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Korean Pork Bulgogi with Romaine Wraps (Jeyuk Bokkeum)
45 minServes 3Nutri-Score C€€
C
45 min
45 minKorean Pork Bulgogi with Romaine Wraps (Jeyuk Bokkeum)
what you need
Ingredients
pork shoulder butt (thinly sliced)Meat600 g
gochujangPantry45 g
gochugaru (Korean chili flakes)Spices10 g
soy saucePantry30 ml
sugarPantry20 g
honeyPantry15 g- rice syrupPantry15 ml
garlic (minced)Produce4 pieces
ginger (grated)Produce10 g
onion (sliced)Produce1 piece
green onion (cut into pieces)Produce2 pieces- sesame oilPantry15 ml
black pepper (ground)Spices1 g- cooking oilPantry15 ml
- romaine lettuce (leaves separated and washed)Produce1 piece
- ssamjang (for serving)Pantry40 g
sesame seedsNuts & seeds5 g
per serving
Nutrition
479kcal
- Carbs
- 21 g
- Proteins
- 41 g
- Fat
- 26 g
what you’ll use
Tools
Mixing bowl
Frying pan
Stovetop
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.