SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
GOCHUJANG PULLED PORK IN THE SLOW COOKER
Gochujang (Korean red pepper sauce) pulled pork is an easy American-Korean fusion recipe.
Provided by TheElusivePastry
Categories World Cuisine Recipes Asian Korean
Time 8h25m
Yield 12
Number Of Ingredients 19
Steps:
- Combine gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme, and black pepper together in a large bowl and mix well.
- Dredge pork in the gochujang sauce on all sides. Pour sauce into a slow cooker and add the pork. Spoon some of the sauce on top of the pork. Cover and cook on Low until pork roast shreds easily with a fork, about 8 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Place roast in a large bowl and shred the meat with 2 forks. Pour the sauce from the slow cooker into a pot over medium-high heat. Cover and bring to a boil. Uncover; reduce heat to a simmer.
- Mix 1 tablespoon butter and flour in a small bowl; combine with the sauce in the pot and mix well. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and stir again.
- Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
- Toast in the preheated oven until golden brown, 5 to 7 minutes.
- Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 35.1 g, Cholesterol 67.3 mg, Fat 11.8 g, Fiber 1.6 g, Protein 22.5 g, SaturatedFat 5.1 g, Sodium 627.4 mg, Sugar 13.5 g
DIRTY SOUTH KOREAN PULLED PORK SANDWICH
Provided by Food Network
Categories main-dish
Time P1DT6h40m
Yield 12 servings
Number Of Ingredients 27
Steps:
- For the pulled pork: Rub the pork butt with the salt and brown sugar in a shallow pan. Cover and refrigerate for at least 24 hours.
- Preheat the oven to 225 degrees F. Pour out and discard the excess liquid from the pan. Roast the pork, uncovered, until the internal temperature reaches 180 degree F, about 6 hours.
- While the pork is roasting, make the quick pickles, kimchi slaw and Korean BBQ sauce.
- For the quick pickles: Cut the cucumber into 1/8-inch-thick slices and mix with the salt, sugar and chile flakes in a bowl. Refrigerate until ready to use
- For the kimchi slaw: Roughly chop the kimchi and mix with the mayonnaise in a bowl. Refrigerate until ready to use.
- For the Korean BBQ sauce: Blend the garlic, ginger, soy sauce, gochujang, brown sugar, vinegar, sesame oil, black pepper, red pepper flakes and onions together in a food processor until well combined.
- Remove the pork from the oven and pull into shreds with a fork while still hot. Put the pork in a large bowl, pour over the Korean BBQ sauce and mix well.
- To prepare the sandwiches: Put some shredded pork on a roll, top with some kimchi slaw and finish with some quick pickles. Repeat with the remaining rolls and serve.
- Cut the cabbage into 1-inch slices, put in a large container, sprinkle with the salt and add about 12 cups (3 quarts) of cold water so the cabbage is just covered. Cover with plastic wrap and refrigerate for 24 hours.
- Drain the cabbage and mix with the red pepper powder, fish sauce, ginger, garlic and sugar. Store in an airtight mason jar.
KOREAN PULLED PORK TACOS
I created this surprising pulled pork recipe to replicate our favorite food truck tacos at home. They're a little sweet, a little spicy and totally delicious any time of year. -Julie Orr, Fullerton, California
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Whisk together first 8 ingredients. Place roast in a 6-qt. slow cooker. Pour soy sauce mixture over top. Cook, covered, on low until pork is tender, 8-10 hours. , About 1 hour before serving, mix first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving., Remove roast; skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.
Nutrition Facts : Calories 603 calories, Fat 29g fat (10g saturated fat), Cholesterol 108mg cholesterol, Sodium 1177mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 37g protein.
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