I had the honor to have a cooking class with her this past Saturday and she’s such a kind, wonderful teacher 🥰Thank you again for having us, I’ll be making japchae and jaeyuk bokkeum when I go home!
Just tried making this dish and it's the best recipe for Korean spicy pork I've tried so far! Tastes even better than restaurant made!! Thank you so much chef Choi for sharing this recipe!! This is definitely restaurant quality! I did use pork belly instead of the shoulder, and I used coconut sugar instead of brown sugar.
Your instructions are concise, and you are a beautiful lady also. There are many versions of this on UA-cam, but I'm inclined to try yours first. Subscribed!
It was just wonderful. I made it with crispy pan-fried tofu and it worked so well with your balanced sauce. It had everything - sweetness, saltiness, tanginess, spiciness, you name it. Thank you again for this awesome recipe and your calming and relaxing presentation.
I've never had real Korean food (no restaurants near me) but this seemed easy to do. So I ordered all the ingredients I needed on Amazon and tried this recipe today... and it was so delicious! Thank you so much for sharing it. I almost ate the whole thing. lol
Jia, I make this one at least once every 2 weeks. It's so good and easy. Add a side of rice and some lettuce to make little lettuce wraps, it's a perfect dinner!
지난번 제육볶음이랑 고기부위가 다르네요~ 목살인거 같은데 더 맛있을듯 싶네요 지아님 레시피대로 고기를 굽고 양념을 나중에 넣으니 맛이 훨씬 좋았습니다 남편한테 칭찬 받았어요~~^^ 지아님 쓰시는 팬이랑 고기 넣어두신 접시도 이뿌네요..^^;; 지아님 요리도구 싹 따라 사면 제 요리도 더 맛있어질거 같은 착각이 오늘도... ㅎㅎㅎ
what options do I have for the cooking oil? I do not like to use vegetable oils in general or any kind of oil high in unsaturated fats. I use butter or lard most of the time. Would this work as well?
The secret to wonderful and tasty Pork Bulgogi by Chef Jia Choi is in my view- is frying the pork before adding the pre prepare sauce. The results is the dish looks extremely juicy. Ore marinate any meats with traditional sauce and fry looks dull and not glossy.👍😋❤⭐⭐⭐⭐⭐
Agree with your view the method used by Madam Chef Jia Choi brings out the glossiness on dish which looks juicy. Extraordinary method to skip marinating the mest.
Looks good. I will try. The sugar was referred to as being brown, but it appeared to be white as it was dumped in. I would love to clarify that! I see all the measurements in the description field - thank you!
It looks a bit light but I used organic brown sugar, which is not so dark. If you want to use white sugar, reduce it because it's much sweeter than brown or cane sugar.
Your videos are great. Thanks for sharing. Can I ask you, when you say Rice Wine is that the same as cooking rice wine or Rice Wine Vinegar??? I've heard in some of your videos you always say rice wine.
Hi Chef Jia! It’s me again! I love your channel and I’ve been trying to cook your recipes one at a time. Just a question: Can I use Mirin or cooking sake instead of the rice wine required in your recipe?
@@JiaChoiChef i used cooking sake so as not to make it too sweet. The husband approves! This is really a good recipe! Thank you so much for sharing! I am inspired to try cooking all your recipes 😊
Chinese wok sounds great. High temperature and flame will make the pork delicious. But make sure to lower the heat after adding the sauce to wok. This sauce can burn in high heat. Lower the heat and let the meat be cooked in a sauce for about 2~3 minutes then you'll have an awesome Jaeyuk Bokkeum. Good Luck!!! Oh let me know you make a success.
![Budget-Friendly SPICY Pork Bulgogi 🌶Make AUTHENTIC Korean BBQ Bulgogi [제육볶음] 불맛! 이렇게 볶아야 물이 생기지 않아요](http://i.ytimg.com/vi/jzgA7CagaT8/mqdefault.jpg)
Both Jia and Mangchi are the real deal when it comes to authentic Korean cooking. Love it.
