Pork bulgogi rice bowl
Pork seasoned with soy sauce, ginger, shallot, garlic, mirin, sugar and gochujang is pan fried and served with blanched broccoli over rice.
Servings 3 people
Ingredients
- 500 grams thinly sliced pork (1.1 pounds) about ⅛-inch is ideal
Marinade
- 1 one-inch knob ginger peeled and roughly chopped
- 4 cloves garlic peeled and roughly chopped
- 1 shallot peeled and roughly chopped
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 tablespoon gochujang
Broccoli
- 1 head broccoli cut into florets
- 1 teaspoon salt
- 1 teaspoon sesame seed oil
To complete the dish
- 2 teaspoons sesame seed oil
- cooked rice enough for three people
Instructions
Marinate the pork
- Cut the pork slices into strips about two-inches wide and place in a mixing bowl.
- Put all the ingredients for the marinade is a small food processor (or a blender) and process into a paste.
- Pour the marinade over the pork and mix well until the meat has soaked it up.
- Leave to marinate.
Blanch the broccoli
- Boil water in a pot, add a tablespoon of salt and a teaspoon of sesame oil.
- Drop in the broccoli florets, cook for five minutes then immediately scoop out and transfer to a strainer.
Cook the pork
- In a wide frying pan, pour in the sesame seed oil, then swirl to coat the entire bottom and heat.
- Keeping the heat on high, spread the marinated pork on the pan and cook without touching for two to three minutes.
- Stir to separate the pieces and continue cooking with occasional stirring until the marinade has been soaked up.
Serve your pork bulgogi rice bowl
- Ladle cooked rice into three bowls.
- Top with the pork bulgogi on one side.
- Add broccoli florets.
- Serve immediately.
