Best 5 Spicy Korean Bbq Style Pork Recipe By Tasty Recipes

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Korean BBQ pork is a famous and flavorsome dish that combines the sweet and spicy flavors of the iconic Korean BBQ sauce with the tenderness of pork. This recipe by Tasty showcases an incredible combination of bold flavors that will tantalize your taste buds. Get ready to embark on a culinary journey as we delve into the details of this delectable recipe, exploring the ingredients, cooking techniques, and step-by-step instructions that will guide you towards creating an unforgettable spicy Korean BBQ pork dish.

Let's cook with our recipes!

KOREAN STYLE BBQ PORK RIBS RECIPE BY TASTY



Korean Style BBQ Pork Ribs Recipe by Tasty image

Get your fingers sticky with these deliciously saucy Korean style BBQ ribs ????

Provided by Tristan Fisher

Categories     Dinner

Time 2h25m

Yield 2 servings

Number Of Ingredients 16

3 tablespoons sesame oil
2 teaspoons rice wine vinegar
3 tablespoons dark soy sauce
4 tablespoons honey
30 mL bourbon whiskey
15 mL fresh lime juice
4 medium cloves garlic cloves, finely chopped
2 teaspoons smoked paprika
4 tablespoons dark muscovado sugar
1 teaspoon red chili flakes
2 teaspoons corn flour
1 teaspoon sesame seeds
1 whole rack of pork ribs
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon dark muscovado sugar

Steps:

  • Preheat the oven to 150 degrees celsius.
  • Mix together the salt, pepper and sugar for the rub and apply liberally over the ribs.
  • Wrap entirely in foil and bake in the oven for 2 hours at 150 degrees celsius / 300 degrees Fahrenheit.
  • In a saucepan, combine all of the sauce ingredients and bring to a boil then immediately reduce the heat until the sauce thickens and then set aside.
  • Remove the ribs from the oven and unwrap from the foil. Brush a generous amount of the BBQ sauce over both sides of the ribs and place back in the oven for a further 10 minutes.
  • Remove from the oven, brush more bbq sauce on and sprinkle with sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 1172 calories, Carbohydrate 74 grams, Fat 79 grams, Fiber 2 grams, Protein 40 grams, Sugar 68 grams

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY



Spicy Korean BBQ-style Pork Recipe by Tasty image

Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
½ onion, sliced into thin strips
3 stalks green onion, sliced into 2-inch (5 cm) pieces
3 cloves garlic, minced
1 teaspoon ginger, minced
¼ cup korean red chili paste, gochujang
1 teaspoon red pepper flakes
¼ cup soy sauce
3 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon canola oil
sesame seed, to garnish
rice, to serve

Steps:

  • Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
  • Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
  • Cover and marinate in the refrigerator for at least 30 minutes.
  • Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
  • Sprinkle a bit of sesame seeds on top, then serve with rice!
  • Enjoy!

Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams

KOREAN PULLED PORK TACOS



Korean Pulled Pork Tacos image

I created this surprising pulled pork recipe to replicate our favorite food truck tacos at home. They're a little sweet, a little spicy and totally delicious any time of year. -Julie Orr, Fullerton, California

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 20

1/2 cup reduced-sodium soy sauce
1/2 cup water
3 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon baking cocoa
3 teaspoons chili powder
1 garlic clove, minced
1/4 teaspoon ground ginger
1 boneless pork shoulder butt roast (4-5 pounds)
SLAW:
3 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon Sriracha chili sauce
2 teaspoons sesame oil
1 teaspoon rice vinegar
1 package (14 ounces) coleslaw mix
1 tablespoon toasted sesame seeds, optional
ASSEMBLY:
20 flour tortillas (6 inches), warmed
Thinly sliced green onions and additional Sriracha chili sauce, optional

Steps:

  • Whisk together first 8 ingredients. Place roast in a 6-qt. slow cooker. Pour soy sauce mixture over top. Cook, covered, on low until pork is tender, 8-10 hours. , About 1 hour before serving, mix first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving., Remove roast; skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

Nutrition Facts : Calories 603 calories, Fat 29g fat (10g saturated fat), Cholesterol 108mg cholesterol, Sodium 1177mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 37g protein.

