Korean Spicy Ground Pork Bulgogi
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 yellow onion
- 1 tsp (4g) ginger
- 2 green onions
- 1 green chili (optional)
- 1 mild red chili (or bell pepper) (optional), for color
- 1 tbsp neutral-tasting oil
- 1.3 lb (600g) ground pork (or chicken)
- 1/2 tbsp toasted sesame oil
- 5 cups hot rice, about 1 cup (210g) for each serving
- Generous pinch of toasted sesame seeds, to garnish
- 4 tbsp Korean chili pepper flakes (gochugaru)
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp mirin
- 2.5 tbsp oyster sauce
- 2 tbsp minced garlic
- 1 tsp minced ginger
- Black pepper, to taste
- Small pinch of MSG (optional)
Instructions
- 1
Finely chop half an onion. Grate a small knob of ginger (1 tsp).
- 2
Thinly slice the green onions, separating the whites and greens. Thinly slice the chilies (if using).
- 3
In a small container, mix together Korean chili pepper flakes, soy sauce, sugar, mirin, oyster sauce, minced garlic, minced ginger, black pepper to taste, and a pinch of MSG (if using).
- 4
In a wok (or pan), heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add the white parts of the green onions and onion. Saute for 3 minutes or until they get a little bit of color.
- 5
Increase the heat to high. Add the pork. Break up the pork and cook for 3 to 4 minutes.
- 6
Once the pork is cooked, add the sauce. Toss together for 3 minutes or until most of the liquid has evaporated.
- 7
Turn the heat off. Add the chili peppers (if using), green onions, and sesame oil (1/2 tbsp). Give it a final mix.
- 8
To serve, divide the rice into bowls. Add a generous amount of spicy bulgogi. Garnish with some extra green onions and sesame seeds. Serve with salad greens or fried eggs. Enjoy~!