Skip to main content

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 
Labels:

Comments

Post a Comment

Popular posts from this blog

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter.  I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature.  The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot.  The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter.  Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris 
Post a Comment
Read more

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...
Post a Comment
Read more

Dinner on Spice Islands

Making: Sweet and spicy pork chops with caramelized onions, sweet potatoes and asparagus. 1 serving prepared  Here's what I have: 1/2  Cup Broth  6 oz Pork chops  1/2  Cup Sweet potato cubed 8 oz Asparagus  1/4  Cup White onion  ** 1 Tbsp Butter cut in half Spice Island sweet and spicy seasoning How to prepare: Since sweet potatoes take a while to cook in the oven I decided to steam them. While the water was coming to a boil I coated the pork chops in the spice and set them aside.   The potatoes were steamed for 10 minutes at med-high heat first then the heat was turned to warm. I put the asparagus into the steamer basket with them and put the lid back on the pot. I used my cast iron pan, heating it up (high temp) before placing half of the butter into it. Pork chops were cooked in the pan, turned down to medium heat for a total of 8 minutes, 4 minutes for each side. Once they were done I took them out of the pan ...
Post a Comment
Read more