Plato principal
Jeyuk Bokkeum with Ssam
40 minPara 4Nutri-Score C€€
C
40 min
40 minJeyuk Bokkeum with Ssam
lo que necesita
Ingredientes
pork shoulder (thinly sliced)Carne600 g
gochujang (tablespoons)Despensa3 piezas
gochugaru (tablespoons)Especias2 piezas
soy sauceDespensa45 ml- brown sugar (tablespoons)Despensa2 piezas
- rice syrup (tablespoon)Despensa1 pieza
garlic (minced)Frutas y verduras5 piezas
ginger (grated)Frutas y verduras1 pieza
onion (sliced)Frutas y verduras1 pieza
green onion (cut into batons)Frutas y verduras3 piezas
carrot (thinly sliced)Frutas y verduras1 pieza- sesame oilDespensa15 ml
sesame seeds (toasted)Frutos secos y semillas10 g- lettuce (leaves separated, for ssam)Frutas y verduras1 pieza
- perilla leaves (for ssam)Frutas y verduras10 piezas
cooked rice (for serving)Cereales400 g- ssamjang (tablespoons, for dipping)Despensa3 piezas
por ración
Nutrición
463kcal
- Carbohidratos
- 33 g
- Proteínas
- 33 g
- Grasas
- 23 g
lo que usará
Utensilios
Bol
Sartén
Placa de cocina
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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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