In Korean, daeji means pork and bulgogi means fire meat. Living up to its name, this dish is made with a marinade of gochujang (Korean red pepper paste) and lots of fresh garlic and ginger. Grated apple adds a vibrant sweetness that lifts the flavours.
Directions for: Daeji Bulgogi
Ingredients
Grilled spicy steakscup gochujang (Korean red pepper paste)
2 tsp gochugaru (Korean chili flakes)
2 Tbsp soy sauce
1 Tbsp sesame oil
4 cloves garlic, minced
1 Tbsp fresh ginger, minced
Granny Smith apple, cored and julienned
Zest and juice of 3 limes
cup brown sugar
4 pork shoulder blake steaks, each 9 oz
Sesame slaw1 head green cabbage, thinly sliced
cup red cabbage, thinly sliced
2 carrots, thinly sliced
1 cup mayonnaise
2 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp granulated sugar
1 tsp soy sauce
2 Tbsp sesame seeds
Salt and black pepper
Directions
Grilled spicy steaks1. Grilled spicy steaks: In a medium bowl, combine gochujang, gochugaru, soy sauce, sesame oil, garlic, ginger, apple, lime zest and juice and brown sugar until well mixed. Place pork in a large resealable plastic bag, add marinade and seal. Shake the bag to ensure pork is thoroughly coated, then refrigerate and allow steaks to marinate overnight, or for at least 4 hours.
Sesame slaw1. Sesame slaw: In a large bowl, toss cabbages, carrots and green onions. In a smaller bowl, whisk mayonnaise with sesame oil, rice vinegar, sugar, soy sauce and sesame seeds. Using tongs or a rubber spatula, toss vegetables with the dressing until well coated. Season to taste with salt and black pepper.
2. Finish steaks: Preheat a barbecue or grill to medium-hot. Pour off and discard the marinade from the steaks. Grill steaks for about 4 minutes per side for medium rare. Transfer to individual plates and serve immediately with a side of sesame slaw.
Source and Credits
Recipe courtesy of Roy Oh of Anju Restaurant and Lounge, Calgary Cooks 2014 Figure 1 Publishing Inc.
See more: Dinner, Great Canadian Cookbook, Grill, Hot and Spicy, Korean, Pork, Salad