Dweji Bulbaek Set. It’s a popular lunch menu item at many Gaeseongbi restaurants. Gaseongbi (가성비) is a good term to remember if you’ll be visiting Seoul. What does it mean? It means good value for money. Gaesongbi restaurants are typically mom-and-pop shops that serve good quality food at low prices. Taxi drivers in Seoul usually have their own favorites for each part of Seoul. Around 2pm, you’ll see the parking lots of Gaseongbi restaurants jam-packed with yellow taxi cars.
Dweji Bulbaek is thin slices of pork that’s quickly grilled over charcoal or gas flames. The long flames scorch and caramelize the edges of the meat – making each bite extra delicious. It’s served with a basket of assorted lettuce which you can use as a wrap. Stack on some crispy pork, a piece of raw garlic, a slice of chili pepper, and a dab of Ssamjang paste. Doesn’t that sound wonderful?
Oh, but it is a set-menu! We can’t forget our side-dish. Today, let’s go with simple but satisfying Gyeran Jjim (Korean Steamed Egg). Restaurants typically offer this or a small pot of Deonjang Jjigae (soybean stew). But today, I’m in the mood for some of that gyeran jjim broth. Ah, I’m getting hungry – no more typing…
What do you say – are you in? 🙋♀️🙋♂️🙋♂️
Come on in then – let’s get it! 👨🍳
Dwaeji Bulbaek (Pan-fried Crispy Pork)
- 600 grams Thinly Sliced Pork (Bulgogi Cut or 돼지고기 앞다리살)
- 4 Tablespoons of Sugar
- 4 Tablespoons of Fish Sauce
- 2 Tablespoons of Minced Garlic
- 1 teaspoon of Grated Ginger
- 2 Tablespoons of Sesame Oil
- 1 whole Onion
- 2 stalks of Spring Onion each piece, length of your forearm
- Handful of Assorted Lettuce & Greens (to use as a wrap)
Gyeran Jjim (Steamed Eggs)
- 3 Eggs
- Few pinches of Salt Season the eggs
- 1 Tablespoon of Minced Spring Onion (or scallions)
- 1 Tablespoon of Minced Carrot
- 1 Cup Anchovy-Kelp Broth
- 1 teaspoon Fish Sauce
- A dash of Sesame Oil (optional, garnish)
- A dash of Black pepper (optional, garnish)
- Small pinch Diced Spring Onions (optional, garnish)
Dwaeji Bulbaek (Pan-fried Crispy Pork)
- Cut your thin pork slices into bite-sized pieces. Then add-in Sugar (4 Tablespoons) and mix it evenly into the meat. Place the meat aside for 10 minutes to tenderize.
- In the meanwhile, cut 1 whole onion into thin slices. Then cut the stalks of spring onion into thin slices as well.
- After 10 minutes, add the onion and spring onion pieces into your mixing bowl with the meat. Now, add in Fish Sauce (4 Tablespoons), Minced Garlic (2 Tablespoons), Grated Ginger (1 teaspoon!). Thoroughly mix everything together with your hands.
- After the initial mix, finish with some Sesame Oil (2 Tablespoons) and Black Pepper (few shakes). Give it one final mix. Let it marinate for at least 30 minutes. (If you have some time, let it sit for 1-2 hours, the longer the better!)
- After letting it sit in the marinade, place a frying pan on medium-high heat. Place a drizzle of oil in. Then place each piece in and let it cook until you start to see browning on the meat pieces. From then on, move the pieces around frequently so that they don't burn and continue cooking until you get nice crisp edges on the meat.
- Garnish with sesame seeds (optional)
- Serve alongside a variety of lettuce and greens. Throw in some thinnly sliced cuts of garlic and chili peppers.
Simple Gyeran Jjim
- Crack 3 eggs into a mixing bowl and thoroughly whisk. Pour the egg mix through a strainer. Season the smooth egg mixture with a few pinches of salt (don't forget!).
- Then add in a handful of chopped spring onion and chopped carrots into the egg mix. (If you have spinach, add that too!). Give it a final good mix.
- Place 1 cup of Anchovy-Kelp Broth into a Ttukbaegi pot (or a thick bottomed pot). Season the broth with Fish Sauce (1 teaspoon). Place the pot on medium heat. Once the broth starts to bubble, add in the egg mixture. Give it a few good mixes so the ingredients get evenly distributed. Afterwards, place a lid over the pot and let it cook for ~2 minutes on medium-low heat. Once you smell the egg in the air, you'll know its ready!
- Garnish the eggs with a touch of sesame oil, black pepper and a sprinkle of chopped spring onions.
- Bon Appetit!