Main ingredients 🥩
pork shoulderpearsoy saucemirinbrown sugarcorn syrupblack pepperMSGgarlicgingernocheu
Ttukdak Hyung's Apdarisal Yangnyeom Dwaeji Galbi
Thinly sliced pork shoulder for bulgogi marinated in a blended sauce of pear and various soy-based seasonings, aged overnight, then grilled for a cost-effective version of seasoned galbi.
🙋 Recommended for
- ⭐ Those who want to enjoy the sweet and savory seasoned galbi from galbi restaurants at home at a low cost
- ⭐ Those thinking about side dishes for kids or a main menu for a weekend home party dinner
Ingredients needed 🛒2 servings
- pork shoulder (for bulgogi) appropriate amount
- pear a little
- soy sauce a little
- mirin a little
- brown sugar a little
- corn syrup a little
- black pepper a little
- MSG a little
- garlic a little
- ginger a little
- nocheu (optional) a little
Recipe 🍳
- Slice the pork shoulder for bulgogi into pieces of suitable size and thickness so the marinade penetrates well and it's easy to eat.
- Place pear, soy sauce, mirin, brown sugar, corn syrup, black pepper, MSG, garlic, and ginger in a blender and grind until smooth to make the special marinade.
- If you want a dark, appetizing brown color like restaurant galbi, add a touch of nocheu (Chinese dark soy sauce) to the marinade.
- Pour the marinade evenly over the prepared pork shoulder and mix well so the seasoning seeps into the meat fibers.
- Put the marinated meat in an airtight container and refrigerate for about a day to allow it to mature sufficiently.
- Heat a pan, place the aged meat in it, and cook over high and medium heat, adjusting as needed, until the sauce is completely reduced and the meat is nicely browned.
- Cut the pork shoulder for bulgogi, then blend pear, soy sauce, sugar, ginger, garlic, etc. in a blender to make the marinade.
- Pour the marinade over the meat, mix well, and refrigerate for a day to age.
- Place the well-marinated meat in a heated pan and grill until browned and dry.
Cooking tips 💡
- Adding just a tiny amount of nocheu, a Chinese dark soy sauce, gives the meat a deep, appetizing color like professional galbi.
- Even though the meat is thinly sliced for bulgogi, aging it in the refrigerator for at least a day ensures tenderness and prevents the marinade from feeling separate.
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