Experience the rich flavors of pork with our collection of recipes. From classics to international favorites, RecipeShare App has got you covered!

Pork


<YouTube url="https://www.youtube.com/watch?v=FgOgcy06_sc&t=1029s" />

## The Allure of Korean Barbeque Samgyeopsal

Samgyeopsal, a staple in Korean cuisine, translates to "three-layered meat." This dish is a favorite among many, not just for its mouth-watering taste but also for the communal experience it offers. Imagine sitting around a grill, cooking and sharing stories with friends and family. That's the essence of Samgyeopsal. But what makes Chef RV's version stand out? Let's delve into the ingredients and find out.

## Ingredients

- Soy Sauce: 59 grams (1/4 cup)
- Ginger (Grated): 1 teaspoon
- Worcestershire Sauce: 1 teaspoon
- Brown Sugar: 15 grams (1 tablespoon)
- Minced Garlic: 1 tablespoon
- Black Pepper: A pinch
- Kimchi Water (Optional): 3 tablespoons
- Pork Belly: 1000 grams (1 kilo)

Note: For an enhanced flavor, marinate the pork for at least 30 minutes or, better yet, overnight.

## Cooking the Samgyeopsal to Perfection

1. Begin by ensuring your cast-iron skillet is clean and ready. This skillet is a game-changer as it distributes heat evenly, ensuring the meat cooks perfectly without burning.
2. Place parchment paper on the skillet. This little trick makes cleaning up afterward a breeze.
3. Grill the marinated pork belly until it's perfectly cooked, with a crispy exterior and juicy interior.

## Complementary Dishes to Elevate Your Meal

Pairing your Samgyeopsal with the right side dishes can elevate the entire dining experience. Here are some recommendations:

- Kimchi Fried Rice: A spicy and tangy rice dish that complements the savory flavors of the BBQ.
- Korean Beef Stew: A rich and hearty stew that adds depth to the meal.
- Other Asian Dishes: Feel free to experiment with other Asian favorites that resonate with your taste buds.

## Ingredient Substitutes

If you're having trouble finding some ingredients, here are some alternatives:

- Kimchi Water: You can use a mixture of water and a bit of vinegar as a substitute.
- Good Quality Soy Sauce: If unavailable, opt for tamari or liquid aminos.

## Tips and Tricks for the Best Outcome

- Ensure the pork belly is at room temperature before grilling. This ensures even cooking.
- If you're short on time, a minimum of 15 minutes of marination can still give decent results.
- Always preheat your skillet before placing the meat to achieve that perfect sear.

## Nutritional Information

Per 100 grams serving, this dish contains approximately:

- Calories: 242
- Carbohydrate Content: 1.2 grams
- Cholesterol Content: 81 mg
- Fat Content: 17 grams
- Protein Content: 19 grams
- Saturated Fat Content: 6 grams
- Sodium Content: 900 mg
- Sugar Content: 0.8 grams
- Trans Fat Content: 0 grams
- Unsaturated Fat Content: 8 grams

## FAQ

### Why is Samgyeopsal so popular in Korea?

Samgyeopsal is not just a dish; it's an experience. The communal aspect of grilling and sharing food brings people together, making it a beloved tradition.

### Can I use other cuts of pork for this recipe?

While pork belly is traditional, feel free to experiment with other cuts. However, the cooking time might vary.

### How can I make my Samgyeopsal spicier?

Add some gochujang (Korean red chili paste) to the marinade for an extra kick!


Dive into the world of Korean cuisine with Chef RV's signature Korean BBQ Samgyeopsal recipe. Discover the secrets behind this savory dish and elevate your cooking game!

Chef RV Korean BBQ Samgyeopsal


<YouTube url="https://www.youtube.com/watch?v=n3zYfgGmsBE" />

## Chef RV's Creamy Sausage and Mushroom Pasta

Creamy Sausage Pasta, a dish that resonates with comfort and indulgence, has its roots in the heart of Italian cuisine. Imagine a plate of perfectly cooked pasta, drenched in a creamy sauce, bursting with the flavors of savory sausage, earthy mushrooms, and aromatic herbs. This dish is not just about filling your stomach; it's about filling your soul.

