Korean Spicy Stir-Fried Pork 돼지불고기 (Dwaejibulgogi) and Seaweed Soup 미역국(Miyeokguk)

Today I'm sharing not one... but two Korean recipes that I like making these days - an addictive, delicious and spicy stir-fried pork and a nutritious seaweed soup. We had these two dishes with rice and homemade kimchi, which was so, so satisfying. I took only about 1 hour to make both dishes and the rice, which makes them perfect for a weekday dinner.

For the Spicy Stir-Fried Pork 돼지불고기 (dwaejibulgogi), to make life easier, the pork can be marinated a day in advance. And to make life even easier, marinate a huge batch of pork at one go, divide them into ziploc bags and freeze them flat so you can whip up a stir-fry anytime!

For the seaweed soup 미역국(miyeokguk), I always use my homemade pork stock so my soup base is already rich and flavourful. If you don't have homemade stock at home, make your own by simmering a small handful of anchovies and kelp (dasima in Korean, kombu in Japanese) together for 15 minutes, then straining the anchovies and kelp away - this quick and easy stock is equally flavourful and delicious, though it will have a slightly different flavour profile.

No step-by-step photos today but I don't think you'll need them, because these dishes are easy to whip up! If spicy food is not your thing, check out my non-spicy Beef Bulgogi! You can simply replace the beef with pork in that recipe if you prefer.

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Korean Spicy Stir-Fried Pork 돼지불고기 (Dwaejibulgogi)

Inactive time not included: 30 minutes to marinate the meat.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

0.511.523

INGREDIENTS

 

• ▢ 300 grams pork shoulder
• ▢ 100 grams carrot, about ½ medium carrot
• ▢ ½ medium onion or 1 small onion, peeled and sliced/diced
• ▢ 2 cloves garlic, peeled and minced
• ▢ 1 spring onion, finely chopped
• ▢ 2 tablespoons gochujang
• ▢ 1 tablespoon sake or any rice wine
• ▢ ½ tablespoon brown sugar
• ▢ ½ tablespoon sesame oil
• ▢ ½ tablespoon Korean soy sauce, I used Chinese light soy sauce
• ▢ Freshly ground black pepper
• ▢ 2 tablespoons canola oil
• ▢ Sesame seeds, for garnish

INSTRUCTIONS

• Cut pork shoulder into ½-inch thick pieces and then slice them into 1.5-inch pieces. Peel and thinly slice the carrot into strips. You want the meat and carrot to be thin so they cook quickly.
• Transfer the pork and carrot into a mixing bowl and mix in the rest of the ingredients except canola oil and sesame seeds. Set aside to marinate for at least 30 minutes, or overnight in the refrigerator. If marinating in the refrigerator, take out the meat 30 minutes before cooking to let it come back to room temperature.
• Heat a wok or a large frying pan over high heat until it starts to smoke and add in the oil. Add in the bowl of meat and marinade and cook, tossing and stirring constantly until the meat is cooked.
• Serve hot over rice and garnish with sesame seeds.

NOTES

- If you want to make them into freezer meals, leave out the carrot and canola oil and combine the rest of the ingredients together. Divide among ziploc bags, seal and freeze. It's more ideal to thaw the meat overnight in the refrigerator, but if you forgot to thaw it overnight, just place the whole ziploc bag into a bowl of water to thaw completely before cooking.

- Carrot can be omitted, substituted or mixed with green cabbage.

- Recipe adapted from Maangchi

Tried this recipe?Mention @foodiebaker or tag #foodiebaker!

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Seaweed Soup 미역국(Miyeokguk)

Inactive time: 30 minutes to soak and soften the seaweed

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

0.511.523

INGREDIENTS

 

• ▢ ¼ cup dried seaweed
• ▢ 1 clove garlic, peeled and minced
• ▢ 500 ml homemade bone stock
• ▢ 1 tablespoon fish sauce
• ▢ ½ tablespoon Korean soy sauce, I used Chinese light soy sauce
• ▢ 1 teaspoon sesame oil

INSTRUCTIONS

• Soak seaweed in a bowl of water for 30 minutes until the seaweed is soft. The seaweed will quadruple in volume. Do not soak for too long otherwise it will become too soft and lose its flavours. Strain the seaweed, discarding the soaking water.
• Place seaweed, garlic, stock, fish sauce and soy sauce in a small pot. Cover and bring to a boil, then lower the heat to a simmer and cook for 20 to 25 minutes. If you find the seaweed still too firm, you can cook the soup a little longer. Taste and add more soy sauce if needed.
• Drizzle in the sesame oil and serve.

NOTES

- If you don't have homemade bone stock, use this quick anchovy stock: combine ⅛-cup dried anchovies, a small piece of kelp (2x2-inch) and 500ml water in a pot. Cover and bring to a boil, then turn down the heat and simmer for 15 minutes. Remove the anchovies and kelp and proceed with the recipe.

- Recipe adapted from Maangchi

Tried this recipe?Mention @foodiebaker or tag #foodiebaker!