"Korean sesame leaf soy-glazed beef bulgogi: tender marinated beef with aromatic herbs. Quick, authentic school lunch recipe."
Estimated Nutrition
Ingredients
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500g Pork (front/hind leg, sliced), 30 perilla leaves
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1/2 onion, 1 green onion, 1-2 chili peppers
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5 tbsp soy sauce, 2 tbsp sugar, 1 tbsp oligosaccharide
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2 tbsp mirin, 1 tbsp minced garlic, 1 tbsp sesame oil
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1/3 tsp ginger powder, black pepper & sesame seeds
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[재료]
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돼지고기(불고기용) 500g, 깻잎
30매
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양파 1/2개, 대파 1대, 청양고추
1~2개
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진간장 5큰술, 설탕 2큰술, 올리고당
1큰술
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맛술 2큰술, 다진 마늘 1큰술, 참기름
1큰술
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생강가루 1/3작은술, 후추/통깨 약간
Local Substitutes
Instead of 깻잎 (sesame leaves)
Use: Fresh basil or perilla mint
Reason: Similar aromatic, herbaceous profile
Instead of Beef sirloin
Use: Ribeye or flank steak
Reason: Alternative tender cuts suitable for grilling
Instead of Sesame oil
Use: Extra virgin olive oil
Reason: Different but complementary nutty flavor
🧑🍳 Cooking Instructions
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1
레시피 한글
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2
고기는 핏물을 제거하고 양념장에 20~30분 재워둡니다.
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3
채소와 깻잎은 먹기 좋게 손질합니다.
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4
팬에 기름을 두르고 고기를 70% 정도 볶습니다.
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5
채소를 넣고 강불에서 빠르게 수분을 날리며 볶습니다.
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6
불을 끄고 깻잎을 넣어 잔열로 버무린 뒤 참기름과 깨를 뿌립니다.
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7
Recipe (English)
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8
Pat pork dry and marinate for 20-30 minutes.
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9
Slice vegetables and cut perilla leaves into pieces.
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10
Stir-fry pork in a pan until 70% cooked.
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11
Add vegetables and stir-fry over high heat to remove moisture.
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12
Turn off heat, toss in perilla leaves, and finish with sesame oil and seeds.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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