Korean-style Bulgogi Ćevapi

Ingredients

While the original Bosnian Ćevapi is typically made with ground beef and lamb, this Korean adaptation replaces the lamb with pork for a more Korean flavor profile. Additionally, the traditional spices are substituted with a marinade featuring soy sauce, ginger, garlic, and sesame oil, giving the dish a distinct Korean twist. We alse have the original recipe for Ćevapi, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup bread crumbs 1/4 cup bread crumbs
• Vegetable oil, for grilling Vegetable oil, for grilling

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (8g saturated)
• Carbohydrates: 8g (2g sugars)
• Protein: 35g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, soy sauce, sesame oil, brown sugar, grated ginger, black pepper, salt, and bread crumbs. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small sausage-shaped patties, about 8-10cm (3-4 inches) long and 2cm (0.8 inches) in diameter.
3. 3.
   Preheat a grill or grill pan over medium-high heat. Brush the surface with vegetable oil to prevent sticking.
4. 4.
   Grill the Ćevapi for about 4-5 minutes on each side, or until they are cooked through and nicely browned.
5. 5.
   Remove from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Ground beef and pork — Use lean cuts of meat for a healthier option and to prevent excessive grease.
• Soy sauce — Opt for low-sodium soy sauce if you are watching your sodium intake.
• Sesame oil — Toasted sesame oil adds a rich and nutty flavor to the marinade.

Tips & Tricks

• For extra tenderness, let the meat marinate in the refrigerator for at least 1 hour before grilling.
• Serve the Bulgogi Ćevapi with a side of kimchi and steamed rice for a complete Korean meal.
• If you don't have a grill, you can also cook the Ćevapi in a skillet over medium heat.
• Customize the level of spiciness by adding a dash of Korean chili flakes (gochugaru) to the marinade.
• Leftover Ćevapi can be stored in the refrigerator for up to 3 days and reheated for later enjoyment.

Serving advice

Serve the Korean-style Bulgogi Ćevapi hot off the grill, garnished with sesame seeds and chopped green onions. They are perfect as a main course, or you can serve them in lettuce wraps with a variety of Korean condiments for a fun and interactive dining experience.

Presentation advice

Arrange the grilled Ćevapi on a platter, placing them in a neat row. Sprinkle sesame seeds and chopped green onions over the top for a pop of color. Serve with a side of kimchi and steamed rice to complete the Korean presentation.