Jongwon Baek bean sprout bulgogi recipe. Add jjukumi to make it
Soon, March 3rd, 33rd, 33rd, and Samgyeopsal Day will come. There's a menu that I always eat on the way to early spring, and it's webfoot octopus pork belly. Jjukumi is in season in spring, and it's a great combination if you eat it with pork belly. It's more delicious if you add bean sprouts to the recipe for stir-fried webfoot octopus and pork belly with Jongwon Baek. There are various versions of bean sprout bulgogi seasoning, ranging from home-cooked meal master Baek to cooking secret books, and among them, I liked the red pepper paste seasoning recipe in Delicious Square's webfoot octopus episode the most, so I used it this time. Then, let's make Jongwon Baek bean sprout bulgogi recipe together
4 serving
Within 30 minutes
은하계맘
Ingredients
  • Webfoot octopus
    400g
  • Pork belly meat
    300g
  • Bean sprouts
    300g
  • leek
    1/2ea
  • onion
    1/2ea
  • Sesame
    little
  • thick soy sauce
    2TS
  • crushed garlic
    1TS
  • red pepper paste
    1TS
  • Red pepper powder
    2TS
  • Sugar
    1TS
  • Sesame oil
    1TS
  • Flower salt
    1ts
  • ground pepper
    little
  • instant rice
    2bowl
  • seaweed flakes
    1cup
  • mozzarella cheese
    1cup
  • ripe kimchi
    1/2cup
Cooking Steps
STEP 1/11
Defrost frozen webfoot octopus and frozen pork belly before cooking. The webfoot octopus and pork belly from the freezer were taken out 1-2 hours before eating and defrosted at room temperature. If you want to melt faster, soak the bag in water and it melts faster. Jongwon Baek <Precautions for making white bean fire 01> There is no need to defrost the pork belly in advance. I melted it because I used thick meat
STEP 2/11
I washed the moderately melted webfoot octopus under running water. You just have to turn your hair inside out, put it on, and wash it clean. It came out because it's been trimmed, so I just washed it under running water
STEP 3/11
Drain the clean webfoot octopus and prepare it.
STEP 4/11
Vegetable slicing green onions, peppers diagonally, and onions are shredded green onions are shredded.
STEP 5/11
Season the webfoot octopus for the first time. Add 1 sugar and 1 garlic to the webfoot octopus, shredded onions, and green onions, and mix them together. If you season it like this, the juice naturally comes out from the onion and it becomes more delicious
STEP 6/11
I added 2 tablespoons of soy sauce, 1 tablespoon of red pepper paste, 2 tablespoon of red pepper powder, 1 tablespoon of sesame oil, 1 teaspoon of flower salt, and a little bit of pepper, and then mixed it with the sauce. This sauce is perfect.^^ If you add the meat, webfoot octopus, and bean sprouts that I wrote down, the seasoning will be good
STEP 7/11
Wash bean sprouts Rinse the bean sprouts twice in water and pour them on a sieve to shake them off
STEP 8/11
I fried the pork in a frying pan that was preheated over high heat until it was golden brown. If there is too much oil, wipe the excess oil with a kitchen towel. <Mr. Baek's Kongbul Recipe Precautions 02> When using the large-scale pork belly, you don't have to stir-fry it first. You can put bean sprouts and webfoot octopus in the meat from the beginning and stir-fry it^^; The meat I used is thick, so I fried it first
STEP 9/11
When the pork is fully cooked, add bean sprouts, seasoned webfoot octopus, and Cheongyang red pepper and mix well. Isn't it overflowing at first? I'm worried, but there's no problem at all. As the bean sprouts ripen, the volume decreases in half. You can add more bean sprouts. It's crunchy, so you'll want to eat more later
STEP 10/11
<Precautions on how to make Baekfather Bean Fire 03> Webfoot octopus becomes tough when cooked for a long time, so you can turn off the heat when the bean sprouts die. The meat is already cooked, so when the bean sprouts are cooked, turn off the heat and sprinkle sesame seeds, and the Jusam bean sprouts bulgogi is complete!
STEP 11/11
Stir-fry fried rice with the remaining sauce. Take out a lot of jjukumi, pork belly, and bean sprout bulgogi ingredients. If there is any soy sauce left, add some more kimchi and stir-fry. Add rice, mozzarella cheese, and seaweed powder and mix well. Cover and press a little over low heat
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