Buta-dong is good for eating alone with Japanese pork
Butadong is a Japanese-style pork rice bowl that is fried with meat, boiled down in sauce, and put on rice. Usually, it's made with pork belly or pork neck, but I like it because it's made with thinly sliced bulgogi persimmons.
1 serving
Within 30 minutes
졸리
Ingredients
  • Pork
    150g
  • instant rice
    1bowl
  • onion
    1/2ea
  • Eggs
    1ea
  • crushed garlic
    1/2TS
  • cooking wine
    1/2TS
  • ground pepper
    suitably
  • thick soy sauce
    1.5TS
  • cooking wine
    1.5TS
  • Water
    1TS
  • ginger extract
    1TS
  • Cooking oil
    little
Cooking Steps
STEP 1/10
Use a kitchen towel to remove blood from the sliced meat, dissolve the lumped meat, add 1/2 tablespoon of minced garlic, 1/2 tablespoon of cooking wine, and pepper to marinate for a while.
STEP 2/10
Mix 15 tablespoons of soy sauce, 15 tablespoons of cooking wine, 1 tablespoon of water, and 1 tablespoon of ginger syrup in a sauce bowl.
If you don't have ginger syrup at this time, you can replace it with 1/3 tablespoons of sugar and a little bit of ginger powder or a little bit of chopped ginger.
STEP 3/10
Slice the onions and prepare the green onions or chives to garnish the Japanese pork rice bowl after completion.
STEP 4/10
Grease a heated frying pan with cooking oil and stir-fry the seasoned meat first.
I'm a bulgogi eater who doesn't have much fat, so I put some cooking oil on it, but if it's fatty meat such as pork belly or pork neck, you don't have to put oil on it.
STEP 5/10
When the meat is half cooked, add the sliced onions and stir-fry together.
In this case, bake it on medium heat until the twist is fully cooked.
STEP 6/10
Bake it on medium heat until it tastes good.
As onions are fried over high heat, it smells a little bit of fire and smells very delicious.
It's good to stir-fry it while shaking the frying pan.
STEP 7/10
When the meat is cooked deliciously, lower it over low heat, pour all the butadong sauce, turn it upside down, and simmer it moistly.
STEP 8/10
Turn off the heat when it's boiled down like the heat.
If you eat it now, it's not a lot, but it's a little salty.
It's delicious when it's seasoned because you're going to put it on rice.
STEP 9/10
Put 1 bowl of warm rice in a bowl and cover it with stir-fried pork.
Place remaining onion and sauce in pan on top of rice bowl.
STEP 10/10
After making a seat in the middle, carefully place the egg yolk on top and sprinkle sliced spring onions evenly.
You can eat it by popping the yolk and dipping it in moisture. It's a bit salty to just eat it with a bare mouth, so it's savory if you dip it in the yolk, so it neutralizes the salty taste, and if you eat it with rice, it's very seasoned. The subtle ginger scent enhances the flavor and the sweet and salty taste is reasonable, so everyone will like it without any burden.
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