Comments on: Jeyuk Bokkeum (Spicy Pork Bulgogi)

By: Bkhuna

Bkhuna — Fri, 29 Sep 2023 20:33:35 +0000

The first time I ate bulgogi in Seoul with my Korean friend, she showed me how to wrap it in lettuce leaf. It was the size of a baseball. I asked how you were suppose to eat it she shoved the whole thing in my mouth.

Now, I get a big kick out of show this to people who have never had such a wonderful experience.

Thank you for the recipe.

By: Anita

Anita — Fri, 22 Sep 2023 01:34:16 +0000

Wow! Just made this with thinly sliced pork belly – chefs kiss! It was amazing. Out of control delicious… so good! Thank you for sharing this recipe!!!

By: Hyosun

Hyosun — Sat, 16 Sep 2023 01:09:03 +0000

In reply to Leslie Dillon. Sorry I don't. Thanks for checking!

By: Leslie Dillon

Leslie Dillon — Fri, 15 Sep 2023 23:36:05 +0000

does Hyosun have a cookbook?

By: Hyosun

Hyosun — Sat, 03 Jun 2023 03:06:06 +0000

In reply to Alohim808. Happy to hear this is your go to recipe! Great idea to use apple sauce to save time! It's also common in Korean homes to cook jeyuk bokkeum without caramelization.

By: Alohim808

Alohim808 — Thu, 01 Jun 2023 17:41:01 +0000

Masisseoyo!!! This is my go to recipe now for spicy pork! I make it at least once a week for dinner- it reminds me of all the wonderful small family Korean restaurants back home in Hawaii. It’s soooo good in a lettuce wrap with some rice and bean sprouts.
I do have two shortcuts; since I have two kids under four I always have unsweetened apple sauce in my fridge so I sub that instead of grating an apple (thank you for posting the estimated cup measurements). Then I’ve cooked the entire 2lbs at once in a wok instead of in batches. It doesn’t get that beautiful/yummy caramelization, but it still tastes amazing!

By: Ken

Ken — Tue, 14 Mar 2023 15:19:32 +0000

This was awesome and it is going into regular rotation! I often use gochujung as a rub or in marinades for chicken wings and thighs. This is the first time I tried to make an authentic Korean recipe with it and it was fantastic!! I used a tablespoon of red pepper flakes in lieu of gochuru and tossed in 8 ounces of wide lo mein noodles to soak up sauce. Tastes just as good the next day. Thank you for sharing!

By: Regina

Regina — Sun, 15 Jan 2023 22:56:01 +0000

Thank you for this wonderful recipe! My mom is Korean and the taste came very close to the way she makes it. I miss her food, so it is nice to have something that reminds me of her home cooked food.

By: Anonymous

Anonymous — Tue, 03 Jan 2023 01:31:42 +0000

Wow!

This was my first time making this dish and I’m amazed. I’m impressed that it turned out like something I’d order at an authentic Korean restaurant. Wow!!! This was delightful! Thank you for sharing your recipe!

By: Hyosun

Hyosun — Sun, 01 Jan 2023 01:59:17 +0000

In reply to Daniel. Great! I use coarse one for this.