## Ingredients

### Pasta

- 500 grams of your preferred pasta

### Meat

- 300 grams sausage, chopped into bite-sized pieces

### Pasta Sauce

- 2 tablespoons butter
- 2 tablespoons minced garlic
- 1 red onion, finely chopped (approximately 150 grams)
- ½ cup chopped bell peppers (about 75 grams)
- 2 cans of Mushrooms (approximately 400 grams)
- 3 cups cream (about 720 grams)
- Salt and pepper to taste
- A pinch of cayenne pepper (optional)

### Garnish

- Cheese for garnishing (quantity as per preference)
- Chopped parsley for garnish

## Crafting the Perfect Creamy Sausage Pasta

1. Begin by boiling your pasta in a large pot filled with salted water. Cook until al dente and set aside.
2. In a large skillet, melt the butter and sauté the garlic until fragrant.
3. Add the chopped onion and bell peppers, cooking until they soften.
4. Introduce the chopped sausage to the skillet and cook until browned.
5. Stir in the JOLLY Mushrooms, ensuring they're well combined with the other ingredients.
6. Pour in the cream, seasoning with salt, pepper, and optional cayenne pepper. Let the mixture simmer until it thickens.
7. Once the sauce reaches your desired consistency, fold in the cooked pasta, ensuring each strand is generously coated.
8. Finish off by sprinkling cheese and chopped parsley on top.

## Tips and Tricks for an Unforgettable Dish

- Opt for penne or fusilli pasta as they hold the sauce well, ensuring every bite is flavorful.
- If you're looking to add a spicy kick, sprinkle some red chili flakes on top.
- For a vegetarian version, replace the sausage with zucchini or eggplant.

## Ingredient Substitutes

- Can't find JOLLY Mushrooms? Any canned mushrooms will do.
- If heavy cream isn't available, half-and-half or whole milk can be used, though the sauce might be less rich.

## What to Serve with Your Pasta

This creamy sausage pasta pairs beautifully with a crisp green salad, garlic bread, or roasted vegetables. Consider serving it with a glass of white wine for an elevated dining experience.

## Nutritional Breakdown

Per serving of around 200 grams, this dish contains roughly:

- Calories: 450 kcal
- Carbohydrate Content: 50g
- Cholesterol Content: 80mg
- Fat Content: 20g
- Protein Content: 15g
- Saturated Fat Content: 10g
- Sodium Content: 300mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Please note these values are estimates only and should not be used for medical or dietary requirements.

## FAQs

### What type of sausage works best for this recipe?

Italian sausage, either mild or spicy, is recommended. However, you can also use chicken or turkey sausage for a leaner option.

### Can I use fresh mushrooms instead of canned?

Absolutely! Fresh mushrooms can be sautéed along with the onions and bell peppers.

### How can I store leftover creamy sausage pasta?

Store in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 2 months.


Dive into the world of flavors with this Creamy Sausage Pasta recipe, a delightful blend of rich ingredients that promises a gastronomic experience like no other.

Chef RV Creamy Sausage and Mushroom Pasta


<YouTube url="https://www.youtube.com/watch?v=c0ICMcuhdPg&pp=ygUbc291cGVkIHVwIHJlY2lwZXMgY2hhciBzaXUg" />

## What is Char Siu Chinese Roast Pork?

Char Siu is a Cantonese-style marinated then barbecued or roasted pork. It is usually eaten with rice but is also used as an ingredient for other dishes like noodles, stir fries or even buns.

## Ingredients

### Meat

- 700g pork belly

### Marinade

- 42g honey
- 18g light soy sauce
- 7g Shaoxing cooking wine
- 7g garlic chilli sauce
- 7g oyster sauce
- 7g hoisin sauce
- 1.5g Chinese five spice powder
- 5g dark soy sauce
- 1 piece of soy bean curd
- 15g cornflour

## Method

1. To create the marinade, mix together the honey, light soy sauce, cooking wine, chilli sauce, oyster sauce, hoisin sauce, five spice powder, dark soy sauce, and cornflour. Crush the bean curd until the sauce is smooth.
2. Slice the pork belly into 2cm thin strips and poke the meat with a fork. This allows the marinade to penetrate deeply, infusing the pork with a profusion of flavors.
3. Let the pork bathe in the marinade overnight.
4. Separate the meat from the marinade and roast it in a preheated oven at 180°C (350°F) for about 10 minutes on each side. Brush the meat with the marinade after each turn, repeating 3-5 times until the pork is fully cooked.

