korean pork

Recipe video above. This is David Chang&#x27;s famous Momofuku Bossam (or Bo ssam), his take on the traditional Korean pork dish that costs US$250 at his NYC restuarant! Pork shoulder is dry cured so it&#x27;s seasoned from end to end, then slow roasted until fall apart tender and finished with a brown sugar crust. Serve with condiments for DIY lettuce wraps for an epic eating experience that will be remembered for years to come!

Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast)

pork

(110 grams) white sugar

(115 grams) kosher

tbsp

tbsp brown sugar (, light or normal (not dark))

scallions

ginger

canola oil ((Note 4))

sherry vinegar ((Note 6))

tsp kosher or cooking salt (,

tbsp ssamjang ((Note 8))

tbsp gochujang ((Note 8))

tsp sherry vinegar ((Note 6))

tbsp canola oil ((Note 4))

water

tsp white sugar

white rice

500 grams/1lb kimchi

+ oysters (, raw, in shell (optional, Note 10))

Mix sugar and salt together. Pat pork dry. Coat pork in sugar salt mixture, getting it into all the crevices. Rub/pat well to adhere as best you can - discard excess salt unused/falls off (usually ~ 2-3 tbsp).

Place in a glass dish (Note 13), cover loosely with cling wrap and refrigerated 24 - 36 hours (Note 11).

Preheat oven to 150°C/300°F (all oven types) with rack in the middle of oven.

Remove pork from fridge - surface will be wet. Either transfer pork to clean pan (metal, ceramic or glass) or drain off excess liquid / scrape out salt/sugar in same glass pan. Do not rinse pork.

Roast 5 hours (Note 12), uncovered, spooning over pan juices once each hour, until you can easily pull the meat apart with 2 forks (check on side).

Remove from oven, rest for 10 minutes (up to 1 hour is fine, loosely cover in foil).

Turn oven up to 260°C/500°F (all oven types).

Bossam Slow Cooked Pork:

Mix brown sugar and salt.

Spoon juices all over pork.

Spoon sugar onto pork and use your hands to make it stick to the top and sides (not underneath). Make layer on top as even as you can (for even caramelisation).

Place in oven for 10 minutes until surface is a deep golden crust, sugar is bubbling and caramelised (see VIDEO!). Keep a close eye on it from 5 minutes. If the highest points start getting black, cover with small piece of foil (just stick it on).

Remove from oven and transfer to serving platter for serving. (Don't use pan juices, it will be salty from brine)

Brown Sugar Crust:

Ginger Shallot Sauce: Mix ingredients in bowl and stand for 20 minutes to let it soften.

Ssam Sauce: Mix ingredients together. Oil will naturally separate over time if sauce is left to stand, just mix again to reincorporate.

Sauces:

Place pork on serving platter with lettuce, oysters, kimchi, rice, Ginger Shallot Sauce and Ssam Sauce on the side.

Attack the pork - it will shred easily. Shred as much or little as you want, let people do it themselves or you can do it for them. Prepare to fight over the epic crust.

To eat, place lettuce in hand. Spoon in some rice, top with pulled pork, small piece of kimchi, oyster, some ginger shallot sauce then finally a little drizzle of spicy Ssam sauce.

Bundle up, bite and enjoy!

Serving:

Please, just look at that glorious crust.

Korean Pork Chops

less-sodium soy sauce

honey

garlic

sesame oil

Gochujang paste (or Sriracha sauce)

vegetable oil

rice (or mashed potatoes to serve)

In a medium size bowl combine the soy sauce, honey, garlic, sesame oil, ginger, and Sriracha sauce. Place the pork chops in a shallow dish or container and pour the marinade over the pork chops.  Turn to coat well and marinate in the fridge for at least 2 hours, and up to overnight.

Heat the olive oil in a large, heavy skillet (such as cast iron) over medium-high heat. Remove the pork chops from the marinade, reserving the marinade, and place them in the pan.  Cook for about 5 minutes until the bottom is browned with a nice crust, then turn the pork chops and cook for another 5 minutes, until the bottom is also nicely browned, but the chops are still a bit pink inside.  Pour the remaining marinade into the pan and bring to a simmer, cooking until the chops are just cooked, with an internal temperature of 145°F.

Serve the pork chops, whole or sliced, with the rice or mashed potatoes, spooning over a bit of the sauce from the pan.

Creating delicious dishes like my Korean Pork Barbecue isn&#x27;t difficult, it&#x27;s all about the ingredients. Don&#x27;t spend all day in the kitchen, marinate the pork overnight and have dinner on your table in 30 minutes.

Korean Pork Barbecue

Gochujang (Korean red pepper paste)

soy sauce

tbsp sesame oil

mirin

brown sugar

pork tenderloins ((2 tenderloins))

tsp ginger (finely chopped)

tsp garlic (finely chopped)

tbsp onion (finely chopped)

light Karo® Syrup (*add 2 tbsp more for a sweeter sauce)

tomato paste

apple cider vinegar

tbsp Gochujang (Korean red pepper

tsp sea salt (*or

tsp sesame seeds (toasted)

Trim pork tenderloin, removing the silver skin from the pork and any unwanted fat.

