Tuesday, February 8, 2011

Bulgogi Pork, Fried Egg, Brown Rice and Baby Bok Choy

If you haven't yet guessed, pork ranks high in the Emerton household.  My first thought was to make spicy pork tacos, but after last night, I opted for something else.  I love a good marinade.  It is the gold medal winner for imparting robust flavor to any meat.  And I cannot be but happy for the do ahead step of the marinade.  Any day, with dinner looming, there is solace in the knowledge that something is marinating in my refrigerator that I need only to bring out and grill, broil, or fry at the last minute.  Makes dinner preparation so much less ominous.




1 1/2 pounds pork shoulder
1/2 cup soy sauce
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp sesame oil
2 tbsp brown sugar
1/2 sweet onion, thinly sliced
1 tsp ssam sauce (mixture of kochujang and ssamjang)
1 tsp red pepper flakes (optional, if you kids, like mine, don't like spice, skip this)


Thinly slice the pork shoulder.  It will help to have it partially frozen for this.  You can put the pork  in your freezer for 30 minutes or up to an hour.  Or, just wing it with a sharp knife and you should be able to slice it thin enough.  Marinate the pork in the rest of the ingredients overnight or up to 2 days.


Drain pork of marinade, keeping the onions.  If you have a small grill, that would be optimal to grill the pork ala the Korean barbecue.  Or, you can cook under the broiler for about 5-7 minutes.  Lay out all the pork and onions in a single layer on a large baking pan covered with foil wrap.  Good for clean up.


I served my pork with brown rice, a fried egg, wok fry bok choy, pickled carrots and fennel, fresh cilantro and scallions, and ssam sauce on the side.   Delish.  

3 comments:

  1. Yum! Last night I was lamenting to my kids that I wanted Mary to move in with us, and I bet she'd be making a great dinner... I KNEW we should have dropped by! haha.

    ReplyDelete
  2. Mary. We've only met once (I'm Branner's best friend in DC) but I feel like we go way back. I drool at your blog at least a couple times a week. I look forward to sharing some culinary experiences when we move back to Seattle. Until then, I'll be enjoying your blog and attempting to make some of these beautiful creations.

    ReplyDelete
  3. Berman, you made my day. Is a move back to Seattle imminent? I would love to share in some cooking expeditions when you are back. We can crank up the death star, as my friend calls it. Thanks for checking out the blog!
    M

    ReplyDelete