Enhanced Gwangyang Bulgogi with Bok Choy and Octopus
Elevating Store-Bought Gwangyang Bulgogi for a Delicious Meal
Transform your pre-made Gwangyang Bulgogi into an extraordinary dish by adding fresh bok choy, chewy rice cakes, and tender pre-cooked octopus. This recipe offers a delightful twist for a more satisfying and flavorful experience.
Ingredients
- Store-bought Gwangyang Bulgogi (Beef) 1 pack
- Bok Choy 2 heads
- Rice Cakes (tteokbokki or tteokguk style) 10 pieces
- Pre-cooked Octopus (cut into bite-sized pieces) 1 handful
Cooking Instructions
Step 1
First, prepare your store-bought Gwangyang Bulgogi. You can use the contents directly from the package.
Step 2
Wash the bok choy thoroughly under running water. Pat dry and chop into manageable pieces. If your pre-cooked octopus is not already cut, slice it into bite-sized pieces.
Step 3
Bring a pot of water to a boil. Add the rice cakes and blanch for about 1-2 minutes, just until they soften slightly. Be careful not to overcook, as they can become mushy. Drain the softened rice cakes.
Step 4
Heat a wok or a wide pan over medium-high heat. Add the Gwangyang Bulgogi and the blanched rice cakes. Stir-fry them together, allowing the bulgogi sauce to coat the rice cakes.
Step 5
Once the beef starts to cook, add the chopped bok choy and the pre-cooked octopus to the pan.
Step 6
Quickly stir-fry all the ingredients together. Cook just until the bok choy stems are slightly tender but still retain a bit of crunch. This ensures a pleasant texture. As soon as the bok choy wilts slightly, remove the pan from the heat and serve immediately. Enjoy your enhanced Gwangyang Bulgogi while it’s warm!
