Hoofdgerecht
Jeyuk Bokkeum with Ssam
40 minVoor 4Nutri-Score C€€
C
40 min
40 minJeyuk Bokkeum with Ssam
wat je nodig hebt
Ingrediënten
pork shoulder (thinly sliced)Vlees600 g
gochujang (tablespoons)Voorraadkast3 stukken
gochugaru (tablespoons)Kruiden en specerijen2 stukken
soy sauceVoorraadkast45 ml- brown sugar (tablespoons)Voorraadkast2 stukken
- rice syrup (tablespoon)Voorraadkast1 stuk
garlic (minced)Groente en fruit5 stukken
ginger (grated)Groente en fruit1 stuk
onion (sliced)Groente en fruit1 stuk
green onion (cut into batons)Groente en fruit3 stukken
carrot (thinly sliced)Groente en fruit1 stuk- sesame oilVoorraadkast15 ml
sesame seeds (toasted)Noten en zaden10 g- lettuce (leaves separated, for ssam)Groente en fruit1 stuk
- perilla leaves (for ssam)Groente en fruit10 stukken
cooked rice (for serving)Granen400 g- ssamjang (tablespoons, for dipping)Voorraadkast3 stukken
per portie
Voedingswaarden
463kcal
- Koolhydraten
- 33 g
- Eiwitten
- 33 g
- Vetten
- 23 g
wat je gebruikt
Keukengerei
Mengkom
Koekenpan
Kookplaat
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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