Porc Bulgogi
Serves: 2 | Prep Time: 5 minutes + marinating time | Cooking Time: 30 minutes
“Literally meaning ‘fire meat’, bulgogi is a sweet and savoury Korean BBQ dish where thin, marinated slices of pork are grilled on a barbecue, though in my recipe I simply fry the pork on the hob. Try something new by using lettuce leaves to scoop up the bulgogi – because this is a food best enjoyed with messy fingers!”
Ingredients
600g boneless porc shoulder, cut into small strips
For the marinade:
1 pear (canned with 2 tbsp of pear juice)
50g onion
2 tbsp gochujang (Korean chili paste)
1 tbsp gochugaru (Korean chili flakes)
2 tbsp honey (or brown sugar)
2 tbsp soy sauce
1 tbsp rice wine
1 tsp minced garlic
1 tsp minced ginger
sprinkle of ground black pepper
For the rice:
250g white long grain rice
500ml water
1 tbsp butter
salt
To cook and serve:
cooking oil
1 tbsp sesame seeds
1 tbsp red chili, chopped
1 tbsp fried garlic
1 tbsp spring onions
coriander
lettuce leaves
kimchi
Method
Add all the bulgogi marinade and the porc into a sealed bag and leave in the fridge for 45-60 minutes.
After 30 minutes or so, start cooking the rice. In a saucepan over medium heat, bring water to a boil. Add the rice, butter, and a large pinch of salt.
Bring the rice to a simmer then lower the heat and cook with the lid on. Leave the rice undisturbed (do not stir) for around 16-18 minutes, or until all the water is absorbed.
Remove the pan from the heat and let it sit for a while covered (when ready to serve you can fluff up with a fork on the plate).
Once the porc has marinated, add oil to a frying pan and fry on a medium heat until cooked.
To serve, add the rice and the porc to your bowl, then sprinkle with the red chili, coriander, fried garlic, spring onion and sesame seeds. Plate up your kimchi and lettuce leaves in a small separate dish and eat like the Koreans do, by adding a little bit of everything into your lettuce leaves and using them as a wrap. Enjoy!