## The Nutritional Breakdown

Per serving of approximately 100g, this dish will have approximately:

- Calories: 320 kcal
- Carbohydrate Content: 12g
- Sugar Content: 8g
- Protein Content: 25g
- Fat Content: 20g
- Saturated Fat Content: 7g
- Unsaturated Fat Content: 11g
- Cholesterol Content: 85mg
- Sodium Content: 650mg
- Trans Fat Content: 0g

Please note these values are estimates only and should not be used for nutritional or medical requirements.

## The Perfect Accompaniments

Char Siu goes hand in hand with fluffy jasmine rice, a steamy bowl of ramen, or even stuffed in soft, pillowy bao buns. A side of stir-fried veggies or a crisp cucumber salad can add a refreshing crunch, rounding out your meal perfectly.

## Ingredient Substitutes

- Substitute Shaoxing wine with dry sherry or sake.
- In place of Chinese five-spice powder, a mix of star anise, cloves, Chinese cinnamon, Sichuan (Chinese) peppercorns, and fennel seeds will do.
- If you can't find soy bean curd, mashed tofu or white miso paste are decent alternatives.

## Perfecting Your Char Siu: Tips and Tricks

- Marinate longer for deeper flavors. If time permits, let it marinate for up to 48 hours!
- Baste, baste, and baste! Regular basting gives your Char Siu that beautiful, caramelized exterior.
- Control your heat. An oven thermometer can help you maintain the right temperature, ensuring your Char Siu cooks evenly without drying out.
- Rest your meat. After roasting, let the Char Siu rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist and tender.
- Use pork belly or even pork shoulder as these cuts of meat have a good fat content that makes the pork tender after baking.
- Be sure to use Chinese five spice powder as this is where the distinct flavour of the dish comes from.

## Frequently Asked Questions

### Can I use another cut of pork for Char Siu?

Yes, you can! While pork belly gives a nice fat-to-meat ratio, you can also use pork shoulder or pork loin for a leaner option. Just remember, leaner cuts might not be as tender or juicy.

### Can I cook Char Siu on a grill?

Absolutely! Grilling Char Siu can add an extra layer of smoky flavor. Just be sure to keep a close eye on it, as the sugars in the marinade can burn easily.

### How long can I store leftover Char Siu?

Stored in an airtight container, leftover Char Siu can last for 3-4 days in the refrigerator. You can also freeze it for up to 3 months.

### How can I reheat leftover Char Siu?

You can reheat Char Siu in a preheated oven at 180°C (350°F) for about 10 minutes. Alternatively, you can heat it in a pan over medium heat.

### What other dishes can I make with leftover Char Siu?

Leftover Char Siu is incredibly versatile. You can use it in fried rice, stir-fries, noodles, or even as a filling for sandwiches or wraps. The possibilities are endless!


This is a Chinese Roast Pork Recipe, also known as Char Siu. The pork shoulder gets its distinct red colour due to the bean curd added to the marinade.

Chinese Roast Pork Char Siu


<YouTube url="https://www.youtube.com/watch?v=8L5U0XAirl8&t=42s" />

## A Glimpse into the World of Sweet and Sour Pork

Sweet and Sour Pork, a dish that has traveled continents and won hearts, is a testament to the culinary genius of traditional Chinese cooking.

Chef RV brings his unique touch to this classic, ensuring every bite is a delightful experience.

But what makes this dish so special? Let's embark on a culinary journey and find out!

## Ingredients

### For the Pork

- 1000 grams (1 kilo) Pork meat, cut into strips
- 1 ½ teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon calamansi juice
- 1 teaspoon grated ginger
- ½ teaspoon cinnamon powder
- 1 teaspoon black pepper
- 59 ml (¼ cup) fresh milk
- 450-675 grams (2-3 cups) cassava starch

### For the Sauce

- 118 ml (½ cup) white vinegar
- 118 ml (½ cup) banana catsup
- 75 grams (¼ cup + 2 tablespoons) white sugar
- 118 ml (½ cup) water
- 4 teaspoons cornstarch
- 1 white onion, sliced
- 113 grams (½ cup) pineapple chunks
- Salt and pepper, to taste

