"Pork bulgogi." Wow, "Awuk ssambap."
"Awuk Ssambap." Ingredients: 3 tablespoons of purple sweet potato powder, 2 bowls of rice, 10 stems Seasoning: 3 tablespoons vinegar, half tablespoons lotus root, half tablespoons sugar "Pork bulgogi." Ingredients: 120-150g pork forelegs (1 serving), 1/2 onion, 1/4 carrot, 1 fresh mushroom, 1 garlic, 1/5 green onion (white/green), half a handful of glass noodles, 1 quail egg Seasoning: 4 tablespoons of soy sauce, 2 tablespoons of sugar, chopped green onion, a little bit of garlic, a little bit of sesame oil, 2 tablespoons of plum extract, a little bit of pepper
2 serving
Within 30 minutes
장꾸남
Ingredients
  • Purple sweet potato powder
    3TS
  • Rice
    2serving
  • Oh, my
    10ea
  • Vinegar
    3TS
  • a connoisseur
    1/2TS
  • Sugar
    1/2TS
  • the front legs of pork
    120~150g
  • onion
    1/2ea
  • Carrot
    1/4ea
  • King oyster mushroom
    1ea
  • Garlic
    1piece
  • leek
    1/5ea
  • Cellophane noodles
    1/2handful
  • quail eggs
    1ea
  • thick soy sauce
    4TS
  • Sugar
    2TS
  • Sesame
    little
  • Sesame oil
    little
  • plum extract
    2TS
  • ground pepper
    little
  • thick soy sauce
    3TS
  • Sugar
    1ts
Video
Cooking Steps
STEP 1/34
I'll boil the water
STEP 2/34
Soak the glass noodles for 10 to 15 minutes.
STEP 3/34
Slice the onion thinly.
STEP 4/34
Chop the mushrooms into shape, too.
STEP 5/34
Shred the carrots as thin as possible.
STEP 6/34
Chop the white part of the green onion and cut the green part diagonally.
STEP 7/34
Chop up the garlic.
STEP 8/34
Mix pork with 4 tablespoons of thick soy sauce + 2 tablespoons of sugar + chopped green onions + a little bit of garlic + sesame oil + 2 tablespoons of plum extract + a little pepper.
STEP 9/34
Add the prepared vegetables (onions, carrots, mushrooms)
STEP 10/34
Mix it well, please.
STEP 11/34
Cover it with plastic and let it ripen in the refrigerator for about 10 minutes.
STEP 12/34
Make the extra seasoning (3 tablespoons of dark soy sauce + 1 teaspoon of sugar).
STEP 13/34
Grease a pan or hot pot
STEP 14/34
Stir-fry marinated meat over high heat.
STEP 15/34
Pour in half a cup of rice water when 2/3 done.
STEP 16/34
Add the extra seasoning (3 tablespoons of dark soy sauce + 1 teaspoon of sugar) and glass noodles
STEP 17/34
Cook over high heat, please.
STEP 18/34
Add the lopsided green onions and boil them again.
STEP 19/34
Place quail egg yolk on top of finished pork bulgogi.
STEP 20/34
Add 2 bowls of rice and 3 spoons of purple sweet potato powder and cook rice.
STEP 21/34
After boiling water
STEP 22/34
Wash the leaves clean
STEP 23/34
I'm going to use the jjimbal
STEP 24/34
Cover and steam for 3 to 4 minutes.
STEP 25/34
After that, let it cool once.
STEP 26/34
Make mustard sauce by mixing 3 tablespoons vinegar, half tablespoons lotus root, and half tablespoons sugar.
STEP 27/34
Take off the stem of the leaves
STEP 28/34
Please prepare rice and Awook leaves.
STEP 29/34
Wet the spoon with water
STEP 30/34
Spread the rice on the leaves using a spoon.
STEP 31/34
Fold it to the left
STEP 32/34
Fold it to the right
STEP 33/34
Fold the bottom and top
STEP 34/34
Please put it on a plate nicely.
You don't have to use purple sweet potato powder - You can use turmeric powder or omija powder. I recommend using a powder that doesn't overlap with green! You can cook Awook Ssambap and Pork Bulgogi separately or at the same time - You can marinate and stir-fry bulgogi while making Awook Ssambap, or you can do it separately. Rice hot water is flavored - Rice hot water makes bulgogi flavor more intense, giving it a deep flavor. Please take it when you cook rice with rice. 2 tablespoons of plum extract! - Not more than 1 serving, but just 2 tablespoons of plum extract! It gives you a sweet taste that sugar or regular sweeteners can't! It's a key recipe for pork bulgogi. Steamed Awook, not boiled or blanched, is easy to tear when boiled or blanched. It should be allowed to steam only with steam without touching water at all. Pork aging for 510 minutes may cause a difference in taste. Vegetables, meat, and seasonings are being mixed and aged at the same time! You should leave i
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