*If the meat is thick, you must cook on medium heat so the meat is cooked through. The best cuts of pork to use for this dish are pork butt and pork shoulder. Cut thinly, and instead of over the BBQ, I roast it slowly until it is meltingly tender. At home, you can cook it in the oven or on a pan too. Cook meat. 5. It is most commonly marinaded beef, but I find it works terrifically with pork belly too. What Cut of Pork to Use for Bulgogi. Then, cook on high heat to brown the surface. Cook the marinated meat on high heat for 10-15 min or until the meat is fully cooked and the surface is nicely browned. The fat will also keep the meat from drying out, since we’ll be cooking it on high heat to develop a little char on the outside. We’ve made beef bulgogi a couple times but I wanted to try changing things up with some tasty Smithfield Boneless Loin I ... mix together the soy sauce, sugar, sesame oil, Asian pear, scallions, garlic and ginger if using. It combines sweet and heat with tender, thinly-sliced pork for a great combination. Bulgogi (which translates as fire meat) is a style of marinaded meat, that is then cooked over the BBQ. If you like your food with a lot of kick, daeji bulgogi won't disappoint. With this easy recipe, learn to make the popular dish daeji bulgogi or spicy Korean pork. ; Gochujang (Korean Fermented Chili Paste) – There is no good substitute for this ingredient.So if it’s possible, try to find this at a Korean/Asian grocery store or online since it is the main flavor for this dish. Coat a frying pan with vegetable oil. Pork – I like to use pork belly for this recipe, but this recipe also works with pork shoulder or pork butt as well. Cut the slices into bite sized pieces then add to the marinade and mix. This is a twist on the delicious Korean staple bulgogi. These both have a good balance of fat and meat that will result in flavorful and tender bulgogi. Cut the pork into thin slices, trimming any fat and sinew as you go.