Main ingredients
dae-pae samgyeopsalkongnamuldaepaCheongyang chili peppergochujangjin-ganjanggochugaruminced garlicenoki mushroomsperilla leavessour kimchidried seaweed flakessesame oil
Solo Cooking God's Kongnamul Dae-pae Samgyeopsal Bulgogi
A feast for the eyes and a sweet and spicy sauce, stir-fried with vegetable juices and finished with fried rice using dae-pae samgyeopsal and kongnamul.
Ingredients needed 2 servings
Recipe
Cooking tips
- For building a visual layer, it's much better to use refrigerated dae-pae samgyeopsal that's laid out straight rather than the frozen rolled-up kind.
- Even if you're worried about burning because there's no water at the start, remember that kongnamul releases a huge amount of juice when heated, so absolutely do not add any extra water.
- Perilla leaves and enoki mushrooms become tough and lose their aroma if cooked too long, so add them only at the very last stage and let the residual heat cook them.
Recommended for
- Those who want to recreate the generous restaurant-style dae-pae kongbul at home affordably and heartily.
- Those who want to enjoy a spicy meat dish followed by a savory, subtly scorched iron plate kimchi fried rice as a full course.
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