My Korean KitchenJeyuk Bokkeum (Korean Spicy Pork Stir-Fry)
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Ingredients
Serves 4- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 100 g carrots ((3.5 ounces), thinly sliced)
- 180 g cabbage ((6.3 ounces), thinly sliced)
- 60 g brown onion ((2.1 ounces))
- 60 g red apple ((2.1 ounces), Fuji, Royal Gala and Pink lady is suitable for this)
- 90 g onion ((3.2 ounces), thinly sliced)
- 800 g Korean pork belly slices (Samgyeopsal)
- 2 1/2 Tbsp soy sauce
- 1 1/2 Tbsp sugar (, I used raw sugar)
- 110 g Korean rice cakes
- 2 Tbsp rice wine
- 4 sprinkles ground black pepper
- Some cooking oil
- 1 tsp gochugaru ((korean chili flakes))
- 10 leaves perilla leaves (, cut into strips)
- 4 Tbsp gochujang ((korean chili paste))
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Steps
- Step 1
Put the meat in a big bowl and add the marinades. Mix them well. Marinate the meat for at least 30 mins. (I marinated my meat overnight to deepen the flavour and tenderness. Refrigerate until needed.)
- Step 2
Separate the rice cakes (if they are stuck to each other). If they were kept in the fridge, soak them in warm/hot water for 10 to 20 mins to soften.
- Step 3
Heat the wok on high heat and add some oil. Add all the prepared ingredients together and stir them occasionally. Reduce the heat to medium half way through.
- Step 4
Once all ingredients are cooked serve them with some steamed rice.
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Put the meat in a big bowl and add the marinades. Mix them well. Marinate the meat for at least 30 mins. (I marinated my meat overnight to deepen the flavour and tenderness. Refrigerate until needed.)
Source: My Korean Kitchen