I had the honor to have a cooking class with her this past Saturday and she’s such a kind, wonderful teacher 🥰Thank you again for having us, I’ll be making japchae and jaeyuk bokkeum when I go home!
Hi Allie : )Thank you so much for the comment!
Just tried making this dish and it's the best recipe for Korean spicy pork I've tried so far! Tastes even better than restaurant made!! Thank you so much chef Choi for sharing this recipe!! This is definitely restaurant quality! I did use pork belly instead of the shoulder, and I used coconut sugar instead of brown sugar.
Thanks for the comment! Pork belly works perfect too. I am sure you're a great cook:D. I will try coconut sugar next time!
Your instructions are concise, and you are a beautiful lady also. There are many versions of this on UA-cam, but I'm inclined to try yours first. Subscribed!
It was just wonderful. I made it with crispy pan-fried tofu and it worked so well with your balanced sauce. It had everything - sweetness, saltiness, tanginess, spiciness, you name it. Thank you again for this awesome recipe and your calming and relaxing presentation.
It’s a great application. Thank you for the comment’👍😍
Made this for my family of picky eaters tonight and they loved it! Thank you for the delicious recipes chef jia!
Thank you for sharing your family's feedback : )
Thank you for the recipe. I've just tried it and it's soooo delicious! Not too spicy and not salty. The recipe is perfect!
Excellent recipe! I am a big pork lover as well as very spicy food. I will be putting this on the grill this weekend! Thank you for sharing.
This is the best Korean cooking channel so far. Simple and looks great!!!! 👌🏽👌🏽👍🏾👍🏾👍🏾
Thanks for the lovely comment!
I've never had real Korean food (no restaurants near me) but this seemed easy to do. So I ordered all the ingredients I needed on Amazon and tried this recipe today... and it was so delicious! Thank you so much for sharing it. I almost ate the whole thing. lol
It’s great to know that you liked it. Thank you for the comment!😊👍
Merci beaucoup de Paris. Wonderful presentation by an elegant chef. I am cooking some pork tonight, your tips will come in handy.
Meci beaucoup! : )
I just made this today for dinner and it’s delicious! Thank you for the recipe!
Love tour ways of cooking! Thank you for sharing
Thank you, from a Korean food Lover!!! Now, I can Make Favs. at home
Is it okay if I marinate it overnight? And also, is it okay to not put rice wine?
I prefer smoked pulled pork but either way it's very good. Thanks for the recipe
wow awesome I like pork and chili👍👍
I love your video i hope you can give me your recipe book
What kind of cooking-wine are you using in this recipe? Will cooking sake or Soju work? Definitely will be making this. Love spicy food.
I used cooking wine, similar to soju. Sake and soj,u both works! : )
Love your channel Chef Jia! Your recipes are easy to follow and your voice is very calming! Thank you for sharing your recipes 😊
Jia, I make this one at least once every 2 weeks. It's so good and easy. Add a side of rice and some lettuce to make little lettuce wraps, it's a perfect dinner!
I am so glad that you like this dish! 😍
thank you so much! i just made this. so very delicious ❤
I love this dish as well! Thanks for sharing the comment! 😊
Tried it, it's amaaaaazing! Love the ginger, and it's spicy, sweet and bit salty, just perfect 🤌✨ Ate it with a bowl of rice 🍚
Thank you for the comment! : )
Jia, I love the way you explain things. Awesome....Chef Mack Daddy
Thank you for this video :) Why don't you season the pork before frying it?