## Method

1. Begin by marinating the pork. Combine the pork strips, salt, soy sauce, calamansi juice, black pepper, ginger, cinnamon powder, and fresh milk. Mix well and set aside.
2. In a separate bowl, prepare the sauce. Mix the white vinegar, banana catsup, white sugar, water, and cornstarch. Ensure the cornstarch dissolves completely.
3. Heat a pan and pour the sauce mixture. As it begins to boil, add the sliced onions and pineapple chunks. Season with salt and pepper. Cook until the sauce thickens and becomes translucent.
4. For the pork, coat each marinated strip in cassava starch.
5. Deep fry the coated pork strips in hot oil until they turn golden brown. Ensure the oil is adequately hot for a crispy outcome.
6. Once fried, toss the pork in the prepared sauce or serve the sauce on the side, as per preference.

## The Magic Behind the Ingredients

Sweet and Sour Pork is a symphony of flavors, and each ingredient plays a crucial role. The banana catsup, not commonly found in traditional recipes, adds a unique sweetness, while the calamansi juice imparts a tangy zest. The use of cassava starch ensures a crispy coating, making every bite a crunchy delight.

## Ingredient Substitutes

- Banana Catsup: Can be replaced with tomato ketchup or tomato sauce.
- Calamansi Juice: Lemon or lime juice works as a great alternative.
- Cassava Starch: Potato starch or cornstarch can be used for a similar crispy outcome.

## Tips and Tricks from Chef RV's Kitchen

- Ensure the oil is adequately hot before frying for a crispy texture.
- The sauce should be brought to a full boil when cooking with cornstarch.
- For a more aromatic touch, consider adding a pinch of Chinese Five Spice.

## Nutritional Information

Assuming 8 servings, approximately 150 grams per serving:

- Calories: 350 kcal
- Carbohydrate Content: 40g
- Cholesterol Content: 70mg
- Fat Content: 12g
- Protein Content: 25g
- Saturated Fat Content: 4g
- Sodium Content: 850mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Note: The above nutritional values are approximate and may vary based on preparation methods.

## Perfect Pairings: What to Serve with Sweet and Sour Pork

Sweet and Sour Pork is a versatile dish that pairs well with various sides. Consider serving it with steamed jasmine rice, stir-fried vegetables, or even a light cucumber salad. For those looking to explore, a side of dim sum or spring rolls can elevate the dining experience.

## FAQs

### Why use banana catsup instead of the regular one?

Banana catsup offers a distinct sweetness and flavor profile, enhancing the overall taste of the dish.

### Can I use chicken instead of pork?

Absolutely! Chicken can be a great substitute, ensuring you adjust the cooking time accordingly.

### How can I store leftover Sweet and Sour Pork?

Store in an airtight container and refrigerate. It's best consumed within 2-3 days.

## Final Thoughts

Chef RV's Sweet and Sour Pork is more than just a dish; it's an experience. The perfect blend of flavors, combined with the chef's unique touch, makes it a must-try. Whether you're a seasoned cook or a newbie, this recipe promises a delightful culinary journey. Happy cooking!


Dive into Chef RV's delectable Sweet and Sour Pork recipe, a classic dish with a twist. Discover the ingredients, preparation techniques, and some fun facts about this beloved dish.

Chef RV Sweet and Sour Pork


## A Flavorful Journey to Taiwan

Taiwanese Rice Noodles, locally known as "Chao Mi Tai Mu," is a dish that resonates with the heartbeats of the bustling night markets in Taiwan.

These noodles, often homemade, are a testament to the rich culinary heritage of Taiwan.

Their thick and chewy texture, combined with a medley of ingredients, offers a burst of flavors that are both comforting and invigorating.

