This Isn't Your Standard Bulgogi
This recipe isn’t like the common sweet, brown sauce beef that foreigners love – instead, thinly shaved pork belly is mixed with vegetables, bean sprouts, and a spicy sauce to make a banging ssam filler or rice topping/mix-in. You could pretty much use any meat, but naturally whatever you use will cook faster if it’s sliced thinly.
- Shaved samgyupsal
- Bean sprouts
- ½ Onion
- King mushrooms or oyster mushrooms
- 2 Scallions
- 5 cloves of garlic
- 3 tablespoons gochujang
- 2 tablespoons red pepper powder
- 2 tablespoons Korean plum extract (or if you can’t find that, pear nectar, even apple juice fuck it)
- 1 tablespoon soy sauce
In a large fry pan, put in about a tablespoon of vegetable oil and heat it over a high flame. Once it starts smoking, add in thinly sliced onion and sliced garlic, moving it around quickly so it doesn’t burn. Lower the flame to medium almost immediately. Once the onions and garlic are somewhat cooked and lightly charred, add a few tablespoons of water, then the washed beansprouts on top. Place the pork on top of the beansprouts—this will trap the steam from the water, steaming the sprouts, while also cooking the pork, and letting the juice from the meat cover the sprouts and onions.
In a bowl, mix the gochujang, red pepper powder, plum extract or whatever, and soy sauce, as well as some sugar if you want. Once the meat begins to brown, add this yangnyum on top, mixing everything together. Throw in the cleaned mushrooms and julienned scallions. Continue sautéing over medium heat for about 8 minutes.
Serve with rice and ssam wraps, or eat it out of the pan. Once all the meat is out of the pan, the leftover sauce and vegetables make a great base for bokkeumbap.
If you made this dish, let us know how it turned out. Click here for more of our Korean recipes.