Because Korean chili paste, gochujang, has salt in it. It would be too salty if you season the meat with salt : )
지난번 제육볶음이랑 고기부위가 다르네요~
목살인거 같은데 더 맛있을듯 싶네요
지아님 레시피대로 고기를 굽고 양념을 나중에 넣으니 맛이 훨씬 좋았습니다
남편한테 칭찬 받았어요~~^^
지아님 쓰시는 팬이랑 고기 넣어두신 접시도 이뿌네요..^^;;
지아님 요리도구 싹 따라 사면 제 요리도 더 맛있어질거 같은 착각이 오늘도... ㅎㅎㅎ
what options do I have for the cooking oil? I do not like to use vegetable oils in general or any kind of oil high in unsaturated fats. I use butter or lard most of the time. Would this work as well?
Lard sounds great! But use a little amount of it and if there's too much oil(lard), drain it before adding the gochujang sauce. : )
Thank you so much for your Beautiful recipe
Thank you so much!
The secret to wonderful and tasty Pork Bulgogi by Chef Jia Choi is in my view- is frying the pork before adding the pre prepare sauce.
The results is the dish looks extremely juicy.
Ore marinate any meats with traditional sauce and fry looks dull and not glossy.👍😋❤⭐⭐⭐⭐⭐
Thank you for the review! : )
Agree with your view the method used by Madam Chef Jia Choi brings out the glossiness on dish which looks juicy.
Extraordinary method to skip marinating the mest.
Will this recipe also work for spicy chicken? I have been looking for a recipe for chicken bulgogi.
Yes! I would use chicken thighs to make this dish! : )
Once again your cooking shows amazing 👏 thank you so much 💗 💓 💛
I very like it .....i want try ...thx for recipe
Looks good. I will try. The sugar was referred to as being brown, but it appeared to be white as it was dumped in. I would love to clarify that! I see all the measurements in the description field - thank you!
It looks a bit light but I used organic brown sugar, which is not so dark. If you want to use white sugar, reduce it because it's much sweeter than brown or cane sugar.
Amazing Korean dishes delicious 😋 ☕😋🤤🇰🇷🇰🇷 thank you
Your videos are great. Thanks for sharing. Can I ask you, when you say Rice Wine is that the same as cooking rice wine or Rice Wine Vinegar??? I've heard in some of your videos you always say rice wine.
Thank you. Rice wine in cooking means cooking wine but not rice vinegar. Vinegar is sour and it'll change the taste of this dish.
I 'm interested to avail of your recipe book.How much?Thank you
Thank you. You may find it online:
www.amazon.com/Korean-Kitchen-Companion-Recipes-Dishes/dp/1624120253
Wow I love Korean food ❤️ Very yummy
Hi Chef Jia! It’s me again! I love your channel and I’ve been trying to cook your recipes one at a time. Just a question: Can I use Mirin or cooking sake instead of the rice wine required in your recipe?
yes! mirim is sweeter than rice wine so taste it while cooking, and reduce sugar is needed.
@@JiaChoiChef i used cooking sake so as not to make it too sweet. The husband approves! This is really a good recipe! Thank you so much for sharing! I am inspired to try cooking all your recipes 😊
What if I don't have rice wine?
Thank you so much.
Yummy. Can’t wait to try it
Will spicy pork also work on a Chinese wok as well? Im making a huge debate on making this dish with either wok or regular pan.
Chinese wok sounds great. High temperature and flame will make the pork delicious. But make sure to lower the heat after adding the sauce to wok. This sauce can burn in high heat. Lower the heat and let the meat be cooked in a sauce for about 2~3 minutes then you'll have an awesome Jaeyuk Bokkeum. Good Luck!!! Oh let me know you make a success.
Yummy is right! Yum yum!
사랑해요 지야
Put this on lettuce leaves smear of gogujang rice and kimchi. Wrap and enjoy
I prefer to what this channel over Maangchi.
Thank you for the complement! : )
감사합니다
감사합니다, 윌메뜨 Willmette😃
What is the source called again?
Hello. Did you mean sauce?
how to make duck bulgogi
Hlo mam ?
👍👍👍🤗
❤
배추??
Luckiest husband in the world
👍👍👍🤗