Prep: 15 minutes with 1 hour marinade Cook: 15-20 minutes

A friend submitted this recipe as one of their favorites. This is a pretty spicy bulgogi that lights up your senses and fills you up well. It doesn’t taste heavy but it still packs a punch and is a lot of fun to make and cook. This went really well and is definitely one worth repeating.

Ingredients

• 2 lbs pork shoulder

• 3 scallions

• 1 small onion

• 1/2 gala apple grated

• 6 tbls gochujang Korean Chili pepper paste

• 1 tbls gochugaru Korean chili pepper flakes (we couldn’t find this so from the spice aisle we instead used 1/2 tbls Korean Bulgogi seasoning and 1/2 tbls ground Korean Chili pepper)

• 3 tbls soy sauce

• 3 tbls rice wine or mirin (we used mirin)

• 2 tbls brown sugar

• 1 tbls honey

• 2 tbls sesame oil

• 2 tbls minced garlic

• 1 tbls garlic powder or grated

• Udon noodles as desired

Prep

1. Slice the pork shoulder until it is very thin pieces

2. Slice the onion and the scallons

3. Add all of this with the other ingredients into a large mixing bowl

4. Mix this around and make sure the meat and veggies are covered in the spices

5. Cover and add to the fridge to marinade for 1 hour

6. You can then choose how you cook. While it can be grilled on an open flame, we pan fried this in a cast iron skillet.

7. Pour some sesame oil in the skillet

8. On medium to high heat all all of the mix and stir enough to make sure it’s cooked evenly

9. Caramelize and make sure the meat is cooked all the way through

10. While this is cooking, boil some udon noodles

11. Serve together

Afterthoughts

This kicked me straight in the teeth and was so tasty. The heat was perfect, the meat was tender and the combination with the noodles worked fantastically. They aren’t required, in fact Liz didn’t use any but man did it go well. This recipe is a winner and great for fans of Korean BBQ and those loving spicy foods. You might need my honey cheesecake afterwards to save your tongue!