Spicy & Sweet Stir-fried Pork (Daeji Bulgogi) with Abundant Wraps
A Welcoming Feast for My Younger Sibling’s In-laws
Introducing a delightful spread featuring spicy and sweet Daeji Bulgogi as the star, complemented by fresh cabbage and seaweed wraps, perfectly pan-fried fish, and fresh tuna sashimi. This abundant and elegant meal is designed to please everyone in your younger sibling’s family. Prepare it with love for your cherished guests on a special occasion.
Daeji Bulgogi (Main Dish)- 200g Pork (shoulder or belly recommended for good fat content)
- 2 Tbsp Gochujang (Korean chili paste for spicy and sweet flavor)
- 2 Tbsp Mirin (or cooking wine, to tenderize and remove pork odor)
- 2 Tbsp Minced Garlic
- 2 Tbsp Rice Syrup or Corn Syrup (for glaze and sweetness)
- 1/2 Onion, thinly sliced
- 1 Red Chili Pepper, sliced (for color and mild heat)
- 2 Green Chili Peppers (e.g., Cheongyang peppers), sliced (adjust to spice preference)
- A pinch of Toasted Sesame Seeds
- A drizzle of Sesame Oil
Cabbage & Seaweed Wraps (Refreshing Accompaniments)- 1/4 head Cabbage
- 1 handful Dried Sea Kelp (Soak before use)
- Chili Pepper Soy Sauce Dip (prepare to taste)
Pan-fried Fish (Savory & Aromatic)- 1 Fish of your choice (e.g., Mackerel, Croaker)
- A little Cooking Oil
Tuna Sashimi (A Touch of Elegance)- 200g Tuna Sashimi (frozen or fresh)
- A little Chogochujang (vinegar-based chili sauce)
- 1/4 head Cabbage
- 1 handful Dried Sea Kelp (Soak before use)
- Chili Pepper Soy Sauce Dip (prepare to taste)
Pan-fried Fish (Savory & Aromatic)- 1 Fish of your choice (e.g., Mackerel, Croaker)
- A little Cooking Oil
Tuna Sashimi (A Touch of Elegance)- 200g Tuna Sashimi (frozen or fresh)
- A little Chogochujang (vinegar-based chili sauce)
- 200g Tuna Sashimi (frozen or fresh)
- A little Chogochujang (vinegar-based chili sauce)
Cooking Instructions
Step 1
[Prepare Bulgogi Vegetables] First, prepare the vegetables for the Daeji Bulgogi. Thinly slice the onion. Remove the seeds from the red and green chili peppers, then slice them into bite-sized pieces (about 0.5cm thick). Prepping the vegetables in advance will make cooking much smoother. 
Step 2
[Marinate the Pork] In a bowl, combine the pork with 2 Tbsp gochujang, 2 Tbsp mirin, 2 Tbsp minced garlic, and 2 Tbsp rice syrup (or corn syrup). Mix well by hand, ensuring the marinade coats the pork evenly. Let it marinate for about 10 minutes to allow the flavors to meld beautifully. 
Step 3
[Stir-fry the Bulgogi] Heat a pan over medium heat and add the marinated pork. Stir-fry until the pork is almost cooked through. Then, add the sliced onion, red chili pepper, and green chili peppers. Continue to stir-fry until the vegetables are softened and well combined with the pork. Just before turning off the heat, drizzle in sesame oil and sprinkle with toasted sesame seeds for a fragrant finish. 
Step 4
[Plating the Bulgogi] Transfer the cooked Daeji Bulgogi to a serving dish. Arrange it attractively. You can add a few extra toasted sesame seeds on top for garnish. 
Step 5
[Steam Cabbage] Prepare the cabbage for wraps by removing the outer leaves and washing it thoroughly. Place the cabbage wedges in a steamer basket over boiling water and steam for about 5-7 minutes, or until tender but still slightly crisp. Be careful not to overcook. Cut the steamed cabbage into manageable pieces (approx. 8-10cm long). 
Step 6
[Prepare Seaweed] Soak the dried seaweed in cold water until fully rehydrated. Rinse it thoroughly, rubbing to remove excess salt. Blanch the rehydrated seaweed in boiling water for a minute, then rinse in cold water and squeeze out excess moisture. Cut into bite-sized pieces (approx. 5cm long). 
Step 7
[Serve Wraps] Arrange the steamed cabbage and prepared seaweed on a platter. Serve with a side of soy sauce seasoned with finely chopped chili peppers (or your favorite ssamjang) for a complete wrap experience. 
Step 8
[Pan-fry Fish] Clean and pat dry the fish. Heat a generous amount of cooking oil in a frying pan over medium heat. Carefully place the fish in the hot oil and fry until golden brown and cooked through on both sides. Aim for a crispy skin and moist interior. Remove the fish and let it drain on paper towels. 
Step 9
[Prepare Tuna Sashimi] If using frozen tuna, it’s crucial to pat it completely dry with paper towels or defrosted paper. This helps maintain its freshness. Once thawed, slice the tuna into bite-sized pieces (approximately 5x3cm). Ensure the slices are not too thin to enjoy the texture. 
Step 10
[Plate Tuna Sashimi] Arrange the sliced tuna sashimi attractively around the edge of a plate. You can leave the center empty or add a few small garnishes. Serve immediately with chogochujang on the side. 
Step 11
Presenting this complete meal—Daeji Bulgogi, cabbage and seaweed wraps, pan-fried fish, and tuna sashimi—will create a magnificent and abundant spread for your guests. Enjoy a wonderful mealtime with your loved ones!
