Tag: Korean
Ground Pork Bulgogi Rice Bowl
Ground Pork Bulgogi Rice Bowl
Ground Pork bulgogi is not only full of flavor and inexpensive, but takes less than 15 minutes to make. If you don’t eat pork, you can use ground beef or chicken. Simply mix whatever ground meat that you desire with garlic, onions, soy sauce, mirin, sugar, plum extract, and black pepper. Brown the meat until all of the juices have been cooked up. Take off the heat. Stir in green onions, sesame seeds and oil. That’s it. This goes great over steamed rice or Kalguksu noodles. You can even use in lettuce wraps.
Ingredients
- 1 lb ground pork
- 1 head garlic minced
- 1 medium onion finely chopped
- 4 tbsp light soy sauce
- 2 tbsp mirin
- 2 tbsp sugar
- 1 tbsp plum or apricot extract
- 1 tsp black pepper
- 1 tbsp vegetable oil
- 5 green onions chopped
- 2 tsp sesame seeds
- 1 tsp sesame oil
- steamed rice for serving
Instructions
- Mix together the ground pork, onions, garlic, soy sauce, mirin, sugar, plum extract, and black pepper.
- Heat up vegetable oil in a large sauté pan or wok over high heat. Brown the ground pork mixture for 10-12 minutes.
- Turn off the heat. Stir in the green onions.
- Drizzle the sesame oil and sprinkle the sesame seeds over the ground pork bulgogi.
- Serve over steamed rice. Garnish with more green onions and sesame seeds.
Mayak Eggs
Mayak Eggs
Mayak eggs are soft or hard boiled eggs marinated in sweet/salty/spicy marinade. They are always served over steamed rice, with generous amounts of the marinade spooned over the eggs.
Ingredients
- 6 large eggs room temperature
- 1/2 cup soy sauce
- 1/2 cup corn syrup
- 1/2 cup water
- 3 garlic cloves minced
- 3 green onions chopped
- 1 green chili chopped
- 1 red chili chopped
- 1 tbsp sesame seeds
Instructions
- Add the room temp eggs to a pot of boiling water. Boil for 5-6 minutes for a runny yolk. 8-10 minutes for a hard yolk.
- Run the eggs under cold water. Add ice cubes to help stop the cooking time.
- Mix together the soy sauce, corn syrup, and water.
- Stir in the Thai chilies, garlic, and green onion.
- Peel the eggs. Pour the marinade over the eggs in a container. Let marinate in the refrigerator for at least 6 hours, preferably overnight.
- Put 2 eggs over some steamed rice.
- Carefully cut the eggs in half. Spoon over the marinade. Garnish with sesame seeds.
Dakkochi (Korean Chicken on a Stick)
Dakkochi (Korean Chicken on a Stick)
Dakkochi are a real popular street food in Korea. They are simply grilled chicken on a stick. They are traditionally brushed with layers of either a sweet or spicy sauce while being grilled. If you don’t have a grill, these can easily be broiled.
Ingredients
- 1 lb boneless skinless chicken breast or thigh cut into 2” cubes
- 8 green onions cut into 2” pieces
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp cooking wine
- 1 tbsp garlic minced
- 1 tsp ginger grated
Sweet Sauce
- 1/2 cup soy sauce
- 1/2 cup honey
Spicy Sauce
- 1/2 cup sweet sauce
- 1 tbsp gochugaru
- 1 tbsp sriracha
- 1/4 tsp black pepper
Instructions
- Mix together the cooking wine, garlic, ginger, salt, and black pepper. Marinate the cubed chicken for 20 minutes.
- Mix together the sweet sauce ingredients.
- Mix together the spicy sauce ingredients.
- Turn on your oven’s broiler. Place a rack on a baking sheet lined in foil. Skewer up the green onions and chicken. I used 8” skewers; allowing for 3 pieces of chicken per skewer. Place the skewers on the rack.
- Broil for 2 minutes a side.
- Brush the top side of the skewers with the sauce of your choice. Broil for 2 minutes. Flip the skewers. Brush with the sauce. Broil for another 2 minutes. Do this step 1 more time for each of the sides of the skewers. Each side should have 2 coatings of the sauce.
