This is a super-easy Korean dish that goes very well with rice and the recipe is taken from Maangchi.com. She has recently done this Gapshida tour where she travelled around to meet her fans and she was actually in Copenhagen too. Too bad I wasn't able to make it but it was nice reading about the meet-ups and I really feel happy that a food blog has taken her this far :) Do check out her blog for more inspiring recipes.
I've used lean pork this time to make it but her recipe actually suggest using meat with some part of fats like pork belly or shoulder. I think this recipe is not only good for stir frying but if you are preparing to have a BBQ-steamboat at home over Chinese New Year, this would make a nice change from the usual marinade you would use for your BBQ meat.
600g pork, sliced thinly
1/3 cup hot pepper paste
1 onion sliced thinly
4 cloves of garlic, minced
1/2 teaspoon minced ginger
3 stalks green onions, chopped
1 green chili pepper, sliced
2 tablespoons hot pepper flakes
2 tablespoons brown sugar
1 tablespoon soy sauce
1/2 teaspoon black ground pepper
2 teaspoon sesame oil
Roasted sesame seeds
- Place the pork slices at the bottom of a pan large enough to contain all the ingredients and allow you to stir fry.
- Add all the ingredients and then set the pan on high heat and start stirring so everything mixes well together.
- Continuing stirring it for about ten minutes until the pork is cooked through and the spring onions and onions are softened.
- Sprinkle with roasted sesame seeds before serving.