“Dae Ji Bool Gogi. A Korean pork dish made with red pepper paste. One of my colleagues wife is of Korean origin and her mother made this amazing delectable pork.” — Chandreyee (Mooney) Mukherjee messaged me. Knowing my friend, if she is recommencing a dish, it is worth trying it.
As I always have said, food is unifying. Across borders. Food forges friendships. Across cultures. Food also inculcates the spirit of sharing and caring. And that should be followed by gratitude. Thank you Kristen Lemasters for sharing your family recipe with us.
- 2 packages of lean-ish sliced pork belly (~3 pounds)
- 2 Tbsp sugar
- 5 cloves garlic, minced
- 2 Tbsp mirin (Japanese sweet rice wine)
- 1 Tbsp black pepper
- 2 Tbsp soy sauce
- 1 Tbsp crushed red pepper (asian)
- 1 heaping Tbsp of gochujang (red pepper paste at korean stores)
- 1 Tbsp sesame oil
- 1 Tbsp ginger, minced/chopped
- Optional — 1 sliced onion and some sliced green onion
- Mix all ingredients together, marinate at least 1 hour before cooking.
- Cook in large pan over medium to medium high heat.
- Add 1 sliced onion and some sliced green onion if desired towards end of cooking.
- Sprinkle toasted sesame seeds over cooked meat to garnish.
- Serve with steamed rice.