Spicy & Savory Doubanjiang Pork Bulgogi with Chewy Garlic
A Symphony of Chewy Garlic and Savory Doubanjiang! Doubanjiang Pork Bulgogi (Dubanjjang Jeyuk Bokkeum)
Experience a flavor profile distinctly different from gochujang-based pork stir-fries.
Main Ingredients- Pork for Bulgogi, 250g (thinly sliced pork belly or neck works well)
- Whole Garlic Cloves, 10 cloves
- Toasted Sesame Seeds, a pinch
Doubanjiang Marinade- Doubanjiang (Chili Bean Paste), 2 Tbsp
- Oligosaccharide Syrup, 2 Tbsp (adjust sweetness to your preference)
- Ginger Juice, 2 Tbsp (or 1/2 Tbsp minced ginger)
- Water, 2-3 Tbsp
- Sugar, 0.5 Tbsp (can be substituted with oligosaccharide)
- Soy Sauce (Jin Ganjang), 1 Tbsp
- Doubanjiang (Chili Bean Paste), 2 Tbsp
- Oligosaccharide Syrup, 2 Tbsp (adjust sweetness to your preference)
- Ginger Juice, 2 Tbsp (or 1/2 Tbsp minced ginger)
- Water, 2-3 Tbsp
- Sugar, 0.5 Tbsp (can be substituted with oligosaccharide)
- Soy Sauce (Jin Ganjang), 1 Tbsp
Cooking Instructions
Step 1
Begin by preparing all your ingredients. The pork should be thinly sliced for bulgogi; thinly sliced pork belly or neck is also an excellent choice for this dish. Peel the whole garlic cloves.
Step 2
Gently press the pork slices with paper towels to remove any excess blood. Place the prepared pork in a mixing bowl. Add all the marinade ingredients (doubanjiang, oligosaccharide syrup, ginger juice, water, sugar, and soy sauce) to the bowl with the pork. Mix everything together thoroughly until the pork is evenly coated. If you plan to eat this with lettuce wraps (ssam), the seasoning should be slightly on the saltier side. Feel free to adjust the amount of oligosaccharide and sugar for desired sweetness, and modify the doubanjiang and soy sauce quantities for saltiness.
Step 3
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the whole garlic cloves and sauté them slowly. Cooking the garlic first allows its natural sweetness and aroma to develop, resulting in a delightfully chewy and sweet texture when the dish is finished.
Step 4
Once the garlic begins to turn a light golden brown, add the marinated pork to the pan. Stir-fry everything together, adjusting the heat between low and medium as needed to prevent burning. Once the pork is fully cooked through, turn off the heat and sprinkle with toasted sesame seeds for a final flourish.
Step 5
Your Doubanjiang Pork Bulgogi, with its subtle spiciness, sweetness, and savory depth, is now ready! This dish is so flavorful that you won’t need separate ssamjang. Simply wrap a generous portion in lettuce or perilla leaves for an incredibly delicious bite – it’s pure bliss! This is a perfect dish for both a side with rice or as a delightful accompaniment to drinks.
