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Korean Pork Bulgogi with Romaine Wraps (Jeyuk Bokkeum)
45 minPara 3Nutri-Score C€€
C
45 min
45 minKorean Pork Bulgogi with Romaine Wraps (Jeyuk Bokkeum)
lo que necesita
Ingredientes
pork shoulder butt (thinly sliced)Carne600 g
gochujangDespensa45 g
gochugaru (Korean chili flakes)Especias10 g
soy sauceDespensa30 ml
sugarDespensa20 g
honeyDespensa15 g- rice syrupDespensa15 ml
garlic (minced)Frutas y verduras4 piezas
ginger (grated)Frutas y verduras10 g
onion (sliced)Frutas y verduras1 pieza
green onion (cut into pieces)Frutas y verduras2 piezas- sesame oilDespensa15 ml
black pepper (ground)Especias1 g- cooking oilDespensa15 ml
- romaine lettuce (leaves separated and washed)Frutas y verduras1 pieza
- ssamjang (for serving)Despensa40 g
sesame seedsFrutos secos y semillas5 g
por ración
Nutrición
479kcal
- Carbohidratos
- 21 g
- Proteínas
- 41 g
- Grasas
- 26 g
lo que usará
Utensilios
Bol
Sartén
Placa de cocina
paso a paso
Preparación
- Paso 1
Make the marinade sauce
- In a mixing bowl, combine the gochujang, gochugaru, soy sauce, sugar, honey, rice syrup, minced garlic, grated ginger, sesame oil and black pepper.
- Mix well until smooth and glossy.
- Paso 2
Marinate the pork
- Add the sliced pork shoulder to the sauce along with the sliced onion and green onion.
- Mix thoroughly so every piece is coated, then let it rest.
- Paso 3
Cook the pork bulgogi
- Heat the cooking oil in a frying pan over medium-high heat.
- Add the marinated pork and cook, stirring, until the pork is cooked through and the sauce has caramelized slightly.
- Paso 4
Serve in romaine wraps
- Sprinkle the pork with sesame seeds.
- Serve with washed romaine lettuce leaves and ssamjang, wrapping the pork in the lettuce.