As mentioned a few weeks ago I am exploring Korean cuisine and here is another tasty Korean dish. It is so quick and easy that it is the sort of dish that you can have on the table within half an hour of walking in the door.
This recipe is adapted from one on the blog Beyond Kimchee where author Holly calls it Easy Spicy Korean Pork for Dummies because she says it is so easy that absolutely anyone could cook it. My
adaption isn’t huge, but it does reduce the heat, but by all means
increase the amount of Korean chilli paste if you wish.
Korean chilli, red or hot pepper paste (Gochujang), a staple of
Korean cuisine is a savoury, pungent fermented condiment made from red chilli, glutinous rice, fermented soy beans and salt. It gives dishes a spiciness and sweetness, is available from Asian
supermarkets and comes in resealable tubs which once opened can be stored in the fridge. I’m sure as I continue to explore this cuisine that this ingredient will be used again, but in the meantime add to stir-fries, sauces, dressings and marinades – anytime you want some spice!
Spicy Korean Pork
The secret to dishes such as this is to cut the meat very thinly, this is easier if the meat is very cold or partially frozen.
I served this with a bowl of steamed rice and steamed Chinese broccoli.
2 cloves garlic, finely chopped
1 tsp grated fresh ginger
1 tbsp toasted sesame seeds
1 tbsp brown sugar
1 tbsp Korean chili paste or to taste
1 tbsp soy sauce
1 tbsp sesame oil
500g pork, any cut, very thinly sliced
1 large onion, cut into thin wedges
1 Place garlic, ginger, sesame seeds, sugar, chilli paste, soy sauce and sesame oil in a bowl and mix to combine. Add pork and mix to coat pork.
2 Heat a heavy-based frying pan over a high heat, add a drizzle of oil and swirl to coat base of pan, add onion and cooking, tossing for 3-4 minutes or until starts to soften.
3 Push onions to side of pan, add pork and toss several times, then toss with onions and cook, tossing for 3-4 minutes or until pork and onions are cooked.
Happy cooking and eating.
Recipe adapted by Rachel Blackmore
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Another Korean-inspired recipe you might like to try: