Baek’s Pork Bulgogi

Basic bulgogi sauce (For 500g pork):

  1. Mix together in big bowl: 1/4 cup soy sauce + 1/4 cup cooking wine + 1/4 cup sugar (1:1:1 ratio) + 1 big spoon of chopped garlic
  2. Add 1/2 tsp grated ginger and mix
  3. Chop 1 cup scallions and mix into sauce.
  4. Optional: 1 cup of grinded pear (food processor)
  5. Sprinkle pepper + 3 tbsp of sesame oil and mix into sauce.

Basic Bulgogi prep:

  1. Cut pork strips into 1.5 inch pieces (find out which pork cut to buy)
  2. Marinate pork with sauce *Tip:separate the pork and massage marinade into pork

 

Dish 1: Basic Korean bulgogi

  1. In frying pan, add pork and water. ‘Fry’ until water evaporates and pork is browned.
  2. Serve plain or with ssamjang and lettuce.

Dish 2: Gochujang bulgogi

  1. Slice scallions + onions + green chili.
  2. Add #1 to mixing bowl + marinated pork + 1.5 tbsp gochujang + sprinkle gochugaru (chilli powder). Mix well.
  3. Add mixture to frying pan + water. ‘Fry’ till water evaporates.
  4. Serve with rice or lettuce.

Dish 3: Jeongol style bulgogi (steamboat style)

  1. Slice mushrooms + onion + scallion (slice long) + soaked noodles (loooks like glass noodles)
  2. Add #1 to shallow pot with pork
  3. Soup: 1 small bowl of water + 2 tbsp soy sauce + 2 tbsp sugar + 1 spoon grinded garlic + a dash of pepper + a few drops of sesame oil.
  4. Pour soup over ingredients in pot and bring to boil.
  5. While waiting for soup to boil, use kitchen scissors to cut pork strips.
  6. Optional: Add kimchi to pot
  7. Serve with rice.

Dish 4: Japanese Gyudon

  1. Place bulgogi marinated pork in pan before heating. Add ‘soup’ from dish 3 (water + soy sauce + sugar + garlic + sesame oil), turn heat on. Use kitchen scissors to cut pork into pieces
  2. Slice onions and scallions thinly.
  3. Beat 1 egg
  4. Plate rice in serving bowl
  5. Once soup boils, place onions and scallions on top, add water if needed.
  6. *Optional: Bonito flakes pour on top
  7. Pour egg over, wait till egg cooks (like half boiled egg texture)
  8. Pour over rice
  9. Sprinkle chili flakes and serve

Dish 5: Mexican quesadilla

  1. Warm up leftover bulgogi (no gravy)
  2. Place bulgogi in bowl and cut with scissors
  3. Toast 2 Tortilla pieces (can replace with mandoo skin, big or small size) on frying pan (no oil), wait until one side gets fried and flip over
  4. Layer on 1 piece: Cheese (pizza or sliced cheese) –> bulgogi –> Cheese –> the other tortilla piece. Press down using spatula.
  5. Flip over to the other side. Fry until cheese is melted and tortillas browned.
  6. Cut into quarters or halves and serve hot. Can serve with Tabasco sauce

Dish 6: Gukbap (rice balls)

  1. Cut 3 day old leftover bulgogi into small pieces and heat up
  2. In large bowl: Cooked rice + bulgogi. Mix.
  3. Add sesame oil, sesame seeds and crushed seaweed. Mix well
  4. Put some rice mixture inside plastic bag, twist the top and shape rice into ball
  5. *Optional: roll in a bowl of crushed or sliced seaweed to coat balls with seaweed

 

Source: Home Food Recipes Season 2 Episode 12

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