Spicy & Sweet Gochujang Pork Bulgogi with Burdock Root
A Healthy Recipe for Spicy & Sweet Pork Bulgogi Enhanced with the Unique Texture of Burdock Root
Introducing a special healthy recipe where savory pork gochujang bulgogi, perfect as a weeknight dinner side dish or a hearty appetizer, meets the delightful crunch of burdock root. This dish achieves both deliciousness and healthiness with the fantastic combination of burdock’s chewiness and the gochujang marinade.
Main Ingredients- 600g Pork (neck or belly recommended)
- 1 medium Onion
- 1/2 Apple (a sweet variety)
- 4 Cheongyang peppers (adjust spice level)
- 1/4 Burdock root (medium size)
- A portion of glass noodles
Cooking Instructions
Step 1
First, prepare the burdock root by peeling and trimming it. Then, cut it into thin julienne strips about 5-7 cm long. To prevent browning and enhance its crispiness, soak the julienned burdock in a mixture of 1/2 cup vinegar and 1 Tbsp salt for about 10 minutes.
Step 2
Drain the burdock from the vinegar water. Blanch it in boiling water for just 1-2 minutes. Be careful not to overcook it, as it can become mushy. Immediately rinse the blanched burdock under cold water to stop the cooking process, then drain thoroughly in a colander.
Step 3
Soak the glass noodles in warm water for about 20-30 minutes until they are soft but not fully cooked. This will prevent them from clumping together when stir-fried.
Step 4
Peel the onion and cut it into appropriate pieces. Remove the core from the apple and leave the skin on. Place the prepared onion, apple, 1/2 cup soy sauce, and 1/2 cup plum extract into a blender and blend until smooth to create the marinade base.
Step 5
In a bowl, combine the 600g of pork. Pour the blended marinade base over the pork. Add 1 Tbsp black pepper, 1/2 Tbsp ginger powder, and 2 Tbsp sugar. Mix well with your hands, ensuring the pork is evenly coated. Let it marinate for about 10 minutes, then add 3 Tbsp sesame oil and mix again to enhance the aroma.
Step 6
To the marinated pork, add 2 Tbsp gochujang, 3 Tbsp gochugaru, and the finely chopped 4 Cheongyang peppers. Mix thoroughly once more, ensuring all the ingredients are well combined. Your spicy and flavorful gochujang marinade is now ready.
Step 7
Heat a pan over medium heat and add the marinated pork. Stir-fry until the pork is about 1/3 cooked and turns white on the outside. At this stage, add the prepared blanched burdock root. Continue to stir-fry, mixing the pork and burdock well. Avoid overcooking the burdock to maintain its crispiness.
Step 8
When the pork is more than halfway cooked, add the soaked glass noodles. Stir-fry everything together until the noodles absorb the sauce and become tender. If you have green onions, cut them into 3-4 cm lengths and add them now for extra color and flavor.
Step 9
Once all ingredients are cooked and the sauce has slightly thickened, turn off the heat. Drizzle in 1 Tbsp of sesame oil and give it a final toss to add gloss and aroma. Transfer the finished gochujang pork bulgogi to a serving plate, sprinkle generously with sesame seeds, and enjoy this appetizing dish with a bowl of warm rice!
