Discover mouth-watering Asian recipes with Recipe Share App. From savory stir-fries to delectable desserts, be a kitchen hero with RecipeShare app!

Asian


## What is Filipino Pork Kare-Kare?

Pork kare-kare is a variation on a Filipino stew made with tender pork chunks, vegetables, and a thick peanut sauce.

It is typically served with rice and some shrimp paste and is a popular dish for special occasions such as fiestas and family gatherings.

The sauce is made from ground peanuts, toasted rice, and other flavorful ingredients such as garlic, onions, and annatto powder.

The vegetables used in the dish include pumpkin, eggplant, long beans, bok choy or Chinese cabbage, and banana blossom.

## Ingredients Needed

### For the Meat

- 1kg pork shoulder
- some cooking oil
- 5 cloves garlic
- 2 onions, cut in chunks
- 4 pieces bay leaves
- 1 tsp ground black pepper
- 2 tsp tbsp salt
- 1/4 cup vinegar

### For the Sauce

- 30g butter
- 30g cooking oil
- 2 tbsp annatto powder
- 1 tbsp shrimp paste
- 5 garlic cloves, crushed
- 2 red onions, chopped
- 1 litre pork stock
- 150g peanut butter
- 1 tbsp fish sauce, to taste
- 4 tbsp rice flour
- 4 tbsp cold water
- 1 tbsp vinegar, to taste

### For the Vegetables

- 200g pumpkin, chopped
- 200g eggplant, chunks
- 200g banana blossom, chopped
- 200g Chinese cabbage, whole
- 200g long beans, cut into 2-inch pieces

## How to Cook Pork Kare-Kare

### Preparing the Meat

1. In a saucepan, sear the pork with a bit of cooking oil.
2. Add the onions and garlic and saute until fragrant.
3. Add the bay leaves, black pepper, salt and vinegar.
4. Cover with enough water to submerge the pork pieces and simmer for around 90 minutes or until the pork chunks are tender.
5. Set aside the pork chunks and reserve the pork stock.

### Making the Peanut Sauce

1. In a large sauce pan or Dutch oven, sauté the garlic, onions annatto powder and shrimp paste with the butter and cooking oil.
2. Thicken the sauce with some rice flour slurry. Add more as needed.
3. Once the onions and garlic are soft and fragrant, add the beef and tripe chunks as well as the hardest vegetables like the pumpkin and continue to simmer.
4. Finally, when the pumpkin is slightly cooked, add the remaining vegetables and simmer until all the vegetables are cooked and tender.

## Tips for a more Delicious Pork Kare-Kare

- Use high-quality pork with a bit of fat for a more flavorful and tender dish. Also, be sure to boil the pork long enough to make the meat soft and tender.
- If you have time, instead of using peanut butter, you can make your own by first toasting some peanuts then grinding them to a paste. Similarly, you can make your own rice flour by toasting some raw rice then blitzing them to make a fine powder. Toasting the peanuts and rice intensifies their flavours.
- Don't overcook the vegetables to maintain their texture and color. Another option is to simply blanche the vegetables in boiling water to have more control on the cooking process.
- You can add more vegetables such as cabbage, okra, or string beans to the dish to make it even more nutritious.
- You can also adjust the amount of peanut butter and toasted rice powder to your liking. Some prefer a thicker sauce, while others prefer it to be more runny.

## Nutritional Breakdown

Given the richness of ingredients, the Filipino Pork Kare Kare is a highly nutritious dish. Here's a detailed breakdown for a serving size of about 300 grams:

- Calories: 600
- Carbohydrates: 40g
- Proteins: 50g
- Fats: 35g
- Sodium: 1400mg
- Cholesterol: 120mg
- Fiber: 6g

Remember, these values can vary slightly based on the exactness of measurements and specific brands used.

## Nutritional Benefits of Pork Kare-Kare

Pork kare-kare is not only delicious but also packed with nutrients.

Here are some of the nutritional benefits of this dish:

- Protein: Pork is a good source of protein, which is essential for building and repairing muscles, bones, and other tissues in the body.
- Vitamins and minerals: The vegetables used in pork kare-kare, such as eggplant, long beans, and bok choy, are rich in vitamins and minerals such as vitamin C, vitamin A, and iron.
- Fiber: Vegetables are also a good source of fiber, which can help promote digestive health and prevent constipation.
- Healthy fats: The peanut sauce in beef kare-kare is made from ground peanuts, which are a good source of healthy fats such as monounsaturated and polyunsaturated fats.

