Kid-Friendly Curry Bulgogi
Kid-Friendly Curry Bulgogi
Sweet and Savory Curry Bulgogi, Seaweed Wraps, and Orange Juice Recipe (For Toddler Meals and Baby Food)
Introducing a delicious Curry Bulgogi recipe that the whole family can enjoy! Its sweet flavor, enhanced by the fragrant curry, makes it a perfect side dish for rice. Served with seaweed wraps and refreshing orange juice, it creates a wonderful meal. The orange juice, made as an alternative to seasoned bean sprouts, was a big hit with the kids for its sweet and tangy taste. Curry Bulgogi, made with curry powder instead of gochujang (red chili paste), is easily accepted by children and also appeals to adult palates, making it suitable for family dining. (This recipe is designed for children; adults might prefer pairing it with Kimchi Jjim or other dishes.)
Curry Bulgogi Ingredients- Pork shoulder (front leg) 300g
- Oyster sauce 1.5 Tbsp
- Curry powder 1.5 Tbsp
- Corn syrup (or other liquid sweetener) 1 Tbsp
- Minced garlic 0.5 Tbsp
- Water 100mL
- Yogurt cup 1 cup (approx. 100-120ml)
- Large onion 1/4 (approx. 40g)
- King oyster mushroom 1/2 (approx. 50g)
- Mihyang (or cooking wine) 1 Tbsp
Cooking Instructions
Step 1
1. Prepare the Seaweed Wraps: If using salted seaweed sheets, soak them in water for over an hour to remove excess salt. Rinse them thoroughly under running water 5-7 times, gently rubbing to ensure all salt is gone. (Taste a small piece; if still too salty, rinse further.) Bring a pot of water to a boil and blanch the seaweed for about 5 minutes. It’s done when the color becomes vibrantly green. After blanching, rinse briefly in cold water, drain, and then slice into bite-sized pieces. Blanching slightly firms up the seaweed, making it easier to cut.
Step 2
2. Make the Curry Bulgogi Marinade: In a large bowl, combine the 300g of pork shoulder, 1.5 Tbsp oyster sauce, 1.5 Tbsp curry powder, 1 Tbsp corn syrup, 0.5 Tbsp minced garlic, 1 Tbsp Mihyang (or cooking wine), and 100mL water. Mix well by hand. Slice the onion and cut the king oyster mushroom into bite-sized pieces.
Step 3
3. Stir-fry the Curry Bulgogi: Heat 1 Tbsp of olive oil in a pan over medium-low heat. Add the sliced onions and sauté until they become translucent and pale yellow, releasing their aroma. Once the onions are softened, increase the heat to high, add the marinated pork and sliced mushrooms. Stir-fry quickly until the pork is fully cooked and the vegetables are well combined.
Step 4
4. Make the Orange Juice: Peel the 3 oranges and place them in a blender along with 1 Tbsp of maple syrup or honey. Blend until smooth. Adjust the amount of sweetener to your taste. You’ll have a delicious, sweet, and tangy orange juice!
