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## 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


## A Glimpse Into the World of Roast Turkey

There's no denying the allure of a well-roasted turkey, its golden-brown skin glistening and the aroma of herbs and spices wafting through the air. The centerpiece of holiday meals, roast turkey is a dish steeped in tradition and flavor. But what makes a roast turkey truly remarkable? Let's unravel the culinary magic behind this beloved dish.

## What's on Your Plate?

Before we dive into the cooking process, let's get acquainted with the cast of characters in this gastronomic performance. Converting all measurements to grams for consistency (except for teaspoons and tablespoons), here's what you'll need:

- 1 Whole Turkey (size based on your needs)
- 300g water
- 118g (1/2 cup) salt
- 110g (1/2 cup) brown sugar
- Fresh rosemary leaves
- Bay Leaves
- Star Anise
- Cinnamon Sticks
- Garlic Cloves
- Fresh Thyme
- Peppercorns
- Apples
- Fresh Parsely
- Red Onions
- Oranges
- Lemons
- Celery Sticks
- 125g butter
- 1 tbsp minced garlic
- Fresh Sage
- Lemon Zest
- Brining Bag
- Rubber bands

Prep time: 24 hours (including brining)
Cooking time: Varies depending on the size of the turkey.

## The Magic of Brining

Brining, essentially bathing the turkey in a flavorful saltwater solution, is the secret ingredient to a moist and succulent roast turkey. The solution permeates the meat, enhancing its natural flavors and ensuring it retains moisture during cooking. It's a game-changer, trust me.

1. Defrost your turkey based on the package instructions. Once thawed, remove the giblets and any other packaging.
2. Prepare the brine. Combine water, salt, and brown sugar in a large jar or mug. Microwave for 1-2 minutes or until the sugar and salt dissolve. Let it cool, then chill in the fridge.
3. Place your turkey in a brining bag, leaving enough room to secure it later.
4. Pour in the cooled brine, followed by your desired amount of herbs and spices. Stuff the turkey cavities with sliced apples, oranges, and lemons, juicing some into the brine.
5. Add enough water to submerge the turkey completely. Seal the bag with rubber bands and store in the fridge inside a container to prevent leaks.
6. Brine for up to 12 hours. Remember, over-brining can lead to a salty turkey!

## The Art of Roasting

A well-roasted turkey is an orchestra of flavors and textures - crispy skin, juicy meat, and a melody of herbs and spices. Here's how to achieve that perfect symphony:

1. Remove the turkey from the brine, discarding the brine. Stuff the turkey with the reserved herbs, spices, apples, oranges, and lemons.
2. Prepare the garlic-butter rub. Soften the butter at room temperature, then mix in the garlic, herbs, and spices. Remember, no need for extra salt - the brining process has already seasoned the turkey.
3. Rub this aromatic mixture between the turkey's skin and meat. Be gentle to avoid tearing the skin. Also, smear some onto the outer skin.
4. Arrange chopped onions, carrots, celery, or parsnips in the baking tray to keep the turkey from touching the bottom of the pan.
5. Cover the turkey with aluminum foil, ensuring all sides are sealed to prevent burning.
6. Preheat your oven to 180C or 350F for at least 12 minutes. Bake the turkey according to package instructions, turning at least once for even cooking.
7. Once baked, remove the turkey and check the temperature at the thickest part. It should read at least 80C or 180F and the juices should run clear. If not, return it to the oven.
8. Let the turkey rest at room temperature for an hour before carving. Patience, my friend, is the key to a juicy turkey.

## Perfect Pairings for Your Roast Turkey

Your roast turkey is a star in its own right, but the right side dishes can elevate your meal to new heights. Consider classic options like creamy mashed potatoes, tangy cranberry sauce, or a rich, savory stuffing. For a lighter touch, a green bean casserole or roasted root vegetables work wonders. Remember, balance is key!

## Substitute Stars

Can't find all the ingredients? No worries! There are plenty of substitutes. Instead of fresh herbs, dried ones will do in a pinch. No star anise? Use a pinch of allspice. If you don't have a brining bag, a large, clean bucket will serve the same purpose.

## Nutritional Notes

Assume that the turkey weighs approximately 5 kilograms (5000 grams) and it's meant to serve 15 people, which gives a serving size of about 333 grams.

Here is an approximate nutritional breakdown per serving:

- Calories: 550
- Protein: 70g
- Carbohydrates: 7g
- Sugars: 5g (from the fruit and brown sugar)
- Fat: 25g
- Saturated Fat: 9g (mainly from the butter)
- Sodium: 1400mg (mainly from the brine)
- Cholesterol: 180mg
- Fiber: 2g
- Vitamin A: 10% of the Daily Value (DV)
- Vitamin C: 15% DV (from the citrus fruits)
- Calcium: 6% DV
- Iron: 15% DV

Remember these are rough estimates, so it's always best to calculate the values yourself using the exact ingredients and quantities you're using. Furthermore, the nutritional values can be influenced by the specific preparation method, such as how much of the brine is absorbed, how much of the butter is used, and whether the skin is consumed.

