Recipes - Korean

Bulgogi Pork
Bulgogi-Pork


Quick to prepare, and ideal for sharing with guests, this peppery and moderately spicy dish is one of Korea’s most popular dishes.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Korean









Ingredients:

100g Korean BBQ marinade
500g pork belly (thinly sliced)
150g onion or spring onion (sliced)
1-2 tbsp vegetable oil
1 head of lettuce (butter or cos lettuce)
Gochujang (hot pepper paste, for serving)




Steps:
  1. Marinate beef and onions or spring onion with 100g Korean BBQ marinade, for at least 20 mins.
  2. Separate lettuce leaves and clean thoroughly
  3. Pre-heat a BBQ griller and grill the marinated beef and sliced onion or spring onion until cooked.
  4. Serve hot with rice and lettuce leaves.

Serving Steps:

  1. Place a lettuce leaf in your hand, add a small mound of rice, put some meat on top, and top it off with gochujang.
  2. Wrap the leaf around its contents to form a ball. Best to be consumed in one mouthful.
  3. Avoid making the ball too big otherwise, it will be messy to eat.

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Bulgogi Pork

Bulgogi Pork

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Quick to prepare, and ideal for sharing with guests, this peppery and moderately spicy dish is one of Korea’s most popular dishes.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Korean
Ingredients

100g Korean BBQ marinade
500g pork belly (thinly sliced)
150g onion or spring onion (sliced)
1-2 tbsp vegetable oil
1 head of lettuce (butter or cos lettuce)
Gochujang (hot pepper paste, for serving)

Instructions
  1. Marinate beef and onions or spring onion with 100g Korean BBQ marinade, for at least 20 mins.
  2. Separate lettuce leaves and clean thoroughly
  3. Pre-heat a BBQ griller and grill the marinated beef and sliced onion or spring onion until cooked.
  4. Serve hot with rice and lettuce leaves.

Serving Steps:

  1. Place a lettuce leaf in your hand, add a small mound of rice, put some meat on top, and top it off with gochujang.
  2. Wrap the leaf around its contents to form a ball. Best to be consumed in one mouthful.
  3. Avoid making the ball too big otherwise, it will be messy to eat.

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