Ingredients
- 500g thinly sliced pork
- 1 onion thinly sliced
- 2 spring onions sliced on diagonal
- 2 Tblspn Gochujang - marinade
- 1 Tblspn Soy Sauce - marinade
- 1 Tblspn mirin - marinade
- 3 tspn sugar - marinade
- 1 Tblspn sesame oil - marinade
- 1 Tblspn minced garlic - marinade
- 1 tspn minced ginger - marinade
- English spinach
- Beansprouts
- Salt - for seasoning vegies
- Sesame oil - for seasoning vegies
- Garlic - for seasoning vegies
- Soy sauce - for seasoning vegies
- kimchi
- rice
- vegetable oil
Method
- Mix all the marinade ingredients in a bowl.
- Add pork, onion and spring onion and mix well. Leave to marinate for 30 minutes.
- Meanwhile, blanch the beansprouts until just soft. Strain and cool under running water.
- Cut the bottom roots off the spinach and blanch until wilted. Strain and cool under running water.
- Squeeze as much water out of the vegies as possible, then season the veggies. Sprinkle with salt, a little sesame oil, a very small amount of garlic and just a little drop of soy sauce. Mix well. Taste and add more seasoning if required.
- Heat pan adding a little vegetable oil. Fry pork until the edges start to caramelise.
- To serve, top rice with pork and serve along with side dishes. (beansprouts, spinach and kimchi) Enjoy!
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
- Lee Kum Kee - Sesame Oil