Daeji Bulgogi

While researching something new and different to make with pork tenderloin, I cam across this Serious Eats recipe for Daeji Bulgogi. If the description was not enough to convince me to try this dish, the pictures sure were. Also, this dish allows me to use my new Korean BBQ grill pan if the weather does not allow me to use the grill – which was the case. I really enjoyed this simple grilled pork tenderloin dish. The robust heat from the gochujang and kimchi paired very nicely with the briny sweetness of the pickled carrots. The lettuce made a perfect wrap while the rice added just the right amount of body to really satisfy. Overall this dish is super simple to make – provided you plan it a day ahead. And it would be a summer BBQ favorite sure to wow your friends and family. So go for it and expand your culinary horizons – this dish will not let you down!

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Daeji Bulgogi

Prep time: 12 hours 15 mins

Cook time: 10 mins

Total time: 12 hours 25 mins

Serves: 2

Ingredients

8 oz pork tenderloin, cut into ⅛ inch thick slices
2 tbsp soy sauce
1 large garlic clove, minced (approximately 1 tsp)
1 tbsp light brown sugar
1 tbsp gochujang
1 tbsp mirin
1 tbsp sesame oil
1½ tsp ginger, grated
½ tsp red pepper flakes
1 scallion, thinly sliced
½ small onion, sliced thinly

Instructions

In order to slice the pork tenderloin, place into the freezer for approximately 1 hour until it firms up.
While the pork firms up, mix together the soy sauce, garlic, brown sugar, gochujang, mirin, sesame oil, ginger, red pepper flakes, and scallions in a small bowl.
Slice the onion and set aside.
Slice the pork and place into a recloseable bag.
Spread the onion slices over the pork then spoon the sauce over all.
Gently massage the sauce onto all sides of the pork.
Remove as much air as possible and seal the bag, ensuring the meat is coated with the sauce.
Refrigerate for 12 to 24 hours.
When ready to cook, set the grill to Medium-High heat or use a portable burner and Korean BBQ pan over Medium-High heat.
Cook each slice 60 to 90 seconds a side to quickly sear each side.
Serve with Bibb lettuce, kimchi, white rice, and quick pickles as lettuce wraps.
Garnish with thinly sliced scallions.

Notes

This recipe is adapted from the Serious Eats version.

In order to slice the pork tenderloin, place into the freezer for approximately 1 hour until it firms up. While the pork firms up, mix together the soy sauce, garlic, brown sugar, gochujang, mirin, sesame oil, ginger, red pepper flakes, and scallions in a small bowl. Slice the onion and set aside. Slice the pork and place into a recloseable bag. Spread the onion slices over the pork then spoon the sauce over all. Gently massage the sauce onto all sides of the pork.

Remove as much air as possible and seal the bag, ensuring the meat is coated with the sauce. Refrigerate for 12 to 24 hours. When ready to cook, set the grill to Medium-High heat or use a portable burner and Korean BBQ pan over Medium-High heat.

Cook each slice 60 to 90 seconds a side to quickly sear each side. Serve with Bibb lettuce, kimchi, white rice, and quick pickles as lettuce wraps. Garnish with thinly sliced scallions.