STEP 1/9
Prepare thinly sliced pork forelegs
*Slice the frozen ones thinly, defrost them, and season them
STEP 2/9
Add all the seasoning, including the soy sauce
STEP 3/9
I added ginger liquor to control the smell of pork
You can replace it with cooking wine or mirin
STEP 4/9
Mix it well, season it, put it in a container, and let it ripen in the refrigerator for 1-2 days
STEP 5/9
Cut off the bottom of the enoki mushroom and tear it into small pieces
STEP 6/9
Wash perilla leaves, drain and shred
STEP 7/9
Add the meat from the front of the pork and stir-fry it over high heat
STEP 8/9
If the front leg of the pork is fully cooked, add enoki mushrooms and cut sesame leaves and stir-fry them for 2-3 minutes
STEP 9/9
Sprinkle a little bit of sesame oil and sesame seeds to finish the sweet and salty enoki mushroom pork bulgogi
You can add green onion salad instead of perilla leaves