Pork Bulgogi Yakitori

June 9th 2015

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Still hot, which means cooking indoors just isn't appealing. So I did a bit of fusion with this one....I went to a great Korean restaurant on Friday and it totally made me want to try and create the bold and spicy complexity that Korean cuisine has.
I love yakitori it's probably the best thing to eat while drinking, and I thought putting bulgogi flavors in with its portability would be a winner. Plus my kids will eat anything on a stick, dinner is so much more "fun" with skewers for some reason. I think a semi sweet hard cider is the way to go with this, or maybe a lager, something to cool down the bit of heat this one packs.
You will need:
Makes 12
2 pounds thinly sliced, pork sirloin.
1/3 cup soy sauce
1/3 cup mirin
2 tablespoons gochujang
2 tablespoons sesame oil
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
3 cloves garlic, minced.
8 green onions, cut into fourths to skewer between pork pieces.
Mix all the ingredients together and pour over pork pieces. Marinate at least two hours. Skewer onto six inch skewers (soak in water, makes about 12 sticks at this size), alternating meat with onions.
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Grill over medium high heat, about 5 minutes first side, three on the other. Serve hot, these work really well if you are having a party and you don't want to have to be committed to a chair, these are easy to eat while mingling with others so it would be great for the Summer BBQ season. Enjoy!