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Korean Pork Bulgogi with Romaine Wraps (Jeyuk Bokkeum)
45 minVoor 3Nutri-Score C€€
C
45 min
45 minKorean Pork Bulgogi with Romaine Wraps (Jeyuk Bokkeum)
wat u nodig heeft
Ingrediënten
pork shoulder butt (thinly sliced)Vlees600 g
gochujangVoorraadkast45 g
gochugaru (Korean chili flakes)Kruiden en specerijen10 g
soy sauceVoorraadkast30 ml
sugarVoorraadkast20 g
honeyVoorraadkast15 g- rice syrupVoorraadkast15 ml
garlic (minced)Groente en fruit4 stukken
ginger (grated)Groente en fruit10 g
onion (sliced)Groente en fruit1 stuk
green onion (cut into pieces)Groente en fruit2 stukken- sesame oilVoorraadkast15 ml
black pepper (ground)Kruiden en specerijen1 g- cooking oilVoorraadkast15 ml
- romaine lettuce (leaves separated and washed)Groente en fruit1 stuk
- ssamjang (for serving)Voorraadkast40 g
sesame seedsNoten en zaden5 g
per portie
Voedingswaarden
479kcal
- Koolhydraten
- 21 g
- Eiwitten
- 41 g
- Vetten
- 26 g
wat u gebruikt
Keukengerei
Mengkom
Koekenpan
Kookplaat
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.