While pork kare-kare is a delicious and satisfying dish, it's also relatively high in calories and fat.

However, it does contain some important nutrients, such as protein and iron.

To make the dish a bit healthier, you can use leaner cuts of pork and serve it with brown rice instead of white rice.

## Conclusion

In conclusion, pork kare-kare is a delicious and nutritious dish that is perfect for any occasion.

With its savory peanut sauce and tender pork, it is sure to be a hit with your family and friends.

Follow the simple steps outlined in this article to make your own pork kare-kare at home and enjoy its rich flavors and health benefits.

## FAQs

1. Can I use chicken instead of pork for kare-kare?

   Yes, you can substitute pork with chicken if you prefer.

2. Is pork kare-kare spicy?

   No, it is not typically spicy. However, you can add chili flakes or hot sauce if you prefer it to be spicy.

3. Can I make beef kare-kare in advance?

   Yes, you can make beef kare-kare in advance and reheat it when ready to serve. The flavors may even deepen and improve after being refrigerated.

4. Can I freeze leftover beef kare-kare?

   Yes, you can freeze leftover beef kare-kare for up to 3 months.

5. What are some other traditional Filipino dishes I can try?

   Some other popular Filipino dishes include adobo, sinigang, and lechon.


Discover the unique flavors of Filipino Pork Kare Kare, an iconic Filipino stew that's a delightful medley of textures and tastes that's certain to impress.

Filipino Pork Kare-Kare Recipe


## What is Chicken Bulgogi?

Chicken Bulgogi, an offspring of the Korean culinary scene, is a delightful stir-fried dish that's packed with flavor. A combination of marinated chicken pieces, traditional Korean ingredients, and a savory sauce, it's the go-to dinner choice for many worldwide.

## The Spotlight: Chicken Bulgogi Ingredients

- 600g chicken breast, chopped into bite-sized pieces
- 1 tsp baking soda
- 2 tsp soy sauce
- 1 tbsp minced garlic
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp honey
- 2 tbsp mirin
- 1 tsp dark soy sauce
- Black pepper, to taste
- 1 tbsp cooking oil
- 1 tsp cornstarch
- 2 tsp cold water
- Green onions, chopped
- 1 tsp sesame oil

## Recipe Time: Chicken Bulgogi

1. Begin by giving the chicken a good soak in a marinade of baking soda and soy sauce. Let it sit and absorb the flavors.
2. As your chicken marinates, prepare the sauce. Combine minced garlic, oyster sauce, sugar, honey, mirin, and dark soy sauce in a bowl. Mix until it turns into a smooth, tangy blend.
3. Heat the cooking oil in a wok. Sauté the white parts of the green onions until they're soft and aromatic. Introduce the marinated chicken to the wok next.
4. As the chicken turns tender, pour in the sauce. Let everything simmer until the sauce thickens up. Keep the chicken to the side to avoid overcooking.
5. Prepare a slurry using cornstarch and cold water. Add it to the wok and stir until the sauce beautifully coats all the chicken pieces.
6. As a final touch, turn off the heat, and drizzle some sesame oil. Garnish with green parts of the green onion. And voila! Your Chicken Bulgogi is ready to be devoured.

## A Little More Insight: Nutrition Information

This Chicken Bulgogi recipe serves 4 portions, with each portion weighing approximately 200g. Here's a detailed nutritional breakdown per serving:

- Calories: Approx 265 kcal
- Protein: Approx 30g
- Total Fat: Approx 8g
- Saturated Fat: Approx 2g
- Trans Fat: Approx 0g
- Cholesterol: Approx 70mg
- Total Carbohydrate: Approx 10g
- Dietary Fiber: Approx 1g
- Sugars: Approx 7g (includes added sugars from honey and sugar)
- Sodium: Approx 700mg

Please note that these are approximate values and may vary based on the specific brands of ingredients used. For precise nutritional information, consider using a nutritional calculator and adjusting as per your individual dietary needs.

## The Perfect Pairing: Side Dishes for Chicken Bulgogi

Chicken Bulgogi pairs exquisitely with a bowl of warm jasmine rice, cold kimchi, or a refreshing cucumber salad. These side dishes not only complement the bulgogi's rich flavors but also provide a balanced meal.

