Homemade bulgogi

The other day, I attempted to make bulgogi.

(I am extremely surprised that I have not posted about Daorae's bulgogi before, and that I had no photo of it!)

I had some leftover pork slices (the type used for steamboat), and I suddenly thought of Daorae's bulgogi, which I absolutely love (the one at Daorae was beef bulgogi, but it's fine, I can try it with pork first). So I searched up how to make bulgogi. I found two very informative articles. Basically the secret ingredient is to use apple! (technically it should be Korean pear, but the recipes all suggest apple as a substitute)

I did it stir-fry style, which is basically the kind that I had in Daorae. It's not even really stir-frying; I just dumped everything in the pot and let it cook. Here's how it looks in the pot! (this is for comparison with Daorae's bulgogi which is served in a pot...but then I found out that I didn't have a photo :P )

The juices dried up a bit...I didn't want to add more water because I didn't want to dilute the flavour.

There are also a lot more enoki mushrooms than meat...because I decided to put in the whole pack of enoki that I had bought. Probably a little less would have been better, proportion-wise.

Somehow after being transferred to a plate, it didn't look so good. (also, I do feel that my phone camera is not as good as my previous camera...but I can't be bothered switching between two cameras)

But the taste was just nice, reminiscent of Daorae's dish! So I'm happy about this...and I might give it a try with beef slices next time!