## Ingredients

### For the Noodles

- Taiwanese Rice Noodles (500 grams cooked weight), pre-boiled, slightly undercooked

### For the Meat

- Skinless Pork Belly (226 grams)

### For the Stir-Fry

- Shallots (3, sliced thinly)
- Sundry Baby Shrimp (2 tbsp, optional), for that extra seafoody umami kick
- Minced Garlic (1 tbsp)
- Dried Shiitake Mushrooms (around 5, soaked)
- Bean Sprouts (A handful)
- Thai Bird Eye Chilies (3-5, to taste)
- Baby Bok Choy (2-3), chopped, sparate the stems and leaves

### For the Stir-Fry Sauce

- Soy Sauce (1.5 tbsp)
- Oyster Sauce (1.5 tbsp)
- XO Sauce (1 tbsp), or replace with the same amount of oyster sauce
- Dark Soy Sauce (2 tsp), for color

## Let's Make the Dish!

1. Prepare all ingredients before starting.
2. Pre-boil your noodles or cook according to packet instructions. Slightly undercook them as we will finish them off in the wok.
3. Heat the wok over medium heat. Add the diced pork belly, stirring to render the fat.
4. Once golden brown, remove the pork, leaving the oil behind.
5. Fry the shallots in the oil until they turn golden brown. Add more oil as needed so the shallots don't burn.
6. Add the minced garlic, followed by the baby shrimp, shiitake mushrooms, and chilies.
7. Introduce the bok choy stems, cooking until slightly soft.
8. Add the noodles, pork, bean sprouts, bok choy leaves, and the sauce.
9. Stir well, ensuring the noodles don't stick to the wok. If they do, a splash of water can help.
10. Once everything is well-mixed and heated, serve hot! Avoid cooking for too long or the noodles will end up mushy.

## Nutrition Breakdown

Assuming a serving size of around 250g, each serving will have:

- Calories: 450
- Carbohydrates: 65g
- Cholesterol: 50mg
- Fat: 15g
- Protein: 20g
- Saturated Fat: 5g
- Sodium: 800mg
- Sugar: 3g
- Trans Fat: 0g
- Unsaturated Fat: 8g

Please note these values are just estimates and should not be used for medical purposes.

## A Perfect Pairing

Taiwanese rice noodles go hand-in-hand with a fresh cucumber salad or steamed broccoli. The crisp, light sides perfectly balance the rich, savory noodles.

## Ingredient Swaps

Can't find Bok Choy? Feel free to replace it with any leafy green like spinach or kale.

If you can't get a hold of XO sauce, replace it with the same amount of oyster sauce.

Feel free to use any type of mushrooms avaialble to you instead of Shiitake.

Replace bean sprouts with carrots or any other vegetables you prefer.

## Tips to Enhance Your Dish

- Always pre-boil the noodles to ensure they retain their texture.
- If using lean pork, add more cooking oil or butter to compensate for the reduced fat.
- For a vegetarian version, replace pork with tofu and use vegetarian sauces.

## FAQs

### Why are the noodles pre-boiled?

Pre-boiling ensures they retain their texture during the stir-fry, preventing them from becoming mushy.

### How can I store leftover Taiwanese Rice Noodles?

Store leftovers in an airtight container in the fridge. They'll last for 3-4 days, however, the shelf life might be shorter if you are using beansprouts.

### Can I use other types of meat?

Absolutely! You can use chicken, beef, or even shrimp.

### What's the difference between soy sauce and dark soy sauce?

Dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce. It's used for its rich color and deep flavor.

### Can I make this dish spicy?

Of course! Add more chili flakes or a dash of hot sauce.


Stir fried pork mince with vegetables and thick rice noodles coated in soy-based sauce. We've substituted a lot of ingredients to make it more easy to cook.

If skipped, add an extra 0.5 tbsp of oyster sauce

Easy Taiwanese Rice Noodles Recipe


## Delving into the World of Gochujang Bulgogi

Bulgogi is a Korean BBQ dish that brings together the savory taste of thinly sliced pork with the spicy kick of Gochujang, a Korean chili paste. This dish is not just a meal; it's an experience that tantalizes the taste buds and offers a glimpse into the rich culinary tradition of Korea.

