Plat
Jeyuk Bokkeum with Ssam
40 minPour 4Nutri-Score C€€
C
40 min
40 minJeyuk Bokkeum with Ssam
ce qu’il vous faut
Ingrédients
pork shoulder (thinly sliced)Viandes600 g
gochujang (tablespoons)Épicerie3 morceaux
gochugaru (tablespoons)Épices2 morceaux
soy sauceÉpicerie45 ml- brown sugar (tablespoons)Épicerie2 morceaux
- rice syrup (tablespoon)Épicerie1 morceau
garlic (minced)Fruits et légumes5 morceaux
ginger (grated)Fruits et légumes1 morceau
onion (sliced)Fruits et légumes1 morceau
green onion (cut into batons)Fruits et légumes3 morceaux
carrot (thinly sliced)Fruits et légumes1 morceau- sesame oilÉpicerie15 ml
sesame seeds (toasted)Fruits à coque et graines10 g- lettuce (leaves separated, for ssam)Fruits et légumes1 morceau
- perilla leaves (for ssam)Fruits et légumes10 morceaux
cooked rice (for serving)Céréales400 g- ssamjang (tablespoons, for dipping)Épicerie3 morceaux
par portion
Nutrition
463kcal
- Glucides
- 33 g
- Protéines
- 33 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Plaque de cuisson
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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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