Spicy Gochujang Pork Bulgogi/Stir-Fried Pork Recipe - Made It Ta
Spicy stir-fried spicy red pepper paste with less fat pork front leg meat, and pork bulgogi is more delicious when wrapped in perilla leaves.
6 serving
Within 60 minutes
하이디랑
Ingredients
  • the front legs of pork
    1800g
  • Shiitake mushroom
    200g
  • Carrot
    2ea
  • leek
    2piece
  • onion
    2ea
  • crushed garlic
    4TS
  • chopped ginger
    1TS
  • leek
    3TS
  • thick soy sauce
    7TS
  • Oyster sauce
    2TS
  • red pepper paste
    3TS
  • Red pepper powder
    2TS
  • plum extract
    5TS
  • Oligosaccharide
    5TS
  • Sesame oil
    3TS
  • Sesame
    3TS
  • cooking wine
    5TS
  • ground pepper
    1ts
Cooking Steps
STEP 1/12
It's 1,800g of pork forelimbs
STEP 2/12
Add the sauce
STEP 3/12
Mix it well and let it sleep for more than an hour
STEP 4/12
Cut the carrots into 5cm long and 0.5cm thick pieces
STEP 5/12
Cut the onions into the same thickness
STEP 6/12
Remove the column, wash it in water, squeeze it lightly by hand, and cut it into 1.5cm wide pieces
STEP 7/12
Except for the amount of meat you can eat once, it's good to keep it frozen
STEP 8/12
Preheat the pan over high heat and add 600g of meat
STEP 9/12
When the meat is half cooked, add carrots and stir-fry them
STEP 10/12
When the carrots are half cooked, add shiitake mushrooms and mix them
STEP 11/12
Add onions and green onions
STEP 12/12
When the onions are cooked transparently, turn off the heat and you're done
Frozen green onions are slow to cook, so please cook them with onions
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