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Jeyuk Bokkeum with Ssam
40 Min.Für 4Nutri-Score C€€
C
40 Min.
40 Min.Jeyuk Bokkeum with Ssam
was Sie brauchen
Zutaten
pork shoulder (thinly sliced)Fleisch600 g
gochujang (tablespoons)Vorräte3 Stücke
gochugaru (tablespoons)Gewürze2 Stücke
soy sauceVorräte45 ml- brown sugar (tablespoons)Vorräte2 Stücke
- rice syrup (tablespoon)Vorräte1 Stück
garlic (minced)Obst & Gemüse5 Stücke
ginger (grated)Obst & Gemüse1 Stück
onion (sliced)Obst & Gemüse1 Stück
green onion (cut into batons)Obst & Gemüse3 Stücke
carrot (thinly sliced)Obst & Gemüse1 Stück- sesame oilVorräte15 ml
sesame seeds (toasted)Nüsse & Samen10 g- lettuce (leaves separated, for ssam)Obst & Gemüse1 Stück
- perilla leaves (for ssam)Obst & Gemüse10 Stücke
cooked rice (for serving)Getreide400 g- ssamjang (tablespoons, for dipping)Vorräte3 Stücke
pro Portion
Nährwerte
463kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 33 g
- Fett
- 23 g
was Sie verwenden
Utensilien
Rührschüssel
Bratpfanne
Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Make the marinade
- Combine the gochujang, gochugaru, soy sauce, brown sugar, rice syrup, garlic, ginger and sesame oil in a bowl.
- Stir into a smooth, glossy sauce.
- Schritt 2
Marinate the pork
- Add the sliced pork to the marinade and mix so every piece is coated.
- Add the onion, carrot and green onion.
- Cover and rest in the fridge.
- Schritt 3
Sear the pork
- Heat the pan over medium-high heat.
- Add the pork with its marinade and spread it in a single layer.
- Sear without stirring until the edges start to caramelize.
- Schritt 4
Finish the bokkeum
- Stir-fry until the pork is cooked through and the sauce thickens and glazes the meat.
- Sprinkle with toasted sesame seeds.
- Schritt 5
Serve with ssam
- Set out the lettuce leaves, perilla leaves, cooked rice and ssamjang.
- Spoon the pork into a lettuce leaf with rice, perilla and a dab of ssamjang, then wrap and eat.
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