SPICY KOREAN PORK BELLY (JEYUK BOKKEUM)



Spicy Korean Pork Belly (Jeyuk Bokkeum) image

Delicious Korean BBQ doesn't require a grill or tons of fuss! Hooni Kim will teach you how to get the right mix of spicy and sweet for this authentic pork stir-fry before caramelizing the meat to perfection, right on the stovetop.

Provided by Hooni Kim

Categories     main-dish

Time 8h30m

Yield 6 servings

Number Of Ingredients 12

2 pounds pork belly
5 cloves garlic
4 tablespoons sugar
2 tablespoons toasted sesame oil
4 tablespoons soy sauce
3 tablespoons sake, or any good white wine
2 tablespoons mirin
1 cup gochujang, Korean fermented red chile paste, available at Asian specialty stores or online
1 large onion
3 scallions
2 tablespoons vegetable oil, divided
Steamed white rice, for serving

Steps:

  • Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
  • Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
  • Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
  • Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4-5 minutes. Flip meat over and cook the other side, 3-4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.

KOREAN-STYLE PORK BELLY NACHOS RECIPE BY TASTY



Korean-Style Pork Belly Nachos Recipe by Tasty image

Here's what you need: pork belly, garlic, soy sauce, sesame oil, red pepper powder, honey, kimchi juice, tortilla chips, cheddar cheese, monterey jack cheese, kimchi, red onion, sour cream, kimchi juice, tomato, scallion

Provided by Tasty

Categories     Lunch

Yield 6 servings

Number Of Ingredients 16

1 lb pork belly
2 cloves garlic, minced
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons red pepper powder
1 tablespoon honey
⅓ cup kimchi juice
2 cups tortilla chips
1 cup cheddar cheese
1 cup monterey jack cheese
1 cup kimchi, chopped
½ cup red onion, chopped
⅓ cup sour cream
¼ cup kimchi juice
¼ cup tomato, diced
¼ cup scallion, minced

Steps:

  • Combine pork belly slices with garlic, soy sauce, red pepper powder, honey, and ⅓ cup (80 ml) kimchi juice. Mix until the pork belly is coated in red.
  • Pan-fry pork belly until fat has rendered and crispy.
  • Assemble your nachos. In a skillet, lay down a layer of tortilla chips, sprinkle on the cheeses, add chopped kimchi, toss on the cooked pork belly, top with some chopped red onions. Repeat.
  • Melt the cheeses under the broiler until crispy and bubbly.
  • Mix together the sour cream and remaining ¼ cup (60 ml) kimchi juice and drizzle on top of the nachos.
  • Enjoy!

Nutrition Facts : Calories 912 calories, Carbohydrate 44 grams, Fat 70 grams, Fiber 5 grams, Protein 27 grams, Sugar 6 grams

Tips:

  • Choose the right pork: Use a pork shoulder or pork butt roast for this recipe, as these cuts are well-marbled and will become tender when slow-cooked.
  • Make sure the pork is well-coated in the marinade: The marinade is what gives the pork its delicious flavor, so make sure to coat it thoroughly. You can do this by placing the pork in a large Ziploc bag with the marinade, or by placing the pork in a shallow dish and pouring the marinade over it.
  • Cook the pork over low heat: Slow-cooking the pork will help to tenderize it and ensure that it is cooked through. Cook the pork on low heat for at least 6 hours, or until it reaches an internal temperature of 145 degrees Fahrenheit.
  • Let the pork rest before slicing: Let the pork rest for at least 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
  • Serve the pork with your favorite sides: Korean BBQ pork is traditionally served with rice, kimchi, and a variety of other side dishes. You can also serve it with your favorite vegetables, noodles, or potatoes.

Conclusion:

This Korean BBQ pork recipe is a delicious and easy way to make a flavorful and tender pork dish. The marinade is packed with flavor, and the slow-cooking process helps to tenderize the pork. This recipe is sure to be a hit at your next party or gathering.

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