Bulgogi

Ingredients for 4 servings:

• 600 g roast pork, back, lean, or turkey breast
• ½ bunch of spring onions
• 4 onions
• 3 tbsp soy sauce, Korean, e.g. Ganjang
• 1 tbsp chili powder, Korean (Gochugaru)
• 1 tbsp Korean paprika paste (Gochujang)
• 1 tsp salt
• ½ tsp black pepper, ground
• 2 tbsp sesame oil, Korean
• 1 tbsp sesame seeds, roasted
• 2 tsp Korean seasoning mix (Sogogi Dashida)
• 1 tbsp sugar
• 2 tbsp sunflower oil, and/or rapeseed oil, for turkey

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Korean fire meat

Cut the meat into thin strips (see gyros/shredded meat). Clean the spring onions, halve them lengthwise, and cut them into large diamond shapes. Peel the onions, halve them, and cut them into strips. Place the meat and vegetables in a deep pan and marinate with all the spices. If possible, let the marinade sit for 30 minutes. Sear the marinated meat until it evaporates, then reduce the liquid to medium heat until only the marinade remains.