Daeji bulgogi is another popular Korean meat dish similar to bulgogi. However, instead of using beef, thin sliced pork loin is marinated in a specially blended red chili pepper paste with various assortments of vegetables. The meat is marinated with a mixture of soy sauce, sesame oil, garlic, sugar, ginger roots, rice wine and gochujang which is the base sauce for this dish. It is marinated for 30-60 minutes to bring out the depth and intensity of flavors.
Daeji bulgogi can be grilled or pan-cooked and it is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat. It is often times wrapped along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole. To see a visual illustration, click here.
Korean 101: Daeji means pork in Korean and bulgogi is the word for fire meat, therefore, it translates into pork fire meat. Since gochujang is the base sauce to this dish, it can get spicy in taste.