Mix marinade ingredients in a bowl.

Place pork tenderloins to a large zippered plastic bag, then pour in the marinade. Seal the bag well and refrigerate for 4 hours.  (one hour is the minimum and 12 hours the maximum)

Marinade

In a saucepan over medium heat add sesame oil, onions, garlic and ginger. Allow the aromatics to saute for 1-2 minutes.

Add the remainder of the ingredients, stirring well.  Bring sauce to a light boil for 2-3 minutes then reduce heat to low.  Allow the sauce to simmer for 20-30 minutes. *If the barbecue sauce is too thick add a little water to thin it to the right consistency.*This is your opportunity to reseason the sauce as needed. If you want it spicier add more Korean red pepper paste.  If you&#x27;d like the sauce a little sweeter add more Karo® Syrup.

Korean Barbecue Sauce

Preheat oven to 350 degrees Fahrenheit

Remove pork tenderloins from the marinade and pat down the tenderloins with paper towels to remove any excess marinade from the outside of the pork.

Place pork tenderloins on roasting pan.

Brush tenderloins liberally with BBQ sauce and place into the preheated oven for 15 minutes.

Heat saute pan until fairly hot. Remove from heat and add sesame seeds.  Seeds will begin to toast and pop. Keep the seeds moving to keep them from burning.  When seeds look toasted, remove from pan onto a plate or bowl until needed.

Remove the pan from the oven. Turn over the tenderloins and brush the pork with barbecue sauce.

Return the pan to the oven for another 15 minutes.

Remove the pork from the oven. Brush with additional barbecue sauce and allow to rest for 5 minutes before slicing.

Slice pork tenderloins about 1/4 inch thick or as desired

Place the sliced pork tenderloins on a serving dish, trying to keep them lined up. Brush with additional sauce if needed.

Sprinkle top of pork tenderloin with toasted sesame seeds and garnish with sliced scallions.

Serve with your favorite sides and additional barbecue sauce.

Pork Tenderloin

This delicious barbecue  is very easy to do even more so if you use the marinade powder (that&#039;s where I &quot;discovered&quot; this delicious Korean dish), but making it from scratch using a mini food processor or blender makes it almost as easy as opening a packet of  marinade mix.

Dwaeji Kalbi (Sweet and Spicy Korean Pork Barbecue)

kilo Pork Spareribs (2.2 lbs

Brown Sugar (packed)

Soy Sauce

Water

Mirin (sweet rice wine)

pc Red Onion (peeled and finely grated)

pc Apple (small size /

Garlic (minced)

Sesame Oil

Black Pepper

Red Pepper Chili Flakes (or ½ teaspoon Cayenne Powder)

pcs Green Onions (thinly sliced (optional))

SPRINKLE SUGAR

Sprinkle brown sugar over pork and mix well to evenly coat.

LET SIT

Let sit at room temperature for 10 minutes while preparing marinade.

WHISK

In a bowl, whisk together remaining ingredients.

TRANSFER

Transfer pork into a large sealable freezer bag. 

ADD MARINADE

Add marinade, press out excess air from bags, and seal.

TURN BAG

Turn bag over several times to ensure beef is evenly coated.

REFRIGERATE

Refrigerate for at least an hour (for pork cutlets/tenderloin) but preferably overnight (especially if using spare ribs).

HEAT GAS

Heat gas or charcoal grill to medium-hot.

DRAIN

GRILL PORK

Grill pork, turning once, to desired doneness, about 3 to 4 minutes per side.

GARNISH

Garnish with thinly sliced green onions, if desired.

SERVE

Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

Pork bulgogi is a Korean spicy pork stir fried with a spicy gochujang sauce. This Korean pork recipe is easy and quick to prepare in just 20 minutes.

Spicy Pork Bulgogi (Jeyuk Bokkeum)

pork pork

canola oil

tsp sugar

Asian leek (or 4 green onion, chopped)

onion

Korean chili paste (gochujang)

Korean chili flakes (gochugaru)

sweet rice wine (mirim)

tbsp sugar

garlic (finely minced)

ginger paste

sesame seeds

tsp black pepper

To make the seasoning paste for pork, combine chili paste, chili flakes, soy sauce, rice wine, sugar, garlic, ginger puree, sesame oil, sesame seeds, and black pepper in a small mixing bowl; mix well.

In a large mixing bowl, separate each slice of pork and put them in a bowl. Add the seasoning paste and mix well (Wearing a disposable food glove is helpful). You can make this step ahead of time and let it marinate in the refrigerator up to 24 hrs. Or you can go straight to stir-fry without marinating at all.

Heat 2 tablespoon of oil in a deep skillet or wok over high heat. Add 2 teaspoon of sugar and swirl the pan around. Let the sugar turn brown and caramelized.

Quickly add the chopped Asian leek (or green onion) and stir-fry for 30 seconds to infuse the oil. Add pork and onion. Stir-fry pork and onion until they are fully cooked and tender, about 3-4 minutes. Serve immediately with rice and lettuce (if desired).

