Main ingredients 🥩
king oyster mushroomthinly sliced pork bellyricegreen oniononionbuldak saucebeef rib marinadeegg
Ttukdak Hyung's Sesongi Daepaetbap
A rice bowl topped with thinly shaved king oyster mushrooms and sliced pork belly quickly stir-fried in a special spicy galbi buldak sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy a hearty, addictive meat rice bowl for just a few thousand won.
- ⭐ Those who want to combine the chewy texture of king oyster mushrooms and the richness of sliced pork belly in a spicy sauce in one bowl.
Ingredients needed 🛒1 servings
- king oyster mushroom 1
- thinly sliced pork belly a handful
- rice 1 bowl
- cooking oil a little
- green onion 1/2 stalk
- onion 1/4
- buldak sauce 1.5 tbsp
- beef rib marinade sauce 1.5 tbsp
- egg 1
- sesame seeds a little
Recipe 🍳
- Cut the cap of the king oyster mushroom into bite-sized pieces, then use a potato peeler to thinly shave the stem like you are peeling a potato.
- Add cooking oil to a pan, then put in the green onion, sliced onion, prepared king oyster mushroom, and thinly sliced pork belly all at once.
- Stir-fry over high heat, letting the moisture evaporate quickly, until the ingredients are well coated in oil.
- When the meat is cooked, add buldak sauce and beef rib marinade sauce in a 1:1 ratio, then quickly stir-fry while reducing the sauce.
- Place a serving of warm rice in a bowl and generously top with the stir-fried ingredients.
- Top with a sunny-side-up egg and sprinkle with sesame seeds to finish.
- Thinly shave the stem of the king oyster mushroom with a peeler and prepare along with vegetables.
- Put the meat, mushroom, green onion, and onion in a pan and stir-fry over high heat until dry.
- Mix in buldak sauce and galbi sauce, reduce, then top over rice and add a fried egg.
Cooking tips 💡
- Shaving the king oyster mushroom thinly with a peeler gives it a texture similar to meat, helping the sauce adhere better and blend well.
- Since store-bought galbi marinade already contains minced garlic, sugar, and other base seasonings, you don't need to add extra garlic for a deep flavor.