Korean Spicy Ground Pork Bulgogi
Mains
Ingredients
1/2 yellow onion
1 tsp (4g) ginger
2 green onions
1 green chili (optional)
1 mild red chili (or bell pepper) (optional), for color
1 tbsp neutral-tasting oil
1.3 lb (600g) ground pork (or chicken)
1/2 tbsp toasted sesame oil
5 cups hot rice, about 1 cup (210g) for each serving
Generous pinch of toasted sesame seeds, to garnish
Sauce:
4 tbsp Korean chili pepper flakes (gochugaru)
3 tbsp soy sauce
2 tbsp sugar
2 tbsp mirin
2.5 tbsp oyster sauce
2 tbsp minced garlic
1 tsp minced ginger
Black pepper, to taste
Small pinch of MSG (optional)
1/2 yellow onion
1 tsp (4g) ginger
2 green onions
1 green chili (optional)
1 mild red chili (or bell pepper) (optional), for color
1 tbsp neutral-tasting oil
1.3 lb (600g) ground pork (or chicken)
1/2 tbsp toasted sesame oil
5 cups hot rice, about 1 cup (210g) for each serving
Generous pinch of toasted sesame seeds, to garnish
Sauce:
4 tbsp Korean chili pepper flakes (gochugaru)
3 tbsp soy sauce
2 tbsp sugar
2 tbsp mirin
2.5 tbsp oyster sauce
2 tbsp minced garlic
1 tsp minced ginger
Black pepper, to taste
Small pinch of MSG (optional)
Directions
PREP VEGETABLES
- Finely chop half an onion. Grate a small knob of ginger (1 tsp).
- Thinly slice the green onions. Separate the whites and greens.
- Thinly slice the chilies (if using).
MAKE BULGOGI SAUCE
In a small container, mix together Korean chili pepper flakes, soy sauce, sugar, mirin, oyster sauce, minced garlic, minced ginger, black pepper to taste, and a pinch of MSG (if using).
Prep Vegetables
Finely chop half an onion. Grate a small knob of ginger (1 tsp).
Thinly slice the green onions. Separate the whites and greens. Thinly slice the chilies (if using).
Make Bulgogi Sauce
In a small container, mix together Korean chili pepper flakes, soy sauce, sugar, mirin, oyster sauce, minced garlic, minced ginger, black pepper to taste, and a pinch of MSG (if using).