Dwaeji Bulgogi (Spicy Marinated Pork) Recipes

Ingredients :

four 4-ounce black cod steaks (each about 1 inch thick)

9 ounces Korean radishes, sliced crosswise about 1-inch thick (about 4-pieces)

4 white mushrooms, stems removed and cut in half

1/4 large onion, cut lengthwise into 1/4-inch thick slices

4 scallions, roots trimmed and cut into 5-inch pieces

1/2 jalapeno chile, cut into thin rounds (about 3 pieces)

2 cups dried anchovy and kelp broth

1-1.5 tbsp red pepper powder

2 tbsp soy sauce

1-1.5 tbsp granulated sugar

1/4 cup Korean rice wine

1 tbsp minced garlic

1/2 tbsp Asian sesame oil

3 tteokbokki (A type of rice cake sold in Korean grocery stores. Keep frozen if not used the same day)

Put all the ingredients except the pork in a bowl and stir to mix well. Add the pork to the mixture, making sure the sauce is evenly applied to the slices. Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 30 minutes before cooking. Stir-fry until fully cooked.

Serves 2

Much like its beef counterpart, Dwaeji Bulgogi is a classic addition to any Korean meal. The red pepper powder and sesame oil in this recipe complement the natural flavor of the pork, while adding a kick of their own.

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