Cooked - Spicy Pork Bulgogi - New Recipe

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Spicy Pork Bulgogi

1.0

2 Tbsp (50g) gochujang

½ Tbsp (5g) gochugaru

1 Tbsp (13g) fish sauce (We use Wangshin Fish Sauce)

1 Tbsp (10g) sesame oil

1 Tbsp (13g) plum extract

1 Tbsp (10g) apple or white vinegar

1 Tbsp (12g) lemon juice

1 Tbsp (24g) white sugar

1 heaping Tbsp (20g) garlic, minced

1 tsp (5g) ginger, minced

Black pepper

8.5oz (214g) pork cushion, shoulder, or butt, sliced very thinly

1 Tbsp neutral oil

50g yellow onion, roughly sliced (not too thick or thin)

30g julienned carrots

15g chopped green onions

8 perilla leaves (10g), sliced into strips

1 Tbsp sesame oil, yellow onion, green onions, carrot, and sesame seeds

Select all/reset

Create sauce by mixing all the sauce ingredients together.
Add pork into sauce and let it marinate for 30 minutes to overnight in the fridge.
Cook in large pan/wok with neutral oil. Once 95% cooked through, add yellow onion and carrots. Cook for 2 more minutes. Turn off heat, add green onions and perilla leaves and mix. Garnish and serve with rice!

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