Korean Spicy Pork Bulgogi

Looks like I've developed a craving for Korean food!  Here's my first attempt at preparing Pork Bulgogi with this Pork Bulgogi marinade which is supposed to be not too spicy but yet we do find it to be quite spicy.  'Bul' in Korean means 'fire' and 'Gogi' is 'meat', so literally it means 'Fire meat'.  I didn't BBQ or grill to 'fire' the meat  and instead just pan-fry the overnight marinated bulgogi.  

This porky dish is delicious and just wonderful to go with plain white rice or lettuce wraps.

 Recipe for Korean Spicy Pork Bulgogi  (adapted from  'here'  with slight modification)

Ingredients

• 450 gm pork, thinly sliced
• 2  Tbsp soya sauce
• 2  Tbsp sesame oil
• 2  Tbsp honey
• 1  tsp sugar
• 2.1/2  Tbsp Pork Bulgogi marinade
• 1 onion, sliced
• 10 cloves garlic minced
• 1  Tbsp chopped ginger
• 3 to 4 stalks of spring onions cut into 2 inch lengths
• Lightly toasted sesame seeds

Method

1. Combine all the sauces and mix well.
2. Add in the minced garlic and ginger.  Mix well.
3. Add in the sliced pork, onions and spring onions, mix well.
4. Cover with cling wrap and let chill in the fridge for 1 to 5 hours or preferably overnight.
5. Saute the marinated meat in a pan with a bit oil, work in small batches.
6. Serve hot with rice.