Dwaeji Bulbaek Set Menu
Ingredients
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)
Instructions
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!