Note: If your skillet is not big enough to stir-fry the entire batch of pork, divide the pork in half or in portion you desire. If so, you will need to reduce the amount of oil, sugar, and leek to caramelize per batch accordingly.

Juicy slow cooked shredded pork slathered in Korean bbq sauce, topped with creamy slaw, and wrapped in taco shells!

Slow Cooker Korean BBQ Pork Tacos

½ pounds pounds boneless pork loin

½ red onion (thinly sliced)

cilantro (roughly chopped)

taco-sized tortillas

hoisin sauce ((found

mustard

rice vinegar

garlic powder

coleslaw ((without dressing))

mayo ((I used light))

sugar

salt and pepper

Place pork loin in slow cooker. Add one cup of water, then cover and cook on high for 3-4 hours or on low to 6-7 hours. Drain slow cooker of excess liquid, then shred pork with two forks.

Whisk together bbq sauce ingredients. Pour over shredded pork and stir to combine.

In a medium bowl whisk together mayo, mustard, sugar, and salt and pepper for the slaw. Add cole slaw and toss to coat.

Assemble tacos by filling tortillas with shredded pork, then top with slaw, red onions, and cilantro. Sprinkle with sesame seeds if desired and serve.

Easy Slow Cooker Korean Pork Bulgogi recipe that can be made in a crockpot and has spicy gochujang in it's marinade. Healthy, yummy stew that's perfect over rice for dinner!

Slow Cooker Korean Pork Bulgogi with Gochujang

Apple (diced)

Cloves

Soy sauce

Gochujang (or Sriracha)

Red Chilli Flakes

ginger (peeled)

Honey

Onions (sliced)

Pork (thinly sliced)

Salt

Toasted Sesame Seeds (for topping)

Spring Onions (chopped)

Marinade: To make the marinade, add apple, garlic, soy sauce, gochujang, chilli flakes and ginger to a food processor. Pulse till a smooth paste forms.

Slow Cooker Recipe: In the slow cooker, add onions, pork, honey, salt and the marinade from the food processor. Cook on low for 7-8 hours or high for 3-4 hours. Once the pork is cooked through, skim the fat from the top of the pork and discard. Add the bell peppers and cook on high for 15-20 minutes. Top with sesame seeds and chopping spring onions. Serve over rice with a 6 minute egg.

Stove Top Recipe: Marinate the pork in the paste for at least 2 hours or overnight. Heat 1 teaspoon vegetable oil (not mentioned in the recipe ingredients) in a wok and add onions. Stir fry on high for a minute or two and add the marinated pork with all the liquid. Cook on medium high heat for 10-15 minutes till the meat is cooked through and caramelized. Add bell peppers and stir-fry for another 2-3 minutes. Top with sesame seeds and chopping spring onions. Serve over rice with a 6 minute egg.

An easy Spicy Korean Pork Bulgogi recipe made with thin slices of pork belly and a sweet gochujang sauce that can be served with a side of rice, wrapped in a lettuce or used in tacos!

Spicy Korean Pork Bulgogi

green onions

garlic ((grated, approximately 5-6 cloves))

ginger ((grated, approximately 1 inch of ginger))

½ tablespoons gochujang (Korean hot pepper paste)

soy sauce ((or ½ tablespoons fish sauce))

honey ((or sugar))

mirin cooking wine

gochugaru (Korean red chili pepper flakes) ((Optional, if you like it spicy))

Remove the root end of the green onion and cut them into 1 ½ inch long chunks (including the whites of the green onions). Slice the thicker, white ends lengthwise again so that it is the same thickness as the greens.

If your pork belly comes with skin, remove the skin and discard it.

Freeze the pork belly for 1 hour. This will make it easier to slice thinly. If you are using a larger cut of meat like a pork shoulder, you may need to freeze it for a longer period of time.

Preparation

Peel the garlic, slice the ginger, and dice the onion into 1-inch cubes.

In a food processor, blend the garlic, ginger, and onion together into a paste. (You can also grate it by hand if you don&#39;t have a food processor.) Place the blended garlic, ginger, and onion in a large bowl.

Marinate the Pork Belly

Top 8 korean pork recipes from across the web

The most viewed korean pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Momofuku Bossam (Korean Slow Cooked...

Korean Pork Chops

Korean Pork Barbecue

Dwaeji Kalbi (Sweet and Spicy Korea...

Spicy Pork Bulgogi (Jeyuk Bokkeum)

Slow Cooker Korean BBQ Pork Tacos

Slow Cooker Korean Pork Bulgogi wit...

Spicy Korean Pork Bulgogi

Top 8 korean pork recipes from across the web

The most viewed korean pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Momofuku Bossam (Korean Slow Cooked...

Korean Pork Chops

Korean Pork Barbecue

Dwaeji Kalbi (Sweet and Spicy Korea...

Spicy Pork Bulgogi (Jeyuk Bokkeum)

Slow Cooker Korean BBQ Pork Tacos

Slow Cooker Korean Pork Bulgogi wit...

Spicy Korean Pork Bulgogi

The most viewed korean pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine