Clean and Savory Pork Tenderloin and Small Octopus Bulgogi
A Delicious Recipe for Pork Tenderloin and Small Octopus Bulgogi
This recipe offers a lighter and cleaner version of Jjusam Bulgogi, using lean pork tenderloin instead of fatty pork belly. It’s a delightful combination of tender pork, chewy octopus, and fresh vegetables.
Main Ingredients- Pork tenderloin 200g
- Small octopus 3 pieces
- Perilla leaves 5 sheets
- Zucchini 1/3 medium
- Carrot 1/4 medium
- Cooking oil 1 Tbsp
Seasoning- Gochujang (Korean chili paste) 2 Tbsp
- Maesilcheong (Plum syrup) 2 Tbsp
- Soy sauce 1/2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced garlic 1 tsp
- Sesame seeds 1 tsp
- Black pepper 1/3 tsp
- Sesame oil 1 tsp
- Gochujang (Korean chili paste) 2 Tbsp
- Maesilcheong (Plum syrup) 2 Tbsp
- Soy sauce 1/2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced garlic 1 tsp
- Sesame seeds 1 tsp
- Black pepper 1/3 tsp
- Sesame oil 1 tsp
Cooking Instructions
Step 1
Before we begin cooking, let’s start by washing our hands thoroughly and preparing all the necessary ingredients for our Jjusam Bulgogi. Having fresh ingredients ready is the foundation for a delicious meal.
Step 2
Now, let’s prepare the vegetables. Slice the onion into about 0.5cm thick pieces. Cut the zucchini in half and then slice it into 0.5cm thick pieces as well. Julienne the carrot. For the perilla leaves, wash them, pat them dry, then roll them up tightly and slice them thinly.
Step 3
Let’s make the star of our Jjusam Bulgogi: the seasoning paste! In a bowl, combine the gochujang, maesilcheong, soy sauce, gochugaru, minced garlic, sesame seeds, black pepper, and sesame oil. Mix well to create a delicious seasoning. Now, divide this seasoning paste in half. In one bowl, combine half of the paste with the prepared pork tenderloin, onion slices, and julienned carrots. Gently massage the ingredients with your hands to ensure the seasoning coats everything evenly. In a separate bowl, place the small octopus and add the remaining seasoning paste. Gently mix to coat the octopus. Marinating the ingredients separately helps develop distinct flavors! Cover the marinated pork and vegetables, and the octopus, and let them rest in the refrigerator for about 15 minutes to allow the flavors to meld beautifully.
Step 4
It’s time to start stir-frying! Heat a frying pan over high heat for about 2 minutes until it’s nice and hot. Add 1 Tbsp of cooking oil. Since pork tenderloin takes a bit longer to cook than the octopus, add it to the pan first and stir-fry. Once the pork is about 60% cooked, add the marinated octopus and continue to stir-fry. When the octopus starts turning red and is almost cooked, add the prepared zucchini. Stir-fry everything quickly together until well combined and slightly caramelized. Be careful not to overcook at this stage.
Step 5
And now for the final touch! Transfer the perfectly stir-fried Jjusam Bulgogi to a serving plate. Generously top it with the thinly sliced perilla leaves. This creates a visually appealing and aromatic dish, bursting with fresh flavors. Your delicious and healthy Pork Tenderloin and Small Octopus Bulgogi is now ready to be enjoyed!
