Pork Bulgogi with Vegetables
Korean-style spicy marinated pork with lots of vegetables
Tagine-style donabe, "Fukkura-san" (large)
- 1 tablespoon gochujang (Korean fermented hot chili paste; can substitute with red miso)
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (Korean chili flakes; can substitute with 1-2 teaspoons of chili flakes)
- 1/2 tablespoon sugar
- 1 tablespoon sake
- 1 tablespoon white sesame seeds
- 1 tablespoon grated ginger
- 1 clove garlic, grated
- 2 tablespoons grated apple (can be substituted with 1 tablespoon apple cider vinegar)
- 1 pound (450 g) thinly-sliced pork belly or pork butt, cut into bite-size pieces
- 1 tablespoon toasted sesame oil
- 1/2 medium onion, thinly sliced
- 4-5 leaves green cabbage, cut into 3/4" (2 cm) wide strips
- 5 oz (150 g) enoki mushrooms, trimmed and pulled apart by hand
- 6 oz (180 g) bean sprouts
- 1 scallion, thinly-sliced crosswise
- 4 lemon wedges
- In a bowl, whisk together all the ingredients for the marinade. Add the pork and mix well by hand. Cover with a plastic wrap and let the meat marinate for 15-30 minutes.
- Heat the sesame oil in the skillet of "Fukkura-san" over medium heat, and add the onion. Sauté for a few minutes. Add the cabbage, and stir briefly.
- Add the enoki mushrooms and bean sprouts in layers. Place the marinated pork on top and spread over evenly.
- Cover with lid and cook for 8-10 minutes or until the meat is cooked through. Meanwhile, check the doneness and stir a couple of times after 5 minutes.
- Uncover at the table and garnish with the sliced scallion. Serve in individual bowls and squeeze the lemon if you like.
Ingredients are cooked just until the meat is cooked through.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml