Plat
Korean Pork Bulgogi with Romaine Wraps (Jeyuk Bokkeum)
45 minPour 3Nutri-Score C€€
C
45 min
45 minKorean Pork Bulgogi with Romaine Wraps (Jeyuk Bokkeum)
ce qu’il vous faut
Ingrédients
pork shoulder butt (thinly sliced)Viandes600 g
gochujangÉpicerie45 g
gochugaru (Korean chili flakes)Épices10 g
soy sauceÉpicerie30 ml
sugarÉpicerie20 g
honeyÉpicerie15 g- rice syrupÉpicerie15 ml
garlic (minced)Fruits et légumes4 morceaux
ginger (grated)Fruits et légumes10 g
onion (sliced)Fruits et légumes1 morceau
green onion (cut into pieces)Fruits et légumes2 morceaux- sesame oilÉpicerie15 ml
black pepper (ground)Épices1 g- cooking oilÉpicerie15 ml
- romaine lettuce (leaves separated and washed)Fruits et légumes1 morceau
- ssamjang (for serving)Épicerie40 g
sesame seedsFruits à coque et graines5 g
par portion
Nutrition
479kcal
- Glucides
- 21 g
- Protéines
- 41 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Plaque de cuisson
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.