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
- Sauté the white parts of the green onions and the large onion with the cooking oil until soft.
- Introduce the ground pork into the mix, stirring until it's cooked through.
- As the pork sizzles away, concoct the sauce in a separate container. Combine the Gochugaru, soy sauce, sugar, mirin, oyster sauce, garlic, and ginger.
- Once the pork is cooked and slightly dry, add the sauce, cooking for around 3 minutes until most of the liquid has evaporated.
- 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.