Spicy Pork BBQ Recipe

Spicy Pork BBQ Recipe
Dwaejibulgogi 돼지불고기

Serves 4

Ingredients
1 pounds of pork belly (fresh or pre-sliced frozen)
    ½ cup of crushed pear
    ¼ cup onion purée
    4 cloves of minced garlic
    ½ ts of minced ginger
    1 chopped green onion
    1 tbs soy sauce
    1 tbs of sugar and 1½ tbs rice syrup (or 2 tbs brown sugar)
    a pinch of ground black pepper
    2 ts of toasted sesame oil
    3 tbs hot pepper paste

Directions

Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well. You can grill, pan-fry, or BBQ right after marinating, but it’s best to let it marinate  in the fridge for at least 30 minutes. Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper. Make a small green lettuce wrap with pork, garlic, green chili pepper and ssamjang and eat the wrap in one bite!

Serve and enjoy this delicious Authentic Korean Food Recipe – Spicy Pork BBQ

Grilled Pork Belly Recipe

Grilled Pork Belly Recipe
Samgyeopsal-gui 삼겹살구이

Serves 4

Ingredients
3 pounds of pork belly (fresh or pre-sliced frozen)

Green onion salad (pajeori):
    14-16 green onions (about 5 cups), sliced thinly
    2 teaspoons sugar
    1 tablespoon sesame seeds
    1 tablespoon sesame oil
    2 tablespoon hot pepper flakes (gochugaru)

Doenjang-gochujang dipping sauce (my special kind of ssamjang I make for samgyeopsal-gui):
    ¼ cup doenjang
    1 green onion, chopped
    1 garlic clove, minced
    2 tablespoon gochujang
    2 teaspoons sugar
    2 teaspoons sesame seeds
    1 tablespoon sesame oil

Vegetables:
    1 bunch of lettuce, washed and drained
    2 dozens of perilla leaves (optional), washed and drained
    2 carrots, cut into bite size sticks
    1 English cucumber, cut into bite size sticks
    7-8 green chili peppers, chopped
    a dozen of raw garlic, sliced
    1 large onion, cut across into ¼ size pieces

Directions

1. Slice pork belly into bite sized pieces. Put it on a large plate and keep it in the refrigerator.

2. Make green onion salad: Soak shredded green onion in cold water for 5 minutes. Rinse and drain. Combine soy sauce, sugar, sesame seeds, sesame oil, and hot pepper flakes in a small bowl. Mix well and set aside. Portion the green onion into small serving bowls, and put some sauce on top of each. Set aside.

3. Make ssamjang (dipping sauce) Combine soybean paste, hot pepper paste, sugar, green onion, garlic, sesame seeds, and sesame oil in a bowl and mix well. Set aside.

4. How to cook: Heat up your grill plate or pan. Put a little sesame oil on the hot plate for flavor. Cover the grill plate with pork belly. Grill them and turn them over when the bottoms get a little crispy. Keep cooking and turning them over until both sides are crispy. As the pieces get ready to eat, take them off the grill and put them on a small side plate. People can take the pieces from this plate, or if they’re too hungry they can take them right off the grill!

5. How to eat: Put a piece of lettuce on a plate or in your hand. Add a piece of perilla leaf and a piece of cooked pork. Add ssamjang, cooked onion or garlic, and some green onion salad on top. Fold the lettuce leaf over so you have a little package. Pop it into your mouth in one shot.

Serve and enjoy this delicious Authentic Korean Food Recipe – Grilled Pork Belly

Crispy Fried Chicken Recipe

Crispy Fried Chicken Recipe
Dakgangjeong 닭강정
Serves 4

Ingredients
    3½ pounds chicken wings (about 1.6 kg), washed and drained
    ½ teaspoon salt
    ½ teaspoon ground black pepper
    1 teaspoon minced ginger
    2/3 cup potato starch or corn starch
    1/3 cup peanuts (optional)
    4 cloves garlic, minced
    3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
    ¼ cup soy sauce
    ½ cup rice syrup or corn syrup
    1 tablespoon white vinegar
    1 tablespoon mustard (optional)
    1 tablespoon brown sugar
    1 tablespoon sesame seeds
    Grapeseed oil (or vegetable oil, peanut oil)

Directions

1.Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand. Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.

2. Make the sweet, spicy, and  sticky sauce: Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper. Stir with a wooden spoon until fragrant for about 30 seconds. Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes. Add the brown sugar and continue stirring. Remove from the heat. Set aside.

3. Fry the chicken: Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over  high heat. See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs. Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.

4. Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you’ll have to use more cooking oil.

5. Coat the fried chicken with the sauce: When the chicken is done, reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon to coat.Remove from the heat and transfer the coated chicken to a large platter. Sprinkle  some sesame seeds over top and serve immediately.

Serve and enjoy this delicious Authentic Korean Food Recipe – Crispy Fried Chicken