My Korean KitchenSpicy Pork Bulgogi Rice Bowl
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Ingredients
Serves 4- 1 English cucumber ((thinly sliced))
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 10 leaves Lettuce ((thinly sliced))
- 100 g red apple ((e.g. royal gala) or nashi pear)
- 170 g medium onion ((julienned))
- 30 g green onion ((chopped))
- 50 g brown onion
- 600 g pork shoulder ((pork collar butt) cut into small pieces for stir frying (*see note above))
- 3 Tbsp honey ((or brown sugar))
- 3 Tbsp soy sauce
- 4 tsp Korean spicy dipping sauce ((for 4 people, about 1 tsp each))
- 1/8 tsp ground black pepper
- 2 Tbsp rice wine ((mirin))
- Steamed rice ((for 4 people))
- Some cooking oil ((I used rice bran oil))
- 1 Tbsp toasted sesame seeds
- 10 leaves Korean perilla ((thinly sliced))
- 2 Tbsp gochugaru ((Korean chilli flakes))
- 3 Tbsp gochujang ((Korean chilli paste))
- Kimchi
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Steps
- Step 1
Marinate the meat in the sauce for at least 30 minutes.
- Step 2
In a well-heated wok or skillet cook the marinated meat over medium-high heat until the meat is about 70% cooked (about 7 to 10 mins). Add the onion and cook further until the meat is completely cooked. Garnish with green onion and sesame seeds. Serve the meat with steamed rice, fresh lettuce, and Korean spicy dipping sauce.
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Marinate the meat in the sauce for at least 30 minutes.
Source: My Korean Kitchen
