Super-Stin Perrugogi: Quick & Delicious Home Cooking

Hello from , let me guess, you want to start cooking more at home, but when you get home from
work or school, you’re exhausted and you don’t want to spend lots of time in the kitchen, right?
Same here, but you know what?
If you invest just 15 minutes on this recipe, you don’t have to worry about your week
night dinner, lunch, or even breakfast. I guarantee it.

Why You’ll Love This

Most of them are super easy to make and really delicious, and not only that, you can’t
actually make it in bulk and split it throughout the week, so instead of ordering takeout,
please keep them a try, you want me ready.

Ingredients

Classic Pugogi

• ground beef
• green onion
• onion
• tacky mushroom
• chilli peppers
• For the Marinade:
  • three tablespoons of soy sauce
  • two tablespoons of sugar
  • two tablespoons of mirin
  • two and a half tablespoons of oyster sauce
  • two tablespoons of minced garlic
  • one tablespoon of toasted sesame oil
  • a few shakes of black pepper
  • MSG
• two tablespoons of oil

Spicy Pugogi

• ground pork
• onion
• green onion
• shallow peppers
• ginger
• For the Sauce:
  • four tablespoons of curry and chili pepper flakes
  • three tablespoons of soy sauce
  • two tablespoons of sugar
  • two tablespoons of mirin
  • two and a half tablespoons of oyster sauce
  • two tablespoons of minced garlic
  • one teaspoon of minced ginger
  • some black pepper
  • a pinch of MSG
• one tablespoon of oil

Instructions

Classic Pugogi

1. Chop some green onion first. Keep the white part separately for green onion oil and the green part for garnish.
2. Finely dice half an onion.
3. Take two or three stocki mushrooms and finely chop them.
4. Slice some chilies for garnish.
5. Make a marinade. In a small container, has three tablespoons of soy sauce, two tablespoons of sugar, two tablespoons of mirin, two and a half tablespoons of oyster sauce, two tablespoons of minced garlic, one tablespoon of toasted sesame oil, and a few shakes of black pepper.
6. To a mixing bowl at the ground beef, stocki mushrooms, marinade, and give it a good mix.
7. In a bowl or pan, a two tablespoons of oil, and hit it over medium high heat.
8. Once it gets nice and hot at the white part of the green onions, onion, and stir them around for about three minutes.
9. Once they start to go brown, add in your beef, and let them cook for about seven to eight minutes.
10. Break up the beef and keep stirring it.
11. Make sure that most of the liquid has evaporated.
12. Once the beef is cooked through, turn the heat off and add some chili peppers, green onions, and half a tablespoon of toast is sesame oil.
13. Give you the final mix.

Spicy Pugogi

1. Start with onion. I’m gonna be using half an onion. Make sure it’s nice and fine.
2. Finding means a small number of ginger.
3. This time, green onion. We’re gonna use the white part to stir fry and the green part for garnish. Please put them into separate bowls.
4. Slice one or two chili peppers.
5. Move on to the sauce. In a small container, add four tablespoons of curry and chili pepper flakes, three tablespoons of soy sauce, two tablespoons of sugar, two tablespoons of mirin, two and a half tablespoons of oyster sauce, two tablespoons of minced garlic, one teaspoon of minced ginger, some black pepper, and a pinch of MSG, which is totally optional.
6. In a warm or pan, add one tablespoon of oil and hit it over medium high heat.
7. Once it’s heated, add the white part of the green onions, and sauteing for about three minutes or until they start to go brown.
8. Increase the heat to high at the pork and let it cook for about three to four minutes.
9. Give it enough time to cook through and then add our lovely sauce and let it all cook together.
10. Stir fry for about three minutes.
11. Just like the first one, when most of the liquid has evaporated, turn the heat off and add some chili peppers and green onions.
12. Finish it with half a tablespoon of toasted sesame oil.

Cooking Tips

Classic Pugogi

• You can use any cut off beef, but make sure it has enough fat in it, because that will be more flavorful.
• If it’s too chunky, there might be some kind of imbalance in Plus, it’s going to take longer to cook, and that’s not our style, right? So make sure to finely dice it.
• These bad bones are really important, because they’re like an umami bomb. Trust me, whether you use it or not, the taste will be totally different, so do not miss a chance to have the best pugogi of all time.
• What, there’s no way to get this chunky mushroom? Then, try with button mushrooms. It’s still going to be good.
• What, you worry about the cold brown situation? Then, use bad peppers. Nobody would know.
• But if you have some courage to make it better with this MSG, you will earn the greedy spugogi of all time.
• Normally, when we say a marinade, it needs to be kept in the fridge to develop the flavors. But today, we don’t have to wait for a long time. We can’t start right now.
• Here, all the good flavors will come out into the oil, and that’s going to take it to the next level.
• You can’t keep that long in the fridge if there’s a lot of liquid in your food. They’re going to go bad so quickly. So if you want to do a meal prep with this or store it in the fridge for a few days to come, make sure to evaporate as much liquid as possible. If you don’t take my device and you’re pressed just blue, googies gone, I’m not responsible.

Spicy Pugogi

• Since it goes so well with pork and gets rid of any gamey smell or taste, I strongly recommend using it.
• For information, it doesn’t always have to be made with pork. So if pork is not your thing, try with chicken. They’ll be fantastic.
• Again, since we’re using ground meat, make sure it’s nice and fine so that there’s no imbalance in textures.
• Here, some of you might say, Aaron, my wife hates ginger. What should I do? Don’t worry about it. Just grate it. Then I’m pretty sure she’ll say, honey, why is it so delicious? Yeah, she’ll never know.
• Here, instead of chili pepper flakes, you could also use kuchujang, Korean chili paste. But without kuchujang, it will taste way better. Trust me, we want to regret it.
• Unlike the first one, it can’t burn quite easily because of the chili flakes. That’s why I didn’t do it.
• Plus, the pork needs to be cooked for quite a while so that it can develop lots of umami. But if it’s marinated, we can’t cook enough because of chili flakes, right? So please give it enough time to cook through and then add our lovely sauce and let it all cook together.
• Since the pork is cooked enough, it won’t take that long.

Serving Suggestions

Classic Pugogi

• Get some rice on the plate, and tap it on with our brew googie.
• Sprinkle on some green onions and toast it’s sesame seeds.
• For information, if you could add some salad greens, broccoli, or aspergus, it will become more nutritious. So feel free to add some.

Spicy Pugogi

• Get some rice into a bowl or plate and then a gentle tomato bar spicy bougouhee.
• Finish it with some green onions and toast this sesame seeds.

Today I showed you two types of Super-Stin Perrugogi. How was it? They’re unbelievably easy, right?
Like I said, if you invest just 15 minutes, you don’t have to worry about your lunch, dinner, or even breakfast.
And you’ll be satisfied for a whole week. I guarantee it. Alright, this is it for today, and I’ll see you next time.