Making Korean beef bulgogi with sweet pumpkin
With a lot of cheese that stretches, sweet pumpkin Korean beef bulgogi is good as a guest dish or a strong side dish.
2 serving
Within 60 minutes
815요리사랑
Ingredients
  • Mini sweet pumpkin
    1ea
  • Beef bulgogi
    100g
  • Cocktail shrimp
    6ea
  • mozzarella cheese
    1handful
  • onion
    1/4ea
  • Carrot
    little
  • leek
    1TS
  • crushed garlic
    1/2TS
  • ginger juice
    little
  • Soy sauce
    1.5TS
  • Sugar
    1/3TS
  • cooking wine
    1TS
  • Sesame oil
    1/2TS
  • ground pepper
    little
Cooking Steps
STEP 1/11
Remove blood from Korean beef bulgogi on kitchen towels, and defrost frozen raw shrimp.
STEP 2/11
Wash the pumpkin with the skin, scoop out the insides, and cut it into 8 pieces
STEP 3/11
I put it in a microwaveable container and heated it for 2 minutes and 30 seconds.
STEP 4/11
While the sweet pumpkin is being cooked, season it with the ingredients for the Korean beef bulgogi.
STEP 5/11
Remove the water from the defrosted shrimp
STEP 6/11
Fry in a preheated pan until golden brown.
STEP 7/11
Stir-fry seasoned Korean beef bulgogi in a shrimp pan (medium heat), stir-fry onion carrots together, cook them, and add one or two drops of sesame oil and a little pepper to finish.
STEP 8/11
Put the steamed sweet pumpkin in a microwave-safe bowl and place the stir-fried Korean beef bulgogi on top.
STEP 9/11
Put Korean beef bulgogi in a comfortable way
STEP 10/11
Put a lot of mozzarella cheese on top of the grilled shrimp and microwave it for 1 minute and 30 seconds.
STEP 11/11
Sweet pumpkin Korean beef bulgogi is done
Cooked sweet pumpkin tastes better if you cool it down
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