Jeyuk Bokkeum – Spicy Pork Bulgogi
Succulent pork belly stir-fried in a sweet-and-spicy gochujang sauce: perfect for your next Korean barbecue.
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Servings: 2 personnes
Calories: 1212kcal
Ingredients
- 450 g pork belly very thinly sliced
- 1 onion thinly sliced
- neutral oil for stir-frying
- 1 green onion thinly sliced, for garnish
- white sesame seeds for garnish
Marinade
- 2 tablespoons gochugaru Korean red-pepper powder
- 1 tablespoon gochujang Korean red-chili paste
- 2 tablespoons light soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 tablespoon sugar
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 1 pinch black pepper
- 2 tablespoons water
- 30 g apple grated
Procédé
- Mix all the marinade ingredients in a large bowl.2 tablespoons gochugaru, 1 tablespoon gochujang, 2 tablespoons light soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 tablespoon honey, 1 tablespoon sugar, 3 cloves garlic, 1 teaspoon ginger, 2 tablespoons water, 30 g apple, 1 pinch black pepper
- Add the pork belly and onion, then toss until everything is evenly coated.450 g pork belly, 1 onion
- Cover and marinate for at least 2 hours or overnight.
- Heat a wok over medium-high heat and add the oil.neutral oil
- Stir-fry the pork mixture until the meat is cooked through and lightly caramelised.
- Garnish with green onion and sesame seeds, then serve immediately.1 green onion, white sesame seeds
Notes
Stir-fry in batches for faster cooking and crisper edges; overcrowding the wok makes the meat steam.
Adjust the heat by adding more or less gochugaru.
Nutrition
Calories: 1212kcal | Féculents: 10g | Protein: 22g | Fat: 120g | Saturated Fat: 44g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 56g | Cholesterol: 162mg | Sodium: 151mg | Potassium: 551mg | Fiber: 2g | Sugar: 5g | Vitamin A: 332IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg
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