Korean Pork Bulgogi-style Rice Bowl

  • 2 lbs pork shoulder
  • 2 cloves garlic, minced
  • 1/2 T grated gingerroot
  • 1 small pear or green apple (Asian pear/Nashi is ideal)
  • 1 medium onions
  • 2-3 scallions, chopped (for serving)
  • 1/4 c sake or Soju
  • 3 T mirin
  • 2 T soya sauce
  • 1 T fish sauce
  • 1 1/2 T sesame oil, divided
  • 1 T sesame seeds
  • 2 T gochujang (Korean red pepper paste)
  • 1 T gochugaru (Korean red chili powder)

Cut the pork into 1/2″ x 2-3″ long strips. Season the pork with a salt, 1/2 T of sesame oil, the garlic and the ginger and let marinate for at least 30 minutes. Peel the apple and onion and very roughly chop. Put into a food processor and process until a paste forms. Mix all the remaining ingredients except scallions together to form a sauce and set aside.

Brown the pork well on all sides in a large sauté pan. Once the pork is browned, add in the onion and apple mixture and cook for a couple minutes until cooked through and lightly browned. Add in the sauce and simmer on low until the sauce reduces and coats the pork and the pork is tender. If the sauce gets too thick before the pork is ready just add in some water and keep simmering.

Serve with hot short-grain rice and garnish with sliced scallions. Serve with a side of kimchi, pickles and any other banchan you like.

 

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Kimchi Udon Soup

  • 1 lb chicken breast, cut in bite-size pieces OR
  • 1 package silken tofu, cut into 3/4″ cubes
  • 1 medium onion, sliced very thinly
  • 2 garlic cloves, sliced thinly
  • 1″ piece of ginger, minced
  • 1/4 C mirin
  • 1 1/2 C napa kimchi, roughly chopped
  • 1/2 C kimchi juices
  • 6-8 C dashi
  • 3 T soya sauce
  • 1 t sesame oil
  • 1 T doenjang or red miso
  • 1 C shelled edamame
  • 2 bunches of udon noodles

Garnishes:

  • 4 scallions sliced on a bias
  • strips of roasted nori
  • sesame seeds

Season the chicken pieces with kosher salt, garlic and ginger powder. Brown over medium-high heat in a large soup pot. Once cooked, remove from the pot and add in the onion slices and a little more oil if needed. Cook until softened and add in the fresh garlic and ginger. Cook a couple minutes more and then deglaze with the mirin and add in the kimchi, kimchi juices, dashi, soya sauce, doenjang, and sesame oil and chicken. Bring a boil and cook for 10 minutes. Add in the edamame and boil for 10 more minutes and then add in the udon. Boil until the noodles are just al dente and serve, garnishing with the scallions, strips of nori and seame seeds.