Bulgogi pork


Most of my meals are home-cooked, and I eat out only when it is convenient.
Home-cooked meals are not complicated, it just requires that extra effort and time management.

A quick stir fry vegetables, steam fish, tofu, a one-pot dish, soups and eggs in any way are my usual weekday home-cooked meals.

I make an extra batch of stewed dish over the weekends and keep the balance for the busy days.
Yes, braised/stewed dishes do taste better the next day.

Another reason I preferred home-cooked meal is that it enables me to control the sugar, salt and oil in that recipe.
By all means, eat well, but do eat healthily and moderately.

This Korea's signature dish is super easy and ideal for busy working weekdays.
All you need to do is to stir fry the marinated meat which you can do it the night before and chuck it in the fridge.

Instead of pork, you may use chicken, beef or squid. You want the meat thinly sliced for easy marinating and quick stir fry.

This dish is usually stir fried without the excess marinating liquid(if any).
The high heat during the stir fry will give the marinated meat surface a nice brown - a good sign that you are doing it right.

I don't know about you, as for me, nothing beats coming home to a home cooked meal after a long day at work.
Which explained why I am always beaming at dinner time.

Oh, this is best with ice cold beer!

You will need:

500gm of Pork belly/neck/fillets, sliced very thinly
2-6 tablespoon of gojuchang (Korean hot spicy paste)
1-2 tablespoon sugar
1-2 tablespoon of soy sauce
2 teaspoon minced garlic
2 teaspoon minced ginger
1 onion, sliced
2 stalks of spring onion, cut
1-2 fresh green chilli, sliced (optional)
1 teaspoon sesame seed
2 tablespoon Korean rice wine
2 teaspoon sesame seed oil

1 tablespoon vegetable oil for stir fry

1. Mix the marinade in a bowl and toss with the vegetables (cut spring onions, sliced onion, green chilli)

2. Add in the thinly sliced meat and mix well with gloved hand. Separate the meat if it sticks together.

3. Transfer it to a container or cover the bowl. Place it in the fridge for at least 4 hours or leave it overnight in the refrigerator.

4. To stir fry, heat up a frying pan with 1-2 tablespoon of oil. You may opt out the oil if using a non-stick pan.

5. Cook the meat on high heat for about 10 mins or until pork is cooked. Sprinkle the sesame seed and served with hot steam rice or leafy lettuce.

Cook's note:
1. Use 2 tablespoons of hot spicy paste for light heat, 4 tablespoons for medium heat and 6 tablespoons if you like it very spicy.

2. Always taste the marinate to your preference before adding the meat.

3. This dish is usually stir fry without the marinating juice. By all means, add the juice if you like the sauce.

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