Budget-Friendly Pork Bulgogi! Making AUTHENTIC Korean BBQ Bulgogi Lettuce Wraps 기사식당 돼지불백 따라잡기/돼지불고기
#bulgogi #koreanbbq #kbbq
MOIST, TENDER, and Garlicky Pork Bulgogi! Delicious way to enjoy Bulgogi using budget-friendly pork, instead of beef. ????????기사식당 돼지불백 따라잡기! 간장 돼지불고기 레시피
Discover how to make a budget-friendly and authentic Korean BBQ pork bulgogi! This recipe will teach you the secrets to tender and flavorful bulgogi.
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⭐️Ingredients 재료⬇️
1.4 Pounds Pork (thin slices) 600 Grams
Marinade 양념장 만들기
1/4 Cup Jin Soy Sauce 진간장 또는 양조
2 Tablespoons 큰술 Grated Onion 강판 양파
1 Tablespoon 큰술 Minced Garlic 다진 마늘
1 Tablespoon 큰술 Brown Sugar 흑설탕
½ Teaspoon 작은술 DoenJang 된장
1 Scallion Minced 다진 쪽파
1/4 Teaspoon 작은술 Grated Ginger 강판 생강
1 Tablespoon 큰술 Mirim 미림
1 Big Pinch 큰꼬집 Black Pepper 후추
2 Tablespoons 큰술 Plum Extract Syrup 매실청
(Plum Extract Syrup substitution: Grated sweet ripened apple or pears, 2 Tablespoons)
Pan Grilling:
½ Medium 중사이즈 Onion 양파
1 Tablespoon 큰술 Oil 식용유
Optional:
½ Teaspoon 작은술 Beef Dashida 소고기 다시다
1 Tablespoon 큰술 Butter 버터
⭐️WATCH MORE Korean Recipes 한식 레시피 더보기⬇️
????Korean BBQ Recipe Playlist
⭐️Suggested Recipes
????Making Authentic Korean BBQ Dipping Sauces At Home: K-BBQ Lettuce Wrap SsamJang Sauce 숨겨 놓고 몰래 먹는 쌈장
????Making Authentic Korean BBQ Scallion Salad For Lettuce Wrap Green Onion Salad 너무 맛있어서 숨겨 놓고 몰래 먹는 파무침 2종!
????YOU???? can make Soft & Fluffy RICE at home! Korean Rice COMPLETE TUTORIAL ????????촉촉한 맛있는 밥짓기
Chapter Timestamp 챕터 시간 코드
0:00 Introduction 인삿말
00:45 Pre-soaking 핏물 빼기
01:55 Bulgogi Marinade 불고기 양념장
06:08 Grilling TIP 맛있게 굽는 방법
11:04 K-BBQ Lettuce Wrap 상추쌈 맛있게 만드는법
Written Recipe 작성된 레시피
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Jin Soy Sauce 진간장
All-Purpose Soy Sauce 양조간장
DoenJang (Fermented Soybean Paste) 된장
????Vegan
Korean Cooking Wine
For alcohol-free option: Mix equal parts water and fresh lemon juice
Fermented Plum Extract Syrup
Dark Brown Sugar 흑설탕
Organic
Sesame Seed Salt 깨소금
If you have regular sesame seeds, you can make this Sesame Seed Salt at home➡️
Korean Sesame Oil 참기름
Beef Dashida 소고기 다시다
In a pinch, these cooked microwavable rice is delicious.
Non-Stick Frying Pan
Disposable Kitchen Gloves
Knife Sets 명품 칼: 9 Piece Set 세트
16 piece Knife Set 세트
Chef's Knife
9 Piece Set
16 piece Knife Set
Chef's Knife
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Korean barbecue, kbbq, Korean bbq, bulgogi, bulgogi recipe, asian pork belly, pork belly recipe, homemade bulgogi, Korean bbq recipes, Homemade Korean BBQ, pork recipe,
Pork wraps (Bo-ssam: 보쌈)
Full recipe:
This recipe is also in my cookbook, Real Korean Cooking:
Bo-ssam is a traditional Korean recipe that's a pouch full of delicious stuff! It's super-tender flavorful pork, hot red spicy oyster radish, and subtly flavored fermented shrimp wrapped in a crispy pickled cabbage leaf.
