Frozen duck shaver, pork belly, red pepper paste bulgogi
I made a simple red pepper paste duck bulgogi with frozen duck slices and pork belly. Since it's sliced pork belly, there's no process of marinating the meat, so you can make it quickly
3 serving
Within 30 minutes
썬쿡♡
Ingredients
  • Duck Meat
    600g
  • onion
    1ea
  • Carrot
    1/5ea
  • leek
    1/2ea
  • Cheongyang red pepper
    2ea
  • Red pepper powder
    1.5spoon
  • red pepper paste
    2.5spoon
  • Soy sauce
    3.5spoon
  • cooking wine
    2spoon
  • Sugar
    1spoon
  • Oligosaccharide
    1spoon
  • crushed garlic
    1spoon
  • ginger powder
    0.5ts
  • ground pepper
    0.5ts
  • Sesame oil
    1spoon
  • Sesame
    1spoon
Cooking Steps
STEP 1/10
Slice the onion into appropriate thicknesses, cut the carrot in half, and slice it thinly into half-moon shapes.
STEP 2/10
Slice green onions and cheongyang peppers sideways. Please chop up the garlic for the sauce.
STEP 3/10
Put 1.5 spoons of red pepper powder, 2.5 spoons of red pepper paste, 3.5 spoons of soy sauce, 2 spoons of cooking wine, 1 spoon of sugar, 1 spoon of oligosaccharide, 1 spoon of minced garlic, 0.5 teaspoon of ginger powder, 0.5 teaspoon of pepper and 1 spoon of sesame oil and mix well.
STEP 4/10
Place frozen duck slices in a generous wok and sprinkle pepper over them.
STEP 5/10
Place sliced onions and carrot slices on top of duck and add all the mixed sauces.
STEP 6/10
Place over high heat and stir-fry the meat when it begins to sizzle, mixing the seasoning and ingredients evenly.
STEP 7/10
Stir-fry the duck and vegetables until they are all cooked.
STEP 8/10
When all the ingredients are cooked, stir-fry the sliced green onions and cheongyang peppers.
STEP 9/10
Lastly, sprinkle sesame seeds and finish it.
STEP 10/10
It's done. Add some seasoning, add seaweed powder and sesame oil, and stir-fry rice.
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