While roast turkey is a good source of protein, it's also high in sodium due to the brining process. So, if you're watching your sodium intake, you might want to adjust the recipe accordingly. Also, a balanced meal should include a variety of food groups, so don't forget to serve your turkey with plenty of veggies and whole grains!

## Tips and Tricks for a Stellar Roast Turkey

- Always allow your turkey to rest after roasting. This allows the juices to redistribute, leading to a moister turkey.
- A well-basted turkey is a well-flavored turkey. Consider a natural basting mechanism, like the garlic-butter rub beneath the skin.
- Don't forget to rotate your turkey at least once during baking for even cooking.

## FAQs about Roast Turkey

### How can I tell if my turkey is done?

The juices should run clear and the thickest part of the turkey should read at least 80C or 180F on a food thermometer.

### Can I brine my turkey for more than 12 hours?

Over-brining can lead to a salty turkey, so it's best to stick to the recommended time.

### Can I substitute the fresh herbs with dried ones?

Yes, but remember, dried herbs are more potent so you'll need less.

### What should I serve with my roast turkey?

Classic options include mashed potatoes, cranberry sauce, or stuffing. For a lighter touch, consider green bean casserole or roasted root vegetables.

### Can I make the garlic-butter rub ahead of time?

Yes, you can prepare it ahead and store it in the fridge. Just ensure it's soft enough to rub onto the turkey before roasting.

## How to Cook the Best Roast Turkey in the Oven

- Brine the turkey for at least overnight
- Use fresh ingredients as much as possible like fresh rosemary, fresh thyme and fresh parsley
- Use a garlic butter rub to keep the turkey moist while baking. This will act as a natural basting mechanism so you don't have to keep on basting the turkey while roasting.

## How to Cook the Most Perfect and Moist Turkey

- Be sure to brine the turkey for at least overnight or 12 hours. This ensures the turkey does not dry out during cooking and also locks in the flavours within the meat.
- To brine a turkey, create a brining solution by mixing some water and a lot of salt and sugar. Be sure to cool the brining solution before brining the turkey in it.
- Defrost the turkey thoroughly based on package instructions.
- Use a large enough brining bag that will hold the whole turkey. Be sure you will have enough of the bag to seal it shut while brining overnight.
- Brine the turkey for a maximum of 12 hours only. Too much brining results in salty and mushy turkey.
- Be sure to mix some lemon and orange juice together with the brine. The acid helps the tenderize the turkey meat.
- Once the turkey is in the bag with the brine starter and the herbs and spices, fill in the brine bag with only enough water to ensure all of the turkey is submerged.
- Use a washing up container that fits the whole turkey to ensure none of the brine solution ends up leaking in your fridge.
- Rub some garlic butter on the inside of the turkey skin. Put a lot of this rub especially on the breast part as this acts as a basting mechanism while the turkey roasts.
- Try not to tear the turkey's skin while putting in the garlic butter rub between the skin and breast part. This ensures the oil stays inside and keeps the turkey moist.

## How to Roast Turkey in the Oven

- Put the turkey in a large enough dish. Line the bottom of the dish with some aluminum foil to make the cleaning process easier.
- Roughly cut up some hard vegetables like onions, carrots and celery so that the turkey does not touch the bottom of the pan. This ensures that the juices will stay separate from the bird and will let the bird stay cook through.
- Cover the whole turkey tightly with some aluminum foil. Use several as needed. This will ensure that the turkey does not burn during the long cooking process.
- Preheat the oven to 180C or 350F. Roasting time depends on the size of the turkey so be sure to check the package instructions.
- Turn the turkey at least once so that both sides will cook evenly.
- Once done cooking, remove the foil and measure the internal temperature of the bird at its thickest parts. If the thermometer reads 80C or 140F and the juices run clear, then your turkey is cooked.
- After roasting, remove the aluminum foil and let rest for at least an hour or longer.
- Serve with your favorite gravy!


Perfectly juicy, succulent and flavourful turkey. This recipe is fool-proof and has been tried and tested multiple times. No more dry and flavourless turkey.

The Ultimate Turkey Recipe


## 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.

Main Course Recipes

Easy Ground Beef Bulgogi

Easy Spicy Ground Pork Bulgogi

The Ultimate Turkey Recipe

Easy Korean Fried Chicken Dakgangjeong