Pork Bulgogi with Gochujang (Korean Chili Paste)
Bulgogi⏱ 35min👥 2 servings
Ingredients
- Pork shoulder loin (4mm thick).
- 100g of Napa cabbage (Chinese cabbage).
- Onion.
- Korean chili pepper (specifically, Cheongyang chili pepper).
- Green onion.
- Soju (for processing/treatment).
- 1 tablespoon of ketchup.
- 3 pinches of pepper.
- Gochujang sauce (quantity not specified).
Instructions
1
Slice the pork thinly, about 4mm thick, and set it aside.
2
Marinate the beef in soju for 20 minutes to remove any blood and unwanted odors.
3
First, place 100 grams of Napa cabbage in a heated pan and stir-fry it until moisture is released.
4
When you see moisture coming out of the Napa cabbage, add the marinated meat and stir-fry together for about 2 minutes.
5
Add the onions, green chili peppers, and green onions, and continue to stir-fry until the vegetables release their moisture.
6
When the meat is almost fully cooked, add a tablespoon of ketchup to enhance the flavor.
7
Finally, sprinkle with three pinches of pepper and serve immediately.