Aromatic Wild Garlic and Pork Bulgogi Set Meal
[Spring Vegetable Side Dish] How to Make ‘Wild Garlic and Pork Bulgogi Set Meal’ with Perfect Flavor Harmony
This is a hearty home-style meal perfect for overcoming spring fatigue and boosting your appetite. Pork, rich in vitamins and protein, pairs wonderfully with wild garlic, which helps lower cholesterol and eliminate gamey odors. While the previous stir-fry recipe was great as a drinking snack, this Korean-style wild garlic pork bulgogi is ideal for mixing with rice, glass noodles, or rice noodles in its savory broth. Why not present your family with a refreshing and nourishing spring feast, combining the satisfying taste of home-cooked pork bulgogi with the vibrant aroma of wild garlic?
Main Ingredients- Pork 200-250g (for bulgogi)
- Bean Sprouts 200g
- Wild Garlic 2 handfuls
- Mushrooms 1 handful (Enoki mushrooms can be substituted)
- Onion 1/3
- Green Chili Pepper 1/2
- Red Chili Pepper 1/2
- Kabocha Squash 3-4 slices
- Freshly ground Black Pepper for finishing
Bulgogi Marinade (Mix Together)- Soy Sauce 5-6 Tbsp
- Water 1 ladleful (approx. 150ml)
- Perilla Oil or Sesame Oil to taste
- Ginger Syrup 1 tsp
- Candied Ginger pieces from syrup 3-4 pieces (optional)
- Pear Juice or Onion Juice 1 Tbsp
- Soy Sauce 5-6 Tbsp
- Water 1 ladleful (approx. 150ml)
- Perilla Oil or Sesame Oil to taste
- Ginger Syrup 1 tsp
- Candied Ginger pieces from syrup 3-4 pieces (optional)
- Pear Juice or Onion Juice 1 Tbsp
Cooking Instructions
Step 1
1. Prepare Ingredients: Wash the bean sprouts and mushrooms thoroughly. If using enoki mushrooms, trim the woody ends and separate the strands. Adding kabocha squash will enhance the dish with a subtle sweetness. If you don’t have ginger syrup, you can substitute it with plum syrup and ginger powder or fresh minced ginger. The marinade ratio is a guideline; feel free to adjust the soy sauce or sweetener to your taste.
Step 2
2. Prepare Wild Garlic: Carefully clean the roots of the wild garlic, removing any dirt or debris. Trim the dark, sandy tip at the end of the root and peel off any loose outer skin. Rinse thoroughly under cold running water and drain well.
Step 3
3. Prepare Bean Sprouts: Remove any yellowed leaves or roots from the bean sprouts and rinse them cleanly. Drain well.
Step 4
4. Chop Vegetables: Cut the wild garlic into 2-3 segments, about 7cm long, avoiding overly fine pieces. Thinly slice the onion into strips. Cut the mushrooms into bite-sized pieces. Finely chop the green and red chili peppers.
Step 5
5. Steam Kabocha Squash: Slice the kabocha squash into approximately 0.5cm thick rounds. Place the slices on a microwave-safe plate, cover with plastic wrap, and microwave in short bursts (30 seconds to 1 minute at a time) until tender but not mushy. Smaller slices might take 1.5-2 minutes, while larger ones might need around 3 minutes. Be careful not to overcook.
Step 6
6. Marinate and Stir-fry Pork: In a bowl, combine the pork, sliced onion, mushrooms, and all the marinade ingredients. Mix well and let it marinate for a short while. Heat a pot over medium heat and add the marinated pork. Stir-fry until it starts to release its aroma. Then, add 1-2 ladles of water, let it simmer, and once the broth is boiling, add the bean sprouts and continue to stir-fry.
Step 7
7. Adjust Seasoning: Once the bean sprouts have wilted, taste the broth and adjust the seasoning. If it’s not salty enough, add a little more soy sauce. If it’s too salty, add a splash of water. Let it simmer for another moment until all the flavors meld together.
Step 8
8. Garnish: Transfer the cooked pork bulgogi to a serving plate. Top generously with the prepared wild garlic and chopped chili peppers while the dish is still hot to infuse it with their fresh aroma.
Step 9
9. Finish and Serve: Carefully arrange the steamed kabocha squash slices around the bulgogi, being mindful not to break them. Finish with a sprinkle of freshly ground black pepper. Your delicious Wild Garlic Pork Bulgogi Set Meal is now ready!
Step 10
Serving Tip >> For an enhanced flavor experience, try wrapping the savory pork bulgogi with the pungent wild garlic before eating. The sweet and savory broth is also perfect for mixing with rice. Alternatively, you can add rice noodles or glass noodles to the bulgogi and simmer it for a delightful variation.