## Ingredient Substitutes

Can't find mirin or oyster sauce? No worries! You can substitute mirin with a mix of white wine and sugar. As for oyster sauce, soy sauce with a pinch of brown sugar can save the day.

## Top Tips for a Stellar Chicken Bulgogi

- Use a quality soy sauce for a richer flavor.
- Marinating the chicken overnight can yield more flavorful results.
- Remember to cook on medium heat to avoid burning the sauce.

## FAQ

### How can I store leftover Chicken Bulgogi?

Chicken Bulgogi can be refrigerated for up to 4 days. Just ensure it's stored in an airtight container to maintain its freshness.

### Can I use other types of meat for this recipe?

Absolutely! You can replace chicken with beef or pork. The key is to slice the meat thinly and marinate well for a tender, flavorful outcome.

### Is Chicken Bulgogi spicy?

Traditionally, Chicken Bulgogi is not spicy. However, if you enjoy a bit of heat, feel free to add some Korean chili paste (Gochujang) to the marinade.

### What can I do if my sauce isn't thickening?

If your sauce isn't thickening, try adding a bit more cornstarch slurry. Remember, add it gradually while stirring continuously to avoid lumps.

### Can I make this dish vegetarian?

Certainly! Substitute the chicken with tofu or a mix of your favorite vegetables for a vegetarian version of Bulgogi.


Quick and easy chicken bulgogi from Aaron and Claire's YouTube channel. Marinated chicken breast chunks coated with a thick sweet soy-based sauce.

Easy Chicken Bulgogi


## The Magic of Ground Beef Bulgogi

Are you yearning for an exotic dinner without stepping out of your kitchen? It's time to introduce you to the mouthwatering world of Korean cuisine, specifically Ground Beef Bulgogi, a dish that is sure to make your taste buds dance.

Bulgogi, a word that literally translates to "fire meat" in Korean, is traditionally made with marinated slices of beef or pork. But today, we are taking a fun twist on this classic by using ground beef, making it more accessible and quicker to prepare - ideal for those busy weeknight dinners.

## Ingredients Unveiled

For this delightful journey, you'll need the following ingredients:

- 500g of ground beef
- 125g of diced mushrooms
- 1 tablespoons of soy sauce
- 1 tablespoons of sugar
- 2 tablespoons of mirin
- 1 tablespoons of oyster sauce
- 1 tablespoons of minced garlic
- Black pepper to taste
- Chopped green onions
- 1 large onion, chopped
- 2 tablespoons of cooking oil
- 1 tablespoon of sesame oil

## Bringing the Ground Beef Bulgogi to Life

Now, with ingredients in hand, let's dive into the cooking process!

1. Kick off by combining the ground beef with the finely diced mushrooms, soy sauce, sugar, mirin, oyster sauce, garlic, and a sprinkle of black pepper. Mix well and let the flavors meld together.
2. In a sizzling wok, sauté the white parts of the green onions with the chopped onion and cooking oil. Keep stirring for around 3 minutes until the onions are soft and fragrant - this is your flavor foundation.
3. Time to introduce the marinated beef to the wok. Continue stirring until most of the liquid has evaporated. This stage can take around 30 minutes on medium heat, but trust me, the wait is worth it.
4. Finally, turn off the heat, then add the green parts of the green onions and a tablespoon of sesame oil. Give it a good stir, garnish with sesame seeds, and serve on top of white rice.

And there you have it, a dish that is a carnival of flavors!

## A Glimpse into Nutrition Information

For the health-conscious, here's a breakdown of the nutrition information for this recipe. The measurements are for a serving size of 100g:

- Carbs: 10g
- Fat: 20g
- Sodium: 720mg
- Cholesterol: 50mg
- Protein: 20g

This recipe yields 5 servings, so adjust the measurements according to your portion size.

## Complementing Your Bulgogi with Perfect Sides

While this Ground Beef Bulgogi is a star in its own right, serving it with the right sides can elevate your dining experience. For instance, pairing it with a bowl of steamed white rice or japchae (Korean glass noodles) is a classic. A side of kimchi or a fresh cucumber salad can also offer a refreshing contrast to the hearty bulgogi.

## Smart Ingredient Substitutes

If some ingredients are not readily available, fear not! You can substitute mirin with a blend of white wine and sugar. Similarly, if oyster sauce is not on hand, a combination of soy sauce and hoisin sauce can do the trick.

