This is my favourite Korean dish of all time. I first tried it 5 years ago when I visited South Korea for the first time. I loved it then but I did not know its name until a few months ago when the bf and I made it together.
I've been craving for this so I decided to make it recently! Even a noob like me can make it so anyone can definitely do it!
Its name is a bit ambiguous but if you google both Spicy Stir-fried Pork (제육볶음) or Pork Bulgogi (돼지불고기), you can find the recipe for it.
As I don't have some ingredients such as gochugaru (Korean red chilli pepper flakes), mirin (rice wine) and Korean corn syrup, I've learnt that some Korean cooking can absolutely do without them. Also, always remember you don't have to follow the recipe super closely, you can add something more or less and adjust it to your taste.
So here's my pretty fuss-free version for 3 to 4 servings:
Approx. 800g ~ 900g of sliced pork (If you are in Korea, look for those packaged for bulgogi use. Yes the supermarkets here package meat according to how it is used - for stew, curry, bulgogi etc. Pork belly works too but I prefer lean meat.)
1 small onion, thinly sliced
3 stalks spring onion/scallions, or any amount you desire
1 teaspoon sesame seeds
Marinade:
6 tablespoons Korean chilli pepper paste (gochujang)
3 tablespoons soy sauce
2 tablespoons brown sugar (or white sugar)
1 tablespoon honey
2 tablespoons sesame oil
2 to 3 tablespoons minced garlic (I love garlic so I added more)
1 tablespoon minced ginger
3 tablespoons soy sauce
2 tablespoons brown sugar (or white sugar)
1 tablespoon honey
2 tablespoons sesame oil
2 to 3 tablespoons minced garlic (I love garlic so I added more)
1 tablespoon minced ginger
Steps:
1. Mix the ingredients for marinade together and mix it well
2. Combine marinade, meat, onion and spring onions together and mix well
3. Marinate for at least an hour (I marinated mine for 5 hours in the fridge, cooked some for dinner, and left the rest to marinate overnight for next day's dinner as well. Apparently, marinated pork can stay in the fridge for up to 3 days.)
4. Preheat and lightly oil your pan/skillet
5. Add the meat and pan-fry
6. Sprinkle sesame seeds when cooked
I served mine with my favourite Perilla leaves and rice. The bf loved it! Just wrap everything up and stuff into your mouth the Korean way :)
You can also have it with just rice, or with lettuce leaves. Do as you please!
If you do try it, let me know how it goes :)
If you do try it, let me know how it goes :)
2 comments:
Thanks for sharing the recipe!
Thank you for your kind comment on my blog. Do you want to follow each other?
xx from Bavaria/Germany, Rena
www.dressedwithsoul.com
Great post!Love your blog style :) I'm following your blog now,hope you can do the same and follow mine,as well.Have a nice day xx
New post:
http://sweet16blackpoetry.blogspot.com/2018/07/the-zulu-palette-by-juvias-place.html
Post a Comment