Ginger Marinated Pork Bulgogi with Potato Starch Zucchini Pancakes
Ginger Marinated Pork Bulgogi with Potato Starch Zucchini Pancakes
A Digestible Lunchbox: Ginger Bulgogi and Potato Starch Zucchini Pancakes
Craving delicious bulgogi for lunch without any gamey pork odor? If you have trouble digesting regular flour, try this recipe! Using potato starch for the zucchini pancakes makes them incredibly easy to digest. This meal offers a delightful ginger-infused bulgogi and satisfying zucchini pancakes, perfect for a wholesome and tasty lunch.
Main Ingredients- 400g Pork, thinly sliced for Bulgogi
- 1/2 Onion
- 10g Green Onion
- 1 Zucchini
- 2 Eggs
- 3 tsp Potato Starch
- 1 pinch Salt
- 10g Ginger, finely minced
- 5 tsp Grapeseed Oil
Bulgogi Marinade- 1 tsp Sugar
- 4 tsp Mirin (Rice Wine)
- 2 tsp Sesame Oil
- 2 tsp Plum Extract
- 4 tsp Soy Sauce
- 1 tsp Oyster Sauce
- 1 tsp Sugar
- 4 tsp Mirin (Rice Wine)
- 2 tsp Sesame Oil
- 2 tsp Plum Extract
- 4 tsp Soy Sauce
- 1 tsp Oyster Sauce
Cooking Instructions
Step 1
First, thinly slice 1/2 onion into about 0.5cm thick pieces. Slicing it thinly will help it cook well with the bulgogi.
Step 2
In a clean bowl, place the 400g of thinly sliced pork for bulgogi. Finely mince 10g of ginger and add it to the pork. The ginger will help eliminate any unwanted pork odor.
Step 3
Now, let’s make the bulgogi marinade. Add the marinade ingredients one by one to the pork in the bowl. Start with 1 tsp of sugar for a touch of sweetness.
Step 4
Next, add 4 tsp of mirin (rice wine). Mirin helps tenderize the meat and adds a wonderful depth of flavor.
Step 5
For a nutty aroma and taste, add 2 tsp of sesame oil. Sesame oil adds its fragrance towards the end of cooking.
Step 6
Add 2 tsp of plum extract for a hint of sweetness and a beautiful glaze.
Step 7
To create a rich savory flavor, add 4 tsp of soy sauce. This will season the bulgogi overall.
Step 8
Finally, add 1 tsp of oyster sauce to further enhance the umami. Oyster sauce will make the bulgogi even more delicious.
Step 9
Once all the marinade ingredients are added, mix everything well with your hands, ensuring the marinade coats the pork evenly. Let the marinated pork sit for about 20 minutes at room temperature. This allows the flavors to meld beautifully.
Step 10
Heat a pan over medium-high heat. Add the marinated pork and the sliced onions. Stir-fry quickly, breaking up any clumps of meat as you cook.
Step 11
To make the zucchini pancakes, prepare the eggs. In a separate bowl, crack 2 eggs and add a pinch of salt. The salt helps to remove any eggy smell and adds a slight seasoning.
Step 12
Whisk the eggs thoroughly with a fork or whisk until well combined. Ensure the yolk and white are fully incorporated.
Step 13
Wash the zucchini, then cut it in half lengthwise, and then cut each half in half again lengthwise. Slice these four sections into about 0.5cm thick pieces for easy eating.
Step 14
Add 2 tsp of grapeseed oil to a frying pan and preheat it over medium-low heat. Dip each zucchini slice into the beaten egg mixture, coating both sides evenly. Make sure the egg adheres well. Place the egg-coated zucchini slices in the pan and cook until golden brown. If the pan looks dry while cooking, add about 1 tsp of grapeseed oil at a time to prevent sticking and ensure a nice golden crust. Flipping them to cook the other side until golden brown will result in tender and easily digestible zucchini pancakes.
