돼지불백 (Spicy Pork Bulgogi)

Ingredients

• 600 g Pork Shoulder (thinly sliced)
• 3 Tbsp Gochujang (Korean red pepper paste)
• 2 Tbsp Soy Sauce
• 1 Tbsp Sugar
• 3 cloves Garlic (minced)
• 1 Tbsp Sesame Oil
• 1 tsp Sesame Seeds (toasted)
• 2 stalks Green Onion (cut into 2‑cm pieces)
• 4 cups Cooked White Rice (steamed)
• 200 g Kimchi (cut into bite‑size pieces)
• 200 g Somyeon (thin wheat noodles) (cooked according to package)

Instructions

1. Prepare Pork

   Slice pork shoulder thinly (about 0.5 cm). Place on cutting board and set aside.

   Time: PT5M

2. Make Marinade

   In a large mixing bowl combine gochujang, soy sauce, sugar, minced garlic, sesame oil, and a pinch of sesame seeds. Stir until smooth.

   Time: PT5M

3. Marinate Pork

   Add the sliced pork to the bowl, toss to coat evenly. Cover and refrigerate for at least 20 minutes (or up to overnight for deeper flavor).

   Time: PT20M

4. Cook Pork

   Heat the grill pan over medium‑high heat (≈200°C). Add a thin layer of oil, then spread the marinated pork in a single layer. Cook 3‑4 minutes per side until caramelized and cooked through.

   Time: PT12M

   Temperature: 200°C

5. Finish with Green Onions

   Add the cut green onion pieces during the last minute of cooking, toss quickly, then remove from heat.

   Time: PT1M

6. Prepare Side Dishes

   While pork rests, steam rice in a rice cooker, warm kimchi, and cook somyeon according to package instructions; drain and set aside.

   Time: PT10M

7. Plate and Serve

   Place a serving of rice on each plate, top with pork bulgogi, add a side of kimchi, and a small bowl of somyeon. Sprinkle remaining sesame seeds for garnish.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

70 g

Fat

22 g

Fiber

4 g