My two favorite cuisines = Italian and Korean. At least around these parts, Italian is pretty approachable to many palates. Korean, I’d guess, would be too, if people knew more about it. It’s pretty much grilling and pickles in large part. So, awesome.
Tonight, I decided to do a quick version of one of my favorites, pork (daeji) bulgogi. The link is a proper version, for those who have more time and fattier pork.
I, however, had a long day and a pork tenderloin. So, here’s what I did –
Almost Daeji Bulgogi Skewers
- 1 Pork tenderloin, cubed
- 2 T. Soy Sauce
- 1/4 c. Gochugaru (Korean chile pepper powder)
- 2-3 T. Honey
- 1 t. Granulated garlic
- 1 t. Ginger juice
Toss the pork with all the other ingredients, then thread on skewers. Grill over high heat for 3-4 minutes per side (counting 4 sides).
Then, for the side (you get a bread/starch and a vegetable in one), I love to make a Korean pancake (pajeon).
For the base, I always use Mark Bittman’s recipe. Instead of scallions, tonight I used sauteed zucchini slices with a few Korean red pepper threads. But this takes any vegetable (kimchi is great!) or protein that you like. In fact, a whole pancake with a little meat/tofu/seafood makes a great light meal.
Finally, the dipping/drizzling sauce for the pancake was 1/4 c. (roughly) gochugaru, 1/4 c. soy sauce (low sodium is better), a drizzle of sesame oil, and 8-10 scallions, chopped. Stir it all together and let it sit while you cook the pancakes.
This meal came together quickly and simply, but with bold (yet approachable) flavors. Whether you love Korean food, as do I, or are just experimenting with it, it’s a great weeknight dinner to incorporate into your repertoire.