Korean Dwaeji Bulgogi from the Wok

Dwaeji Bulgogi is a Korean pork dish with a sweet and spicy gochujang marinade. Stir-fried in a wok, it is served with onions, carrots and spring onions, and goes well with rice.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 300 g Pork neck
• 2 tbsp Gochujang
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 1 tsp Gochugaru (Korean chili flakes)
• 1 tbsp Sesame oil
• 3 pc Garlic cloves
• 1 pc Ginger (approx. 2 cm)
• 1 pc Onion
• 1 pc Carrot
• 2 pc Spring onions
• 1 tsp Sesame
• 1 tbsp Cooking oil
• 150 g Rice (uncooked)

Method

1. Cut the pork neck into thin slices; it is easier to slice if it was briefly partially frozen beforehand.
2. Stir together the gochujang, soy sauce, sugar, gochugaru, sesame oil, finely chopped garlic and grated ginger, coat the meat in it and marinate for 15 minutes.
3. Cook the rice according to the package instructions.
4. Cut the onion into wedges, the carrot into thin sticks and the spring onions into diagonal pieces.
5. Heat the cooking oil in the wok until very hot and sear the meat in batches for 3 to 4 minutes over high heat, then remove it.
6. Fry the onion and carrot in the wok for 2 minutes, return the meat and fry the spring onions along with it for 1 minute.
7. Sprinkle with sesame and serve with the rice.