Today, we’re making Spicy Bulgogi with Ground Pork. It is super easy to make and really delicious. Not only that, you can actually make it in bulk and split it throughout the week. Instead of ordering takeout, why don’t you give this a try? You won’t regret it!
Ingredients
- 1/2 yellow onion
- 1 tsp (4g) ginger
- 2 green onions (1 oz, 30g)
- 1 green chili (optional)
- 1 mild red chili (optional)
- 1 tbsp neutral-tasting oil
- 1.3 lb (600g) ground pork (or chicken)
- 1/2 tbsp toasted sesame oil
- 5 cups steamed rice, divided
- generous pinch of toasted sesame seeds
- 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. Finely mince or grate a small knob of ginger.
Thinly slice the green onions: the white part to stir-fry and the green part for garnish. 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).
Cook Bulgogi
In a wok (or pan), heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add the white part of the green onions and onion. Saute for about 3 minutes or until they get a little bit of color.
Increase the heat to high, add the pork and let it cook for about 3 to 4 minutes. Make sure to break up the pork and keep stirring it.
Once the pork is cooked, add the sauce. Cook together for about 3 minutes or until most of the liquid has evaporated.
Turn the heat off. Add the chili peppers (if using), green onions, and sesame oil (1/2 tbsp). Give it a final mix.
To serve, get some rice into a bowl. Add a generous amount of your spicy bulgogi. Garnish with some extra green onions and sesame seeds. Serve with some salad greens or a fried egg. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Store leftovers in an airtight container in the refrigerator. They will stay good for up to 5 days!
Serving: 5 servings
From: Aaron and Claire
Mama Woon’s Kitchen 