korean barbecued pork bulgogi - Inside Chick-fil-A

KOREAN BARBECUED
PORK BULGOGI
FEEDS 4
If you’ve never eaten at a Korean barbecue restaurant, you gotta go. It’s fun. You grill your own strips of marinated
meat, then add whatever spicy, sharp, and crunchy accompaniments you like. The requisite spread usually includes
kimchi, pickles, chiles, and lettuce leaves to wrap it all up. Beef is most common but there are pork versions too,
which I like better. To simplify the dish, I pan-sear thin slices of pork shoulder and turn the accompaniments into a
sort of slaw that you wrap up in the lettuce. You could brush a little hoisin in there before you roll it up, or squirt on
some sriracha. Use whatever condiments you have or none.
1 cup reduced-sodium soy
sauce
½ cup sugar
1 teaspoon sesame oil
1 teaspoon Korean red chili
powder (or Espelette pepper)
1 teaspoon mashed garlic
12 ounces paper-thin sliced
boneless pork shoulder
¼ cup Duke’s mayonnaise
1 tablespoon sweet chili sauce
1-inch piece fresh ginger, grated,
about 2 teaspoons
2 limes
¼ teaspoon kosher salt
½ teaspoon sambal oelek, or
more as desired
1 carrot
¼ small head cabbage, finely
shredded, about 2 cups
4 scallions, root end trimmed,
thinly sliced on the bias
In a gallon-size zip-top bag, combine the soy, sugar, sesame oil, chili powder,
and garlic and smush to combine. Add the meat and smush around so all
pieces are well coated. Squeeze out the air, zip the top shut, and marinate
for 15 minutes at room temperature. The meat is so thin and the marinade
so strong that a quick marinade is all this needs.
In a large bowl, whisk together the mayonnaise, chili sauce, ginger, 1
tablespoon lime juice, the salt, and the sambal oelek. Taste and add more
sambal oelek if you like it spicy.
Grate the carrot on the largest hole of the box grater; you’ll get about 1 cup.
Squeeze dry in a paper towel, then toss the carrot, cabbage, and half the
scallions with the dressing to combine.
Heat a grill pan over high heat. Remove the meat from the marinade and
discard the marinade. Working in batches, grill the meat in a single layer
for 30 seconds, then flip and grill for another 30 seconds; it will shrink and
get some good color and grill marks. The meat is so thin that it should cook
through in this short amount of time. Transfer the meat to a plate and stack.
Slice the meat crosswise into 1-inch slices.
Layer the meat and slaw on the lettuce leaves and garnish with the
remaining scallions.
8 butter or Bibb lettuce leaves,
for serving
GOOD TO KNOW
Look for thinly sliced pork shoulder at Korean markets. It’s pretty common. Or just ask your butcher to thinly slice
some boneless pork shoulder for you. Call ahead, because they usually freeze the meat for a little while to make it
easier to slice paper-thin. You could also do the same thing at home.
45
ON THE SHOULDER
PurePork_INT2.indd 44-45
9/17/14 11:08 AM