If you want to throw a Korean barbecue feast at home, make sure to include this spicy, char-grilled pork.
While LA-style galbi is about the sweet and savory interplay of soy sauce and sugar, dwaeji bulgogi leans into the spicy-sweet realm of buldak and tteokbokki , and dials up the heat with a heavy dose of chile heat from gochujang and finely ground Korean chile powder, gochugaru. The sauce cuts through the fattiness of the pork, and its sugar content helps the meat char on the grill.For dwaeji bulgogi, you have some flexibility when it comes to choosing the cut of meat.
Stop me if you've heard this before: Lean cuts of pork, like chicken, can quickly and easily dry out over the high heat of the grill, and they are also less flavorful than fattier pieces of meat. Sure, dripping fat can cause grill flare-ups that require some meat maneuvering in order to avoid charring your dinner to a crisp, but I am more than willing to do the hokey porky if it will lead to a tastier dinner.
During recipe development, I tested dwaeji bulgogi with thin, pre-sliced pieces of pork butt, thicker-cut slices of meaty pork belly , and pork butt that I portioned myself (these were actually scraps themselves, left over from recipe development for
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