## Culinary Secrets for the Best Bulgogi

For an even more flavorful Bulgogi, marinate the beef for a couple of hours or even overnight if you have time. This allows the flavors to seep into the meat, giving you a more delectable dish.

Another tip is to use a cast-iron skillet or wok if possible. These types of pans distribute heat evenly, ensuring your Bulgogi cooks perfectly.

## FAQs

### What is the origin of Bulgogi?

Bulgogi is a traditional Korean dish, with its name literally translating to "fire meat." It dates back to the Goguryeo era (37 B.C. to A.D. 668).

### Can I substitute ground beef with another type of meat?

Absolutely! Ground pork or turkey can work as great substitutes for ground beef.

### What if I don't have mirin?

If you don't have mirin, a mixture of white wine and a bit of sugar can work as a substitute.

### Can this dish be made vegan?

Yes, by substituting the ground beef with a plant-based alternative and using a vegan substitute for oyster sauce, you can make a vegan version of this dish.

### How long can I store leftover Bulgogi?

Bulgogi can be stored in the refrigerator for up to 4 days. Ensure it's in an airtight container to maintain freshness.


Super easy and tasty ground beef bulgogi recipe without gochujang from Aaron and Clair's YouTube channel. Perfect with plain white rice. Super delish!

Easy Ground Beef Bulgogi


## The Magic of Ground Pork Bulgogi

Ground Pork Bulgogi, a staple in Korean households, has been winning hearts across the globe with its rich flavors and tantalizing spice. Known for its blend of sweet, savory, and spicy notes, this dish promises an adventure for your taste buds.

## Elevate Your Cuisine: The Ground Pork Bulgogi

Ditch your usual dinner routine and delve into the wonderful world of Korean cuisine with this easy and spicy Ground Pork Bulgogi recipe. Whether you're a seasoned chef or a kitchen newbie, this recipe is bound to be a game changer.

## Ingredients List

To create your own Ground Pork Bulgogi, you'll need:

- Green onions, chopped (14g)
- 1 large onion, chopped (150g)
- 1 tbsp cooking oil
- 600g ground pork
- 4 tbsp Gochugaru
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp mirin
- 2½ tbsp oyster sauce
- 2 tbsp minced garlic
- 1 tsp minced ginger
- Black pepper, to taste
- 1 tbsp sesame oil

## Cooking Up a Storm: The Recipe

1. Sauté the white parts of the green onions and the large onion with the cooking oil until soft.
2. Introduce the ground pork into the mix, stirring until it's cooked through.
3. As the pork sizzles away, concoct the sauce in a separate container. Combine the Gochugaru, soy sauce, sugar, mirin, oyster sauce, garlic, and ginger.
4. Once the pork is cooked and slightly dry, add the sauce, cooking for around 3 minutes until most of the liquid has evaporated.
5. Switch off the heat and season with black pepper. Add the green parts of the green onions and sesame oil for that final flourish.

## Nutritional Information

Considering 4 servings with each serving size around 200g, the breakdown per serving is:

- Carbs: 15g
- Fat: 30g
- Sodium: 1020mg
- Cholesterol: 81mg
- Protein: 22g
- Sugar: 5g

Please note, nutritional values may vary slightly depending on specific ingredients used.

## Ingredient Substitutes

Don't fret if you can't find some ingredients. You can swap Gochugaru for crushed red pepper flakes, although it will slightly alter the taste. Mirin can be substituted with a mixture of white wine and sugar.

## Perfect Pairings

Serve your Ground Pork Bulgogi over a bed of white rice for a traditional experience. A side of Kimchi or a refreshing cucumber salad will cut through the spice, balancing your meal perfectly.

## Tips to Master the Ground Pork Bulgogi

Here's a trick of the trade - use a quality sesame oil for a richer flavor profile. Also, remember that the spice level is adjustable to your preference, so feel free to modify the amount of Gochugaru.

## Frequently Asked Questions

### How can I store leftover Bulgogi?

Bulgogi can be stored in an airtight container in the fridge for up to four days. It also freezes well.

### Can I use ground beef instead of pork?

Absolutely! Ground beef is a great substitute for pork in this recipe.

### What if I don't have Gochugaru?

You can use crushed red pepper flakes as a substitute, but it will slightly alter the taste.

### Can I make it less spicy?

Yes, you can! Adjust the amount of Gochugaru to suit your preference for heat. Remember, cooking is all about personalization!

