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Recipe of Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork) Speedy

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Before you jump to Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Within the Kitchen.

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A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. It is pretty uncomplicated to live green, after all. Largely, all it requires is a bit of common sense.

We hope you got insight from reading it, now let’s go back to dweji bulgogi 돼지 불고기 (spicy korean style pork) recipe. To make dweji bulgogi 돼지 불고기 (spicy korean style pork) you only need 10 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork):

  1. Get of pork shoulder strips, cut into roughly 1/4" thick pieces.
  2. Provide of soy sauce.
  3. Take of to 1/3 cup sugar, depending on how sweet you like your food.
  4. You need of garlic, minced.
  5. You need of green onions, chopped.
  6. Prepare of gochujang (Korean red chili paste).
  7. Get of toasted sesame oil.
  8. Get of oil, depending on how fatty the meat is. The less fatty the meat, the more oil you'll want to add.
  9. Use of optional: 2 jalapeños or serranos, thinly sliced (optional – for some, the heat from the gochujang is plenty).
  10. Take of optional: 1 Tablespoon grated or finely minced fresh ginger  OR 1 teaspoon dried (sometimes I'm feeling it, sometimes not).

Instructions to make Dweji Bulgogi 돼지 불고기 (Spicy Korean Style Pork):

  1. Combine all ingredients thoroughly in a mixing bowl and ideally allow to marinate for at least 45 minutes to an hour before cooking. For me, the best way to get all the meat evenly seasoned is to get in there with your hands, and mix and massage to distribute all the seasonings on and between all the slices of meat..
  2. PAN FRY OR SAUTE METHOD: Cook the meat in four separate batches on an oiled (about 1.5 teaspoons per batch) pan preheated to medium high, for 2.5 to 3 minutes, stirring occasionally to ensure all pieces are cooked. If you, like I, love onions, you can saute some 1/4" thick pieces of sliced onions with each batch..
  3. OVEN METHOD: Preheat the oven to 425F. Mix and additional 1.5 to 2 Tablespoons oil in with the meat and spread it evenly in a single layer on a foil-lined sheet pan or broiler pan. Place the pan about 4 inches under the heat element (usually the second rack in your oven) and cook for 15 minutes..
  4. GRILL METHOD: You'll need a grill basket/fine grate to keep the meat from falling through the slats. Spread the meat in a single layer and cook over medium high heat (and at least 5 inches above the coals or gas element) until the meat is cooked 4 to 6 minutes per side, depending on the thickness of the cut and grill heat..
  5. .

Heat the canola oil in a large skillet over medium-high heat. Garlic, ginger, green onion, ground black pepper, hot pepper paste, korean pear, onion, pork belly, rice syrup, sesame oil, sesame seeds, soy sauce, sugar. Korean spicy pork has many names under its belt. Amongst many, (Spicy) Pork bulgogi, Dwaeji Bulgogi (돼지불고기), Gochujang Bulgogi (고추장 불고기) and Jeyuk Bokkeum (제육볶음) are all well-known names. In case, you don't recognise some of these Korean words, Dwaeji (돼지) = Jeyuk.

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