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Korean home cooking is set to be the next big trend. This is our version of daeji bulgogi, a sweet and spicy pork dish usually cooked over a charcoal grill. Serve on rice, or roll up in lettuce with crunchy pickled vegetables.
2 pork shoulder steaks (about 150g each), cut into thin strips
1 tbsp vegetable or groundnut oil
1 red pepper, sliced
5 salad onions, finely shredded
2 tbsp soy sauce
2 tbsp chilli bean sauce
2 tbsp shaoxing rice wine
3 tbsp soft dark brown sugar
1 tbsp toasted sesame oil
2 garlic cloves, crushed
1 tbsp grated fresh root ginger
1 tsp mild chilli powder
¼ tsp crushed black pepper
1. Mix all the marinade ingredients together in a bowl and add the pork. Cover, chill and marinate for at least
an hour, or overnight if you have time.
2. Heat the oil in a large frying pan over a high heat until smoking hot. Drain the pork from the marinade and fry for 4-5 minutes. You want it to be caramelised in places, so it may be best to do this in batches; don’t move it around too much.
3. Remove the pork from the pan, tip in the pepper and cook for 2 minutes, then add the onions; cook for 1 minute. Mix the pork with the vegetables and serve, with sticky rice, shredded salad onions and a scattering of toasted sesame seeds, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in August 2014.