Pork Bulgogi : a Dish Fit for a King
A Korean dish for a family dinner under 30 minutes.
Love Korean food yet too busy to prepare for a delicious dish? Who said quick and easy recipe doesn’t taste good? I t could taste even better than recipe cooked over a longer period of time. This dish tastes so good that it fits for a king’s meal.
Bulgogi is a Korean cooking technique which literally means “fire meat” or cooking over an open flame. It is believed to have originated during the Goguryeo era with the meat being grilled on a skewer. During Joseon Dynasty, it was called neobiani which means “thinly spread” meat. Traditionally, this dish was prepared especially for the king.
Here is an easy step by step guide to cook Bulgogi using pork as the main ingredient and bean sprouts as garnish.
PORK BULGOGI with BEAN SPROUTS
½ kilo pork loin
¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons minced garlic
2 tablespoons minced ginger
1 onion, sliced
¼ cup oil
2 cloves garlic, chopped
1 onion, chopped
1 beef bouillon cube
4 cups bean sprout (togue), cleaned
1 small carrot, chopped
1 cup shredded cabbage
1 tablespoon toasted sesame seeds
In a bowl, combine the pork, soy sauce, brown sugar, sesame oil, garlic, ginger, and sliced onion. Marinate for 10 minutes.
Heat oil in a pan and brown the pork. Add the marinade and ½ cup of water. Simmer until tender.
In the same pan, heat more oil and sauté the garlic and onion.
Add bouillon cube and togue. Cook until half done. Do not overcook.
Slice the pork then serve with the sautéed togue. Top with the sauce and toasted sesame seeds.
This recipe makes 6 main-dish servings.
Total time: 30 minutes