms
- 12 cups water
Instructions
- Add anchovies and dashima to 6 cups of water. Let soak for 20 minutes.
- In a large stock pot, bring 12 cups of water to a boil with the korean radish, onion, garlic, green onion, and shiitake mushrooms. Simmer for 20 minutes.
- Add the anchovy and dashima water to the pot of stock. Simmer for another 10 minutes.
- Strain. Boom. Now you have anchovy stock.
- Any leftover anchovy stock can be frozen in ice cube trays, then transferred to a freezer bag for later use. 2 cubes = 1/2 cup of stock.
