Ingredients (For One)

• 125g Pork Mince (Ground Pork)
• 1/2 Inch Ginger, Skinned And Minced
• Three Garlic Cloves, Peeled And Minced
• Spring Onions, Sliced
• Salt
• 1tsp Sugar, Brown Works Best But White Is Okay Too
• 5tbsp Soy Sauce
• 2tbsp Worcestershire Sauce
• 1tbsp Gochujang Sauce, You Can Use Dried Chili Flakes If You Don’t Have This

Method

1. Place all the ingredients into a sealable container and give a really good shake up before placing it into the fridge for at least an hour but preferably nearer to 24 hours
2. Preheat a frying pan to a medium heat; Not too high or the sauces will burn up. Get some rice cooking too
3. Add the pork mixture into the frying pan and keep cooking until some of the pieces start to crisp up a little and that sauce has pretty much reduced into thick goodness
4. Serve it up with your rice and any other sides

Eating And Storage Tips

Once this has been cooked you could easily put it into a new container and back in the fridge overnight.

I find this to be a great recipe to spread thinner with vegetables on the side or something like a quick pickle, which is what I did with me, or for you to double it up to have extra meat instead of any side carbs.

You can use pretty much any meat that you want for this. Bulgogi is more commonly done with beef but if you wanted to go leaner you could do turkey or chicken mince instead.

As mentioned in the ingredients if you don’t have gochujang you can easily use either fresh chili deseeded and chopped or you can use dried chili flakes. Depending on how spicy you like your food you might want to change the amount you put in as well. My quantities meant mine was pretty mild as I just wanted a hint of something warming but not enough to change the overall flavour profile.