The preparation of this dish korean spicy pork is quite similar to that of the spicy korean chicken I prepared previously. I added 2 additional ingredients- Grated Ginger and Sake and omitting cabbage and onion. Personally, I felt that NZ pork tasted too porky/gamy. The method of marinating meat in grated ginger and sake can get of any gaminess, so I decided to incorporate in the marinade. By the way, Sake also help to tenderize the meat. Or you can this pork using my spicy korean chicken recipe instead.
Serving: 2
Ingredients:
400g Pork Fillet, slice thinly
2Tablespoon Gochujang
1 1/2 Tablespoon Sugar
2 Cloves Garlic, mince
2 Tablespoon Soy Sauce
1 Tablespoon Seasame Oil
Seasame Seeds (optional)
1 Thumb Size Ginger, Grated
2 Tablespoon Sake/Sherry
2 Tablespoon Oil
1 1/2 Tablespoon Sugar
2 Cloves Garlic, mince
2 Tablespoon Soy Sauce
1 Tablespoon Seasame Oil
Seasame Seeds (optional)
1 Thumb Size Ginger, Grated
2 Tablespoon Sake/Sherry
2 Tablespoon Oil
1.In a big bowl, put all the above ingredients together (except oil and seasame seeds) and mix it well.
2.Let it marinate in the refrigerator for at least 1 hour. The longer the better, you may prepare a day advance.
3. Heat up oil a pan over medium heat, stir-fry the marinated pork until they are cooked through. Dish up, before serving sprinkle some sesame seeds on the top. Enjoy!
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