Samgyeopsal - Crispy BBQ Pork Belly with Lettuce Wrap and Miso Dipping Sauce☆ 野菜たっぷり！絶品サムギョプサルレシピ。
Samgyeopsal is one of my favorite way to eat meat. The variety of lettuce and condiments that you can enjoy along with juicy and crispy thick cut BBQ pork belly is just incredible! It's my little Japanese twist to use miso for the dipping sauce and adding shiso leaves for the lettuce wrap. Love this dish so much and hope you enjoy too :)
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Ingredients:
1 pound pork belly
Wraps & Condiments:
6 red leaf lettuce
6 green leaf lettuce
6 romaine lettuce
10 shiso leaves
5 cloves of garlic
1 jalapeno
Dipping Sauce:
1 tablespoon sesame seeds
1 tablespoon sesame oil
1 tablespoon miso
1 teaspoon Gochujang chili paste
1 teaspoon honey
1 tablespoon chopped scallion
1 tablespoon minced garlic
Direction:
1. Finely chop scallion and mice garlic them mix with all the ingredients for the dipping sauce (Samjang).
2. Slice garlic and jalapeño thin. Wash lettuce and shiso leaves, pad them dry.
3. Slice pork belly in 1 inch thickness. Perforate by slicing diagonally about half inch deep on both surface of meat. It helps to tenderize.
4. Grill pork belly over medium heat. Flip few times until it’s fully cooked and crispy outside.
5. Cut them into a bite size pieces. It’s easy to use kitchen shears.
6. Wrap the pork bites with any combination of wrap and condiments you like. Make sure to add dipping sauce to every bite since the pork is not seasoned ;)
Bon appétit!
材料：
豚バラ（厚切り）
巻く用の野菜：
レタス（お好みの種類を好きなだけ！）
紫蘇 １０枚
ニンニク ５片
ハラペーニョ（青唐辛子）１個
サムジャン （味噌だれ）：
胡麻 大さじ１
ごま油 大さじ１
味噌 大さじ１
コチュジャン 小さじ１
蜂蜜 小さじ１
刻みネギ 大さじ２
ニンニク 大さじ１
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????Music : Tom Farrell
????Video Editting: Tom Farrell
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Facebook @onetablecafe
Website: onetablecafe.com
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Pork w/ Peking Sauce Recipe
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Today we are making a traditional Beijing recipe - Peking Sauce Pork. According to my research, it has a fun story of how it was invented. Learn in the video =)
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????RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
For the marinade
- 300 grams of pork
- 1/2 tbsp of soy sauce [Amazon Link:
- 1/4 tsp of baking soda
- 1/4 tsp of white pepper
- 1 tbsp of corn starch
- 2 tsp of cooking wine
- 1/8 tsp of salt
For the sauce
- 2.5 tbsp of sweet bean paste [Amazon Link:
- 1 tsp of sugar
- 1 tsp of cornstarch
- 2 tsp of soy sauce
- 1 tsp of grated ginger
- 1 tsp of grated garlic
- 3 tbsp of water
Sides
- scallion
- cucumber
Spring pancakes recipe:
INSTRUCTION
- Cut the pork loin into strips. Marinate it with 1/2 tbsp of soy sauce, 2 tsp of cooking wine, 1/4 tsp of baking soda, 1/4 tsp of white pepper, 1/8 tsp of salt, 1 tbsp of cornstarch. Mix that until well combined. Let that sit for about 20 minutes.
- Combine 2.5 tbsp of sweet bean paste, 2 tsp of soy sauce, 1 tsp of grated garlic, 1 tsp of grated ginger, 3 tbsp of water, 1 tsp of sugar and 1 tsp of cornstarch.
- Heat the wok until it is smoking. Add some oil and stir the pork until lightly charred.
- The wok should have some oil left. If not, you can add a little more oil. We are going to use that to cook the sauce. Sweet bean paste has a slightly tart taste. Cooking it with a little bit oil for few minutes will help with the that.
- Once the sauce got thicken a little bit, Introduce the pork back to the wok. Just keep mixing it until the sauce kind of attached to the pork. Take it out. Put it on top of some cucumber.
- The traditional Peking sauce pork usually has a big batch of thinly julienned scallion under the pork. But I find out that cucumber is great to balance this flavorful meat. Of course, to keep it authentic, I add some scallion on the top. By now, the recipe is basil done. You can serve it with white rice, put it on top of noodles. Besides that, I also showed you 2 tradition ways to eat this Peking sauce pork in the video.
This is called he ye bing [lotus leave buns]. Open it up and stuff the same thing in between. Take a big bite. So good. The bun is fluffy. The pork has so many flavors. These lovely he ye bing are also homemade. I will show you how to make it at the end of this video and be sure to watch that as well.
Ingredients for the steamed lotus buns
- 250 grams of all purpose flour (or steam buns flour if you have it because that is what I am using)
- 1.5 tbsp of sugar
- 1/2 tsp of yeast
- 130 grams of water
- 1 tsp of baking powder
INSTRUCTION
- Put the sugar and yeast in some room temperature water. Give it a mix.
