Korean Bulgogi Style Ground Pork
with gochujang sauce, rice and kimchi
Ingredients
- Ground Pork
- Basmati Rice
- Boston Lettuce
- Garlic Clove(s)
- Ginger
- Brown Sugar
- Soy Sauce
- Gochujang
- Lebanese Cucumber(s)
- Kimchi
- Sesame Oil
- Yellow Onion(s)
Necessary elements
Pan, Pot, Bowls.
1. Bring 1.5 2P | 2 3P cups of water to a boil in a pot. Rince the rice and add it to the boilling water. Cover and cook for 10-12 minutes over low heat.
2. Chop the garlic and the ginger. Slice the onion and the cucumbers. Separate the boston lettuce leaves.
3. In a bowl, combine half of the gochujang and the sesame oil. In another bowl, combine the rest of the gochujang, the soy sauce, the garlic, the ginger and the brown sugar.
4. In a pan, over medium-high heat, add a drizzle of oil. Add the gound pork. Break the pork into pieces and cook for 2-3 minutes. Add the onions, the brown sugar sauce and cook for 4-5 minutes.
5. Serve the pork with the rice inside the lettuce leaves. Garnish with the cucumbers, the kimchi and the sesame oil sauce. Fun fact: Kimchi is a Korean condiment made from hot peppers and lacto-fermented vegetables. There are several types of kimchi made from different vegetables, but the most famous version is the one made from nappa cabbage. Bon appétit!