Pork Bulgogi Rice Bowl
Recipe byThe marinating time is short, the cooking is fast and easy. The key to cooking pork bulgogi to perfection is to choose a good cut of pork and to cut it into slices thin enough to make sure that it cooks in a very short time.The cooking time specified below presumes your meat has already been sliced. If you can't get pre-sliced pork from your grocery, you may buy a slab of pork shoulder, and stick it in the freezer for an hour or so before slicing. It is much easier to slice semi-frozen meat. You'll be able to cut it into slices of uniform thickness. And, by the time you're done slicing, the meat would have thawed to make it ready for the marinade.
Ingredients
- 500 grams thinly sliced pork about ⅛-inch is ideal
Marinade
To complete the dish
- 3 teaspoons sesame seed oil
- salt
- 1 small broccoli cut into florets
- cooked rice enough for three people
Instructions
Marinate the pork
- Cut the pork slices into strips about two-inches wide and place in a mixing bowl.
- Put all the ingredients for the marinade is a small food processor (or a blender) and process into a paste.
- Pour the marinade over the pork and mix well until the meat has soaked it up.
- Leave to marinate.
Blanch the broccoli
- Boil water in a pot, add a tablespoon of salt and a teaspoon of sesame oil.
- Drop in the broccoli florets, cook for five minutes then immediately scoop out and transfer to a strainer.
Cook the pork
- In a wide frying pan, pour in the remaining sesame seed oil, swirl to coat the entire bottom and heat.
- Keeping the heat on high, spread the marinated pork on the pan and cook without touching for two to three minutes.
- Using a wide spatula, flip the pork over to brown the opposite sides for another minute or two.
- Stir the pork, cook for another minute or until no pinkness is visible.
Serve your pork bulgogi rice bowl
- Ladle rice into three bowls.
- Top with the pork bulgogi on one side.
- Add broccoli florets.
- Serve immediately.