### Can I make this dish vegetarian?

While Bulgogi is traditionally a meat-based dish, you can replace the pork with tofu or a plant-based meat substitute. However, this will considerably change the dish's flavor and texture.

### How should I serve Ground Pork Bulgogi?

Bulgogi is traditionally served with a bowl of steamed rice. You can also pair it with lettuce leaves for a low-carb option or with Korean side dishes like Kimchi for an authentic experience.

### How long can I store the sauce?

The Bulgogi sauce can be made in advance and stored in the fridge for up to a week. This makes it perfect for meal prep!

### What's the secret to the best Ground Pork Bulgogi?

The secret lies in the sauce! Ensure you use high-quality ingredients, particularly Gochugaru and sesame oil, for the best flavor. Also, don't rush the cooking process. Allowing the pork to fully absorb the sauce is key.


Quick and easy ground pork spicy bulgogi from Aaron and Claire. This uses Gochugaru which can be substituted with Gochujang paste. Satisfying! 

Easy Spicy Ground Pork Bulgogi


## What is Dakgangjeong - Korean Fried Chicken?

Dakgangjeong, also known as Korean fried chicken, is characterized by its crunchy texture and sweet and savory flavors.

The dish is made by coating bite-sized pieces of chicken in a mixture of flour, cornstarch, and eggs, and then deep-frying them until they are golden brown and crispy.

Dakgangjeong is often coated in a sweet, spicy and sticky sauce made from a combination of gochujang (Korean chili paste), soy sauce, sugar, and garlic.

## Where Does Dakgangjeong Come From?

This dish is thought to have originated in the city of Andong, located in the southeastern region of South Korea.

## What Does Dakgangjeong Mean?

The name "dakgangjeong" is a combination of the Korean words for "chicken" (dak) and "crunchy" (gangjeong), which perfectly describes the defining characteristics of this tasty dish.

## What Are The Steps In Making Dakgangjeong?

1. Slice the chicken into bite-sized pieces.
2. Marinate the chicken to ensure the flavours seep into the chicken meat.
3. Coat the chicken pieces in the egg, then in the cornflour and the cassava or potato starch. Do not use regular flour as this will change the texture of the batter and will not make it as crispy. Also, avoid using just cornflour for the batter as this will also not turn out as crispy.
4. Fry the chicken over medium-high heat. Be sure to fry when the oil is around 180C for 350F. Do not overcrowd the pan.
5. Make the sauce by combining all the other ingredients together over a pan. Heat it up slightly until combined, then toss the chicken pieces until well coated with the sauce.

## What is Dakgangjeong made of?

Dakgangjeong is simply Korean crispy fried chicken coated with a thick sweet and sticky sauce.

Bite-sized Chicken pieces are coated in a batter and then fried until golden and crispy.

## What is the difference between Dakgangjeong and Yangnyeom?

Dakgangjeong is made from smaller, bite-sized pieces of chicken that is usually cooked without the bones.

Yangnyeom on the other hand is made with bone-in chicken, similar to the classic KFC fried chicken, except it is also coated in a thick, sweet and spicy sauce.

## Why is Korean Fried Chicken so crispy?

The secret to make really crispy Dakgangjeong is to avoid using flour in your batter.

As chef RV suggest, the best is to use cassava or potato starch along with cornflour or cornstarch.

When frying, the chicken pieces should also be submerged in oil that is around 350F or around 180C to ensure the moisture can escape and keep the chicken pieces crispy.

## What Are The Serving Suggestions for Dakgangjeong?

1. As a snack or even an appetizer to serve at parties. Simply arrange the fried chicken on a platter and serve with toothpicks or small forks for easy dipping and picking.
2. As a main dish, accompanied by rice, pickled radishes, kimchi, or Korean-style potato salad.
3. Dakgangjeong is often paired with beer in Korea, and for good reason - the crispiness of the fried chicken and the carbonation of the beer make for a great combination.
4. You can also balance out the richness of the fried chicken with a side of greens or a refreshing cucumber salad.


Easy Korean Fried Chicken or Dakganjeong made with chicken breasts covered in cornflour and potato starch for an extra crispy batter coated in soy garlic sauce.

Asian Recipes

Filipino Pork Kare-Kare Recipe

Easy Chicken Bulgogi

Easy Ground Beef Bulgogi

Easy Spicy Ground Pork Bulgogi

Easy Korean Fried Chicken Dakgangjeong