Solo Cooking God's Kongnamul Dae-pae Samgyeopsal Bulgogi

Ingredients needed 🛒2 servings

• 1 pack of dae-pae samgyeopsal
• 2 handfuls of kongnamul
• 1 daepa
• 1 Cheongyang chili pepper
• 2 tbsp gochujang
• 2 tbsp jin-ganjang
• 2 tbsp sugar
• 2 tbsp gochugaru
• 1 tbsp minced garlic
• 1 pack enoki mushrooms
• 5 perilla leaves
• some sour kimchi
• 1 bowl of steamed rice
• some dried seaweed flakes
• 1 tbsp sesame oil
• some sesame seeds

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.