Bulgogi, once more

I had my first taste of bulgogi a few months back. The dish originally called for beef but back then, I used chicken. This time I used pork strips. My mom found this recipe in a Nestle newsletter. This dish we served during my dad’s birthday celebration so the quantity is a lot. Bulgogi is a Korean dish consisting of marinated beef slices on a bed of sprouts.

Korean Bulgogi

1kg pork strips
1/2 cup rice wine
1/2 cup Maggi Savor seasoning
1/2 cup soy sauce
1/4 cup sesame oil
2 tbsp white sesame seeds

Mix everything together and marinate for at least an hour. Stir-fry the meat by batches until browned.

To prepare the bed of sprouts, bring water to a boil. Add 1 Maggi beef bouillon cube. When boiling add about 2 cups of mungbean sprouts. Boil for two minutes then drain. When drained, mix the sprouts, 2 tbsp sesame oil, chopped scallions and 2 tbsp black sesame seeds. Place the sprouts in a round serving plate, make sure to cover all of the plate. Place stir fried meat (one to one-and-a-half cup, depending on how meaty you want it to be) on top of the sprouts. Top the center of the meat with more white sesame seeds.

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