Pork Bulgogi Skewers
ingredients
all
3 whole shallots
peeled and minced/sliced
4 cloves garlic
crushed and minced/sliced
1 piece ginger
2 inches, sliced into 0.25-inch thick coins
1/2 cup gochujang
Korean chili paste
1/4 cup toasted sesame seed oil
1/4 cup soy sauce
1/4 cup gochujaru
Korean chili powder
3 tbsp toasted sesame seeds
3 tbsp brown sugar
packed
4 tbsp sake
2 lbs pork butt
trimmed and sliced into 1- by 4-inches long and 0.25-inch thick strips
gochujaru
Korean chili powder
toasted sesame seeds
for garnish
scallions
to taste
chili oil
for garnish
cookware
For the Skewers
1
Soak skewers in water so they don’t burn.
2
In a large bowl, create the marinade out of the shallots, garlic, ginger, gochujang, sesame oil, soy sauce, gochujaru, sesame seeds, brown sugar, and sake.
3
Toss sliced pork with marinade and let sit for at least 30 minutes or overnight.
4
Heat grill or grill plate to high and rub the grill with a towel dipped in oil. Drain excess marinade off pork, then thread the meat through the skewers. Grill uncovered, turning rarely until done and lightly charred, about 10 to 15 minutes.
To Serve
5
Plate skewers and garnish with gochujaru, toasted sesame seeds or sliced scallions. Drizzle chili oil.
notes
Marinade: You may mince/slice shallots, garlic and ginger, OR rough chop and blend.