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Pork Bulgogi!

Pork Bulgogi  Serves 1

My first attempt to make bulgogi with a limited amount of ingredients.

Day 1
Here's what I have:

* Marinade
1/4 cup tamari 
2 tbsp brown sugar 
2 tbsp sesame oil 
3 cloves of garlic - pressed 
1 tbsp Ginger
1 tsp red pepper flakes 
1/4 tsp pepper 
6 oz pork loin Frozen for 45 minutes and thinly sliced.


The pork was marinated overnight, the recipes I found stated you could do so for an hour or two and be just fine. For this recipe I am missing red pear and red pepper paste. I'll make a second attempt when I can get those and compare. 


Day 2

Prep your finishers, I'm adding shitake mushrooms to the meat. Today I'm doing rice and red cabbage as sides.

What I have:
Marinated pork 
2 green onions sliced 
1 tbsp sesame seeds 
1/4 cup green onions white/green
1 cup red cabbage 
1 cup shitake mushrooms 
1/4 cup rice


When your rice or other sides are nearly done heat up a cast-iron grill or pan and cook the bulgogi meat. This should go fairly quickly if your slices are thin enough. I used a cast iron pan.

Once the cast iron pan was hot enough I put the meat in to cook for a few minutes before turning and then I added the white parts of the scallion and the shiitake mushrooms. Once everything was near completely done I added in the last of the green mushrooms. Toss toss toss, done.

And then I forgot to add the sesame seeds before plating and eating... oops. I'll be sure to add them on my next try. 

And now, the plate!!

I wasn't able to achieve the exact restaurant flavor, my dish was not as sweet as the kind that I've tried before. Totally ok with that though, and it was just spicy enough thankfully. The black and red pepper were a good stand in. Overall I really like this dish and look forward to making it again.

*Side note: If you wanted to you could totally do this dish just using mushrooms since they took on the flavor really well. Cooking time would be much shorter as well.

- Kris 
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