• Course

    Lunch,
    Snack

  • Category

    Meat

  • Cooking technique

    Baking

  • Level

    Easy


  • Advance preparation

    15 minutes

  • Preparation

    45 minutes

  • Total

    60 minutes

  • Amount

    4 persons

Pork bulgogi, fried, spicy marinated pork with ssamjang paste

A tasty bulgogi marinade is often used to marinate beef at Korean barbecues. Feel like something different? This variety with pork is just as delicious! And if you want more: Next time, combine this bulgogi recipe with other Korean BBQ recipes for a complete Korean BBQ on your Big Green Egg.

INGREDIENTS

For the pork

  • 600 g pork neck
  • 4 tbsp sunflower oil

For the marinade

  • 1 Asian pear
  • 1 shallot
  • 2 cloves of garlic
  • 2 cm fresh ginger
  • 2 spring onions
  • 3 tbsp gochujang (Korean chili paste)
  • 3 tbsp soy sauce
  • 2 tbsp mirin (rice wine)
  • 2 tbsp gochugaru (Korean chili flakes)
  • 1 tbsp roasted sesame seeds
  • 3 tbsp cane sugar
  • 1 tsp freshly ground black pepper

For the sauce

  • 2 spring onions
  • 4 tbsp doenjang (Korean soy bean paste), or to taste
  • 2 tbsp gochujang (Korean chilli paste), or to taste
  • 1 tbsp toasted sesame seeds
  • 1 tbsp sugar
  • 2 tbsp sesame oil
  • 2 cloves of garlic

On the side

  • spring onion cut into rings, to sprinkle over the meat
  • leaves of lettuce, to wrap the meat in
  • boiled rice, for in the lettuce wrap

PREPARATION IN ADVANCE

  1. For the marinade, peel the Asian pear and cut into quarters. Remove the core and cut the fruit into chunks. Peel and chop the shallot and the garlic. Peel the ginger and chop finely. Cut the spring onions into small pieces.
  2. In a food processor, blend the cut ingredients, together with the other ingredients for the marinade, into a smooth paste. Cut the pork neck into six equal slices. Submerge the meat in the marinade, place in a dish and pour the rest of the marinade over it. Cover the dish and leave to marinate for 3 hours in the refrigerator.
  3. For the sauce, cut the spring onions into thin rings and put them in a dish. Add the doenjang and gochujang and sprinkle the sugar and sesame seeds on top. Pour in the sesame oil. Peel the garlic and grate it over the dish. Mix the ingredients for the sauce and store covered in the refrigerator.

PREPARATION

  1. Ignite the Premium Organic Lump Charcoal in the Big Green Egg and heat, with the Cast Iron Grid and the Cast Iron Skillet – Small on top of it, to a temperature of 200°C. Take the meat out of the marinade and wipe it off. Keep the marinade separate to use later on.
  2. Heat the sunflower oil in the skillet. Place half of the pork neck slices in the pan, close the lid of the EGG and fry for about 6 minutes. Flip the meat and fry this side for 6 minutes as well. Take the pork neck out of the pan. Fry the rest of the meat the same way and remove from the pan.
  3. Put the separate marinade in the pan and close the lid of the EGG. Wait until the marinade simmers, then cut the meat into strips and add the meat. Blend and serve the bulgogi with the rings of spring onion, the lettuce, the boiled rice and the ssamjang paste to make the wraps.

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