Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

47
funinthesun 13

"This spicy Korean pork is very good served with rice, kimchi, and salad."

Ingredients 4 h {{adjustedServings}} servings 300 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
  2. Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!
Tips & Tricks
Slow Cooker Sauerkraut Pork Loin

What's cooking in Nashville? Jamie's sweet, tender sauerkraut and pork loin.

Sweet and Sour Pork III

Discover the secrets to making succulent sweet and sour pork.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 47

  1. 66 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Jenna
8/2/2008

My stepson recently came back from serving in Korea, and requested this dish. I tried this recipe and he ADORED it. I am a vegetarian, and used the sauce with some tofu. It was PHENOMENAL. A very tasty dish. Preparing it without the red pepper flakes will take some of the heat out for those who are not into spicy foods. I found that without the red pepper flakes, the heat was just right for my taste.

Eileen Feehan
10/23/2008

Dae Ji Bool Gogi is one of our favorites! I've never been brave enough to try cooking Korean cuisine, but I went for it with this one- such a great recipe. I couldn't find the pepper paste in any store, so I substituted with a Vietnamese chili paste and that was WAY too spicy, the heat overpowered the taste; next time I'll have to find the real stuff for this recipe. This is awesome when served with lettuce leaf and rice. *when we have had this at restaurants it is served with a paste-like condiment- do you know what that is and how to make it? Thanks for delicious authentic Korean Recipes!

Scuba_Steve
11/14/2008

Excellent flavor and easy to make; my favorite combination! I didn't have rice vinegar so I used red wine vinegar, which also has a lighter flavor. My wife and I love super spicy food so I doubled the red pepper flakes and black pepper. Man was it good! Thank you for a great and authentic tasting recipe.