A Korean recipe from ” Far Eastern Cookery” by Madhur Jaffrey (1989)
Ingredients
- 12 oz boneless pork loin
- 1 spring onion sliced into thin rounds
- 1 plump garlic clove peeled and finely chopped
- 1 1/2 " piece fresh ginger peeled and finely chopped
- 2 tbsps Hot Fermented Bean Paste
- 3 oz red pepper
- 3 oz onions
- 3 tbsps vegetable oil
Servings:
Instructions
- Cut the pork against the grain into slices about 2" x1" x 1/8 ". Combine the pork, spring onion, garlic, ginger and Bean Paste in a bowl. Cover and set aside for at least 30 minutes.
- Cut the pepper into 1/2" squares and cut the onions into 1/2 " cubes then seperate the layers.
- Just before you are ready to serve heat the oil in a large non stick frying pan over a high heat. When very hot add the pork and its marinade and stir fry for 3 minutes until the pork is white all the way through.
- Add about 6 tbsps water together with the pepper and onion. Stir and cook on a high heat for two minutes more.
- Serve with plain boiled rice.
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