In Korean, daeji means “pork” and bulgogi means “fire meat.” Living up to its name, this dish is made with a marinade of gochujang (Korean red pepper paste) and lots of fresh garlic and ginger. Grated apple adds a vibrant sweetness that lifts the flavours.
Grilled spicy steaks
Grilled spicy steaks: In a medium bowl, combine gochujang, gochugaru, soy sauce, sesame oil, garlic, ginger, apple, lime zest and juice and brown sugar until well mixed. Place pork in a large resealable plastic bag, add marinade and seal. Shake the bag to ensure pork is thoroughly coated, then refrigerate and allow steaks to marinate overnight, or for at least 4 hours.
Sesame slaw: In a large bowl, toss cabbages, carrots and green onions. In a smaller bowl, whisk mayonnaise with sesame oil, rice vinegar, sugar, soy sauce and sesame seeds. Using tongs or a rubber spatula, toss vegetables with the dressing until well coated. Season to taste with salt and black pepper.
Finish steaks: Preheat a barbecue or grill to medium-hot. Pour off and discard the marinade from the steaks. Grill steaks for about 4 minutes per side for medium rare. Transfer to individual plates and serve immediately with a side of sesame slaw.