- Mix 250 grams of all-purpose flour with 1 tsp of baking powder. Then slowly add in the yeast water in batches. Use chopsticks to stir it at the same time. Roll it and knead it for about 5 minutes or until it is smooth. Cover it with plastic film and let it proof for 1 hour.
- The size of the dough is 2 times bigger now. Poke it in the middle, the hole shouldn’t bounce back immediately. Press the dough to release the air inside. Then knead it into a smaller dough. Put it on a working surface. Poke a hole in the middle again. Stretch it into a bigger ring. Cut it open, roll it into a long even strip. The amount I gave is enough to make 8 lotus buns. So we are going to divide this into 8 even pieces.
- Roll each piece into a ball shape. Let them sit for about 10 minutes. Flatten each ball with your hand. Use a rolling pin to knead it into a 1/8 inch thick flat oval sheet. Brush some oil on one side. Fold it in half.
- Take a knife and do 3 straight lines on the surface. Then use a fork to mark along with the lines. Shape the edge to make it prettier. Put it in a steamer. Above some cold water. Turn the heat to high and steam it for 25 minutes.
- And your lovely, fluffy, lotus buns are done.
????PORK & CHIVE DUMPLINGS [Potstickers]: My go-to recipe
Hello All!
Happy Lunar New Year! Dumplings are commonly eaten during Lunar New Year as they symbolize prosperity since they’re shape like ancient Chinese gold money. There’s so many amazing dumpling recipes out there, but I wanted to share with you my go to dumpling recipe. Pork & Chive version. It’s really simple to make and very delicious. I hope you all can give this one a try.
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WRITTEN RECIPE W/ PICTURES & DETAILED INSTRUCTIONS HERE:
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#dumplings #lunarnewyear #CindysKitchen
Chapters
0:00-0:56 (Intro)
0:56-3:59 (Making the filling)
3:59-10:13 (Wrapping/folding the dumplings)
10:13-15:00 (Cooking)
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About Cindy
My Name is Cindy Her, I am a full time Pastry Chef in the Pacific Northwest and part time food content creator for C.HerCreations (C.HawjCreations). I specifically focus on Hmong food I grew up eating but I also venture into other South East Asian food as well.
As a second generation Hmong American woman, my goal is to teach you what Hmong people love to eat, what we cook, how we cook it, how it has evolved, and how we enjoy it. I want you to learn a little bit more about the Hmong food culture and I hope you all stay tuned on this culinary adventure with me. As always, happy cooking :)
-Cindy Her [C.HerCreations]
[ASMR Cooking] Healthy Pork Belly Wraps! Bossam| Easy Korean Recipes
Hello! 안녕하세요!
Welcome to another Simple Korean Recipe video! Today we are making Bossam, which is boiled pork belly wraps. They are wrapped in pickled cabbage leaves. I recommend pickling the cabbage first since it takes the longest!
In general, boiled pork is called Suyuk (Soo-yook), and Bossam refers to the way it's eaten - wrapped in cabbage lea with other sauces and toppings. Bossam is commonly eaten on Gimjang day, which is an annual event when Kimchi (Gimchi) is made in large portions to prepare for the winter.
If you're looking for an alternative to Korean BBQ, I highly suggest trying this recipe! The pork is super tender and the wraps are bursting with flavor.
Thank you so much for watching. See you next time guys!
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More delicious recipes:
♥Traditional Pogi Kimchi (포기김치):
♥Soy Sauce Braised Chicken (닭찜):
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Ingredients & Seasonings
- 2 lbs pork belly
- 1 big green onion or 2-3 scallions
- 1 onion
- 4-5 garlic cloves
- 20 grams ginger
- 2 tsp salt
- 1/4 cup soju
- 30 whole peppers
- 4-5 cups water
Pickled Cabbage
- 3 cups water
- 1/2 cup coarse salt
- 13 oz Nappa cabbage
Radish Salad
- 10 oz Korean radish
- 4 tsp Korean red pepper flakes (Gochugaru)
- 1/2 tsp grated ginger (juice only)
- 2 tsp minced garlic
- 1 scallion
- 2 tsp vinegar
- 3 tsp rice Oligo syrup
- 1/2 tsp salted shrimp
- 1/2 tsp salt
Salted Shrimp Dipping Sauce
- 1/2 tsp Korean red pepper flakes
- 1 tsp salted shrimp
- 3 tsp water
- 1 tsp chopped scallion
- 1 tsp chopped red and green peppers
- 1/2 tsp minced garlic
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#bossam #porkbelly #koreanfood