{"id":9663,"date":"2012-03-26T11:52:02","date_gmt":"2012-03-26T09:52:02","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=9663"},"modified":"2013-02-06T11:44:42","modified_gmt":"2013-02-06T10:44:42","slug":"pork-bulgogi-rice-bowl-dwaeji-bulgogi-deopbap","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=9663","title":{"rendered":"Pork Bulgogi Rice Bowl (Dwaeji Bulgogi Deopbap)"},"content":{"rendered":"

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Bulgogi was the first dish I tasted during my very first visit to a Korean restaurant and I still remember how much I enjoyed its unique taste. This famous dish is composed of thinly sliced, marinated and grilled meat. Described like this, bulgogi doesn’t sound particularly original, but I assure you both the marinade and the grilling process with a sauce poured regularly on the meat made my first experience with Korean food unforgettable.<\/p>\n

I don’t know about other countries, but here bulgogi is prepared by the client on a very unusual tabletop grill I have never seen elsewhere. Since I don’t have even a standard grill, I assumed I could never reproduce this dish at home. I was wrong! When I saw Bulgogi Deopbap recipe (rice bowl topped with bulgogi) on Hyosun Ro’s blog (Eating and Living<\/a>) \u00a0and realised all I needed was a simple pan, I was so happy, I made it practically the day I saw it.<\/p>\n

Hyosun Ro’s bulgogi<\/a> was made with beef, but since I had thinly sliced pork in my freezer (I am a big pork fan), I changed the meat without changing the cooking process. I have prepared \u00a0at least five bulgogi deopbap dinners in recent weeks and I feel I could have much more often. I never get bored with the delicate, slightly sweet taste of the meat, coated in a delicious sauce, which is partly absorbed by the rice. The marinating time is not long, the cooking time even shorter and I always have the basic ingredients, I find it an excellent easy and relatively quick dinner option.\u00a0Thank you, Hyosun, for one more easy and delicious Korean recipe!<\/p>\n

TIPS: The only modification I allowed myself here was cutting the meat slices into thinner strips. I found it easier to eat when cut this way. I have also used agave syrup instead of honey and sugar.<\/p>\n

Asian pear is luckily optional here (I have never managed to buy it).<\/p>\n

Preparation: 50 minutes – 1h 30 (including the marinating time)<\/em><\/p>\n

Ingredients (serves two):\u00a0<\/em><\/p>\n

250 g thinly sliced pork (I used pork loin, but \u00a0fatty cuts will be more tender)<\/em><\/p>\n

2 spring onions cut into 5 cm (2 inch) pieces<\/em><\/p>\n

1 medium carrot, julienned or other vegetables of your choice<\/em><\/p>\n

Marinade:\u00a0<\/em><\/p>\n

2 tablespoons soy sauce\u00a0<\/em><\/p>\n

1 tablespoons water<\/em><\/p>\n

1 teaspoon each sugar and honey (I used agave syrup)<\/em><\/p>\n

1 teaspoon sesame oil<\/em><\/p>\n

1 teaspoon rice wine (I used sake)<\/em>
\n1 teaspoon grated\/crushed garlic<\/em>
\n
\n<\/em>1 teaspoon white sesame seeds<\/em><\/p>\n

<\/em>ground pepper<\/em>
\n(2 tablespoons grated Asian pear)<\/em>
\n
\n<\/em><\/p>\n

Sauce:<\/em><\/p>\n

100-150 ml anchovy\/beef stock or water\u00a0<\/em><\/p>\n

1 teaspoon soy sauce (more if using water)<\/em><\/p>\n

1 teaspoon sugar<\/em><\/p>\n

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In a bowl combine the meat and the spring onions. Add the marinade and let to stand for 30-60 minutes in the fridge.<\/p>\n

Heat some oil in a pan. Fry the meat together with the marinade and spring onions.<\/p>\n

After about a minute, add the vegetables of your choice and a bit of the sauce.<\/p>\n

Stir-fry until the meat is cooked, adding more sauce if necessary and more soy sauce if you find it is not salty enough.<\/p>\n

Serve over a bowl of rice.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  Bulgogi was the first dish I tasted during my very first visit to a Korean restaurant and I still remember how much I enjoyed…<\/p>\n","protected":false},"author":1,"featured_media":9668,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[186,44,184,206],"tags":[45,114],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9663"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9663"}],"version-history":[{"count":9,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9663\/revisions"}],"predecessor-version":[{"id":12823,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9663\/revisions\/12823"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/9668"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}