Top of page

Korean Bulgogi Style Ground Pork

< Retour

Korean Bulgogi Style Ground Pork

with gochujang sauce, rice and kimchi

Informations supplémentaires
25 min. | 710 kcal | easy | Spicy | Printable version
1. Cook the rice Bring 1.5 2P | 2 3P cups of water to a boil in a pot. Rince the rice and add it to the boilling water. Cover and cook for 10-12 minutes over low heat.
2. Setup Chop the garlic and the ginger. Slice the onion and the cucumbers. Separate the boston lettuce leaves.
3. Make the sauces In a bowl, combine half of the gochujang and the sesame oil. In another bowl, combine the rest of the gochujang, the soy sauce, the garlic, the ginger and the brown sugar.
4. Cook the pork In a pan, over medium-high heat, add a drizzle of oil. Add the gound pork. Break the pork into pieces and cook for 2-3 minutes. Add the onions, the brown sugar sauce and cook for 4-5 minutes.
5. Plate your dish Serve the pork with the rice inside the lettuce leaves. Garnish with the cucumbers, the kimchi and the sesame oil sauce. Fun fact: Kimchi is a Korean condiment made from hot peppers and lacto-fermented vegetables. There are several types of kimchi made from different vegetables, but the most famous version is the one made from nappa cabbage. Bon appétit!
280gGround Pork
140gBasmati Rice
1unitBoston Lettuce
1unitGarlic Clove(s)
1unitGinger
15mlBrown Sugar
15mlSoy Sauce
30mlGochujang
2unitLebanese Cucumber(s)
30mlKimchi
10mlSesame Oil
1unitYellow Onion(s)
What you need Pan, Pot, Bowls.
710 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 81g
27%
fat 27g
42%
cholesterol 91mg
30%
fiber 3g
12%
protein 34g
saturated 9g
45%
sodium 644mg
27%
sugar 17g
trans 0g