My Korean KitchenKorean BBQ Pork Bowl
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Ingredients
Serves 3- 1/2 Tbsp minced garlic ((2 to 3 cloves garlic))
- 1/2 tsp minced ginger
- 150 g asparagus ((5.3 ounce), rinsed)
- 150 g king oyster mushroom ((5.3 ounce), gently rinsed)
- 70 g red apple (or nashi pear, (2.5 ounce), cored. (If using a nashi pear, it needs to be peeled as well.))
- 80 g onion ((2.8 ounce))
- 400 g pork collar steak
- 1/4 cup water
- 3 Tbsp soy sauce (, regular (I use Kikkoman brand.))
- 1 Tbsp rice wine ((mirin))
- 1.5 Tbsp dark brown sugar
- A few sprinkles ground black pepper
- steamed rice (, 3 to 4 servings)
- ssamjang ((Korean BBQ Dipping Sauce))
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Steps
- Step 1
Blend the BBQ marinade in a food processor or blender until smooth. Place the meat in a sealable container and pour the blended ingredients over it. Mix well and cover. Refrigerate it in the fridge for at least 3-4 hours (overnight marination is even better for deeper flavor).
- Step 2
Cut the asparagus and king oyster mushrooms (or your choice of vegetables) into bite-sized pieces.
- Step 3
Preheat a skillet over medium-high heat, add cooking oil, and cook the meat. Do not add the leftover sauce from the container; discard it. Turn over when the bottom of the meat is well seared. Use scissors and tongs to cut the meat into bite-sized pieces once it’s 80% cooked for easier cutting.
- Step 4
Reduce the heat to medium. Once the meat is 90% cooked, move it to the side of the skillet. Add the vegetables to the middle of the pan and cook them over medium heat, mixing and stirring with the meat until everything is fully cooked.
- Step 5
Assemble a plate by serving the rice as the base. Serve the cooked meat with vegetables on top. Add a dollop of ssamjang (optional). Enjoy!
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Blend the BBQ marinade in a food processor or blender until smooth. Place the meat in a sealable container and pour the blended ingredients over it. Mix well and cover. Refrigerate it in the fridge for at least 3-4 hours (overnight marination is even better for deeper flavor).
Source: My Korean Kitchen