## Ingredients

### For the Meat

- 600g pork shoulder, thinly sliced

### For the Marindate

- 30g Korean chili paste (Gochujang)
- 15g honey
- 22.5g soy sauce
- 15g oyster sauce
- 15g sugar
- 30g Korean chilli powder (Gochugaru)
- 30g mirin
- 15g lemon juice
- 3 cloves minced garlic
- Black pepper, to taste

### For the Stir-fry

- Cooking oil
- White parts of a bunch of green onions, roughly chopped
- 3 cloves garlic, minced
- 1 yellow onion, roughly chopped

### For the Garnish

- Green parts of a bunch of green onions, roughly chopped
- Sesame seeds, to serve

## Let's Get Cooking

1. Begin with the marinade. Mix the Gochujang, honey, soy sauce, oyster sauce, sugar, Gochugaru, mirin, lemon juice, garlic, and black pepper.
2. Cover the thinly sliced pork shoulder with the marinade. Let it absorb all the marvelous flavors, ideally overnight, but a few hours will do in a pinch.
3. After marinating, stir fry the pork over medium heat. Keep stirring to prevent any burning.
4. Once the meat is cooked, take it out of the pan. Add a bit more oil, then stir fry the garlic, yellow and white parts of green onions until slightly cooked.
5. Sprinkle some sesame seeds and the green parts of the green onions and serve your masterpiece!

## Nutrition Information

With a serving size of around 100g, each serving contains approximately:

- Calories: 200
- Carbohydrate Content: 10g
- Cholesterol Content: 40mg
- Fat Content: 12g
- Protein Content: 15g
- Saturated Fat Content: 4g
- Serving Size: 100g
- Sodium Content: 300mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

## Substitutes to Consider

If you're having trouble finding certain ingredients, here are some possible substitutes:

- Gochujang: Sriracha or other hot sauces mixed with a bit of miso paste can mimic the sweet, spicy flavor.
- Gochugaru: Paprika, cayenne pepper, or crushed red pepper flakes can provide the heat, though the flavor might be slightly different.
- Mirin: A mix of white wine and sugar can replicate the sweet, tangy taste of Mirin.

## Perfect Pairings

Gochujang Bulgogi pairs well with a bowl of steamed rice to soak up the delicious sauce. A side dish of kimchi would also complement the dish by adding a refreshing, tangy crunch.

## Down to the Nitty-Gritty of Cooking Gochujang Bulgogi

- Marinating the meat not only helps it absorb the flavors but also tenderizes it. An overnight marination is ideal, but if you're short on time, a couple of hours should suffice.
- When it's time to cook, make sure your pan is hot before adding the meat. This helps seal in the juices and gives the meat that irresistible caramelized exterior.
- Don't overcrowd your pan when frying the meat. If there's too much in the pan, the meat will steam instead of frying, and you'll miss out on that delicious browning.
- Stir frying the onions after the meat helps them absorb any leftover marinade in the pan, adding more flavor to the dish.
- Use thinly-sliced pork shoulder which should have more flavour and softer than pork leg.
- You can also use pork tenderloin if you feel like splurging.
- If you're cooking with beef, let the meat come to room temperature first before cooking.
- If you love chilies, add some chopped chillies to the vegetable stir-fry.

## What Can I Serve with Bulgogi

- White Rice, fried rice, egg fried rice or garlic fried rice
- Stir-fried vegetables like broccoli and mushrooms with oyster sauce.
- Asian noodles mixed with a bit of the cooked sauce from the marinade.
- You can also eat this dish with some fresh lettuce or spinach leaves.

## Frequently Asked Questions

### Can I use beef instead of pork for this recipe?

Absolutely! Bulgogi is traditionally made with beef. Just make sure to choose a tender cut and slice it thinly.

### What can I do if the dish is too spicy for me?

You can reduce the amount of Gochujang and Gochugaru in the recipe. Alternatively, serving the dish with rice or a refreshing cucumber salad can also help balance out the heat.

### Can I use regular chili powder instead of Korean chili powder?

While regular chili powder can add heat to the dish, it won't replicate the unique flavor of Gochugaru. If you can't find Gochugaru, consider using a mix of paprika and cayenne pepper.

### Can this dish be made vegetarian?

Yes, you can substitute the pork with firm tofu or a meat substitute. Keep in mind the cooking time might vary.

### How can I store leftover Gochujang Bulgogi?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.


Bring the taste of Korea to your home with this Gochujang bulgogi recipe. Thinly-sliced pork shoulder served with spicy Gochujang paste and Gochugaru.

Pork Recipes

Chef RV Korean BBQ Samgyeopsal

Chef RV Creamy Sausage and Mushroom Pasta

Chinese Roast Pork Char Siu

Chef RV Sweet and Sour Pork

Easy Taiwanese Rice Noodles Recipe

Gochujang Bulgogi